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Chicken Parm Meatballs


  • 1 pound ground chicken do not use extra lean
  • 1 large egg
  • 1/2 cup 4C Seasoned Bread Crumbs
  • 1/2 cup 4C HomeStyle Parmesan Grated Cheese
  • 2 cubes Dorot Gardens Crushed Garlic thawed
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 2 tsp dried parsley
  • 2 tbsp olive oil, divided
  • 4 tbsp Ragu Roasted Garlic Pasta sauce, divided
Chicken Parm Meatballs


  • Preheat oven to 400 degrees F. Prepare a baking sheet by placing a silicone mat on it, or a baking pan by lightly spraying with non-stick cooking spray.
  • In a large bowl, beat the egg lightly. Add ground chicken, breadcrumbs, cheese, garlic, oregano, onion powder, salt, parsley, half of the olive oil and half of the Ragu sauce to the bowl. Gently mix until just combined. Do not over mix or meatballs will be tough.
  • Scoop out approximately 2-3 tablespoons of the mixture and shape by hand into a ball, then place onto the prepared baking sheet. Repeat with remaining chicken mixture. Leave 1" space between each meatball.
  • Combine remaining olive oil and Ragu sauce, and mix well to combine. Brush mixture over the top of each meatball.
  • Place in oven and bake for approximately 18-22 minutes. Remove and serve with a side of Ragu Pasta Sauce for dipping.

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