Chicken Parm Meatballs

My husband saw this recipe in Everyday Food and said it looked really good- but then added that I would never make it because it was fried.  I made it to surprise him.  I do not usually make anything fried in 2 cups of oil- but everything is okay in moderation.  It was good, even the kids liked it.  I used pappardelle instead of spaghetti, ground turkey instead of chicken, and panko instead of breadcrumbs.

  • coarse salt and pepper
  • 3/4 pound spaghetti
  • 1 3/4 cups plain dried breadcrumbs, divided
  • 1/2 cup whole milk (or 1%)
  • 1 pound ground white-meat chicken (or turkey)
  • 2 cups canola oil
  • 3 ounces fresh mozzarella, cut into 16 pieces
  • 3 cups marinara, warmed
  • chopped fresh parsley, for serving
  1. Preheat the oven to 350 degrees.  In a large pot of boiling salted water, cook pasta according to package instructions; drain
  2. Meanwhile, in a large bowl, combine 1/2 cup breadcrumbs, milk, 1 tsp salt, and 1/4 tsp pepper.  Add chicken and stir until just combined (do not over mix).  In a medium straight-sided skillet, heat oil over medium until it registers 350 degrees on a deep fry thermometer.
  3. Place remaining 1 1/4 cups breadcrumbs in a shallow dish.  Divide chicken mixture into 4 portions and flatten each into a disk.  Place 4 mozzarella pieces in center of each, then form disk into a ball around the cheese.  Coat balls in breadcrumbs and fry until golden brown, 5 minutes, turning once.  With a slotted spoon, transfer meatballs to a paper-towel lined rimmed baking sheet and let drain 1 minute.
  4. Discard paper towels and transfer sheet to oven.  Bake meatballs until chicken is cooked through, about 14-16 minutes.  Divide pasta among four bows and top each with marinara and a meatball.  Sprinkle with parsley, if desired.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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