chicken parmigiana meatballs
(1 rating)
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For those in your family who don't eat beef.
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(1 rating)
yield
8 -12
prep time
20 Min
cook time
30 Min
Ingredients For chicken parmigiana meatballs
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2 pkgground chicken breast meat
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1/2 cromano cheese, grated
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1/4 cparsley, italian,chopped
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1/2 tspsalt and pepper
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1 pinchoregano, dried
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1 pkgwhole milk mozzarella cheese cubed (8 oz.)
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1 1/2 cbread crumbs, seasoned
- FOR THE BREADING
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2 lgegg
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2 cbread crumbs, seasoned
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1 call purpose flour
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2 cvegetable oil for frying
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2 qtmarinara sauce (your favorite or you can try mine!)
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2 cmilk
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1 lbpasta of choice
How To Make chicken parmigiana meatballs
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1In a large mixing bowl combine the ground chicken with all of the ingredients,not the mozzarella!, and mix well. Moisten your hands with a little of the vegetable oil and roll the meatballs,inserting a piece of cheese in the middle, into two inch balls,place on a tray or platter. Refrigerate them for about fifteen minutes while you get the frying pan and oil ready.
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2using two bowls,one for the flour bread crumb mix,the other for the egg and milk mixture,dip the meatballs into the egg batter,then roll them in the crumb mixture and then into the frying pan. You can bread them ahead but I find that they are crunchier when done this way.
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3Place your meatballs in a baking dish and cover with sauce and keep warm in the oven until your pasta is ready,then serve with the pasta and some good bread or garlic bread! Enjoy!!:)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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