Chicken Parm Meatballs
INGREDIENTS
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Don't be tempted to substitute ground chicken breast for the ground chicken thigh; it's far too lean and will result in tough, dry meatballs. If ground chicken thigh isn't sold at your market, ask the butcher counter to do it for you.
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Chicken Parmesan Meatballs Recipe
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INGREDIENTS
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Scant 1/2 teaspoon fennel seeds
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Scant 1 teaspoon kosher salt
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Heaping 1/2 pound ground chicken thigh
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1/2 cup panko
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1/2 cup Pecorino Romano (or parmesan cheese)
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1 egg, whisked; discard half
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1 tablespoon chopped parsley, plus more for garnish
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1/2 clove small clove garlic, minced
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Freshly cracked black pepper, to taste
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1/2 cup lukewarm water
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About 7 ounces store-bought marinara sauce
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1 1/2 tablespoons olive oil
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4 ounces spaghetti
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About 2 ounces fresh mozzarella, cut into 6 thin slices
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DIRECTIONS
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Preheat oven to 400°F, setting rack to upper third part of oven. Line a rimmed sheet pan with foil.
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Put the fennel seeds and salt on a cutting board, and use a chefs knife to roughly chop the fennel seeds. (The salt helps anchor the seeds to the cutting board.)
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Add the chicken, panko, Pecorino Romano, egg, parsley, garlic, fennel seed and salt, pepper, and about half of the water to a large mixing bowl. Use your hands to gently mix everything together. The meatballs should be quite moist; if they aren't, ad
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In a small bowl, mix one spoonful of your marinara sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
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Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti according to the package's instructions, until almost al dente.
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Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden.
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Heat remaining sauce in a small saucepan. Add the slightly undercooked pasta to the tomato sauce, toss to coat, and continue cooking for about 1 minute, or until the pasta is al dente.
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Garnish the spaghetti and meatballs with chopped parsley.
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