One of the joys of Facebook is seeing great recipes that you are never quite sure will work.
This weekend I made a new dish from a recipe I saw on Facebook called Chicken Parmesan Meatballs. It was a cool video that showed a pair of hands dumping in ingredients and mixing it all together before cooking it all.
I can’t say that the video gave exact measurements but the ingredient list was easy to follow. And let’s be honest, those of us who cook a lot can make meatballs from scratch without a measuring cup.
So first I had to make the ground chicken. That took two and 1/3 lbs. of skinless, boneless chicken breast which I put through my food processor. After that I mixed in in mozzarella cheese, Parmesan cheese, panko, and two eggs. You can put in spices such as garlic or Italian seasoning. I added some garlic but I could have done more. I wish I had but at least I did not over salt it. I hate overly salted food.
After rolling up the meatballs I put them in a 13×9 baking pan 
that had been sprayed with Pam. I actually had to use a 8×8 for some extra meatballs. Those went into a 350 degree oven for about 20 minutes to cook. I know that most people like to fry their meatballs but I don’t. I prefer to bake them and that is what I did.
During this time I simmered tomato sauce starter (that my husband made with his bounteous tomato harvest) and a small can of tomato paste, adding small basil leaves from our herb pots. Because I did not grab enough of the starter from our freezer, I added a jar of marinara. This is when I also got the water for the pasta going.
Once the chicken meatballs were done in the oven, I transferred them to a different 13×9 pan, squishing in all 39 meatballs. I covered the meat balls with sauce, covered that with mozzarella cheese and put back in the oven until the cheese was fully melted.
Now during this time I forced asked my daughter to set the table. I put the small green beans in the microwave, put the pasta in the water, and waited for it all to finish. During the waiting I chopped some parsley in case anyone wanted to sprinkle it over their meal. Yep, just me and the husband did that.
Now, you eagle eyed readers might note that I used an organic paste that is supposed to be better for you. I did have to cook it a little longer than the package said and I prefer a slightly softer pasta anyway.
It looked pretty on the plate and tasted good too. In fact, the left overs were gone by the following lunch time. You might be wondering why there is so little pasta on the plate. As some of you know I have been diagnosed with type 2 diabetes. Smaller pasta portions keep my body happy.
Yep, this is a recipe I will probably make again. I hope no one asks for exact amounts on the ingredients.
What are you making for supper?
Notes from Rumbly Cottage 