Do you guys know Zach and Clay of The Bitten Word? I just love the concept behind their blog. Like me, they subscribe to a ton of food magazines, and rather than allow them to just stack up around the house, they resolved to actually start cooking from them and share the results – good or bad – on their site. Since I began reading their blog a few years ago, they’ve even inspired me to turn to my magazines more often for recipe ideas!
A few weeks ago, they introduced the Super Awesome Cover-to-Cover Challenge, and I immediately jumped on board. The idea was simple, but sorta genius – enlist readers to help them cook every recipe from one issue of a food magazine this fall. So many people wanted in on the challenge they wound up modifying the original plan. Instead of one magazine, a huge group of us are now working together to cook every single recipe from six magazines this fall!
We were divided into teams, each team being assigned one magazine and each team member responsible for one recipe from that issue. I lucked out and wound up on Team Everyday Food, a magazine I have subscribed to for quite a while and always enjoy. And when I saw my recipe, I could not have been more excited! These chicken parm meatballs sounded like the best kind of comfort food, and with the exception of the ground chicken, I already had everything on hand that I needed to make them.
Think of this recipe as a modern spin on an old classic – chicken parm reinvented in meatball form, and who doesn’t love meatballs? Despite the difference in appearance, you won’t believe how much this dish tastes just like the original – the textures and flavors are all there! These ground chicken meatballs are stuffed with big chunks of mozzarella then rolled in breadcrumbs and shallow fried until golden and crispy before finally being finished in the oven. When you cut into one, the cheesy mozzarella goodness just oozes out. It’s a glorious sight π These are larger than your average meatballs – only 4 of them per pound of meat, so one per person is plenty. Sitting atop a pile of spaghetti and homemade marinara sauce, it was one of the best Sunday dinners we’ve had in a while!
Starting this Monday, October 15, and continuing throughout the week, Zach and Clay will be rounding up all of the recipes prepared as part of the Super Awesome Cover-to-Cover Challenge so be sure to stop by The Bitten Word and check it out π I’ll update this post with the links when they become available.
Cheesy Chicken Parm Meatballs
barely adapted from Everyday Food, October 2012
{Note: I was seriously concerned about containing the mozzarella within the meatballs throughout the cooking process, but not a single one of my meatballs leaked. As long as you seal the ground chicken mixture around the cheese and you should be good to go!}
3/4 lb spaghetti
1 1/2 cups plain breadcrumbs, divided
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 lb ground chicken
2 cups vegetable oil
3 oz fresh mozzarella, cut into 16 pieces
3 cups marinara sauce (I used this one)
2 tablespoons chopped fresh parsley
Preheat oven to 350 F. Line a rimmed baking sheet with paper towels.
Cook the spaghetti in a large pot of boiling salted water according to the package directions.
Meanwhile, mix 1/2 cup of the breadcrumbs, the milk, salt and pepper together in a medium bowl. Add the ground chicken, and use your hands to gently mix just until evenly distributed.
Add the oil to a large straight-sided skillet (I used cast iron), and set over medium heat. Heat the oil to 350 F on a candy thermometer.
While the oil is heating, add the remaining 1 cup of breadcrumbs to a shallow dish (a pie plate works well). Separate the ground chicken mixture into 4 even portions. Working with one portion at a time, press it into a disk. Add 4 pieces of the mozzarella to the center of the disk, then shape into a ball around the cheese. Roll the meatball in the breadcrumbs, then repeat with the remaining portions of ground chicken.
Fry the meatballs in the hot oil until golden brown and crisp on all sides (you’ll have to flip them), about 5 minutes. Transfer to the prepared baking sheet and allow the excess oil to drain for 1 minute. Remove and discard the paper towels, then bake the meatballs on the baking sheet until cooked through, about 15 minutes.
Divide the pasta among four bowls, then top with marinara and one meatball. Garnish with the parsley.
Serves 4
The first picture is so inviting. But when I saw the second picture I was just stunned! It looks so GOOD!
OH my god. Yes. This looks incredible!
Yum! Such a cool idea. π
That melty cheese looks divine! I wasn’t totally interested in this dish until I saw that picture with the cheese oozing out. Man that would make my day if I saw that on my plate π
I once made chicken parmeatballs on my blog but these are so much prettier! I’ll have to make these too.
Also, I really should cook more from my food magazines and cookbooks. I reply on blogs too much haha.
You did luck out! This looks fabulous. I just made a couple chicken parmesan dishes recently and I’ve been craving more.
love their blog and am excited to see the round-up of all the recipes! these sound fantastic, comfort food at its finest!
This was a great dinner, I can’t wait to have it again! Thanks for making it!
I want this so bad..that gooey cheese. I’m speechless, Tracey!
Amazing! And you’re totally right – who doesn’t love meatballs, especially when ooey gooey melted cheese is pouring right out?!
What a fun challenge! And you got a great recipe! I have meatballs on the menu this week but now I want this instead of my lame spaghetti!
The look outstanding, Tracey! I love the idea of using my cooking magazines more. I have rally been out of the loop, so I just added The Bitten Word to my blog reader. π Once the kitchen is done, and I am FINALY back cooking, I can’t wait to put a few of my mags to use. I have already made a list of recipes that interest me from the latest issues of CL and Food Network. And now, I need to add these meatballs. I know Marc would love them!
Tracey, those look amazing! Meatballs are one of Josh’s most frequent dinner requests. I am printing this recipe right away and adding it to my recipe stack.
What a fun challenge! I am not familiar with the Bitten Word, I will have to check it out. I totally feel overwhelmed by my magazine subscriptions, but I love getting them every month.
What a fun challenge! I look forward to seeing everyone’s recipes. Your dish looks delicious. A nice comforting meal on a cool day. If only we were going to be having some cool days anytime soon.
I need to make these…the cheese in the middle looks heavenly
Oh yes, I love chicken parmesan and meatballs – what a great idea!
Oh My but those look amazingly delicoius. I never think to use ground chicken. Will now! Thanks for sharing.
Wow, those look and sound fabulous! I just started reading The Bitten Word a couple months ago, and really like their blog. I read about the challenge; very cool that you are participating.
Gotta try this recipe! I tried the chicken and dumplings in that same magazine and that was fantastic too. π
Great recipe! I feel hunger – so I go to the kitchen immediately))))
Do you think they’d turn out alright if I skipped frying them and baked them for extra time? What do you recommend?
@whirly_lizz: It would probably work, but I don’t think you’re going to get that same golden brown, crisp outer layer without frying. I’d try spraying the breadcrumbs with a little cooking spray and then bake them on a wire rack set inside a baking sheet so they don’t get soggy on the bottom. Let me know how it goes!
These look amazing. I can’t wait to try them (on a calorie splurge night, no doubt). I also just pinned your flat roasted chicken for another night. I’ve been looking for that recipe and yours looks perfect!
These look fabulous Tracey. Team Everyday Food had some great recipes. I’m on Team Saveur which has yet to be posted.
Just made this for dinner π My husband (who is kind of choosy) said it was one of his new favorite meals!!! I even used whole wheat breadcrumbs!! π thanks!!
Made these tonight and wow – they were great! Fun to make and more fun to eat. Thanks for the recipe!
Made this – very tasty!!! But, I used WAAAY less than 2 cups of oil – about 1/2 inch in the frying pan and just flipped them around…still came out nice and crusty and brown before they went into the oven. This recipe is a keeper!!
My wife made these and my oh my! As we say down South “Them’s good eatin!” π
i now make these with panko and add parm cheese to the mix- tonight i even added basil! π sooo good! thanks for the recipe!
This will be my second time making these meatballs. I never have ground chicken so I’ve always used a lean ground beef. My husband I really love them. Thanks for posting the great recipe!
These look SO good and the comments here seem to agree! I cannot wait to try this recipe. I shared with my readers here: http://seektobemerry.blogspot.com/2013/11/brrrr.html Thanks for the inspiration!!