Chicken Parm-Ish Meatballs

READY IN: 35mins

INGREDIENTS

  • 8ouncesmozzarella cheese, pearls drained
  • 1cupricotta cheese
  • 1cup freshly grated parmesan cheese
  • 12 cupplain breadcrumbs
  • 2largeeggs
  • 4tablespoons minced garlic
  • 1teaspoondried oregano
  • 1teaspoondried basil
  • 2tablespoons chopped fresh parsley
  • 2lbsground chicken
  • 4tablespoons extra-virgin olive oil
  • 3 (20 ounce) jars marinara sauce
  • 8slicesprovolone cheese
  • NUTRITION INFO

    Serving Size: 1 (970) g

    Servings Per Recipe:4

    Calories: 1547.9

    Calories from Fat 816 g 53 %

    Total Fat 90.7 g 139 %

    Saturated Fat 37.9 g 189 %

    Cholesterol 434.6 mg 144 %

    Sodium 3529.6 mg 147 %

    Total Carbohydrate84.8 g 28 %

    Dietary Fiber 13.6 g 54 %

    Sugars 44.9 g 179 %

    Protein 97.2 g 194 %

    DIRECTIONS

  • Heat oven to 375 degrees.
  • in a large bowl, mix together mozzarella pearls, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, basil, parsley, and salt and pepper to taste.  Add chicken to this mixture and combine until fully incorporated. Roll into golf ball size ( I got about 24). You may need to moisten your hands to keep the mixture from sticking.
  • Heat oil in a large Dutch oven over medium heat.  Add meatballs and brown likely, then add marinara sauce. Stir gently to coat the meatballs with the sauce. Bring to a boil, cover and put in the oven to bake. Meatballs should be cooked through after 20 minutes.
  • remove from oven and top the meatballs with the provolone slices, overlapping if necessary. Return to oven and bake until cheese is melted and slightly brown, about 3 to 5 minutes. Remove from oven and enjoy!
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