Chicken Parm Meatballs and Spaghetti

To contact us Click HERE
This was one of those last minute dinners. With the internet, blog lists and a cookbook addiction there are a million places to get recipes. Not to mention magazines. Still getting those, too. So I don't lack for ideas, just that I am better at procrastinating. I'll cook tomorrow. We'll order in today. Then the mail came and I got the October issue of Martha Stewart's Everyday Food and I knew there would be no procrastinating about cooking dinner. No being lazy. Had to pick up a few things but I knew these would go over really well with my family. They did. And they made a great lunch sandwich next day on crusty bread. So good. Already have orders to make this again. Soon. And we don't even like ground chicken. But they looked so good in the magazine.




You can see the fresh mozzarella oozing from the meatballs. It was really a fantastic dish!




Spaghetti and Chicken Parm Meatballsadapted by There's Always Thyme to CookSource: Martha Stewart Everyday Food, October 2012
Printable Recipe
salt and pepper
3/4 pound spaghetti
1 3/4 cups plain dried breadcrumbs
1/2 cup milk (I used 1%)
1 1/2 pounds ground white-meat chicken
1 - 1/2 cups olive oil1 egg white
4 ounces fresh mozzarella, cut into small pieces
3 cups marinara sauce (homemade or jarred)
chopped fresh parsleyfreshly grated Parmesan cheesePreheat oven to 350°. In a large pot of boiling salted water, cook pasta according to package instructions; drain.In a large bowl, combine 1/2 cup breadcrumbs, milk, egg white, a teaspoon of salt, and 1/2 teaspoon pepper. Add chicken and mix together until just combined. In a medium  skillet, add the oil to about one inch or so. Heat oil on medium-high heat.Place remaining breadcrumbs in a dish. Gently form mixture into balls, and place mozzarella pieces in center of each, then form back into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain for a minute.
Discard paper towels and transfer baking sheet to the oven. Bake the meatballs until chicken is cooked through, about 15 minutes. Serve with the spaghetti and sauce. Top with grated cheese and parsley. Serve.




I'm joining Beth Fish Reads for Weekend Cooking. It's open to anyone who has any kind of food-related post to share! Foodie Friends Friday
hosted by 
Walking on Sunshine  
 

Full Plate Thursday at Miz Helen's Cottage

and be sure to check out She Likes Bento for the October-November Cookbook Challenge!
 Tweet