Great Recipe Experiment 2013 #8
Mar. 21st, 2013 05:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
baronessekatI wanted something different for dinner tonight and was also craving Italian. So I went to my pintrest where I've been sticking "I want to try this someday" recipes that I've found. So tonight I tried
"Amazing Chicken Parm Meatballs"
From: http://www.daydreamkitchen.com/2012/12/amazing-chicken-parm-meatballs/
Ingredients
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)
Directions
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
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. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.
what I did different
* used 1 lb ground turkey (it's what I had)
* used dried onion instead of fresh - didn't want to chop up the only onion I had for that little
* replaced fennel and lemon zest with several shakes of Pezney's Tuscan Sunset (hate fennel and didn't have any lemon
Thoughts
bit bland. Very good meatballs but I guess I was expecting more flavor for "Chicken Parm" meatballs. Next time I will not use 2 Tbsps of dried chopped onion. 1 should be fine. And I think I may mix mozz into the mixture along with the Parm. The pictures made it seem cheesier.
Rating 3.75-4 out of 5
Will try again. But not something I'm going to rush and make sure I have the ingredients for next week. Occasional rotation instead of general rotation of meals.
"Amazing Chicken Parm Meatballs"
From: http://www.daydreamkitchen.com/2012/12/amazing-chicken-parm-meatballs/
Ingredients
1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 teaspoon fennel seeds
1 egg, whisked
zest of half a lemon
3 tablespoons olive oil
1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)
Directions
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
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. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper.
what I did different
* used 1 lb ground turkey (it's what I had)
* used dried onion instead of fresh - didn't want to chop up the only onion I had for that little
* replaced fennel and lemon zest with several shakes of Pezney's Tuscan Sunset (hate fennel and didn't have any lemon
Thoughts
bit bland. Very good meatballs but I guess I was expecting more flavor for "Chicken Parm" meatballs. Next time I will not use 2 Tbsps of dried chopped onion. 1 should be fine. And I think I may mix mozz into the mixture along with the Parm. The pictures made it seem cheesier.
Rating 3.75-4 out of 5
Will try again. But not something I'm going to rush and make sure I have the ingredients for next week. Occasional rotation instead of general rotation of meals.
