I know I'm biased but these were AMAZING!
What you need:
2 Chicken Breasts
1/4 cup Italian Style Breadcrumbs
1 large egg
1 tbsp Parsley
1/2 cup Onions, chopped
1/4 cup Parmesan Cheese
3-4 Garlic Cloves
1 cup Mozzarella Cheese, Shredded
Cake pop machine - optional, but it makes things a whole lot easier
What you need to do:
In a food processor, pulse your chicken until it is nicely shredded.
Throw in breadcrumbs, egg, parsley, onion, parm cheese and garlic.
If you have a cake pop machine:
Turn it on, spray and place scoops of chicken mix into it, close and let cook for about 5-7 minutes
(Don't worry about it not cooking in the middle, we will be boiling them in spaghetti sauce later)
While this is cooking, get a nice deep pan and pour in spaghetti sauce. I used the whole container of prego for the spaghetti.
When the chicken balls are done, gently scoop them out and place into pan with spaghetti sauce and cover. Let simmer while you cook the rest of the chicken.
Do this about 3 more times, until all your chicken mix is gone.
If you do not have a cake pop machine:
GO GET ONE! It makes this recipe, Tilapia Tots, and meatballs SO much easier!
Pre heat oven to 350 degrees.
Roll chicken mixture into balls.
Place into a well greased casserole dish that is deep as well as wide.
Bake for about 15-20 minutes, just long enough so that the outside of the ball is sturdy enough to pour spaghetti sauce onto without breaking apart.
Pour spaghetti sauce over the balls and bake for another 15 minutes.
When your meatballs are just about done, sprinkle mozzarella cheese over entire batch, let melt and serve.
I dished these up with some dreamfields pasta (Or you can use zucchini pasta), steamed broccoli and salad.
This recipe makes 24 Chicken Parm Meatballs and each are:
54 Calories, 4 g Carbs, 2 g Fat, 4 g Protein, 1 g Fiber