Muffin and Mimosas

Recipes for Brunch and Beyond
Chicken Parmesan Meatballs with Tomato Parmesan Cream Sauce

Chicken Parmesan Meatballs with Tomato Parmesan Cream Sauce

A childhood and adult favorite of mine has always been pasta. Whether it was a pasta casserole that my parents frequently made, a cheap spaghetti dinner with my roommate in college, or a fancier prepared meal now; pasta is one thing I will never get tired of. I mean, with so many pasta types, sauces, proteins, and add-ins, it doesn’t seem far fetched to think a person ever could get bored of it.

I’ve always loved both tomato and cream based sauces, but it wasn’t until recently that I really have gotten into rosa sauces. You get the best of both worlds, that great acidity from the tomato and the smoothness from the cream. Not to mention that parmesan that gets added in…

I was sad when the local supermarket that I frequent most stopped carrying ground chicken over a year ago. Then low and behold, this week they had it back! I’ve had chicken parm on the brain, so I decided to go the meatball route and make chicken parmesan meatballs with a nice rosa sauce over angel hair. Top with a little fresh parsley and parmesan. Serve with a nice crusty hunk of bread and a salad. Perfect meal.

To start, preheat your oven to 400 degrees. Rinse and slice cherry tomatoes in half. Spread out on a foil lined baking sheet. Drizzle in olive oil and sea salt. Toss and bake for 20-25 minutes. Stirring every 10 minutes or so. When done roasting, remove from oven and set aside. They would normally be a little bit darker on top, but my broiler didn’t work for some reason so I just had to roast them.

Heat 2-3 tbsp olive oil in a large pan over medium heat. Add all of the ingredients to make the meatballs to a large bowl and mix until thoroughly incorporated. Roll into 1 inch balls and place in the pan. Brown sides of the meatball and set aside. (They don’t need to be cooked all the way through yet.)

Add 1-2 tablespoons of butter to the pan and melt, then add the shallot and garlic and cook 2-3 minutes to soften. Add the wine and simmer briefly while scraping down the sides and bottom of the pan. Pour in the chicken broth and crushed red pepper flakes and allow to simmer over medium heat until it begins to reduce. Stir in the can of tomatoes (most of the juice removed) and the fresh oven roasted tomatoes. If you don’t have fresh tomatoes available or just don’t want the extra step, two cans of drained tomatoes would work too. I just happened to have a pint here that needed to be used, so I thought I’d add some freshness to it.

This next part is optional, but once the sauce begins to reduce down I pour it into the Ninja or blender and pulse it several times to break down the bigger tomato chunks. This gives you a smoother sauce that I personally like better for this recipe because in a little while, you’ll be adding your meatballs back to the pan. Pour the sauce back into the pan and bring it to a simmer. Stir in heavy cream, parmesan and add salt and pepper to taste. Allow to simmer for 3-5 minutes before adding the meatballs back to the sauce in the pan.

Simmer the meatballs in the sauce over medium-low heat for 10-15 minutes to ensure the meatballs are cooked all the way through (internal temp of 165 degrees on an instant read thermometer). About half way through add the fresh mozzarella. Just plop a piece in between some of the meatballs and allow it to melt into the sauce. I tend to cut the fresh mozzarella balls in half, or if slicing the cheese I try to do one inch chunks. (I used 6-7 of mozzarella balls that were packed in water.)

Prepare angel hair pasta al dente per package instructions. Drain and place back into the pan and add 1 tbsp butter and stir into the noodles.

Spoon sauce over angel hair and add meatballs on top of the sauce. Add fresh chopped parsley and basil and freshly shredded parmesan to the top. Serve with a crusty bread and salad.

The sauce and meatball recipes should make 4-6 servings. You may have some extra meatballs left over for lunch though in case nobody gobbles them up first. As far as pasta amounts go, just make whatever amount you need out of the 4-6 servings.

Enjoy!!

 

 

 

Chicken Parmesan Meatballs with Tomato Parmesan Rosa Cream Sauce

Yield: 4-6

Ingredients

  • For the Meatballs:
  • 2 tbsp olive oil
  • 1lb ground chicken breast
  • 1/2 cup italian seasoned panko breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 tbsp fresh finely chopped parsley
  • 1 tsp minced garlic
  • 1/2 tsp oregano
  • 1/4 tsp crushed red pepper flakes
  • Salt and Pepper; approx. 1/8-1/4tsp each
  • For the Tomato Parmesan Rosa Cream Sauce:
  • 1-2 tbsp butter
  • 1 small/medium shallot; finely diced
  • 2-3 minced cloves of garlic
  • 1 cup chicken broth
  • 1/4 cup dry white wine (I used unoaked chardonnay.)
  • 1 14.5oz can fire roasted diced tomatoes; liquid reserved
  • Approximately 1 pint cherry tomatoes + Olive Oil and Sea Salt
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/3 cup grated parmesan
  • Salt and pepper to taste
  • To Garnish:
  • Chopped Parsley, Freshly Shredded Parmesan, Fresh Mozzarella (I used 6-7 small balls of fresh mozzarella packed in water.)

Instructions

  1. Preheat oven to 400 degrees. Wash and slice cherry tomatoes in half. Spread out on a foil lined baking sheet. Drizzle in olive oil and sea salt. Toss and bake for 20-25 minutes. Stirring every 10 minutes or so. When done roasting, remove from oven and set aside.
  2. Heat 1-2 tbsp olive oil in a large pan over medium heat. Add all of the meatball ingredients to a large bowl and mix until thoroughly incorporated. Roll into 1-1.5 inch balls and place in pan. Brown sides of the meatball and set aside. (They don't need to be cooked all the way through yet.)
  3. Add 1-2 tablespoons of butter to the pan and melt. Add the shallot and garlic and cook 2-3 minutes to soften. Add the wine and simmer briefly while scraping down the sides and bottom of the pan. Add the chicken broth and crushed red pepper flakes and allow to simmer over medium heat until it begins to reduce. Add the can of tomatoes (most of the juice removed) and the fresh oven roasted tomatoes. Note**If you don't have fresh tomatoes available, two cans of drained tomatoes would work too.
  4. This part is optional, but once the sauce begins to reduce down I pour it into the Ninja or blender and pulse it several times to break down the bigger tomato chunks.
  5. Pour the sauce back into the pan, bring it to a simmer, and add salt and pepper to taste. Add the meatballs back to the sauce in the pan. Allow to simmer on medium-low for 10-15 minutes to ensure they are cooked all the way through (internal temp of 165 degrees on an instant read thermometer). About half way through add the fresh mozzerella and allow it to melt into the sauce.
  6. Serve over angel hair pasta. Add fresh chopped parsley and basil and freshly shredded parmesan to the top. Serve with a crusty bread and salad.
http://muffinandmimosas.com/chicken-parmesan-meatballs-with-tomato-parmesan-cream-sauce/

 

 

 

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