Saturday, February 26, 2011

Parmesan Chicken Meat Balls

Parmesan Chicken Meat Balls

The original recipe is a crock pot version, but they're just as easy to bake. Do a double batch and freeze them for quickie dinners. Perfect! They can be varied with ginger and teriyaki glaze over pineapple rice, stuffed with buffalo cheese and skewered, breaded and thrown into subs, served as dippers with some garlic alfredo sauce..... YUMM :)

Servings: 4 1/2 dozen
Prep time: 25 mins
Cook time: 2 hrs
Total time: 2 hrs and 25 mins

1 pound ground chicken -- I'm using ground vegetarian chicken substitute
1 egg
2 cups fresh parmesan cheese
2 cups mozzarella
1 cup Italian bread crumbs
1 Italian seasoning packet
1 tsp. salt
1 tsp. pepper
1 red bellpepper,diced
4 green onions,diced
1 large jar alfredo sauce

In a large bowl add all ingredients except for alfredo sauce. Mix until combine. Make 1-inch meatballs. Put the meatballs in a crockpot that is on high, pour the alfredo sauce on top of meatballs. Cook for two hours. One hour for the veggie version.

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