Published 3 days ago • loading... • Updated 3 days ago

Chicken Parmigiana Meatballs combine familiar flavor into easy weeknight dish

Sarah Nasello presents a Chicken Parmigiana Meatballs recipe in the Home with the Lost Italian weekly column, featuring contributions from Tony Nasello and reflecting their Sarello's restaurant background.
Designed for busy nights, the dish compresses chicken parmigiana flavor into a simpler preparation that skips many traditional steps, offering a quicker option for weeknight cooks and cold-weather meals.
The recipe instructs cooks to make 24 one-inch meatballs with milk-soaked panko and Parmesan, then bake in a 9x13-inch casserole with 3 cups tomato sauce at 400°F for 20 to 25 minutes until 165 degrees.
Home cooks will find the dish versatile as finished meatballs serve as appetizer, sandwich, pasta or salad options and allow refrigeration and freezing with baking from frozen.
Texture-Wise, the milk-soaked panko technique keeps meatballs moist inside while a broiler melts mozzarella and grated Parmesan cheeses over a crunchy panko topping.

Insights by Ground AI

20 Articles

Pine Journal

+19 Reposted by 19 other sources

Center

Chicken Parmigiana Meatballs combine familiar flavor into easy weeknight dish

FARGO — Who doesn’t love a good meatball? Comforting, versatile and almost universally appealing, a good meatball is the perfect antidote to the bitter cold outside. This week’s recipe combines two of my family’s favorite Italian specialties into one simple, easy and delicious dish: Chicken Parmigiana Meatballs. This fun twist delivers all the familiar flavors of chicken parmigiana without all the steps that can make the traditional dish feel li…

3 days ago

Read Full Article

Think freely.Subscribe and get full access to Ground NewsSubscriptions start at $9.99/year