Chicken Parma Balls Recipes

CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
• Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
• Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
• For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
• For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
• (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.

CRISPY CHICKEN PARM BALLS

Steps:

• Fill a large Dutch oven or pot halfway with oil. Attach a deep-fat fry thermometer on the side. Heat over medium to 350 degrees F.
• Meanwhile, mix together the chicken, Italian seasoning, egg, 1/4 cup panko, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2-inch circle in your hand. Put a mozzarella cube in the center of the circle. Pat the meat mixture around the cheese to encase it in a ball. Set the ball aside on a plate or baking sheet and repeat with the remaining mozzarella and chicken mixture.
• Stir together the Parmesan, remaining 1 cup panko and 1 teaspoon salt in a medium bowl.
• Working one at a time, toss the chicken balls in the panko mixture until they are completely coated, pressings the panko into the ball with your hands to make sure it sticks.
• Fry the balls in batches until deep golden brown and the chicken is cooked through, 6 to 8 minutes.
• Serve with the marinara for dipping.

CHEESY FRIED CHICKEN PARM BALLS

Steps:

• Cut each mozzarella stick in half lengthwise. Then cut each piece horizontally into 4 pieces. You should have small 16 pieces.
• Add the ground chicken, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper to a bowl. Mix to combine thoroughly.
• Flatten about 1 1/2 tablespoons of the ground chicken mixture into the palm of your hand. Add a piece of mozzarella in the center. Seal and cover the cheese, rolling into a ball, and place onto a parchment-lined baking sheet. Freeze until solid, about 4-6 hours.
• Add about 3 inches of oil to a Dutch oven and heat to 350°F.
• Add the panko, parmesan and garlic powder to a large bowl and whisk to combine.
• Add the flour, Italian seasoning, 2 teaspoons of salt and 1/2 teaspoon pepper to a separate large bowl and whisk to combine.
• Add eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
• Dredge the frozen chicken in the flour, then coat in the egg wash, then cover in the panko mixture. Place on a sheet pan while you finish the rest.
• Fry nuggets until cooked and the cheese is melted, about 5-7 minutes. Let drain on a paper towel lined sheet tray.
• Serve with marinara sauce.