Chicken Parmesan Meatballs Recipe

Name: Chicken Parmesan Meatballs Recipe
Total time: 160 min
Ingredients: 1/4 cup extra-virgin olive oil; 6 large garlic cloves, minced; 4 anchovy fillets; 1/2 teaspoon red pepper flakes; 2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained with the liquid reserved; 2 teaspoons kosher salt; 1 (2-inch) Parmesan rind; 3/4 pound boneless, skinless chicken thighs, cut into 2-inch pieces; 3 1/2 ounces Parmesan cheese, broken into 1-inch chunks (3/4 cup); 3 ounces stale Italian bread, cut into 1-inch pieces (about 2 cups); 1/2 cup loosely packed fresh parsley leaves; 1/4 cup loosely packed fresh basil leaves; 1 tablespoon loosely packed fresh oregano leaves; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon grated lemon zest; 1/8 teaspoon freshly grated nutmeg; 1 teaspoon garlic powder; 1 teaspoon kosher salt; 1/4 cup extra-virgin olive oil, divided; 1/2 cup dry red wine, such as Chianti; 1 batch Red Sauce (from above); 3/4 cup reserved drained liquid from canned tomatoes; 2 ounces grated low-moisture mozzarella cheese; 2 ounces grated fontina cheese; Crispy bread or hoagie rolls for serving

altonbrown.com

Cheesy & moist, Alton Brown's chicken Parmesan meatballs are fried in garlic-herb oil, doused in homemade tomato sauce, & baked until crisp.

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Ingredients

1/4 cup extra-virgin olive oil
6 large garlic cloves, minced
4 anchovy fillets
1/2 teaspoon red pepper flakes
2 (28-ounce) cans peeled whole tomatoes, preferably San Marzano, drained with the liquid reserved
2 teaspoons kosher salt
1 (2-inch) Parmesan rind
3/4 pound boneless, skinless chicken thighs, cut into 2-inch pieces
3 1/2 ounces Parmesan cheese, broken into 1-inch chunks (3/4 cup)
3 ounces stale Italian bread, cut into 1-inch pieces (about 2 cups)
1/2 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh basil leaves
1 tablespoon loosely packed fresh oregano leaves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon grated lemon zest
1/8 teaspoon freshly grated nutmeg
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil, divided
1/2 cup dry red wine, such as Chianti
1 batch Red Sauce (from above)
3/4 cup reserved drained liquid from canned tomatoes
2 ounces grated low-moisture mozzarella cheese
2 ounces grated fontina cheese
Crispy bread or hoagie rolls for serving