Chicken Parmeatballs

I have made and eaten several different kinds of party meatballs. Either with sausage or beef. Never chicken though. So here is a recipe I hope you will enjoy and make for your next party that you plan. These taste just like Chicken Parmesan!

CHICKEN PARMEATBALLS

1 pound of ground chicken meat ( you could use turkey )
3/4 cup of Italian seasoned breadcrumbs
1 cup of freshly grated Parmesan cheese
3 cloves of garlic crushed or pressed
1 small onion finely grated
2 tablespoons plus 1 cup of marinara sauce ( you can make your own or store bought )
1/2 tablespoon of dried Italian seasoning
2 tablespoons of fresh chopped parsley
2 tablespoons of fresh chopped basil
1/2 teaspoon of salt
1/2 teaspoon of black pepper
1 large egg beaten
1 cup of shredded Italian blend cheese

Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set the 1 cup of marinade and the shredded cheese aside for now. In a large bowl mix the other ingredients together but do not over mix the meat mixture. Then scoop out enough mixture to make a small meatball. Rough a tablespoon size. You can use a tablespoon scoop if you have one. Put your meatballs on the baking sheet and bake for 16-18 mins till light brown. Take the meatballs out. Set your oven to broil. Drizzle the 2 tablespoons of marinara over each meatball and a little bit of the shredded cheese. Put back under the broiler. Broil for 2-3 mins till cheese is melted then serve with marinara. Enjoy these yummy meatballs!!!

Makes about 48 meatballs.

Potato Gnocchi

Ingredients:

2 1/2 lbs. of potato, approx. 4 lg. potatoes, 6 sm. potatoes
2 1/2 cups all-purpose flour, 1/2 cup or more for working dough
1 egg
1/2 tsp. salt
*General rule of thumb: 1 medium-sized potato per serving or person. For every potato, you want to use approximately 1/2 cup of flour.

Directions:

Ricing Potatoes:
First, clean and peel potatoes. Remove any brown spots. Cut potatoes into 1” cubes; be sure to cut into cubes consistent in size so that they cook evenly. Place cut potatoes in a medium-sized pot; fill with water just to cover. Add salt and cover with a lid. Stirring occasionally, boil potatoes for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy and too wet.
Remove potatoes from water; drain well. Allow them to cool in a colander or over cheesecloth. Rice potatoes using a potato ricer and keep in a towel to remove excess water.
Making Pasta:
Mound 2.5 cups of flour on the middle of a wooden board or a clean, dry countertop. Lightly flour work area. Make a well in the center of the flour and add the riced potatoes to the center. Create another well in the center of the potatoes. Break egg in the center. Add pinch of salt.
Using a fork, begin to incorporate ingredients for dough by pulling flour into the center. Slowly mix in only as much flour as the potato can absorb. You may not need all of the flour.
Once the dough starts to come together, begin kneading, adding as much flour as necessary to hold dough together.
Form wide rectangle with dough. Cut dough into about 8 pieces, 4 inches long. For shorter, heavy gnocchi, roll dough into thick ropes and cut into 1-inch pieces. Some use a fork to make ribs, others indent gently with their thumb. For thinner gnocchi, roll long ropes. Cut into 1 1/2-inch pieces. Repeat with the rest of the dough.
Note: While you are shaping gnocchi, finished gnocchi should be kept in a heavily floured area as to prevent sticking.
Also, keep in a cool place until ready to cook. No more than 45 minutes, or else place in the freezer.
Cooking Gnocchi:
Bring a large pot of water to a boil. Once boiling, add salt and then gnocchi. Gnocchi are finished once they float to the top, approximately 3-5 minutes. They are done when tender, not mushy. Remove with a slotted spoon and toss in a saucepan with your favorite sauce.
For best taste and texture, allow gnocchi to “sit” in their sauce once cooked for about 5 minutes.
Serves 6

Pumpkin Ricotta Gnocchi With Butter Sage Sauce

This dish is definetly for this time of year. Especially because of the pumpkin added. Gnocchi is very easy to make. The pumpkin gnocchi and the sage and butter go perfect together.

Ingredients:

1 cup whole milk ricotta
1 cup canned pumpkin
2 eggs
2 cup Parmigiano Reggiano (1 cup grated for recipe, 1 cup shaved to serve)
5 cups all-purpose flour (approximately 2 cups in dough, 3 for handling)
2 tsp. lemon zest
1 tsp. freshly grated nutmeg
2 tsp. salt
1 1/2 cups of butter
Drizzle of DeLallo Balsamic Vinegar
10 sage leaves

Directions:

Making Dough:
Combine ricotta, pumpkin, parmigiano, eggs, lemon zest, nutmeg and salt in a bowl. Mix thoroughly. Add 1 cup of flour to bowl and mix. Once combined well, lightly flour countertop or board where you will work; empty bowl. Add another cup of flour to dough mixture. Knead the dough until it comes together, using flour as necessary to prevent stickiness. Be careful not to over-flour, which will dry out dough and result in hard gnocchi.
Making Pasta:
Form wide rectangle with dough. Cut dough into about 8 pieces, 4 inches long. For shorter, heavy gnocchi, roll dough into thick ropes and cut into 1-inch pieces. Some use a fork to make ribs, others indent gently with their thumb. For thinner gnocchi, roll long ropes. Cut into 1 1/2-inch pieces. Repeat with the rest of the dough.
Note: While you are shaping gnocchi, finished gnocchi should be kept in a heavily floured area as to prevent sticking.
Also, keep in a cool place until ready to cook. No more than 45 minutes, or else place in the freezer.
Cooking Gnocchi:
Bring a large pot of water to a boil. Once boiling, add salt and then gnocchi. Gnocchi are finished once they float to the top, approximately 3-5 minutes.
Meanwhile, in a saucepan on medium low heat, melt butter. Once melted, add sage leaves and stir. Toss gnocchi with butter sage sauce to incorporate. On medium heat, cook together for approximately 2 minutes.
For best taste and texture, allow gnocchi to “sit” in their sauce once cooked for about 5 minutes. To serve, drizzle with balsamic vinegar and sprinkle with shaved Parmigiano Reggiano.
Serves 6

Pesto and Parmesan Bread

I will be posting the No Kneed bread recipe with in a few days. Very easy recipe. With that recipe you can make this very yummy bread spread to put on it.

Ingredients: 1 - 16 oz. loaf of ciabatta or Italian bread 1/4 cup extra virgin olive oil 1/2 basil pesto 4 oz. Parmigiano Reggiano, grated (about 1 cup) Directions: Slice bread in half, horizontally. Drizzle or brush exposed center with extra virgin olive oil. Use an extra teaspoon of olive oil to thin basil pesto for best spreading. Spread pesto on one half, then sprinkle with cheese. Close halves and wrap with aluminum foil. Bake at 425˚ for 12 minutes, or until cheese has melted. Serves 10-12