Chicken Parmesan Meatballs Michael Symon Best 10

Who doesn't love a good meatball? And when it comes to meatballs, nobody does it better than Michael Symon. Here are six of his best chicken meatball recipes that are sure to satisfy your taste buds.

Chicken Meatballs Marsala

Ingredients:

• 1 pound ground chicken
• 1/2 cup bread crumbs
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup marsala wine
• 1/2 cup chicken broth
• 2 tablespoons butter

Instructions:

1. In a large bowl, combine the ground chicken, bread crumbs, parsley, parmesan cheese, egg, salt, and pepper.
2. Using your hands, mix everything together until well combined.
3. Form the mixture into balls.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the meatballs and cook until browned on all sides, about 8 minutes.
6. Remove the meatballs from the skillet and set aside.
7. Add the marsala wine to the skillet and cook for 1 minute, scraping up any browned bits from the bottom of the skillet.
8. Add the chicken broth and butter and stir until the butter is melted.
9. Return the meatballs to the skillet and spoon the sauce over them.
10. Cover the skillet and simmer for 10 minutes, or until the meatballs are cooked through.

Chicken Parmesan Meatballs with Soft Polenta

Ingredients:

• 1 pound ground chicken
• 1/2 cup bread crumbs
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup tomato sauce
• 1/2 cup grated mozzarella cheese
• 1/2 cup polenta
• 2 cups water
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, combine the ground chicken, bread crumbs, parsley, parmesan cheese, egg, salt, and pepper.
2. Using your hands, mix everything together until well combined.
3. Form the mixture into balls.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the meatballs and cook until browned on all sides, about 8 minutes.
6. Remove the meatballs from the skillet and set aside.
7. Add the tomato sauce to the skillet and stir to combine.
8. Return the meatballs to the skillet and spoon the sauce over them.
9. Sprinkle the grated mozzarella cheese over the top of the meatballs and sauce.
10. Cover the skillet and cook until the cheese is melted and bubbly, about 5 minutes.
11. Meanwhile, in a medium saucepan, bring the water and salt to a boil.
12. Slowly whisk in the polenta and continue to whisk until the polenta is thick and creamy, about 5 minutes.
13. Serve the meatballs and sauce over the soft polenta.

Chicken Meatball Bourguignon

Ingredients:

• 1 pound ground chicken
• 1/2 cup bread crumbs
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 tablespoon tomato paste
• 1 cup red wine
• 1 cup chicken broth
• 2 tablespoons butter

Instructions:

1. In a large bowl, combine the ground chicken, bread crumbs, parsley, parmesan cheese, egg, salt, and pepper.
2. Using your hands, mix everything together until well combined.
3. Form the mixture into balls.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the meatballs and cook until browned on all sides, about 8 minutes.
6. Remove the meatballs from the skillet and set aside.
7. Add the onions, carrots, and celery to the skillet and cook until softened, about 5 minutes.
8. Add the tomato paste and stir to combine.
9. Add the red wine and chicken broth and bring to a simmer.
10. Return the meatballs to the skillet and spoon the sauce over them.
11. Cover the skillet and simmer for 10 minutes, or until the meatballs are cooked through.
12. Stir in the butter until melted and well combined.

Chicken Meatball Pasta

Ingredients:

• 1 pound ground chicken
• 1/2 cup bread crumbs
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 pound spaghetti
• 1/2 cup tomato sauce

Instructions:

1. In a large bowl, combine the ground chicken, bread crumbs, parsley, parmesan cheese, egg, salt, and pepper.
2. Using your hands, mix everything together until well combined.
3. Form the mixture into balls.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the meatballs and cook until browned on all sides, about 8 minutes.
6. Remove the meatballs from the skillet and set aside.
7. Cook the spaghetti according to the package directions.
8. Meanwhile, in a large saucepan, heat the tomato sauce over low heat.
9. Add the meatballs to the sauce and toss to combine.
10. Drain the spaghetti and add it to the saucepan with the meatballs and sauce.
11. Toss everything together until well combined.

Chicken Parmesan Meatballs with Creamy Polenta

Ingredients:

• 1 pound ground chicken
• 1/2 cup bread crumbs
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup tomato sauce
• 1/2 cup grated mozzarella cheese
• 1/2 cup polenta
• 2 cups milk
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, combine the ground chicken, bread crumbs, parsley, parmesan cheese, egg, salt, and pepper.
2. Using your hands, mix everything together until well combined.
3. Form the mixture into balls.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the meatballs and cook until browned on all sides, about 8 minutes.
6. Remove the meatballs from the skillet and set aside.
7. Add the tomato sauce to the skillet and stir to combine.
8. Return the meatballs to the skillet and spoon the sauce over them.
9. Sprinkle the grated mozzarella cheese over the top of the meatballs and sauce.
10. Cover the skillet and cook until the cheese is melted and bubbly, about 5 minutes.
11. Meanwhile, in a medium saucepan, bring the milk and salt to a boil.
12. Slowly whisk in the polenta and continue to whisk until the polenta is thick and creamy, about 5 minutes.
13. Serve the meatballs and sauce over the creamy polenta.

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