Cheesy Chicken Meatballs
As a mom of a CFer, I’m always looking for great ways to combine meat and cheese for that extra fat. And as a full-time working mom of a CFer, if I can find a recipe that can be made during treatment times, even better!
I found the original recipe on AllRecipes.com but it was a little too spicy for the kids. But if you like the taste of Italian chicken sausage, you can’t go wrong with the original version.
The recipe was easy to make but is deceiving. The mixture will actually seem too wet when forming the meatballs but don’t overcook them because they can dry out quickly. If your meatballs look lopsided, just spray your hands with a little cooking spray and reshape once they are on the baking sheet. Or use a cookie scoop with a trigger release to form the meatballs without getting your hands too dirty.
I struggled with what to serve these with but ended up drizzling them with marinara sauce and serving with a cheese garlic bread. These would probably do well in a stroganoff sauce or chicken-based gravy served over egg noodles, or as a meatball sub slathered with marinara sauce and topped with provolone or American cheese. Could also toss with bow-tie pasta and spinach in a light alfredo sauce for a hearty dish.
Original recipe makes 20 meatballs about 1 to 1.5 inches in diameter
1 pound ground chicken
1 egg, lightly beaten
1/4 cup Philly cream cheese chives and onion spread
1/4 cup grated Parmesan cheese
1 tablespoon dry bread crumbs
½ teaspoon crushed red pepper flakes
2 teaspoon Italian seasoning
½ teaspoon minced garlic from the jar
1 ½ tablespoons vegetable oil
1 teaspoon salt
½ teaspoon ground black pepper
1.Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2.Combine all dry ingredients in a large bowl, then add the wet ingredients, followed by the ground chicken; mix well. Form mixture into 20 meatballs; place on prepared pan.
3.Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).