Anyone have a delicious recipe for...?

Question

Chicken Parm..
or, how bout
Italian meatballs?

Answer 1

FAVORITE OVEN-BAKED CHICKEN PARMESAN

4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup shredded mozzarella cheese

Preheat oven to 400°F.
Dip chicken in egg, then bread crumbs, coating well.

In a 13X9-inch glass baking dish, arrange chicken.

Bake uncovered 20 minutes. (See NOTE)

Pour the marinara sauce over chicken, then top with cheese.

Bake an additional 10 minutes or until chicken is no longer pink.

Serve if desired, with hot cooked pasta.

Makes 4 servings

NOTE: If using a metal pan, increase the oven temperature by 25 degrees.


MARIELLA'S ITALIAN MEAT BALLS

1 lb. ground meat
1/2 lb. ground lean pork
1/2 lb. ground veal
1 c. Italian bread crumbs
2 eggs
4 cloves chopped garlic
2 tsp. oregano
1 tsp. basil
1/2 tsp. rosemary
1/2 c. chopped fresh parsley

Mix all ingredients well. Form into medium balls and fry in small amount of fat to brown. Add to tomato sauce and cook for approximately 1 hour.

SAUCE:

3 cans tomato paste
1 lg. can whole tomatoes
1/4 c. olive oil
3 tsp. oregano
1 tsp. basil (fresh leaves or dry)
1/4 sliced green pepper
1 c. fresh mushrooms
4 cloves diced garlic
1 fresh chopped green onion

Simmer for 1 1/2 hours. When adding paste, also add 3 cans water.

Answer 2

ITALIAN-AMERICAN MEATBALLS

2 slices white sandwich bread, stale
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup olive oil, divided
Quick Marinara Sauce, recipe follows
Serving suggestions: 1 pound cooked spaghetti or linquini

Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.

Answer 3

chicken parm is what i'm making tonite. mix bread crumbs with parmesan. dredge the chicken in it. you can dip the chicken in egg/milk first if you want. it helps the crumbs stick. bake it about 20 minutes at 350 then pour your fave sauce on top and bake til done.
for meatballs i use ground round by itself or mix half and half with ground turkey. add 1 egg and 1/2 cup italian bread crumbs. add salt,pepper,dried parsley,garlic powder,oregano and about 1/3 cup parmesan. roll into balls and either bake at 350 for about 20 min. or fry. frying usually tastes better but i bake them. healthier and less mess. enjoy