Chicken Parm Meatballs
- Coarse salt and pepper
- 3/4 pound spaghetti
- 1 3/4 cups plain dried breadcrumbs, divided
- 1/2 cup whole milk
- 1 pound ground white-meat chicken
- 2 cups vegetable oil
- 3 ounces fresh mozzarella, cut into 16 pieces
- 3 cups marinara, warmed
- chopped fresh parsley, for serving
- Produce
- Parsley, fresh (1)
- Meat
- White-meat chicken, ground (1 pound)
- Condiments
- Marinara (3 cups)
- Cooking & Baking
- Salt and pepper, Coarse (1)
- Vegetable oil (2 cups)
- Pasta & Grains
- Spaghetti (3/4 pound)
- Bread & Baked Goods
- Breadcrumbs, plain dried (1 3/4 cups)
- Dairy
- 3 ounces fresh mozzarella, fresh (16 cut into pieces)
- Whole milk (1/2 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published November 9, 2012 (3 months ago).
118 people saved this recipe.
