Recipe of the Week: Chicken Parm Meatballs

Christmas 2006 marked the end of my 1st semester in college, and 6 months of total fun with C. Leaving HS and going to college together was difficult and amazing for so many reasons. But we discovered one thing that semester that has stuck with us: we both love to cook. So, naturally, for a Christmas present, C got me Rachel Ray's " 2, 4, 6, 8: Great Meals for Couples or Crowds." And within that book came one of our favorite recipes of all time: Chicken Parm Meatballs.

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Ingredients:

• 1 1/2 pound ground chicken
• 1 TBS grill seasoning (like McCormick's Montreal Steak)
• 1 egg, beaten
• 1 cup grated Parmigiano-Reggiano cheese
• Handfull chopped Parsley
• 3 TBS olive oil (or EVOO as RR says)
• 2 garlic cloves
• 1/4 tsp. red pepper flakes
• 1- 28 oz can crushed tomatoes
• 1 cup chicken stock
• Salt & Pepper
• 10 Fresh basil leaves, torn or shredded
• 4 sub rolls
• 1 1/2 cups shredded Provolone

Instructions:

• Heat oven to 450 degrees
• Place chicken in bowl & season with grill seasoning. Add egg, half grated cheese, bread crumbs, parsley & drizzle of olive oil. Mix and make 12 balls. 
• Place on baking sheet. Bake for 15 minutes or until golden and firm. Switch broiler on.
• While chicken bakes, heat skillet and add olive oil and garlic. Cook for 5 minutes {RR says to take out the garlic here... I leave it in} then add red pepper flakes and crushed tomatoes, and stir. Add chicken stock.
• Season sauce with salt & pepper, simmer 10 minutes and add basil.
• Put chicken balls from baking sheet and add to sauce.
• Cut sub rolls, and lightly toast under broiler. Then add meatballs and sauce, cover with remaining cheese and return to broiler until melted.
• Pour leftover sauce in bowl for dipping.

Eat and enjoy!