You may also like
Categories:
chicken onion garlic before tomato paste breadcrumbs egg olive oil tomatoes basil parsley Bread Provolone cheese salt
Viewed: 46 - Published at: 2 years agoIngredients
- 1 pound Ground Chicken
- 1/2 whole Medium Onion, Finely Diced
- 2 cloves Garlic, Minced
- 2 cups Baby Spinach, Finely Chopped (it's 2 Cups BEFORE The Chopping)
- 1 Tablespoon Tomato Paste
- 3/4 cups Panko Or Breadcrumbs
- 1 whole Egg
- 2 Tablespoons Extra Virgin Olive Oil
- 1 can (28 Oz Size) San Marzano Tomatoes, Pureed In A Food Processor
- 6 leaves Basil, Roughly Torn
- 1/4 cups Chopped Parsley
- 1 loaf Ciabatta Bread, Cut Into 4 Equal Pieces And Sliced In Half, Lengthwise
- 4 slices Provolone Cheese
- 2 pinches Coarse Salt And Freshly Ground Pepper
Method
- In a bowl, combine the chicken, onion, garlic, spinach, tomato paste, panko, egg and a good pinch of salt and pepper.
- Using your hands, get everything all combined.
- Then form little balls out of the mixture.
- I got 18 balls.
- You can always make them smaller for more.
- At this point you can stick them in the fridge, covered for as long as you need to.
- Or if youre famished, lets proceed.
- Heat the oil in a medium skillet over medium high.
- Add the meatballs and brown all over, about 8 minutes total.
- Pour the pureed tomatoes over the meatballs, reduce heat to low, cover and simmer for 40 minutes, cooking the meatballs all the way through.
- The sauce will reduce just a tad as well.
- At the very end, toss in the torn basil and parsley.
- Go ahead and season with a pinch of salt and pepper too.
- Flip on the broiler.
- Put the bread on a pan and slide the bread under the broiler for about a minute.
- Remove the bread from the oven and place 4 balls with the marinara on the bottom half of each loaf, followed by a slice of provolone cheese.
- Stick it back under the broiler until the cheese melts and starts to bubble, maybe 2 minutes.
- Keep an eye on it!
- Serve with more basil, if desired!
- I obviously desired.
