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Crispy Chicken Parm Meatballs Baked in Tomato Sauce
Plat

Crispy Chicken Parm Meatballs Baked in Tomato Sauce

55 minPour 4Nutri-Score C€€
par @moribyan31 imports0 fois cuisinée
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ce qu’il vous faut

Ingrédients

4 personnes
  • ground chickenViandes500 g
  • egg (beaten)Autres1 morceau
  • breadcrumbsBoulangerie60 g
  • parmesan (finely grated)Produits laitiers50 g
  • garlic (minced)Fruits et légumes2 morceaux
  • parsley (chopped)Fruits et légumes10 g
  • saltÉpices5 g
  • black pepper (ground)Épices2 g
  • olive oil (for shallow frying)Épicerie120 ml
  • tomato sauceÉpicerie700 ml
  • mozzarella (shredded)Produits laitiers200 g

par portion

Nutrition

456kcal

Glucides
16 g
Protéines
32 g
Lipides
30 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Plat allant au four
  • Pince de cuisine

pas à pas

Préparation

  1. Make the meatball mixture

    • In a bowl, combine the ground chicken, egg, breadcrumbs, parmesan, garlic and parsley.
    • Season with salt and black pepper and mix until just combined.
    • Roll into evenly sized meatballs.
    Étape 1

  2. Shallow fry the meatballs

    • Heat the olive oil in a frying pan over medium heat.
    • Fry the meatballs in batches until deeply golden and crispy on all sides.
    • Drain on a plate lined with paper towel.
    Étape 2

  3. Bake in the tomato sauce

    • Spread the tomato sauce in a baking dish.
    • Nestle the fried meatballs into the sauce.
    • Bake at 200 °C until the sauce is bubbling and the meatballs are cooked through.
    Étape 3

  4. Broil with cheese

    • Scatter the shredded mozzarella over the meatballs and sauce.
    • Broil until the cheese is melted and golden in spots.
    Étape 4

  5. Serve

    • Spoon the meatballs and sauce onto plates and serve hot.
    Étape 5
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