Chicken Parm Meatballs

Ingredients

• 1 can (794 g)whole peeled tomatoes
• 1shallot, peeled and halved
• 57 g (4 tablespoons)unsalted butter
• 1 teaspoonkosher salt
• ¼ teaspoonsugar
• 1Parmesan cheese rind
• 113 gcremini mushrooms, very finely chopped
• 15 ml (1 tablespoon), plus extra for sautéing the meatballsextra-virgin olive oil
• 454 g (1 pound)boneless, skinless chicken thighs, trimmed of excess fat and ground
• 2 linksItalian sausage, casings removed
• 30 ml (2 tablespoons)Parmesan garlic marinade
• 60 g (½ cup)day-old Italian breadcrumbs
• 25 g (¼ cup), plus 50 g (½ cup)Parmesan cheese, finely grated for the meatballs and coarsely grated for the frico
• 1egg
• ¼ teaspoonfreshly ground pepper
• 8 leaves, plus extra for garnishfresh basil, chopped
• 30 ml (2 tablespoons), plus extra for garnishfresh flat-leaf Italian parsley, chopped
• 12 pieces, each 1.3 cm (½ inch)fontina cheese
• To tasteItalian seeded or plain rolls, sliced through the top and opened like a boat

Instructions

1. 1

   Crush the tomatoes

   Pour the tomatoes and their juice into a medium saucepan. Crush each tomato by hand.

2. 2

   Simmer the sauce

   Add the shallot, butter, salt, sugar and Parmesan rind. Bring just to a boil, then lower the heat and simmer uncovered for 45 minutes, stirring occasionally.

3. 3

   Mix the meatballs

   Meanwhile, brown the mushrooms in olive oil until they have released their liquid, then let them cool slightly. Gently but thoroughly combine them with the chicken, sausage, marinade, breadcrumbs, ¼ cup finely grated Parmesan, egg, pepper, basil and parsley.

4. 4

   Portion the mixture

   Use an ice cream scoop to divide the meat mixture into 12 level portions.

5. 5

   Stuff and shape

   Dampen your hands with water. Shape each portion into a meatball, pressing one piece of fontina into the centre and enclosing the cheese with the meat.

6. 6

   Heat the skillet

   Warm olive oil in a large skillet over medium heat.

7. 7

   Brown and simmer

   Sear the meatballs until golden brown, turning as needed. Transfer them to the sauce, cover and simmer for 10 to 20 minutes, or until fully cooked.

8. 8

   Crisp the rolls

   Heat the oven to 177°C (350°F). Arrange the rolls on a sheet pan and crisp them in the oven for 6 to 8 minutes.

9. 9

   Bake the frico

   Line a baking sheet with silicone or parchment. Spoon a heaped tablespoon of Parmesan onto it and pat it down lightly; repeat with the remaining cheese, spacing the portions about 1.3 cm (½ inch) apart. Bake for 3 to 5 minutes, until golden and crisp, then leave to cool.

10. 10

    Assemble sandwiches

    Fill the rolls with meatballs. Sprinkle with herbs and crumbled Parmesan frico.

What are chicken Parm meatballs?

Chicken Parm meatballs take inspiration from chicken Parmesan, the Italian-American combination of tomato sauce, cheese and a crisp or browned protein. Here, the flavours are tucked into a sandwich rather than served as a cutlet.

This version pairs ground chicken with Italian sausage for a savoury meatball, then hides fontina in the centre. A long-simmered tomato sauce and crisp Parmesan frico bring the familiar tomato-and-cheese finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 602 calories, 38g protein, 18g carbs, 42g fat.

The breadcrumbs and rolls provide most of the carbohydrates, while the chicken and sausage contribute protein. Butter, olive oil, sausage and cheese account for much of the fat; serve with a green salad or vegetables to balance the sandwich.

Why the sauce starts with whole tomatoes

Tomatoes: Crushing them by hand leaves a range of textures, from small pieces to a thicker sauce. The shallot, butter and Parmesan rind add flavour as everything simmers.

Time: The uncovered 45-minute simmer lets the sauce reduce and gives the aromatics time to infuse it. Stir now and then, especially as it thickens.

Keep the meatball mixture tender

Mushrooms: Browning them first drives off their liquid, so it is less likely to make the mixture wet. Let them cool slightly before combining them with the meat.

Mixing: Combine the ingredients gently but thoroughly, then stop once they are evenly distributed. Overworking the mixture can make the meatballs dense.

Seal in the fontina

Filling: Place a piece of fontina in the middle of each portion and draw the meat all the way around it. Pinch any seams closed so the cheese is less likely to escape during cooking.

Shaping: Damp hands make the mixture easier to handle. Keeping the 12 portions level helps them cook at a similar rate.

Brown first, then finish in sauce

Searing: Give the meatballs room in the skillet and turn them as needed to brown their surfaces. They do not need to be cooked through at this stage.

Doneness: Finish them covered in the sauce for 10 to 20 minutes. The recipe calls for cooking until fully cooked; check the centre of a meatball if you are unsure.

Make crisp Parmesan frico

Spacing: Leave about 1.3 cm between the spoonfuls so the cheese has room to spread. Use parchment or a silicone-lined baking sheet as directed.

Timing: The frico can go from golden to too dark quickly, so keep an eye on it during its 3-to-5-minute bake. Let it cool before crumbling it over the sandwiches.

Build the sandwiches

Rolls: Crisping the opened rolls for 6 to 8 minutes gives them a firmer surface for the meatballs and sauce. Arrange the meatballs in the roll like a boat, as directed.

Finish: Add chopped herbs and crumbled frico just before serving, so the cheese stays crisp. Serve with a simple green salad or cooked vegetables alongside.

Recipe notes & tips

• Brown the mushrooms until their released liquid has evaporated before adding them to the meat mixture.
• Use damp hands to shape the meatballs and make the cheese centres easier to enclose.
• Seal the meat around each fontina piece to help keep the filling inside as it cooks.
• Turn the meatballs as needed while searing so they brown on more than one side.
• Watch the Parmesan closely in the oven, as thin frico can darken quickly.
• Add the herbs and crumbled frico after filling the rolls, just before serving.

Variations

• More herbs: Add extra chopped basil or parsley to the meat mixture or use more as a garnish.
• Different melting cheese: Use another melting cheese in place of fontina, cut into pieces sized for the centres.
• Spicier sausage: Choose hot Italian sausage for a stronger chilli kick.
• Extra sauce: Spoon additional tomato sauce into the rolls before adding the meatballs.
• No frico: Leave off the Parmesan crisps and finish with extra grated Parmesan instead.

Common mistakes to avoid

• Wet mushrooms: If they go into the mixture before their liquid cooks off, the meatballs can be difficult to shape; brown them until the moisture has evaporated.
• Overmixing: Working the meat mixture for too long can make the meatballs firm; combine the ingredients gently and stop once mixed.
• Exposed cheese: A gap in the meat coating lets fontina escape; seal the meat around the filling before cooking.
• Crowded skillet: Meatballs packed tightly together are harder to turn and brown; sear them in batches if needed.
• Overbaked frico: Parmesan can quickly lose its golden colour; check it during the 3-to-5-minute baking time.

How to store

Refrigerate leftover meatballs and sauce in an airtight container for up to 3 days. Reheat gently in a covered pan until hot throughout; store rolls and frico separately and crisp the rolls again before assembling.

Frequently asked questions