Chicken Meatball Penne Recipes

CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°F.
• Combine all ingredients in a large bowl and mix just until combined.
• Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on baking pan.
• Bake for 20-22 minutes or just until cooked. (Do not overbake)

BAKED PENNE WITH CHICKEN MEATBALLS AND RICOTTA

Steps:

• Heat oven to 375°F. Spray 3-quart baking dish with cooking spray.
• In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add egg, 1/4 cup of the Parmesan cheese, the parsley, 2 finely chopped cloves garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir to combine. Add chicken; gently combine. Shape into 32 (1 1/4-inch) meatballs.
• In 12-inch skillet, heat oil over medium-high heat. Cook meatballs in oil about 6 minutes, turning a few times to brown all sides. Add pasta sauce and spinach in batches; cook until sauce is hot and spinach is wilted, about 3 minutes.
• Meanwhile, cook and drain penne as directed on package. Carefully add to pasta sauce and meatball mixture in skillet.
• In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, 1 finely chopped clove garlic, pepper flakes and remaining 1/4 teaspoons each salt and pepper.
• In baking dish, pour half of the pasta mixture. Place half of the ricotta mixture in dollops over pasta. Spread remaining pasta mixture in baking dish; top with dollops of remaining ricotta. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.

CHICKEN MEATBALL PENNE

Steps:

• Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
• To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
• Place the meatballs on a tray, cover loosely and chill for 30 minutes.
• Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
• Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
• Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
• To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
• To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C) for about 45 minutes, or until hot, and garnish with sage.

CHICKEN MEATBALL CASSEROLE

Steps:

• For the meatballs: Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Mix together the chicken, pumpkin, Parmesan, onion, parsley, salt, pepper and garlic in a large bowl. Cover and refrigerate 20 minutes.
• Shape the mixture into balls using a tablespoon and place on the prepared baking sheet. Bake until cooked through, 12 to 15 minutes. Increase the oven temperature to 400 degrees F and spray a 9-by-13-inch baking dish with cooking spray.
• For the casserole: Meanwhile, bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 3 minutes less than the package instructions. Reserve 1/3 cup pasta water and drain.
• Toss the pasta with the marinara sauce and pasta water in a large bowl. Transfer to the greased baking dish. Nestle the meatballs into the pasta. Top with the mozzarella and sprinkle with the Parmesan.
• Bake until the cheese is melted and bubbly, about 20 minutes. Let stand for 5 minutes. Serve with grated Parmesan.

PENNE BAKE, WITH CHICKEN-SAUSAGE MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Grease 2 1/2 quart casserole.
• Cut zucchini squash halves into thirds lengthwise, then crosswise into 1 1/2 inch pieces, and cut pepper into 1-2 inch thin/med sized slices.
• (If the pepper is large, you may not want to add whole pepper… it depends on your taste).
• After you have removed sausage from casing, put into a medium sized bowl.
• Add the ground chicken and egg, and mix using your hands until the egg is completely mixed into the meat.
• Take 1/3 of your onion and chop it very fine.
• Add to meat/egg mixture.
• Then add a small amount of breadcrumbs, and mix with hands again.
• Continue adding a little bit of bread crumbs at a time, until it is the right consistency to form 1 inch round balls with meat.
• Do not get carried away with the breadcrumbs, but do make sure to add enough so that they will stay in ball form.
• Roll into balls.
• Heat oil in large skillet over medium heat (If you find that there is not enough oil[especially if you add more meat], don’t be afraid to add a little more; Just don’t get carried away!).
• Add meatballs; cook thoroughly.
• Transfer to bowl using slotted spoon (to drain oil).
• Chop up the rest of the onion (this time not very fine) and add to skillet; cook 5 minutes.
• Add zucchini squash and sweet red pepper slices, minced garlic (if you choose) and corn.
• Season and cook 8 minutes.
• Return meat to skillet.
• Add cream and oregano.
• Bring to a boil.
• Add half the fontina and stir until melted.
• Cook penne al dente, drain and return to pot.
• Add sauce and toss through to coat.
• Transfer to casserole and top with remaining fontina.
• Bake until heated through, about 15 to 20 minutes.
• ENJOY!

PENNE AND MEATBALLS ALL'ARRABBIATA

Steps:

• Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
• Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
• Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
• Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
• Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.