Chicken Marsala Meatballs

prep: 30 minutes
cook: 10 minutes

makes about 24 (1-inch) meatballs

you’ll need…
1 cup finely grated Parmesan cheese, divided
¼ cup finely chopped parsley
1 pound ground chicken (I used thigh meat)
½ cup breadcrumbs
2 cloves finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon butter
2 tablespoons olive oil
¼ cup chicken broth
¼ cup Marsala wine

let’s get to it…
Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. Finely chop the parsley; set aside.

Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated. Form into 1-inch balls.

Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. Remove from pan and top with remaining cheese and parsley. Serve immediately.

Baked Ziti with Mini Meatballs

prep: 30 minutes
bake: 55 minutes

serves 6 

for the meatballs you’ll need…
⅓ pound ground beef
⅓ pound ground veal
⅓ pound ground pork
½ cup breadcrumbs
2 eggs
3 cloves garlic, minced or pushed through a garlic press
½ cup freshly grated Parmesan cheese
3 tablespoons chopped flat-leaf parsley
1 tablespoon red chile flakes (optional)
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil

for the ziti you’ll need…
1 pound ziti pasta
5 cups pasta sauce or homemade tomato sauce
1 cup freshly grated Parmesan cheese
8 ounces ricotta
8 ounces mozzarella, diced

let’s get to it…
Combine the meats, breadcrumbs, eggs, garlic, Parmesan cheese, parsley, red chile flakes (if using), salt and ground pepper in a large bowl. Mix together (I like to use my hands to mix). Shape the meatballs into tiny balls, about the size of a grape (or any size you want).
Heat the olive oil on medium high in a large skillet. Add the meatballs in batches and brown on all sides. Remove from skillet; set aside. (They will not be cooked through but will finish cooking when you bake the ziti.)
Place oven rack is in the middle of the oven. Heat oven to 350°F. Coat a 3½-quart baking dish with cooking spray; set aside. (You can also make these in individual serving dishes like I did in the images.)
Prepare ziti according to package directions until al dente. Drain. Return ziti to the cooking pot and toss with 3 cups of the pasta sauce and the meatballs.
Pour half of the ziti and meatballs into the sprayed baking dish. Spoon and spread the ricotta on top of the ziti. Sprinkle on half of the diced mozzarella, another cup of the pasta sauce and half the Parmesan cheese.
Add remaining ziti and meatballs to the baking dish. Top with remaining mozzarella, pasta sauce and grated cheese; cover with foil.
Bake for 40 minutes. Remove foil and bake for 15 to 20 minutes longer or until center is hot, cheese is melted and sauce bubbles around the inside of the baking dish. Let rest 10 minutes before serving.

Mini Quinoa Meatballs with Avocado Dipping Sauce

prep: 20 minutes
bake: 10 to 12 minutes
serves: 24 (2 meatballs each)

for the meatballs you’ll need…
2 cups cooked quinoa
1 lb. ground turkey
2 large eggs, slightly beaten
½ cup minced red pepper
½ cup minced green pepper
¼ cup minced onion
2 teaspoons chili powder
1 teaspoon salt

for the avocado dipping sauce you’ll need…
1 large ripe avocado
½ cup fat-free plain yogurt
¼ cup chopped bell pepper
¼ cup chopped cilantro
2 tablespoons lemon
1 tablespoon onion
1 garlic clove
½ cup water

let’s get to it…
Line two baking sheets with parchment paper. Heat the oven to 450°F.
Place quinoa, turkey, eggs, red and green pepper, onion, chili powder and salt in a large bowl. With your hands or a spoon, mix until well blended. Shape the mixture into 1-inch balls and place on the baking sheets.
Bake for 12 to 15 minutes, or until light brown. Serve hot or at room temperature.

Avocado Dipping Sauce…
Place avocado, yogurt, bell pepper, cilantro, lemon, onion, garlic and water in a blender container or food processor. Pulse 10 to 15 times.
Stir mixture with a rubber spatula to distribute evenly. Blend for 1 minute or until smooth. If mixture is too thick, add water a tablespoon at a time until at desired consistency.

cooking know how: These meatballs freeze beautifully! Double the meatball recipe and bake as directed. When cool, place half in a Ziploc® Brand Double Guard® Freezer Bag and freeze. To reheat, remove meatballs from bag and place on a foiled-lined baking sheet. Bake at 350°F for 10 to 12 minutes.