Chicken Parmesan meatballs from What's Gaby Cooking by Gaby Dalkin

  • basil
  • Parmesan cheese
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute fresh mozzarella or string cheese for bocconcini, pecorino cheese for Parmesan cheese, gluten-free panko breadcrumbs for regular panko breadcrumbs, gluten-free flour for all-purpose flour, and ground turkey for ground chicken.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh mozzarella or string cheese for bocconcini, pecorino cheese for Parmesan cheese, gluten-free panko breadcrumbs for regular panko breadcrumbs, gluten-free flour for all-purpose flour, and ground turkey for ground chicken.

  • Christine on January 27, 2014

    This recipe really is Chicken Parmesan in meatball form, and both my husband and I really enjoyed it. I used regular Italian seasoned breadcrumbs instead of panko. I also baked them a bit longer than called for because I was afraid the chicken would be undercooked. This was possibly an overreaction, but I'm so used to baked dishes not being ready until the sauce is bubbling, that I was hesitant to trust the timer completely. Since the meatballs were covered in sauce, they stayed moist and tender even if I may have actually overcooked them a bit in the end. The recipe calls for adding sauce to the the same skillet you brown the meatballs in and transferring it to the oven. The recipe does not specify draining off the oil in between, but I am convinced this would have been a greasy mess if I didn't add that step. I will definitely be making these again.

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