Name: "Chicken Parmesan" Meatballs & Arugula with Lemon-Shallot Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 eggs; 0.68 kg ground chicken; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ¾ (227 g) block mozzarella cheese; 170 g Parmesan cheese; 2 shallots; 3 (213 ml) cans tomato sauce; black pepper; crushed red pepper; extra virgin olive oil; garlic powder; Italian seasoning; oregano, dried; panko bread crumbs; salt

"Chicken Parmesan" Meatballs & Arugula with Lemon-Shallot Dressing"Chicken Parmesan" Meatballs & Arugula with Lemon-Shallot Dressing — a 45-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 eggs

0.68 kg ground chicken

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

¾ (227 g) block mozzarella cheese

170 g Parmesan cheese

2 shallots

3 (213 ml) cans tomato sauce

black pepper

crushed red pepper

extra virgin olive oil

garlic powder

Italian seasoning

oregano, dried

panko bread crumbs

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Divide parsley between two large bowls.

Finely grate Parmesan. Divide between the two bowls.

Coarsely grate mozzarella. Add all of the mozzarella to one of the bowls, stir to combine, and set aside.

Add chicken, bread crumbs, eggs, oil, and spices to the remaining bowl with the parsley and Parmesan; use your hands to combine the chicken mixture. Using a tablespoon measure, form the mixture into rounded meatballs and place on a large plate.

Preheat a large skillet over medium-high heat.

While the skillet heats up, place tomato sauce and spices in a large baking dish. Stir to combine the sauce.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning often, until browned on all sides, 3-4 minutes (the meatballs will not be cooked all the way through). Transfer to the baking dish with the sauce and turn to coat.

Top the saucy meatballs with reserved parsley and two-cheese mixture. Place baking dish in the oven and bake until cheese is melted and meatballs are cooked through, 7-8 minutes. Remove from oven. (Reserve bowl for next step.)

Meanwhile, zest and juice lemons into the reserved bowl.

Peel and mince shallots. Add to the bowl with the lemon along with oil, salt, and pepper. Whisk to combine the dressing.

Add arugula to the bowl with the dressing and toss to combine the salad.

To serve, divide meatballs, sauce, and salad between plates. Enjoy!

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