Design a site like this with
Get started

Chicken Parm Meatballs


16 oz pasta (fettucine in the picture)

30 0z pasta sauce

1 pound ground chicken

1/2 cups Panko

1/3 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1 large egg

2 tablespoons cooking oil


Combine the Panko and seasoning (Parmesan cheese, garlic powder, basil, oregano, salt, and pepper) into a small bowl and stir.

Place the ground chicken in a large bowl. Add the Panko/seasoning mixture to the chicken, along with the egg. Evenly distribute the contents by hand.

Shape the combined mixture into meatballs.

Heat 1 tablespoon of cooking oil in a large skillet over medium heat.

Once skillet is hot, add half the meatballs. Cook meatballs for one minute each side (6 sides) until browned and completely cooked through.

Transfer the cooked meatballs to a clean plate.

Repeat with the other half of meatballs.

While meatballs are cooking, boil water in a large pot and cook the pasta for 7-10 minutes. Drain when cooked.

Add the sauce to a medium sauce pot and heat over medium-low. Stir occasionally.

Add all meatballs to the heated pasta sauce and stir.

Pour meatballs and sauce to the drained pasta and stir.

Cape Cod-style meatballs with cranberries

Constantly Cooking with Paula Roy

A tasty party treat or main dish!

As a Canadian, I have often wondered why cranberries feature prominently in a number of recipes whose origins are attributed to Cape Cod. However, I recently learned that the majority of the United States’ approximately 1,100 cranberry farms are concentrated in Massachusetts (Cape Cod’s state) and Wisconsin (by comparison most Canadian commercial cranberry operations are in Quebec and British Columbia). These meatballs are based on a classic treat that’s been served up at cocktail parties decades, although I’ve taken a little liberty with the traditional recipe handed to me by a lifelong Cape Codder to reflect my preference for a less sweet and slightly spicier dish. You can serve the meatballs ‘as is’ with toothpicks for snacking, or spoon them and the sauce over rice to turn it into an easy and delicious meal.


  • 2 teaspoons (10 mL) canola oil
  • 1 pound…

View original post 449 more words