45 minutes
Savory and cheesy meatballs made with ground chicken, tofu, and a blend of cheeses, served in a rich marinara sauce with melted provolone cheese.
Firm Tofu, crumbled
cups
cups
Parmesan Cheese, freshly grated
cups
Bread Crumbs, plain
cups
each
Garlic, minced
tablespoons
teaspoons
pinches
pinches
0 lb
tablespoons
Medium Red Bell Peppers, sliced
each
cups
Provolone Cheese, sliced
0 oz
Egg Noodles, cooked
as needed
Flat Leaf Parsley, chopped
optional
1. Prepare Meatball Mixture
In a large bowl, combine crumbled tofu, ricotta cheese, Parmesan cheese, bread crumbs, egg, minced garlic, dried oregano, kosher salt, and black pepper. Mix thoroughly before folding in the ground chicken.
2. Form and Cook Meatballs
Form the mixture into golf ball-sized meatballs. In a Dutch oven, heat olive oil over medium heat, cook sliced red bell peppers with salt and pepper, then add marinara sauce and nestle the meatballs into the sauce. Transfer to a preheated 375-degree oven and bake for 20 minutes.
3. Add Cheese and Bake
Remove the Dutch oven from the oven and cover the meatballs with sliced provolone cheese. Return to the oven for an additional 3 minutes or until the cheese is melted and bubbly.
4. Serve
Serve the Cheesy Chicken Parmesan Meatballs over a bed of cooked egg noodles, garnished with chopped parsley if desired.
Start with fresh, high-quality ground chicken. It should have a balanced fat content, ideally 93% lean, to ensure juicy meatballs. Use freshly grated Parmesan and mozzarella cheeses for optimal flavor and meltability.
Once the sauce and meatballs are combined in a baking dish, thoroughly cover them with mozzarella. Bake until the cheese is bubbling and golden brown. Consider broiling the final dish for a minute or two to achieve a perfect, slightly crispy cheese top.
Use a homemade marinara sauce if possible. Sauté garlic in olive oil and add crushed red pepper for depth. Allow the sauce to simmer slowly to concentrate its flavors.
When combining the ground chicken with breadcrumbs, Parmesan, herbs, and seasonings, mix gently. Overworking the meat can lead to dense, tough meatballs. Mix just until all ingredients are incorporated.
Brown the meatballs in a hot skillet with a mix of olive oil and a neutral oil (like canola) to achieve a rich, golden crust. This adds a layer of flavor and texture that will enhance the final dish.
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