Over the course of recipe searchings, I have discovered there is a huge obsession with meatballs. If the dish (Korean, American, Italian) can be turned into a meatball version, it has been. Never having been a meatball fan I decided now was the time to try again since I have total control over the ball, its flavorings, and best yet, its moisture content. Not wanting a traditional spaghetti and meatball, I settled upon a Chicken Parm Meatball Skillet.
As with all recipes thus far, parsley was omitted. Meatballs were allowed to simmer in the sauce longer than the stated 10 minutes and the recipe was doubled but followed as written.
Scaled For Likability: Good
While four large meatballs over spaghetti is visually appealing they lack the good stuff. Obtaining the perfect moisture flavorful meatball came from the seared bite size servings. The chicken did not fall apart, was low in fat, and made for perfect individual bite size meatballs. The picture does not show it as the cheese was served on a person to person basis and over spaghetti noodles, but once the cheese was added and melted, its salty goodness tied the sweetness of the sauce together with the starch of the noodles. Meatballs were a fabulous but there is definite room for improvement on the flavor of the sauce. Next time this dish is made, once the meatballs are seared, I will follow this recipe for the sauce before adding the meatballs back to simmer. Using this bite size, pan seared method, I am confident meatballs with any meat will be moisture packed and full of flavor.