Chicken Parm Meatballs

By cindygwest

Ingredients

• 2 pounds ground chicken or turkey breast
• 3/4 cup grated Parmigiano-Reggiano
• 1/2 cup bread crumbs (a couple generous handfuls)
• 1 large egg
• 3 tablespoons tomato paste
• 3 cloves garlic, finely chopped
• Flat-leaf parsley, chopped (a generous handful)
• Fresh basil, chopped or torn (a generous handful)
• Salt and pepper
• 12 bocconcini (mini fresh mozzarella balls)
• 1/2 cup extra-virgin olive oil (EVOO)
• Juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 teaspoon Worcestershire sauce
• 2 hearts romaine lettuce, shredded
• 1 head radicchio, shredded

Details

Adapted from rachelraymag.com

Preparation

Step 1

Preheat a grill or grill pan to medium. In a large bowl, combine the chicken with 1/2 cup parmigiano-reggiano, the bread crumbs, egg, tomato paste, two-thirds of the garlic, the parsley and basil; season with salt and pepper. Divide the mixture into 4 equal portions, then form each into 3 meatballs: Press 1 bocconcini into each meatball, then pinch the meat to seal. Coat the meatballs with 2 tablespoons EVOO, then thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.
In a large bowl, combine the lemon juice, anchovy paste, Worcestershire sauce, remaining garlic and 1/4 cup parmigiano-reggiano. Whisk in the remaining 6 tablespoons EVOO. Add the lettuce and radicchio and toss. Serve with the meatballs.