This dinner is as easy as chicken parm on a bun!
The start of the school year can be crazy! With busy schedules on the horizon, it’s nice to have easy dinner recipes on hand. This recipe is easy to make, and the perfect kid-approved meal.
Wendy Paul shares her recipe for chicken parm meatball melts.
Chicken Parm Meatball Melts
- 1 pkg. 8- brioche hotdog buns
- 2 lbs. ground chicken
- ½ cup Parmesan cheese, grated fine
- 2 tbsp. breadcrumbs
- 1 tsp. salt
- 1 tbsp. Freeze-dried Garlic
- ½ cup finely chopped fresh basil
- Parmesan for garnish before baking
- Olive Oil- I love Napa Valley Olive Oil
- Shredded Italian or Mozzarella cheese
- Fresh basil for garnish
- Preheat your oven to 400 degrees.
- Combine the ground chicken, ½ cup Parmesan cheese, breadcrumbs, freeze-dried garlic, and ½ cup basil. Stir to combine but don’t overwork the meat mixture.
- Drizzle olive oil onto your baking sheet. Using a cookie scoop, measuring about ¼ cup, place scoops of the meat mixture onto the greased baking sheet. This recipe makes about 20 good-sized meatballs.
- Sprinkle each meatball with another pinch of Parmesan for texture and flavor.
- Bake for 15 minutes.
- Remove from the oven. Place in a bowl. You will use this baking sheet again. Don’t wash it. It has flavor.
- Place the butter a warm skillet over medium heat. A couple of tablespoons are great. Place the brioche bun top side down to brown and absorb that flavor. Once the bun is browned turn over and repeat on the bottom side. Repeat with all the buns.
- Place the browned buns spaced apart on the baking sheet. Place a scoop (or two) of your fresh marinara into the middle of each bun, and a handful of shredded cheese. You are making a nest for your chicken parm meatballs. Place the meatballs on top of the cheese mixture. More sauce and cheese to your liking. Sprinkle each stuffed bun with some more Parmesan. Place into the hot oven to warm through and melt the cheese, about 7-9 minutes.
- At this point you can broil the cheese for a minute or two watching closely for some “signature” browning. Top with fresh basil just before serving.