On Top Of Spaghetti All Covered With Cheesy Chicken Meatballs

Cheesy Chicken Meatballs



Go ahead, eat one.

You know you want to.

Did your mouth just start drooling?
(Oh my gosh, I originally typed did your mom just start drooling.)

Shall we tell our bosses we're leaving work to go home and gorge on Cheesy Chicken Meatballs but first we have to stop at the store and pick up some Pepsi to wash this goodness down with?

Or shall we just watch this

hilarious video from the 80's?

On top of spaghetti,
All covered with cheese,
I lost my poor meatball,
When somebody sneezed. It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer,
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.

Oh my!  Do you remember singing this a thousand times in a row?

I don't know WHY I got such a kick out of this and sang it over and over when I was
twenty five.

Did I just say twenty five?? I meant eight!
Eight! I was eight! Years old.

Not twenty five.
Sheeeez

*slinking away*

Okay, here's all the fixins for these easy, easy, easy and super savory Cheesy Chicken Meatballs.
It calls for ground chicken breast. More than likely, you will need to ask the meat guy to go in the back freezer and get it for you.

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OH!!! Before I forget, these would make a

great party appetizer too!

Now the recipe calls for roasted garlic cream cheese.
I did not have that flavor of cream cheese on hand so I roasted my own garlic and mixed it into the regular cream cheese and it worked great.
The garlic really does bring the flavor up a notch!

You can click on the right side embedded document down below to print out this recipe.
The left side is for those folks who are unable to see the embedded recipe.

Cheesy Chicken Meatballs
From allrecipes.com posted by Raquel 
Courtesy of turnkeyqualitycars.com
Angie’s Note: I did not have garlic cream cheese, just regular, so I roasted up some minced garlic in olive oil and added it to my cream cheese.

Ingredients
1 pound ground chicken
2 eggs, lightly beaten
1/4 cup roasted garlic light cream cheese
1/4 cup grated Parmesan cheese
1 tablespoon dry bread crumbs
1 teaspoon crushed red pepper flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Directions
1.  Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2.  Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3.  Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

So let's get this meatball party started!

We're going to start with the ground chicken in a bowl.

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Add the eggs, cream cheese and Parmesan cheese.

Then add the bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil and salt and pepper

Ahem, don't lick the bowl, this is raw meat! It looks pretty enough to lick though, doesn't it?






I knew you weren't thinking of licking the bowl.







I was though.


So anyhoo, mix all

ingredients well.
Using a spoon is recommended; this isn't meatloaf we're making here :)

Line a baking sheet with aluminum foil and spray with cooking spray.

Form mixture into twenty meatballs.  these are easy to form by the way, a little sticky but not too bad.

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And the mixture did form right at 20 meatballs I think.

  Next time, I may make them a little bigger just for a visual effect, otherwise this size was nice to stack, snack, and cut with a fork.

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In the meantime, I was whippin' up some whole wheat pasta and homemade marinara sauce to eat with the meatballs.

Bake until juices run clear.

I used a meat thermometer and took them out at 160 degrees.

I knew I definitely did NOT want to overcook these meaty morsels.

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Don't they look tasty?

Mmmmmmm,
these were savory, flavorful meatballs.
You don't miss the traditional beef at all.

And so easy to whip up to!

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Plating these babies up with some pasta and marinara, with a little Parmesan on...
pure bliss!

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These meatballs were especially good the next day too.
I even made a meatball sandwich out of them, sliced them thin, layered them on whole wheat bread and slapped a slice of provolone on top and stuck it in the panini maker.

Mmmmm, so good!

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I admit that I did make a batch of turkey bacon meatballs a couple nights later. They were okay, and I will be sharing that recipe, but this Cheesy Chicken Meatball recipe was quite a bit more flavorful and lip smackin' than the turkey bacon meatballs.

Don't overcook these though!!
Follow the baking time, it was pretty on target.

Hey, have a great Tuesday....see ya soon!!!