Wednesday, June 03, 2015

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs


  • 1 lb./455 g boneless skinless chicken breast, cut into 1"/2.5 cm cubes
  • 2 garlic cloves, peeled
  • 1⁄2 medium onion, peeled quartered
  • 3⁄4 cup breadcrumbs
  • 1 tbsp. Italian Herb Seasoning
  • 1 egg, beaten
  • 3 cups marinara sauce
  • 1 cup Parmesan cheese


  1. Assemble Fusion MasterTM with coarse mincer disc and place medium bowl underneath hopper.
  2. Fill hopper with chicken and turn handle to process. Once there is room in the hopper add garlic and onion, followed by more chicken. Continue processing until all chicken, garlic and onion is processed.
  3. Add breadcrumbs, seasoning, egg, and Parmesan to chicken mixture and stir to combine.
  4. Once combined, use ice cream scoop to help form mixture into meatballs.
  5. Place meatballs in base of Microwave Pressure Cooker. Cover with marinara sauce. Seal and microwave on high power 15 minutes.
  6. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 6–8 minutes. Check to ensure internal temperature of meatballs has reached 165° F/75° C. Serve warm, topped with Parmesan cheese.
Shop to purchase the Tupperware used in this recipe.

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