Caprese Stuffed Burgers
|Serving Per Recipe: 48|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 2.5g||13%|
|Total Carbs 16g||5%|
|Dietary Fiber 1g||2%|
|Vitamin A 4%|
|Vitamin C 2%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 packagePERDUE® Fresh Ground Chicken (1 lb.)
1/2 cuppanko breadcrumbs
1/2 cupgrated Parmesan
1 largeegg, lightly beaten
2 tbsp.chopped fresh parsley leaves
1 clovegarlic, minced
1/4 tsp.black pepper
1 1/2 cupshot pepper or peach pepper jam
1 jalapeño, seeded and finely chopped
1 lime, juiced
2 tbsp.chopped fresh cilantro for garnish
Preheat oven to 375°F. Cover a baking sheet with foil and lightly coat it with cooking spray. In a bowl, gently combine the ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, salt and pepper. Scoop a rounded teaspoon of chicken mixture and roll into a ball. (You should be able to make about 48 meatballs.) Place each meatball onto the baking sheet. Lightly spray the meatballs with cooking spray.
TIP: To make rolling your meatballs easier, dip your teaspoon in water before scooping the meat mixture, and the meat will slide right off the teaspoon.
Bake for 20 minutes, until cooked through and lightly browned. Set aside.
TIP: To make ahead, prepare meatballs, bake, then freeze in a resealable plastic freezer bags for up to 1 month. To reheat from frozen, make your desired sauce. Warm the meatballs in one of the sauces over low heat.
In a medium saucepan, combine the pepper jam, jalapeño and lime juice. Stir until melted. Add the cooked meatballs and simmer until meatballs are coated and heated through. Transfer meatballs to a warm dish, garnish with chopped fresh cilantro and serve with toothpicks.
TIP: Try Asian Honey BBQ sauce with meatballs. In a medium saucepan, heat the 1 cup hoisin sauce, 1/2 cup honey and 4 tbsp. soy sauce. Add the cooked meatballs and simmer until meatballs are coated and heated through. Transfer meatballs to a warm dish, garnish with 2 tbsp.sesame seeds and serve with toothpicks. Or try our Yogurt Dill sauce. In a large saucepan, melt the 4 tbsp.butter over low heat, whisk in the 1/4 cup flour and cook for 1 to 2 minutes. Whisk in 1 cup chicken stock and bring to a boil. Whisk until thick and bubbly. Add the cooked meatballs and simmer until meatballs are coated and heated through. Remove from heat and stir 1/2 cup Greek yogurt. Transfer the meatballs to a warm dish, garnish with 2 tbsp. chopped fresh dill and serve with toothpicks.
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