RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3453
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| Recipe Name: |
Bacon & Cheese-Stuffed Chicken Meatball Heroes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$3.56
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons parsley, flat-leaf chopped
1 to taste salt and pepper
2 Cups arugula roughly chopped
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Directions:
Preheat oven to 425 degrees.
Heat a medium-size, nonstick skillet over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the chopped bacon and cook until crispy, about 4 to 5 minutes. Remove bacon from the pan to a paper towel-lined plate. Set aside.
Place the ground chicken in a medium-size mixing bowl and add the egg, milk, bread crumbs, grated cheese, parsley and cooked bacon. Season the chicken mixture with salt and pepper. Mix all ingredients together and roll into 12 medium-size meatballs, each about 2 inches round. Place a piece of cheese into the center of each meatball and maneuver the meat around the cheese to seal it in the middle.
Place the skillet you cooked the bacon in back on the burner over medium-high heat and add the remaining oil. The oil should generously coat the bottom of the pan. Place the meatballs in the pan and cook about 5 to 6 minutes per side, or until golden brown and cooked through. While the meatballs are browning, place the split sub rolls on a baking sheet and toast under the broiler for about 30 seconds to a minute. Make sure you don't burn them, because I always do.
In a bowl, combine the chopped watercress and tomatoes, squeeze the juice of half a lemon and drizzle a little oil over the greens.
Season with salt and pepper, and toss to coat. Assemble 3 meatballs per sub and top with the watercress tomato mixture. |
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| Nutrition per Serving: |
| Calories: |
782 |
Total Carbs: |
46.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
189.4 |
Fat: |
38.0 |
Protein: |
55.38 |
| Fiber: |
3.52 |
Sodium: |
835.25 |
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