Alton Brown's Chicken Parmesan Balls
"When you're in my line of work, personal cuisine can be born on the job. One day we were sitting around the lab and Sarah, my director of digital ops, says,
'I want chicken Parmesan.' Then I say, 'Well, I want meatballs.' Then my director of culinary ops looks up and says, 'Chicken Parmesan Balls.' Then there was a knock on the door, and it was humanity dropping by to say thanks.

Chef's note: Feel free to sub in your favorite store-bought tomato sauce for the Weeknight Spaghetti Sauce."
Ingredients
  • HERB OIL AND WEEKNIGHT SPAGHETTI SAUCE:
  • 16 ounces extra-virgin olive oil
  • 6 large cloves garlic, crushed
  • 2 rosemary sprigs
  • 10 basil leaves, plus more for serving
  • 1 teaspoon red pepper flakes
  • 28 ounces canned whole San Marzano tomatoes, drained
  • 1 teaspoon kosher salt
  • 1 or 2 white anchovies
  • CHICKEN PARMESAN BALLS:
  • 3 ounces panko bread crumbs
  • 4 ounces Parmesan cheese, grated
  • 1½ pounds ground chicken
  • 1 large egg, lightly beaten
  • 2 tablespoons Herb Oil (above)
  • 1 tablespoon dried basil
  • 2 teaspoons garlic powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • Weeknight Spaghetti Sauce (above) or store-bought tomato sauce
  • 4 ounces low-moisture mozzarella cheese, grated
Steps

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