I love chicken cacciatore. The blend of chicken, onions, garlic and rich tomato sauce is just amazing, but most recipes call for bone-in chicken and simmering all day. I just don’t have that kind of time. My husband is huge fan of chicken parmesan, which is also a pain to make from scratch and requires breading and frying. Not the healthiest thing in the world. One night, I came up with this recipe and it is now a staple in our household. It’s so fast, it’ll be ready before the huge pot of water boils.
This recipe is based off my Aunt Lorraine’s meatballs. She makes them every year for Christmas Eve and you better be quick because they get devoured! I have made a few changes to the recipe but I will always think of them as her meatballs.
Homemade meatballs are amazing and much easier to make than most people think. I make a huge batch of these then freeze them. They can be used for spaghetti and meatballs, meatball sandwiches, swedish meatballs or as a topping for pizza. I make my meatballs on the smaller size so they are more versatile.