Chicken or Turkey Parm Meatballs with Caesar Slaw

Chicken or Turkey Parm Meatballs with Caesar Slaw
  • Prep Time
  • 4Servings


  • 2 pounds ground chicken or turkey breast
  • 3/4 cup grated Parmigiano-Reggiano
  • 1/2 cup bread crumbs (a couple generous handfuls)
  • 1 large egg
  • 3 tablespoons tomato paste
  • 3 cloves garlic, finely chopped
  • Flat-leaf parsley, chopped (a generous handful)
  • Fresh basil, chopped or torn (a generous handful)
  • Salt and pepper
  • 12 bocconcini (mini fresh mozzarella balls)
  • 1/2 cup extra-virgin olive oil (EVOO)
  • Juice of 1 lemon
  • 2 teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 2 hearts romaine lettuce, shredded
  • 1 head radicchio, shredded


Preheat a grill or grill pan to medium. In a large bowl, combine the chicken with 1/2 cup parmigiano-reggiano, the bread crumbs, egg, tomato paste, two-thirds of the garlic, the parsley and basil; season with salt and pepper. Divide the mixture into 4 equal portions, then form each into 3 meatballs: Press 1 bocconcini into each meatball, then pinch the meat to seal. Coat the meatballs with 2 tablespoons EVOO, then thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.

In a large bowl, combine the lemon juice, anchovy paste, Worcestershire sauce, remaining garlic and 1/4 cup parmigiano-reggiano. Whisk in the remaining 6 tablespoons EVOO. Add the lettuce and radicchio and toss. Serve with the meatballs.