Chicken Parmesan Meatballs with Broccoli and Garlic Bread
Ingredients
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⅓ baguette
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2 tablespoons unsalted butter
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¾ teaspoon garlic powder
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½ teaspoon Italian seasoning
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¼ teaspoon salt
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1 lb ground chicken
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9 tablespoons panko bread crumbs
Tools
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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small bowl
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June Pan
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spoon
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bread knife
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foil
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June Food Thermometer
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June Roasting Rack
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cooling rack
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butter knife
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June Oven
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Preferences
Start the garlic bread
Without slicing through to the bottom, make parallel crosswise cuts about ¾” apart across the baguette.
⅓ baguette
bread knife
chopping board
Make the garlic butter
In a small bowl, mash the softened butter, garlic powder, Italian seasoning and salt with a spatula until evenly mixed.
2 tablespoons unsalted butter
¾ teaspoon garlic powder
½ teaspoon Italian seasoning
¼ teaspoon salt
small bowl
spatula
measuring spoons
Finish the garlic bread
Using a butter knife or offset spatula, gently push a small pat of garlic butter between all the bread slices, dividing it evenly while being careful not to break the baguette.
butter knife
Wrap the garlic bread
Wrap the bread tightly in foil and set to one side of a June Roasting Rack set within a June Pan, pushing it against a handle to make room for the meatballs.
foil
June Roasting Rack
June Pan
Make the meatball mixture
To a large bowl, add the ground chicken, panko, Parmesan, egg, olive oil, garlic powder, salt and Italian seasoning. Mix well to combine. (No need to worry about over-mixing.)
1 lb ground chicken
9 tablespoons panko bread crumbs
⅓ cup grated Parmesan
1 large egg
1 tablespoon extra-virgin olive oil
½ teaspoon Italian seasoning
large bowl
¾ teaspoon garlic powder
½ teaspoon salt
Shape the meatballs
Using lightly moistened hands to avoid sticking, scoop and gently shape 16 meatballs, about 2 tablespoons each. Arrange the meatballs evenly across the roasting rack, next to the bread.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of one meatball.
June Food Thermometer
Cook the meatballs
Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the meatballs until they are browned and cooked through, about 21-30 minutes depending on the size of your meatballs. June will notify you when the meatballs are ready.
June Oven
Season the broccoli
While the meatballs cook, place the broccoli in a medium bowl. Add the oil, salt and pepper to the bowl and toss well to coat.
8 ounces broccoli florets
1 tablespoon extra-virgin olive oil
¼ teaspoon black pepper
medium bowl
½ teaspoon salt
Remove the roasting rack
When June notifies you that the meatballs are done, remove the pan from the oven and set it on a heatproof surface. Using protected hands, carefully lift the roasting rack with the food on it to a chopping board or another pan to catch any drips.
Unwrap and place the garlic bread
Carefully start unwrapping bread without removing the foil completely, so only the top is exposed. Place the partially wrapped bread in the center of the hot June Pan to divide the pan surface in half. (The wrapped bread will act like a dam for the sauce.) If there is a lot of excess foil, gently tear it away but leave the sides and bottom of the bread wrapped.
Add the broccoli
To one side of the bread, add the broccoli, spreading it in an even layer. It’s fine to stack the florets.
Add the sauce and meatballs
To the other side of the bread, add ¾ cup of the marinara. Spread it in an even layer, then arrange the meatballs in the sauce. Spoon the remaining ¼ cup of marinara over the meatballs.
1 cup marinara sauce
spoon
Add the toppings
Sprinkle the mozzarella and Parmesan over the meatballs, then sprinkle the bread crumbs over the cheese.
1 cup shredded mozzarella
2 tablespoons grated Parmesan
2 tablespoons panko bread crumbs
Cook the food
Place the pan on the middle shelf of the June Oven. Cook the food about 20, until the cheese has melted, the panko is crispy and the broccoli is roasted. June will notify you when the food is ready.
Serve
With protected hands, carefully unplug the food thermometer. Remove the June Pan from the June Oven and set it on a cooling rack. Carefully lift the garlic bread out of the pan, remove the foil and place it on a serving plate. Divide the meatballs and sauce along with the roasted broccoli between plates and enjoy hot, passing the bread at the table.
cooling rack
