Chicken Parm Meatballs & Bucatini

Name: Chicken Parm Meatballs & Bucatini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Cuisine: Italian
Ingredients: 6 tbsp panko bread crumbs; 2 tsp heavy cream; 10 oz chicken thighs, boneless, skinless, 1” dice; 1 tbsp Parmesan cheese, grated on the Microplane; 1 1/2 tsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil, plus more for the pan; 1 1/2 tsp Cattleman’s Grill Italiano Seasoning; 1 oz fresh mozzarella, diced into 12 pieces; 1 egg; 1 cup panko; 1 tbsp Urban Slicer White Mojo Seasoning; 3/4 cup fresh mozzarella, grated; 3/4 cup Yo Mama Roasted Garlic Tomato Sauce; 8 oz Rummo Bucatini Pasta; 1 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil, plus more for resting; 1 cup Yo Mama Roasted Garlic Tomato Sauce; 1 tbsp heavy cream; 2 tbsp parmesan

Jan 07, 2025 • Tom Jackson

Every meal tells a story. With Chicken Parm Meatballs & Bucatini, you become the guide your family or guests need, crafting a dish that’s both familiar and unforgettable. These juicy chicken meatballs, stuffed with creamy mozzarella and coated in a golden, flavorful crust, are finished in a wood-fired oven for a touch of smoky perfection. Paired with al dente bucatini tossed in a luscious garlic tomato cream sauce, this recipe transforms weeknight dinner into a culinary adventure. Armed with your Yoder Smokers YS640s, you’ll deliver a meal that’s not just satisfying—it’s a masterpiece.

Chicken Parm Meatballs & Bucatini

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

10

Prep Time

30 minutes

Cook Time

20 minutes

Calories

650

Take your dinner game to the next level with Chicken Parm Meatballs & Bucatini! Smoky mozzarella-stuffed chicken meatballs meet creamy garlic pasta in this crowd-pleasing recipe, ready to wow in under an hour.

Ingredients

Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF with the Yoder Smokers Wood Fired Oven installed.
Combine the diced chicken, panko, parmesan, oil, Cattleman’s Grill Italiano Seasoning and heavy cream in the Vitamix food processor. Weigh out twelve 1 oz meatballs. Stuff each one with a cube of mozzarella and roll in your hand to form a meatball.
Crack an egg into a small bowl and whisk.
Place the panko and Urban Slicer White Mojo Seasoning in a shallow bowl or plate and mix.
Roll each meatball, one by one, in the egg, then coat with the seasoned panko. Transfer to an oiled sheet pan and space evenly.
Cook the meatballs inside the Yoder Smoker Wood Fired Oven to an internal temperature of 155ºF, about 10 minutes.
While the meatballs cook, bring a pot of water to a boil and cook your pasta to al dente.
Combine the Yo Mama Garlic Sauce and heavy cream in a skillet and warm. Pour into the pasta and stir to coat.
Top each meatball with one tablespoon of the sauce and one tablespoon grated mozzarella. Place back into the wood fired oven.
Increase the grill temperature to 500ºF. Cook to brown the cheese on top, about five minutes.
Serve the meatballs over the sauced pasta and top with more parmesan.

Image of Chicken Parm Meatballs & Bucatini

Recipe Note

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Bacon Cheeseburger Meatballs

Chicken Meatballs with Mushroom Gravy

Recipe Highlights and Insights:

When it comes to high-quality bucatini, Rummo Bucatini stands out from the rest. Rummo is celebrated for its dedication to traditional Italian pasta-making techniques, including slow processing and bronze-die extrusion. The bronze dies give the pasta a slightly rough texture, which helps it grip sauces more effectively than smoother alternatives. Additionally, Rummo's pasta is made from high-quality durum wheat semolina, ensuring a firm, al dente texture even after cooking.