Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Parmesan Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

These Chicken Parmesan Meatballs are a delicious twist on classic chicken parm, featuring tender ground chicken meatballs coated in a crispy Parmesan breadcrumb mixture, simmered in marinara sauce, and topped with melted mozzarella cheese. Perfect as an appetizer or main dish, they bring Italian flavors to your table with ease.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Meatball Mixture

  • 1 pound ground chicken
  • 1 egg
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper

Coating Mixture

  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese

For Cooking

  • 3 tablespoons olive oil
  • 2 ½ cups marinara sauce (about 1 24-ounce jar)
  • 1 cup shredded mozzarella cheese
  • Fresh chopped basil (optional garnish)

Instructions

  1. Preheat Oven and Prepare Coating: Preheat your oven to 400°F (200°C). In a small bowl, mix together ½ cup panko breadcrumbs and ¼ cup grated Parmesan cheese for the meatball coating. Set this mixture aside.
  2. Make Meatball Mixture: In a large bowl, combine the ground chicken, egg, remaining ½ cup panko breadcrumbs, remaining ¼ cup grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix gently until just combined to avoid overworking the meat.
  3. Form and Coat Meatballs: Using a 2-tablespoon cookie scoop or spoon, portion the meat mixture into 16 equal-sized meatballs. Roll each meatball in the prepared breadcrumb and Parmesan mixture to coat evenly.
  4. Brown Meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Working in batches to avoid overcrowding, brown the meatballs on all sides for 1-2 minutes per side until golden but not fully cooked through.
  5. Add Sauce and Cheese, then Bake: Pour the marinara sauce into the skillet with the browned meatballs. Sprinkle the shredded mozzarella cheese evenly on top. Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the cheese is melted and the meatballs are fully cooked.
  6. Garnish and Serve: Remove from the oven, sprinkle with fresh chopped basil if desired, and serve hot. These meatballs go great with pasta, a side salad, or as a hearty appetizer.

Notes

  • Using an oven-safe skillet allows you to brown the meatballs on the stove and finish them in the oven without transferring to a different dish.
  • Do not overmix the meatball mixture to keep them tender and juicy.
  • Feel free to substitute marinara sauce with your favorite tomato sauce or homemade sauce for added flavor.
  • For a crispier crust, you can bake the meatballs on a wire rack set over a baking sheet before adding sauce and cheese.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://dishiary.com/chicken-parmesan-meatballs-recipe/