Chicken Parmesan Meatballs
A delightful twist on the classic Chicken Parmesan, these meatballs combine ground chicken, rich cheese, and savory herbs for a comforting dish that's perfect for any occasion.
Ingredients
For the Meatballs
- 1 pound ground chicken Ground chicken serves as the base.
- 1 large egg Helps bind the meatballs.
- 1/2 cup panko breadcrumbs Adds texture to the meatballs.
- 1 cup freshly grated parmesan cheese, divided Adds flavor and richness.
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- to taste pepper
- 2 tablespoons olive oil for frying Use for frying the meatballs.
For the Sauce and Cheese
- 1 (24-ounce) jar marinara sauce Serves as the base for the meatballs.
- 2 cups shredded mozzarella cheese For topping the meatballs.
Instructions
Preparation
- Preheat your oven to 375°F and adjust the rack to the top third of the oven.
- In a mixing bowl, combine ground chicken, egg, panko breadcrumbs, half of the parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until combined, ensuring not to overwork the mixture.
- Form the mixture into approximately 1-inch meatballs, yielding about 20 meatballs. Place on a baking sheet lined with parchment paper.
Cooking
- Heat olive oil in an oven-safe skillet over medium-high heat. Carefully add meatballs, frying in batches to avoid overcrowding, for about 5 minutes turning frequently for even browning.
- Once browned, transfer meatballs to a plate and drain excess oil from the skillet, if necessary.
- Pour marinara sauce into the skillet. Add meatballs back to the sauce and sprinkle with remaining parmesan and mozzarella cheese.
- Bake in the oven for about 15 minutes until cooked through. Optionally, broil for an additional minute for a crispy cheese topping.
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Notes
Let meatballs cool completely before storing in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. Experiment with different herbs and cheeses for variations.