Chicken Parmesan Meatballs

Discover a delicious twist on a classic with Chicken Parmesan Meatballs! This recipe transforms the beloved chicken parmesan into tasty meatballs loaded with ground chicken, garlic, and melty cheese, all swimming in rich marinara sauce. Perfect for weeknight dinners, meal prep, or entertaining, these versatile meatballs can be served over pasta, in subs, or as appetizers. Learn how to enhance flavors with fresh ingredients and spices, ensuring each bite is a delightful experience. Enjoy the joys of cooking and impress your guests with this comforting Italian dish!

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Ingredients

1 lb ground chicken

1/2 cup breadcrumbs (preferably Italian seasoned)

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 cup fresh parsley, chopped

1 large egg

2 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

1 jar (24 oz) marinara sauce

Olive oil for frying

Extra Parmesan and mozzarella for topping

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Mix Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, shredded mozzarella, parsley, egg, minced garlic, Italian seasoning, salt, and black pepper. Use your hands or a spatula to mix until just combined.

Shape the Meatballs: Wet your hands slightly to prevent sticking. Roll the mixture into golf ball-sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet. You should have around 20 meatballs.

Brown the Meatballs: In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side until they are golden brown. They don’t need to be fully cooked through as they will finish cooking in the oven.

Bake: Transfer the browned meatballs back to the baking sheet. Pour marinara sauce over the meatballs and sprinkle with extra mozzarella and Parmesan cheese on top.

Finish Baking: Place the baking sheet in the oven and bake for 15-20 minutes, or until the cheese is bubbly and the meatballs are cooked through (internal temperature should reach 165°F/75°C).

Serve: Remove from the oven and let them rest for a few minutes. Serve hot over pasta, in a sub sandwich, or alone with extra marinara for dipping. Garnish with fresh parsley if desired.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 4-6 servings