chicken parmesan meatballs

Whether you eat them with spaghetti or make meatball subs on grilled garlic bread, these Chicken Parmesan Meatballs are fast, easy, and wildly delicious.

Chicken Parmesan Meatballs

chicken

bread crumbs (or panko)

Parmesan cheese

garlic (minced, divided)

parsley (or 2 tablespoons minced fresh parsley)

Salt and black pepper

olive oil

(28 ounce) can crushed tomatoes

basil

oregano

red pepper flakes (optional (only if you like the spice))

mozzarella cheese

parsley (minced, for garnish)

In a medium bowl, add ground chicken, bread crumbs, Parmesan cheese, egg, 1 teaspoon minced garlic, parsley, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper) and mix well (I use my hands).

Working with 2 tablespoons of meat mixture at a time, roll into balls and arrange in a single layer on a baking sheet or plate. (I use the OXO medium scoop (heaping), a size 40 portioner, and make 20 meatballs about 1 ounce each). Freeze at least 10 minutes for best results (this is optional but will help the meatballs hold their shape).

In a large oven-proof skillet, heat olive oil over medium-high heat until shimmering. Add meatballs in a single layer and cook until browned all over (about 2 minutes per side). You can do this in batches if necessary. Transfer to a bowl and leave the oil in the skillet.

To the skillet, add remaining minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and red pepper flakes (if using). Bring the sauce to boil over medium-high heat.

Add the meatballs back to the skillet and stir to coat with sauce. Reduce heat to medium-low, cover, and simmer until the meatballs are cooked through, about 5 to 7 minutes longer (meatballs should register 165 degrees when tested with an internal thermometer).

Uncover and season to taste with salt and pepper. Sprinkle with cheese, and cover until the cheese is melted, about 2 minutes longer. Garnish with parsley if desired.

Your fav Chicken Parmesan recipe meets meatballs! These will be your new favorite weeknight meal no matter what your age!

parmesan

panko breadcrumbs

salt

black pepper

parsley

red pepper flakes

flour

mozzarella balls

marinara sauce

basil leaves (torn)

In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.

Form the ground chicken mixture into small meatballs, each the size of a golf ball.

Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight.

Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.

Preheat the oven to 350 degrees F.

Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.

Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.

Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.

Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through.

Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.

Juicy oven baked ground chicken meatballs are inspired by the classic chicken parmesan dish. Meatballs are made with herbs and parmesan, simmered in marinara sauce and topped with ooey gooey mozzarella cheese. They are easy to make and can be served over pasta and even hoagie rolls for a delicious dinner.

breadcrumbs

parmesan (grated)

parsley (chopped)

eggs

garlic powder

onion powder

tsp pepper

oz marinara sauce

mozzarella (shredded)

cooking oil

Preheat oven to 350℉.

In a medium mixing bowl, add ground chicken, breadcrumbs, parmesan, parsley, eggs, garlic powder, onion powder, salt, and pepper. Use hands to gently mix together. Be careful not to over mix.

Once all of the ingredients are combined, form meat into 2-inch meatballs. Should yield 15-18 meatballs.

Heat skillet over medium heat. Once hot, drizzle with cooking oil. Add meatballs to skillet searing them on each side.

Pour marinara sauce over the meatballs making sure all meatballs are covered in the sauce. Top with the mozzarella cheese. Place in preheated oven and bake 15-20 minutes or until the meatballs reach an internal temperature of 165℉ when measured with a meat thermometer.

Serve and enjoy!

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Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

Top 3 chicken parmesan meatballs recipes from across the web

The most viewed chicken parmesan meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

The most viewed chicken parmesan meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine