Description
These Chicken Parmesan Meatballs are a delicious twist on classic chicken Parmesan, combining tender ground chicken seasoned with Italian herbs and spices, baked in marinara sauce and topped with melted mozzarella cheese. Perfect for a family dinner or meal prep, they are crispy on the outside and juicy inside, served best over pasta or a fresh salad.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs (plus about 3/4 cup more for rolling)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup olive oil (divided)
Sauce and Topping
- 1 (26 ounce) jar marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, torn (optional)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, egg, grated Parmesan cheese, 1/2 cup Panko breadcrumbs, garlic powder, Italian seasonings, kosher salt, black pepper, and crushed red pepper. Mix until well incorporated. Shape the mixture into 1 1/2 inch meatballs.
- Brown the meatballs in two batches: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in the additional Panko breadcrumbs. Brown these meatballs on all sides in the hot oil until golden, about 2-3 minutes per side. Remove from the pan and set aside. Wipe out any remaining crumbs from the skillet.
- Bread and brown remaining meatballs: Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on all sides similarly. Remove from heat once browned.
- Assemble and bake: Preheat your oven to 350°F (175°C). Pour the marinara sauce into the oven-safe skillet (or transfer to any baking dish if preferred). Arrange all the browned meatballs on top of the sauce evenly.
- Bake and add cheese: Place the skillet or baking dish in the oven and bake for 20 minutes. In the last 5 minutes of baking, sprinkle the shredded mozzarella evenly over the meatballs to melt.
- Garnish and serve: Remove from the oven and sprinkle torn fresh basil over the top if desired. Serve the chicken Parmesan meatballs hot, ideally over cooked pasta or your favorite side.
Notes
- Using an oven-safe skillet streamlines cooking but any baking dish will work for the baking step.
- Adjust crushed red pepper according to your heat preference or omit for a milder flavor.
- Panko breadcrumbs give a nice crisp crust but regular breadcrumbs can be substituted.
- Make sure meatballs are cooked through; internal temperature should reach 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
