Chicken Parmesan Meatballs
These juicy chicken meatballs are packed with Italian herbs, smothered in marinara, and finished with bubbly melted cheese.
recipesbynani.comIf your family loves chicken parmesan, they will absolutely adore this fun twist. It takes all those classic flavors we know and love and turns them into tender, bite sized meatballs that are perfect for a cozy weeknight dinner.
My favorite thing about this recipe is how versatile it is. You can serve these meatballs over a pile of spaghetti, tucked into a sub roll, or even alongside a fresh salad. Just remember to mix your meat gently so the meatballs stay nice and light.
🧺 Ingredients
- 1 pound ground chicken
- 1 large egg
- 1 cup panko breadcrumbs, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh chopped basil for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a small bowl, mix together half of the panko breadcrumbs and half of the Parmesan cheese. Set this coating mixture aside.
- 3
In a large mixing bowl, combine the ground chicken, egg, the remaining panko, the remaining Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix everything together just until it is combined, being careful not to overwork the meat.
- 4
Use a cookie scoop to portion the mixture into about 16 equal meatballs. Roll each one in your reserved breadcrumb mixture until coated.
- 5
Heat the olive oil in a large oven safe skillet over medium heat. Brown the meatballs in batches for 1 to 2 minutes per side until they have a nice color.
- 6
Pour the marinara sauce into the skillet with the meatballs. Sprinkle the shredded mozzarella over the top.
- 7
Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the cheese is melted and the meatballs are cooked through. Garnish with fresh basil before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to 5 days and reheat them on the stovetop or in the microwave. You can also freeze these meatballs before or after cooking for a quick meal later in the month.
Made this recipe? Let us know how it went.
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