Chicken Parmesan Meatballs
A delicious and fulfilling dish that combines chicken meatballs with marinara sauce and gooey cheese, perfect for family dinners or gatherings.
Ingredients
Meatball Ingredients
- 1 pound ground chicken Use fresh ground chicken for the best flavor.
- 1 large egg Bind the ingredients together.
- 1/2 cup panko breadcrumbs Light and crispy texture.
- 1 cup freshly grated parmesan cheese Divided into two portions.
- 1/2 teaspoon Italian seasoning Enhances flavor.
- 1/2 teaspoon garlic powder Adds flavor.
- 1/2 teaspoon onion powder Adds onion flavor without chunks.
- 1/2 teaspoon salt To taste.
- to taste pepper Freshly ground for the best flavor.
- 2 tablespoons olive oil For frying meatballs.
Sauce and Toppings
- 1 jar marinara sauce (24 ounce) For coating the meatballs.
- 2 cups shredded mozzarella cheese For topping the meatballs.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, half of the grated parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix gently to combine.
- Form the mixture into meatballs, aiming for about 1 inch in diameter, and place them on a parchment-lined baking sheet.
Cooking
- Heat olive oil in an oven-safe skillet over medium-high heat. Fry the meatballs in batches for about 5 minutes, turning to brown evenly.
- Carefully transfer the browned meatballs to a plate.
- In the same skillet, pour in the marinara sauce and return the meatballs, making sure they are well-coated.
- Sprinkle the remaining parmesan and mozzarella cheese over the meatballs.
- Place the skillet in the preheated oven and bake for about 15 minutes, or until the meatballs are cooked through.
- For extra bubbly cheese, switch to broil for a minute or two at the end.
Serving
- Serve the Chicken Parmesan Meatballs over pasta, in a sandwich, or as an appetizer with marinara sauce.
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Notes
For added flavor, experiment with different cheeses and herbs. These meatballs can be frozen for up to 3 months.