Description
These Chicken Parmesan Meatballs are a flavorful Italian-inspired dish featuring tender ground chicken meatballs coated in crispy Panko breadcrumbs, browned to perfection, and baked in marinara sauce with melted mozzarella cheese. Perfect as a hearty dinner served over pasta, they combine savory Parmesan, Italian seasonings, and a hint of crushed red pepper for a deliciously comforting meal.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 3/4 cup Panko breadcrumbs (for rolling)
- 1/4 cup olive oil (divided)
Sauce and Topping
- 1 (26 ounce) jar marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons torn basil (optional)
Instructions
- Prepare the meatball mixture: In a large bowl, thoroughly combine the ground chicken, egg, grated Parmesan, 1/2 cup Panko breadcrumbs, garlic powder, Italian seasonings, kosher salt, black pepper, and crushed red pepper. Mix gently until all ingredients are evenly incorporated. Shape the mixture into 1 1/2 inch meatballs.
- Brown first half of meatballs: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in the extra Panko breadcrumbs to coat them evenly. Cook these meatballs in the hot oil until browned on all sides, about 3-4 minutes per side. Add more oil if necessary during cooking. Remove browned meatballs from the pan and set aside.
- Brown remaining meatballs: Wipe out any leftover crumbs from the pan, then heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown them similarly on all sides. Remove from the skillet and set aside with the first batch.
- Assemble and bake: Preheat your oven to 350°F (175°C). Pour the marinara sauce into the oven-safe skillet or transfer the sauce to a baking dish. Arrange all the browned meatballs evenly on top of the sauce. Place the skillet or dish into the preheated oven and bake for 20 minutes.
- Add cheese and finish baking: After 15 minutes of baking, sprinkle the shredded mozzarella cheese over the meatballs. Continue baking for an additional 5 minutes until the cheese melts and bubbles, and the meatballs are fully cooked through.
- Garnish and serve: Remove the dish from the oven and garnish with torn fresh basil if desired. Serve the Chicken Parmesan Meatballs warm over cooked pasta for a complete meal.
Notes
- These meatballs deliver the classic flavors of Chicken Parmesan in a convenient, bite-sized form perfect for dinner.
- Using Panko breadcrumbs both inside and on the outside creates a crunchy texture reminiscent of fried Italian dishes.
- Serve with pasta, garlic bread, and a fresh salad for a balanced and delicious Italian meal.
- You can substitute fresh herbs like parsley or oregano for the basil garnish based on preference.
- Ensure meatballs are cooked to an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
