Contents
These Chicken Parmesan Meatballs combine all the traditional flavors of a classic Chicken Parmesan into delightful bite-sized balls. Baked with marinara sauce and mozzarella cheese, they make for a perfect appetizer or a main dish everyone will love.
Ingredients and Possible Substitutions
- Chicken: This recipe uses 2 pounds of ground chicken for its base. You can also use ground beef, turkey, or pork if preferred.
- Milk: Whole milk is ideal, but lower-fat milks can work in a pinch.
- Breadcrumbs: Italian seasoned breadcrumbs add extra flavor. If you have plain breadcrumbs, just mix in a tablespoon of Italian seasoning.
- Marinara Sauce: Use your favorite brand or a homemade version for nesting the meatballs.
- Cheese: Mozzarella for melting on top, with parmesan for adding that classic Italian cheese flavor.
Kitchen Tips
If you don’t have an oven-safe skillet, simply use a regular pan to brown the meatballs and then transfer them to a baking dish for oven cooking.
Make Ahead and Storage
Chicken Parmesan Meatballs are perfect for preparing ahead:
- Keep Warm: Prepare the meatballs and keep them warm in a crockpot or a warming pan, ideal for parties.
- Refrigerate: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze the meatballs either pre or post-baking without sauce or cheese. They can be frozen for up to 3 months.
Ingredients
- 2 pounds (907g) ground chicken
- 1 large egg, room temperature, beaten
- ½ cup (50g) grated parmesan cheese
- 2 teaspoons (10g) kosher salt
- ½ teaspoon (2.5g) black pepper
- ½ cup (120ml) whole milk, room temperature
- 1 cup (100g) fine dry Italian breadcrumbs, divided
- 2 teaspoons (10g) garlic, minced
- ¼ cup (40g) yellow onion, finely chopped
- 2 tablespoons (30ml) extra virgin olive oil
- 1 jar (24 ounces [680g]) marinara sauce
- 2 cups (200g) mozzarella cheese, grated
- Parmesan cheese, shaved for garnish
- Basil, chopped for garnish
Instructions
- Preheat: Set your oven to 400°F (200°C).
- Mix Ingredients: In a large bowl, mix the ground chicken, egg, parmesan, salt, pepper, milk, ½ cup breadcrumbs, garlic, and onion. Be gentle to avoid overmixing.
- Form Meatballs: With greased hands, form the mixture into golf ball-sized meatballs (about 1½ ounces each). Roll each in the remaining breadcrumbs to coat.
- Brown Meatballs: Heat oil in a large skillet over medium-high. Brown the meatballs on all sides (about 2-3 minutes per side). They won’t be cooked through yet. Remove and set aside.
- Prepare for Baking: Wipe down the skillet, pour in the marinara sauce, and nestle the meatballs into the sauce. Sprinkle with mozzarella cheese.
- Bake: Place in the oven and bake for 15-18 minutes, until the meatballs are cooked through (internal temp of 165°F [74°C]) and the cheese is bubbly.
- Garnish and Serve: Sprinkle with shaved parmesan and chopped basil before serving.
Enjoy these Chicken Parmesan Meatballs as a delightful twist on the traditional dish, perfect for dipping into marinara sauce or serving over pasta.
