Description
A flavorful twist on classic Italian meatballs, these Chicken Parmesan Meatballs are baked to perfection with melty mozzarella and Parmesan cheese, topped with marinara sauce. Easy to make and packed with protein, they make a satisfying meal for any night.
Ingredients
Units
Scale
Meatball Mixture
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese, divided
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
For Frying and Assembly
- 2 tablespoons olive oil for frying
- 1 (24 ounce) jar marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and position the rack in the top third of the oven to ensure even baking and browning.
- Prepare meatball mixture: In a mixing bowl, combine ground chicken, egg, panko breadcrumbs, ½ cup of Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix thoroughly with your hands until just combined, taking care not to overmix to keep the meatballs tender.
- Form meatballs: Shape the mixture into 1-inch diameter meatballs, aiming for around 20 pieces. Place them on a parchment-lined baking sheet for easy cleanup.
- Brown meatballs: Heat olive oil in an oven-safe skillet over medium-high heat. Fry the meatballs in batches (about 2 batches), turning every few minutes until browned all over, approximately 5 minutes per batch. Use tongs for easy handling. Add more oil if needed for the second batch. Transfer browned meatballs to a plate.
- Prepare for baking: Drain excess oil from the skillet if necessary, leaving browned bits for flavor. Remove the skillet from heat briefly, then pour marinara sauce into the skillet, spreading the meatballs evenly in the sauce.
- Assemble and bake: Sprinkle the remaining Parmesan and shredded mozzarella cheese over the meatballs. Transfer the skillet to the preheated oven and bake for 15 minutes, until the meatballs are cooked through and cheese is melted.
- Broil (optional): Finish with a brief broil to brown the cheese to your liking, watching carefully to prevent burning.
Notes
- Use an instant-read thermometer to ensure chicken meatballs reach an internal temperature of 165°F for safety.
- This recipe can be made ahead and stored in the refrigerator for up to 2 days or frozen for longer storage.
- For a quicker alternative, you can broil the assembled meatballs with cheese for 2-3 minutes rather than baking.
Nutrition
- Serving Size: 1 serving (about 5 meatballs with sauce and cheese)
- Calories: 586 kcal
- Sugar: 7 g
- Sodium: 2025 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 204 mg