Description
These Chicken Parmesan Meatballs bring all the flavors of classic chicken parmesan into juicy, cheesy meatballs simmered in marinara and topped with melty mozzarella. They’re easy to make, incredibly satisfying, and perfect for weeknight dinners or casual entertaining.
Ingredients
- 1 lb ground chicken
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese, divided
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Pepper, to taste
- 2 tbsp olive oil (for frying)
- 1 (24 oz) jar marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F and position rack in top third.
- In a large bowl, gently combine ground chicken, egg, panko, 1/2 cup parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Form into about twenty 1-inch meatballs.
- Heat olive oil in an oven-safe skillet over medium-high heat. Brown meatballs in two batches for about 5 minutes per batch, turning to brown all sides. Set aside.
- Drain excess oil if needed. Let skillet cool slightly and pour in marinara sauce.
- Return meatballs to skillet, nestling into the sauce. Top with remaining parmesan and mozzarella cheese.
- Bake for 15 minutes, or until meatballs reach 165°F internally. Broil briefly for browned cheese if desired.
Notes
- Lightly oil hands when shaping meatballs to prevent sticking.
- Use a small scoop for evenly sized meatballs and even cooking.
- Browning adds flavor but can be skipped to save time.
- Serve over pasta, zoodles, or garlic bread for a full meal.
- Freeze cooked or uncooked meatballs and bake directly from frozen, adding extra minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 135mg
