Chicken Parmesan Meatballs Recipe

Chicken Parmesan Meatballs Recipe

Course: Appetizer, Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: meatballs

Calories: 110kcal

Author: Becky Hardin

These delicious Chicken Parmesan Meatballs are so simple to make! Ground chicken mixed with cheese, basil and garlic then covered in your favorite marinara sauce. So satisfying and perfect for an easy weeknight dinner.

Print Recipe

Equipment

Baking Sheet
Instant Read Meat Thermometer Optional

Ingredients

1 large egg
¾ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
2 tablespoons chopped fresh basil
2 cloves garlic minced
2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
1 pound ground chicken
2 tablespoons olive oil
Marinara sauce for serving

Instructions

Preheat oven to 400°F. Set aside a baking sheet.
In a large bowl, whisk the egg until beaten. Add the breadcrumbs, cheeses, basil, garlic, Italian seasoning, salt, and pepper flakes. Mix to combine.
1 large egg, ¾ cup breadcrumbs, ¼ cup grated Parmesan cheese, ¼ cup shredded mozzarella cheese, 2 tablespoons chopped fresh basil, 2 cloves garlic, 2 teaspoons dried Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon crushed red pepper flakes
Add the ground chicken and gently mix until the seasonings are evenly distributed throughout the meat.
1 pound ground chicken
Drizzle the olive oil over the pan and rub it around with your hands (this will also coat your hands with olive oil to make rolling the meatballs easier).
2 tablespoons olive oil
Portion out ¼ cup sized meatballs and roll into smooth balls. Place onto the oiled baking sheet and roll them in oil.
Bake the meatballs for 20-22 minutes, or until the internal temperature registers 165°F on an instant read thermometer.
While the meatballs cook, warm the marinara sauce in a large saucepan set over medium heat. Toss the cooked meatballs in the sauce and serve with additional Parmesan and parsley.
Marinara sauce

Video

Notes

For uniform, consistent meatballs (and cleaner hands), use a 2 or 3 tablespoon-sized cookie scoop! This ensures that the meatballs are the same size and bake evenly.
Be gentle when forming your meatballs, don't pack them too tightly or they will be tough. A lighter touch gives you the perfect texture!
Be sure to use a pre heated oven.
Storage: Store meatballs in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: Prepare the meatballs through step 6. Place cooled meatballs on a single layer on a baking sheet in the freezer. Once frozen, transfer to an airtight container and freeze for up to 2 months. When ready to serve, allow the meatballs to thaw in the refrigerator, reheat in the oven, and serve tossed in warm sauce.

Nutrition