Chicken Parmesan Meatballs (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
1 pound ground chicken
02 -
1 large egg
03 -
1/3 cup panko crumbs
04 -
2/3 cup freshly grated Parmesan cheese, divided
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
Pepper, to taste
→ Additional Ingredients
10 -
2 tablespoons olive oil
11 -
1 jar (24 ounces) marinara sauce
12 -
2 cups shredded mozzarella
# Instructions:
01 -
Preheat oven to 375°F. Place the oven rack in the top section. Line a cookie sheet with parchment paper.
02 -
In a large bowl, mix ground chicken, egg, panko, half of the Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix well and form into 1-inch meatballs. If the mixture is sticky, lightly coat your hands with olive oil.
03 -
Heat olive oil in an oven-safe skillet over medium-high heat. Fry meatballs in batches until browned on all sides, about 5 minutes. Transfer to a plate.
04 -
Remove the skillet from heat and loosen any browned bits. Drain excess oil, but keep the browned bits for flavor.
05 -
Pour marinara sauce into the skillet, add the meatballs, and sprinkle with the remaining Parmesan and mozzarella.
06 -
Bake for 15 minutes or until the meatballs reach an internal temperature of 165°F.
07 -
Broil for 2 minutes to brown the cheese. Serve warm and enjoy!
# Notes:
01 -
Serve over spaghetti, zucchini noodles, or in hoagie rolls for meatball subs.
02 -
For extra crispiness, lightly coat the meatballs in flour before searing.
03 -
Use ground turkey instead of chicken if preferred.
04 -
Add red pepper flakes for a little spice.