Chicken Parmesan Meatballs
Chicken Parmesan Meatballs are Italian seasoned ground chicken balls nestled in marinara sauce, topped with mozzarella cheese, and baked to perfection.
Servings: 27 meatballs
Calories: 134kcal
Ingredients
- 2 pounds ground chicken
- 1 large egg, room temperature, beaten
- ½ cup grated parmesan cheese
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup whole milk, room temperature
- 1 cup fine dry Italian breadcrumbs, divided
- 2 teaspoons garlic, minced
- ¼ cup yellow onion, finely chopped (about ¼ of a large onion)
- 2 tablespoons extra virgin olive oil
- 1 jar (24 ounces) marinara sauce
- 2 cups mozzarella cheese, grated
- parmesan cheese, shaved for garnish
- basil, chopped for garnish
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine ground chicken, beaten egg, parmesan cheese, salt, pepper, milk, ½ cup of breadcrumbs, garlic, and onion. Stir together, being careful not to overwork the ingredients.
- Greasing hands beforehand and working one at a time, form the ground chicken mixture into your desired size of meatballs. (Ours were golf ball size, or about 1½ ounces each.)
- Roll each meatball in the remaining breadcrumbs until evenly coated and set aside.
- In a large oven-safe skillet over medium-high heat, add oil. Once hot, add the meatballs and cook until browned on all sides, about 2-3 minutes per side. They will not be completely cooked through at this point. (You may need to work in batches; don't overcrowd the pan.) Remove the pan from heat and transfer the meatballs to a plate and set aside.
- After wiping down the skillet, add the marinara sauce. Nestle the meatballs into the sauce. Top with mozzarella cheese.
- Bake 15-18 minutes or until the meatballs reach an internal temperature of 165°F and the cheese is melted.
- Garnish with parmesan cheese and chopped basil.
Nutrition
Calories: 134kcal