Description
These Chicken Parmesan Meatballs are a flavorful twist on the classic Italian-American dish, combining ground chicken, parmesan cheese, and Italian herbs into juicy meatballs that are simmered in marinara and topped with melted mozzarella.
Ingredients
- 1 lb ground chicken
- 1/3 cup grated yellow onion
- 3 garlic cloves, minced
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 jar (about 24 oz) marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground chicken, grated onion, garlic, egg, Parmesan, breadcrumbs, parsley, salt, pepper, and Italian seasoning. Mix until just combined.
- Form the mixture into 2-tablespoon sized meatballs and set aside on a baking sheet.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add the meatballs and brown on all sides, about 5–7 minutes total.
- Pour the marinara sauce over the meatballs and transfer the skillet to the oven.
- Bake for 15–20 minutes, until meatballs are cooked through (internal temp should be 165°F).
- Remove skillet from oven, sprinkle mozzarella cheese over the meatballs, and return to oven for another 5 minutes, or until cheese is melted and bubbly.
- Garnish with fresh basil and serve warm.
Notes
- You can use ground turkey as a substitute for ground chicken.
- Serve over pasta, with crusty bread, or in a sub roll for a meatball sandwich.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
