Baked Chicken Parmesan Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
5 servings (about 12 large meatballs with sauce)
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Calories
468 kcal
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Course
Main Course
Baked Chicken Parmesan Meatballs
Description
This recipe prepares chicken meatballs using ground chicken mixed with finely chopped baby spinach, panko breadcrumbs, diced onion, Parmesan cheese, minced garlic, fresh herbs (basil and parsley), dried oregano, salt, pepper, and an egg binder. The mixture is gently combined and shaped into 1 1/2-inch diameter meatballs.
The meatballs are browned in olive oil on all sides in a skillet over medium-high heat, then baked in a 400°F oven to finish cooking and allow the cheese filling to melt. The sauce is started by sautéing onion in olive oil, followed by tomato paste, garlic, fresh herbs, oregano, red pepper flakes, crushed tomatoes, and simmered until thick. Heavy cream is stirred in for a rich finish.
The meatballs are either served atop or simmered briefly in the sauce, offering a combination of juicy, tender meatballs with a creamy, herbed tomato sauce. Fresh basil garnish completes the dish. The mozzarella inside meatballs adds gooey cheese contrast.
Leftovers can be refrigerated for 3-4 days or frozen up to 4 months, with instructions to freeze meatballs solid before transferring to containers. Gluten-free options include swapping or omitting breadcrumbs. Nutritional information is provided per serving.
Ingredients
For the sauce:
- 1 tablespoon olive oil
- 1/4 cup onion chopped
- 1 tablespoon tomato paste
- 1 clove garlic minced
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons basil chopped, fresh
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes
- 1 can crushed tomatoes 28 ounce
- 1/4 cup heavy cream
For the meatballs:
- 1 1/2 pounds ground chicken
- 3 ounces baby spinach chopped into small pieces
- 1/3 cup panko bread crumbs dried
- 1/4 cup onion diced
- 1/3 cup Parmesan Cheese divided, freshly grated, 2 tablespoons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 3 cloves garlic minced
- 1 egg lightly beaten
- 2 tablespoons olive oil
- 4 ounces mozzarella cheese shredded
- basil for garnish, minced, fresh
Instructions
To make the sauce:
- Heat olive oil in a large skillet pan over medium heat. Add onion and cook 1 minute. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, about 30 seconds. Add the crushed tomatoes, stir, lower heat to simmer and cook about 6 to 8 minutes, or until the sauce is thickened. Remove from heat and stir in the cream.
To make the meatballs:
- Preheat the oven to 400 degrees F. In a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then knead gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches in diameter.
- Heat olive oil in another medium or large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. (They will not be cooked all the way through because they will finish cooking when baked.) Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.
Notes
- Substitute gluten-free or omit breadcrumbs to make the meatballs gluten free.
- Store any leftovers in an airtight container refrigerated for up to 3-4 days before reheating.
- Freeze cooked or raw meatballs individually on a parchment-lined tray until firm, then transfer to a sealed container; freeze up to 4 months.
- Reheat frozen meatballs fully before serving to ensure safe internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings (about 12 large meatballs with sauce)
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 8.4g | 3% |
| Protein | 35.9g | 72% |
| Fat | 33.4g | 51% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 174.3mg | 58% |
| Sodium | 602.1mg | 25% |
| Potassium | 234.6mg | 5% |
| Fiber | 1.3g | 5% |
| Sugar | 2.1g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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