Chicken Parmesan Meatballs
User Reviews
4.9
57 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
4
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Calories
586 kcal
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Course
Main Course
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Cuisine
American
Chicken Parmesan Meatballs
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This chicken parmesan meatballs recipe is a creative twist on chicken parm that your family is going to devour! It's cheesy, satisfying, and straightforward to make.
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Ingredients
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 cup freshly grated Parmesan cheese divided
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- pepper to taste
- 2 tablespoons olive oil for frying
- 1 (24 ounce) jar marinara sauce
- 2 cups shredded mozzarella
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Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- To a prep bowl, add the meatball ingredients (chicken, egg, panko, half of the parmesan, Italian seasoning, garlic powder, onion powder, salt & pepper). With your hands, mix everything together well, but don't overwork the mixture. The mixture will be quite wet. Form 1" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.
- Add the olive oil to an oven-safe skillet and heat it up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.
- If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan). Take the skillet off the heat for a couple of minutes to let it cool a bit so the marinara sauce doesn't splatter everywhere when you add it in.
- Pour the marinara sauce into the skillet, and then add the meatballs back (spread them around the skillet fairly evenly). Sprinkle the remaining parmesan cheese and the mozzarella over top.
- Transfer the skillet to the oven and bake for 15 minutes to finish cooking the meatballs, and then broil if desired to brown the cheese (watch it carefully so it doesn't burn).
Notes
- Meatballs will cook at a different rate depending on how big/small you make them, so I recommend using an instant read meat thermometer if in doubt. Chicken meatballs are safe when they're 165F in the middle.
- You can also find this recipe in chapter 3 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition Information
Show Details
Calories
586kcal
(29%)
Carbohydrates
20g
(7%)
Protein
44g
(88%)
Fat
38g
(58%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
204mg
(68%)
Sodium
2025mg
(84%)
Potassium
1226mg
(35%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1395IU
(28%)
Vitamin C
12mg
(13%)
Calcium
560mg
(56%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 20g | 7% |
| Protein | 44g | 88% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 204mg | 68% |
| Sodium | 2025mg | 84% |
| Potassium | 1226mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1395IU | 28% |
| Vitamin C | 12mg | 13% |
| Calcium | 560mg | 56% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
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