Chicken Parmesan Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings (5 meatballs each)
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Calories
532 kcal
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Course
Main Course
Chicken Parmesan Meatballs
Description
This recipe starts with a mixture of ground chicken, bread crumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper formed into meatballs. After browning them in olive oil, a tomato-based sauce spiced with basil, oregano, and optional red chili flakes is cooked in the same skillet. The browned meatballs are returned to the sauce and cooked through while the sauce simmers. Mozzarella cheese is added near the end, melting over the meatballs for added richness.
The combination results in tender, moist meatballs with a browned crust and a balanced tomato-herb sauce. Minced garlic in the mix and sauce adds depth, while the optional chili flakes introduce subtle heat. The dish suits serving options such as pasta, garlic bread sandwiches, or a simple plate meal.
Practical tips include wetting hands before shaping to ease rolling, substituting chicken thighs ground at home for better texture, and options for gluten-free breadcrumbs. You can freeze cooked meatballs to use later and reheat in sauce. Slow cooker preparation is also possible by layering ingredients and cooking low and slow, adding cheeses toward the end.
Ingredients
- 1 pound ground chicken
- 1/2 cup bread crumbs or panko
- 1/4 cup Parmesan Cheese grated
- 1 large egg
- 8 cloves garlic minced, divided
- 2 teaspoons parsley or 2 tablespoons minced fresh parsley, dried
- salt freshly ground
- black pepper freshly ground
- 3 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 teaspoon red chili flakes optional (only if you like the spice)
- 2 cups mozzarella cheese shredded
- parsley minced, for garnish, fresh
Instructions
- In a medium bowl, add ground chicken, bread crumbs, Parmesan cheese, egg, 1 teaspoon minced garlic, parsley, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper) and mix well (I use my hands).
- Working with 2 tablespoons of meat mixture at a time, roll into balls and arrange in a single layer on a baking sheet or plate. (I use the OXO medium scoop (heaping), a size 40 portioner, and make 20 meatballs about 1 ounce each).
- In a large oven-proof skillet, heat olive oil over medium-high heat until shimmering. Add meatballs in a single layer and cook until browned all over (about 2 minutes per side). You can do this in batches if necessary. Transfer to a bowl and leave the oil in the skillet.
- To the skillet, add remaining minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and red pepper flakes (if using). Bring the sauce to boil over medium-high heat.
- Add the meatballs back to the skillet and stir to coat with sauce. Reduce heat to medium-low, cover, and simmer until the meatballs are cooked through, about 5 to 7 minutes longer (meatballs should register 165 degrees when tested with an internal thermometer).
- Uncover and season to taste with salt and pepper. Sprinkle with cheese, and cover until the cheese is melted, about 2 minutes longer. Garnish with parsley if desired.
Notes
- Wet your hands before rolling meatballs to prevent sticking and make shaping easier.
- Using ground chicken thighs improves texture; trim excess fat and grind if possible.
- For cheese-filled meatballs, enclose small mozzarella cubes within each meatball fully.
- Substitute gluten-free breadcrumbs for a gluten-free version.
- To use store-bought sauce, pour it over browned meatballs without transferring them to a bowl.
- Scoop, cook, and freeze meatballs in a single layer; reheat frozen meatballs directly in sauce for convenience.
- For slow cooker, brown meatballs first, add sauce ingredients, and cook on low or high. Add mozzarella near serving time.
- Garlic bread pairs well with sandwiches; pan-grill buttered bread and sprinkle with garlic salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (5 meatballs each)
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 5meatballs | |
| Calories | 532kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 38g | 76% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 194mg | 65% |
| Sodium | 633mg | 26% |
| Potassium | 702mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 415mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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