0 from 576 votes
Chicken Parmesan Meatballs
Your fav Chicken Parmesan recipe meets meatballs! These will be your new favorite weeknight meal no matter what your age!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 people
Calories: 589 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 1 pound ground chicken
- ½ cup grated parmesan
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ cups flour
- bocconcini mozzarella balls
- ½ cup olive oil
- 1 jar marinara sauce
- Handful of basil leaves torn
Instructions
- In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
- Form the ground chicken mixture into small meatballs, each the size of a golf ball.
- Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight.
- Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.
- Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
- Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
- Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through.
- Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.
Cup of Yum
Notes
- If you haven't heard of this technique, I highly recommend dredging the raw meatballs in flour. This helps them form a delightful crust when you brown them in the pan!
Nutrition Information
Calories
589kcal
(29%)
Carbohydrates
27g
(9%)
Protein
29g
(58%)
Fat
42g
(65%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
25g
Trans Fat
0.1g
Cholesterol
149mg
(50%)
Sodium
1586mg
(66%)
Potassium
1175mg
(34%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
984IU
(20%)
Vitamin C
12mg
(13%)
Calcium
166mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 589
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 149mg | 50% |
| Sodium | 1586mg | 66% |
| Potassium | 1175mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 166mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.