Chicken Parmesan Meatballs

Name: Chicken Parmesan Meatballs
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 27 meatballs
Ingredients: 2 pounds ground chicken; 1 large egg; ½ cup grated Parmesan cheese; 2 teaspoons kosher salt; ½ teaspoon black pepper; ½ cup whole milk; 1 cup fine dry Italian breadcrumbs; 2 teaspoons garlic; ¼ cup yellow onion; 2 tablespoons extra virgin olive oil; 1 jar (24 ounces) marinara sauce; 2 cups mozzarella cheese; Parmesan cheese; basil

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5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
27 meatballs
Calories
134 kcal
Course
Appetizer

Chicken Parmesan Meatballs

Iris Hanson

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Chicken Parmesan Meatballs are Italian seasoned ground chicken balls nestled in marinara sauce, topped with mozzarella cheese, and baked to perfection.

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Ingredients

Servings

2 pounds ground chicken
1 large egg, room temperature, beaten
½ cup grated Parmesan cheese
2 teaspoons kosher salt
½ teaspoon black pepper
½ cup whole milk, room temperature
1 cup fine dry Italian breadcrumbs, divided
2 teaspoons garlic, minced
¼ cup yellow onion, finely chopped (about ¼ of a large onion)
2 tablespoons extra virgin olive oil
1 jar (24 ounces) marinara sauce
2 cups mozzarella cheese, grated
Parmesan cheese, shaved for garnish
basil, chopped for garnish

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Instructions

Preheat the oven to 400°F.
In a large bowl, combine ground chicken, beaten egg, parmesan cheese, salt, pepper, milk, ½ cup of breadcrumbs, garlic, and onion. Stir together, being careful not to overwork the ingredients.
Greasing hands beforehand and working one at a time, form the ground chicken mixture into your desired size of meatballs. (Ours were golf ball size, or about 1½ ounces each.)
Roll each meatball in the remaining breadcrumbs until evenly coated and set aside.
In a large oven-safe skillet over medium-high heat, add oil. Once hot, add the meatballs and cook until browned on all sides, about 2-3 minutes per side. They will not be completely cooked through at this point. (You may need to work in batches; don't overcrowd the pan.) Remove the pan from heat and transfer the meatballs to a plate and set aside.
After wiping down the skillet, add the marinara sauce. Nestle the meatballs into the sauce. Top with mozzarella cheese.
Bake 15-18 minutes or until the meatballs reach an internal temperature of 165°F and the cheese is melted.
Garnish with parmesan cheese and chopped basil.