Chicken Parmesan Meatballs
User Reviews
5
2 reviews
Excellent
Chicken Parmesan Meatballs
Report
Delicious chicken parmesan meatballs with a savory, crispy coating and gooey mozzarella cheese in the center. These easy chicken parmesan meatballs are kid-friendly and SO fun to make for the perfect party appetizer or side dish! This recipe is from the Brilliant Bites cookbook.
Share:
Ingredients
- MEATBALLS:
- 1 pound ground chicken
- ½ cup Italian-style bread crumbs
- ¼ cup Parmesan Cheese finely grated
- 1 tablespoon Italian seasoning dried
- 2 cloves garlic minced
- 1 egg large, lightly beaten
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 20 mozzarella cheese mini balls (ciliegine
- cooking spray nonstick, for greasing
- Coating:
- 1 cup all-purpose flour
- 3 egg large
- 3 tablespoons milk
- 1 cup Italian-style bread crumbs
- ½ cup Parmesan Cheese finely grated
- 1 teaspoon Italian seasoning dried
- ½ teaspoon red pepper flakes crushed
- ¼ teaspoon kosher salt
- Pinch ground black pepper
- Toppings:
- ½ cup marinara sauce thick, plus more for serving
- 10 mozzarella cheese mini balls, sliced in half
- Parmesan Cheese finely grated, for garnishing
- basil chopped, fresh, for garnishing
Instructions
- Preheat the oven to 375 degrees F. Line a 13x9-inch rimmed baking sheet with parchment paper.
- To make the meatballs: in a large bowl, stir together the ground chicken, ½ cup bread crumbs, ¼ cup parmesan, 1 tablespoon Italian seasoning, garlic, egg, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined. Scoop the meatball mixture into twenty 2 tablespoon-sized portions. Flatten each meatball and place a mozzarella ball in the center. Re-form into balls around the cheese to completely cover the cheese.
- To coat the meatballs: fill a shallow bowl with the flour. In a second shallow bowl, whisk together the eggs and milk until pale in color. In a third shallow bowl, stir together the 1 cup bread crumbs, ½ cup parmesan, 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes, ¼ teaspoon salt, and pinch of black pepper until well combined.
- Working with one meatball at a time, roll the meatball in the flour to lightly coat it, gently tapping off any excess. Transfer the flour-coated meatball to the egg mixture and coat on all sides so that there are no visible flour spots. Finally, generously coat the meatball in the bread-crumb mixture. Place on the prepared baking sheet. Repeat with the remaining meatballs. Spray the meatballs all over with cooking spray to help them crisp as they bake.
- Bake for about 20 minutes or until golden brown and crisp. Remove from the oven. Set a rack in the middle of the oven, then turn the oven to broil.
- Scoop 1 teaspoon of marinara sauce on top of each meatball, then top the sauce with a mozzarella half. Return the meatballs to the oven and broil for 2-3 minutes, until the cheese is melty and bubbling brown in spots.
- Garnish the meatballs with grated parmesan and chopped basil and serve with more marinara sauce for dipping.
Nutrition Information
Show Details
Serving
2meatballs
Calories
506cal
(25%)
Carbohydrates
23.8g
(8%)
Protein
41.8g
(84%)
Fat
26.6g
(41%)
Saturated Fat
16.1g
(81%)
Fiber
1.8g
(7%)
Sugar
2.8g
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Serving | 2meatballs | |
| Calories | 506cal | 25% |
| Carbohydrates | 23.8g | 8% |
| Protein | 41.8g | 84% |
| Fat | 26.6g | 41% |
| Saturated Fat | 16.1g | 81% |
| Fiber | 1.8g | 7% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
