Chicken Parmesan Meatballs

Name: Chicken Parmesan Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings (5 meatballs each)
Ingredients: 1 pound ground chicken; 1/2 cup bread crumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 8 cloves garlic; 2 teaspoons dried parsley; Salt and freshly ground black pepper; 3 tablespoons olive oil; 1 (28 ounce) can crushed tomatoes; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon red chili flakes; 2 cups shredded Mozzarella cheese; fresh parsley

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings (5 meatballs each)
Calories
532 kcal
Course
Main Course
Cuisine
Italian, American

Chicken Parmesan Meatballs

Eric Vasquez

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Whether you eat them with spaghetti or make meatball subs on grilled garlic bread, these Chicken Parmesan Meatballs are fast, easy, and wildly delicious.

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Ingredients

Servings

1 pound ground chicken
1/2 cup bread crumbs or panko
1/4 cup grated Parmesan cheese
1 large egg
8 cloves garlic minced, divided
2 teaspoons dried parsley or 2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
3 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon red chili flakes optional (only if you like the spice)
2 cups shredded Mozzarella cheese
fresh parsley minced, for garnish

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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

Make rolling easier. When you roll the meatballs, wet your hands first to keep the meat from sticking.
Make ground chicken: Use boneless, skinless chicken thighs! Spend some time trimming off any of the fat, then grind up the thighs in a food processor.
Cheese-filled meatballs: Cut mozzarella into small (1/2-inch) cubes and wrap the chicken meatball mixture around them, making sure the cheese is completely enclosed in the meat.
Gluten-free: Instead of panko or breadcrumbs, use your favorite gluten-free breadcrumb blend.
Store-bought sauce: To substitute jarred sauce, just pour it over the chicken meatballs after browning them in Step 3 (no need to transfer the meatballs to a bowl).
Freezer meatballs: Scoop, roll, and cook the meatballs completely through (165 degrees inside.) Let cool, then line them up in a single layer on a plate. Freeze for 1 hour or until solid. Transfer to a freezer-safe container, then label, date, and keep for up to one month. To reheat, add frozen meatballs straight to your favorite sauce and reheat over medium heat until heated through, about 10 to 15 minutes.
Slow cooker: Add the browned meatballs to a slow cooker and top with the tomato sauce ingredients. Give everything a gentle stir. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. Sprinkle on the mozzarella about 30 minutes before you plan on eating. The tomato sauce should be hot. If you're using frozen meatballs, just add the frozen meatballs directly to the slow cooker. There is no need to thaw them beforehand.
My favorite garlic bread: If you opt for a chicken parm meatball sandwich, I recommend grilling some garlic bread. Heat a skillet over medium-high heat. Slather a slice of crusty bread (or a cut hoagie roll) with butter, then add it to the skillet butter-side down. Cook until it's browned (how bread looks on a grilled cheese sandwich). Remove and sprinkle with garlic salt (or garlic powder, or rub with a raw garlic clove. Whatever you love).

Nutrition Information

Show Details

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 (20%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 500IU (10%) Vitamin C 2mg (2%) Calcium 415mg (42%) Iron 3mg (17%)

Nutrition 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%