Chicken Parmesan Meatballs
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 people
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Calories
589 kcal
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Course
Main Course
Chicken Parmesan Meatballs
Description
These Chicken Parmesan Meatballs start with ground chicken mixed with Parmesan, panko breadcrumbs, egg, and a blend of herbs and spices including oregano, parsley, and red pepper flakes. Each meatball is formed around a small bocconcini mozzarella ball, creating a gooey cheese core. After being dredged in flour, the meatballs are browned in olive oil until they develop a golden crust, then simmered in marinara sauce to finish cooking through and meld flavors.
The texture balances a crisp exterior with a tender interior encasing melted mozzarella, while the Parmesan and herbs add savory depth. Cooking in the sauce keeps them moist and infuses additional tomato flavor, making these meatballs rich and satisfying. They can be enjoyed on their own, paired with pasta, or served in a sub sandwich for a comforting meal.
Dredging the raw meatballs in flour before browning is key to forming a crust and sealing in moisture. Using bocconcini ensures a semi-soft cheese center that melts evenly. Allow the meatballs to simmer gently in the sauce to maintain their shape and avoid drying out.
Ingredients
- 1 pound ground chicken
- ½ cup Parmesan Cheese grated
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon black pepper freshly cracked
- ½ teaspoon oregano dried
- ½ teaspoon parsley dried
- ½ teaspoon red pepper flakes
- ½ cups flour
- mozzarella bocconcini balls
- ½ cup olive oil
- 1 jar marinara sauce
- basil torn, handful, leaves
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.
Notes
- Dredging meatballs in flour before browning helps create a flavorful crust and keeps them from sticking during cooking.
- Make sure the bocconcini mozzarella is fully enclosed within the meatball to prevent leakage while cooking.
- Use medium heat for sautéing to brown the meatballs without burning the flour coating.
- Simmer in marinara sauce gently to finish cooking meatballs through while keeping them moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 589 kcal
% 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.
User Reviews
Overall Rating
4.9
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