4.8 from 12 votes
Chicken Parmesan Meatballs Recipe
If you’re in the mood for an easy and super tasty Italian-inspired dinner, then these Chicken Parmesan Meatballs are a must-make!
Prep Time
10 mins
Cook Time
10 mins
Freeze Time
5 mins
Total Time
35 mins
Servings: 6 people
Calories: 459 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 1 pound ground chicken
- 1 cup Italian breadcrumbs divided
- 3 eggs
- 2 teaspoons minced garlic
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce
- 8 ounces mozzarella cheese cut into slices
- vegetable oil for frying
For Serving:
- fresh basil
- cooked pasta
- parmesan
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the ground chicken, ½ cup Italian breadcrumbs, 1 egg, and minced garlic. Mix well. Form into golf ball sized balls, place onto a plate, and freeze for 5 minutes.
- Meanwhile, heat 2 inches of vegetable oil in a deep skillet or wok to 350°F.
- Prepare a dredging station. Add flour to one bowl, whisk the 2 remaining eggs in the second bowl, and combine the Panko breadcrumbs, ½ cup of Italian breadcrumbs, garlic powder, and Italian seasoning in the third bowl.
- Remove the meatballs from the freezer. Roll each meatball in the flour until coated. Dip into the eggs, then roll the meatball in the seasoned breadcrumbs. Press the breadcrumbs into the meatball to help them stick. Repeat this process for all of the meatballs.
- Working in batches of 5-6 meatballs at a time, fry the meatballs for 6 minutes. Add the meatballs to the hot oil, flipping them over halfway cooking to evenly brown.
- Arrange the meatballs in a casserole dish. Pour marinara sauce over the meatballs and top with sliced mozzarella.
- Bake for 8 minutes, or until the cheese is melted.
- Top each chicken parmesan meatball with a sprinkle of Parmesan, a basil leaf and serve with pasta. Enjoy!
Cup of Yum
Notes
- Storage: Store chicken parmesan meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store chicken parmesan meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Information
Calories
459kcal
(23%)
Carbohydrates
41g
(14%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
177mg
(59%)
Sodium
869mg
(36%)
Potassium
691mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
595IU
(12%)
Vitamin C
4mg
(4%)
Calcium
278mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 459
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 177mg | 59% |
| Sodium | 869mg | 36% |
| Potassium | 691mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 278mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.