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Ground Chicken Parmesan Meatballs

These Ground Chicken Parmesan Meatballs have a crunchy, cheese crust and are full of fresh basil and garlic flavor. The grated Parmesan cheese coating on the outside of these tender meatballs crisps up beautifully when they're seared in a skillet.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 20 meatballs
Calories: 76 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

  • 1 lb. ground chicken
  • ½ cup bread crumbs Italian
  • ¾ cup Parmesan Cheese grated, divided
  • 1 egg whisked
  • ¼ cup basil chiffonade
  • 2 cloves garlic finely minced
  • ½ tsp. lemon zest
  • 1 tsp. Italian seasoning
  • 1 tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • ¼ tsp. red pepper flakes
  • 2-3 Tbsp. oil avocado or olive

Instructions

    Cup of Yum
  1. Combine Ingredients: Add all ingredients to a large bowl except for ¼ cup Parmesan cheese. Mix together by hand or with a spatula until everything is well incorporated.
  2. Measure Meatballs: Scoop out 2 tablespoons of mixture and roll into a ball. (Spray a bit of non-stick cooking spray on your hands or a drizzle of oil if you’re having trouble with the mixture sticking.) Repeat with the remaining meat mixture until you have 20 meatballs.
  3. Coat in Parmesan: Add the remaining ¼ cup Parmesan cheese to a medium-sized bowl. Place one meatball at a time into the bowl and coat completely with cheese. Repeat until all meatballs have been coated.
  4. Cook in Skillet: Add enough oil to fully cover the bottom of a large skillet. Turn the heat to medium and wait 1-2 minutes, or until the oil begins to sizzle. Place the meatballs into the skillet in a single layer. Cook for 1-2 minutes per side before using tongs to rotate the meatballs. Repeat this process over the course of 7-8 minutes, or until almost all sides of the meatballs have crisped up.
  5. Serve the meatballs immediately with additional grated Parmesan cheese and basil, if desired. Enjoy!

Notes

  • Prep-Ahead Instructions:
  • Assemble the meatballs outside of rolling them in Parmesan cheese up to 2 days in advance. Simply finish the recipe when you're ready to serve.
  • Storage Directions:
  • Leftover chicken meatballs will last for up to 3-4 days if stored in an airtight container in the refrigerator. Place them on a large sheet pan and flash-freeze for 3-4 hours. Once firm, add the meatballs to a freezer bag or freezer-safe container. These meatballs will freeze well for up to a year but frozen meatballs do start to lose their quality after 3-4 months. You can warm up meatballs in the microwave, in a skillet, or back in the oven.
  • Recipe Tips:
  • Make it work. If you can't use ground chicken, ground turkey is the best alternative.
  • Just enough. Be sure not to overmix the meatball mixture or they'll be tough.
  • Get it hot. Let the oil completely heat up before adding the meatballs.
  • All around. Rotate the meatballs as they're cooking so each side gets nice and crispy.
  • Make it fancy. Learn how to chiffonade cut the basil for an impressive presentation.

Nutrition Information

Calories 76kcal (4%) Carbohydrates 2g (1%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 30mg (10%) Sodium 193mg (8%) Potassium 138mg (4%) Fiber 0.3g (1%) Sugar 0.2g (0%) Vitamin A 80IU (2%) Vitamin C 0.3mg (0%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 20meatballs

Amount Per Serving

Calories 76

% Daily Value*

Calories 76kcal 4%
Carbohydrates 2g 1%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.02g 1%
Cholesterol 30mg 10%
Sodium 193mg 8%
Potassium 138mg 3%
Fiber 0.3g 1%
Sugar 0.2g 0%
Vitamin A 80IU 2%
Vitamin C 0.3mg 0%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.