Chicken Parmesan Meatballs

 

About This Recipe

Chicken Parmesan Meatballs are a deconstructed version of the classic chicken parmesan, featuring ground chicken formed into meatballs with Italian seasonings, baked with marinara sauce and melted cheese. This preparation method creates individual portions with the same flavor profile as the traditional dish.

Why You’ll Love This Recipe

• Requires only 35 minutes total preparation and cooking time
• Uses lean ground chicken as primary protein
• Provides single-serving portions for easy serving
• Combines classic Italian-American flavors in meatball form

Ingredients

• 1 lb (450g) ground chicken
• ½ cup (50g) panko breadcrumbs
• ¼ cup (25g) grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1½ cups (360ml) marinara sauce
• 1 cup (113g) shredded mozzarella cheese
• 2 tbsp chopped fresh parsley
• Cooking spray

Step by Step Instructions

1. Preheat oven to 400°F (200°C). Lightly coat baking dish with cooking spray.
2. In large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, basil, onion powder, salt, and pepper. Mix until just combined.
3. Form mixture into 16 meatballs (approximately 1.5 inches in diameter). Arrange in single layer in baking dish.
4. Bake uncovered for 15 minutes until meatballs are lightly browned.
5. Remove from oven. Pour marinara sauce evenly over meatballs.
6. Sprinkle mozzarella cheese evenly over sauce.
7. Return to oven and bake 10 minutes until cheese is melted and bubbly.
8. Garnish with chopped parsley before serving.

FAQ

Can I use ground turkey instead?
Ground turkey may substitute for chicken. Adjust cooking time as needed since turkey may have different fat content.

How do I prevent dry meatballs?
Avoid overmixing and overbaking. Internal temperature should reach 165°F (74°C) but not exceed.

Can I make these ahead?
Assemble meatballs without sauce and refrigerate up to 24 hours. Add sauce and cheese before baking.

You Must Know

• Do not overmix meatball mixture to maintain tender texture
• Use lean ground chicken (93% lean) for best structural integrity
• Space meatballs evenly in dish to ensure even cooking
• Allow meatballs to rest 5 minutes before serving for juice retention

Storage Tips

• Refrigerate in airtight container for up to 4 days
• Reheat in 350°F (175°C) oven for 10-15 minutes until heated through
• Freeze before baking: Arrange uncooked meatballs on parchment-lined sheet, freeze solid, then transfer to freezer bag for up to 3 months
• Thaw frozen uncooked meatballs in refrigerator before baking as directed