Description
These Chicken Parmesan Meatballs are a delicious and easy Italian-American main course featuring tender ground chicken combined with Parmesan and mozzarella cheeses, herbs, and spices. Baked until golden, then simmered in marinara sauce, they make a perfect meal served over pasta or with a fresh salad. Optional cheese topping broiled to bubbly perfection adds an irresistible finish.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for baking or frying)
Sauce & Topping
- 2 cups marinara sauce (store-bought or homemade)
- Extra shredded mozzarella and Parmesan cheese for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, mozzarella cheese, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Mix gently until just combined, being careful not to overmix to maintain tenderness.
- Shape Meatballs: Form the mixture into 1 1/2-inch meatballs and place them evenly spaced on the prepared baking sheet. Lightly brush or spray the meatballs with olive oil to promote browning.
- Bake Meatballs: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
- Warm Marinara Sauce: While the meatballs bake, warm the marinara sauce in a skillet or saucepan over medium heat until hot but not boiling.
- Simmer Meatballs in Sauce: Transfer the baked meatballs into the warm marinara sauce and simmer gently for 5 minutes to meld flavors and keep the meatballs moist.
- Optional Broiling: For a cheesy topping, sprinkle extra shredded mozzarella and Parmesan over the meatballs and place under the broiler for 2 to 3 minutes until the cheese is bubbly and lightly browned. Watch carefully to avoid burning.
- Serve: Serve the chicken Parmesan meatballs hot over cooked pasta, inside a hoagie roll for a meatball sub, or alongside a fresh green salad for a complete meal.
Notes
- For crispier meatballs, pan-fry them in olive oil before adding to the marinara sauce instead of baking.
- Ground turkey can be substituted for ground chicken if preferred.
- These meatballs freeze very well—bake and cool completely before freezing in a single layer. Reheat by simmering them gently in sauce.
- To make the recipe gluten-free, use gluten-free breadcrumbs.
