Description
Succulent chicken parm meatballs bring Italian-American comfort to your dinner table, blending classic flavors in a playful twist. Cheesy, herby, and packed with marinara goodness, these meatballs will become your new favorite weeknight dinner companion.
Ingredients
Scale
Protein:
- 1 lb ground chicken
- 0.5 cup breadcrumbs
- 1 large egg
- 0.25 cup parmesan cheese
Seasoning:
- 2 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Topping and Sauce:
- 1 cup marinara sauce
- 0.5 cup mozzarella cheese
- 2 tbsp fresh parsley (chopped)
- 2 tbsp olive oil (for cooking)
Instructions
- Combine ground chicken, breadcrumbs, egg, and parmesan cheese in a large mixing bowl, ensuring all ingredients are thoroughly integrated.
- Add garlic powder, dried basil, oregano, salt, and black pepper to the mixture, gently folding the seasonings throughout the meat to distribute evenly.
- Shape the seasoned mixture into uniform meatballs, approximately 1.5 inches in diameter, using moistened hands to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat until shimmering and carefully place meatballs, allowing each side to develop a golden-brown crust.
- Rotate meatballs periodically to ensure consistent browning and cook for 8-10 minutes until internal temperature reaches 165°F.
- Pour marinara sauce over the meatballs in the skillet, reducing heat to medium-low and allowing them to simmer and absorb the sauce’s flavors.
- Sprinkle mozzarella cheese evenly across the meatballs and cover the skillet, letting the cheese melt completely for 2-3 minutes.
- Remove from heat and garnish with freshly chopped parsley before serving hot, preferably over pasta or alongside a crisp salad.
Notes
- Use wet hands when forming meatballs to prevent sticky meat mixture from clinging to your palms, ensuring smoother shaping and more uniform size.
- Avoid overmixing the ground chicken to keep meatballs tender and prevent them from becoming dense or tough during cooking.
- Select ground chicken with a slightly higher fat content (around 85/15) for juicier, more flavorful meatballs that won’t dry out quickly.
- Consider using gluten-free breadcrumbs or almond flour for a low-carb alternative that maintains the recipe’s original texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg