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Chicken-Parmesan-Meatballs-Recipe

Chicken Parmesan Meatballs

These Chicken Parmesan Meatballs are bursting with flavor! Made with tender ground chicken, rich marinara sauce, and topped with gooey cheese, they’re perfect for a quick dinner or a satisfying comfort food option.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound ground chicken
  • 1 egg, beaten
  • ½ cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • ⅓ cup minced yellow onion
  • 3 cloves garlic, pressed or grated
  • 2 tablespoons fresh italian parsley, minced
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 25 ounces jarred marinara sauce
  • 2 ounces shredded provolone cheese, ½ cup

Instructions

  1. Preheat the oven to 400°F.
  2. In a large bowl, combine the ground chicken, beaten egg, panko breadcrumbs, grated Parmesan cheese, minced yellow onion, pressed garlic, minced parsley, dried oregano, kosher salt, and black pepper. Gently knead with damp hands until well mixed. Cover and refrigerate for at least 15 minutes.
  3. Shape the mixture into 1-inch meatballs using a small scoop (about 16 meatballs) and place them on a cutting board. Dampen your hands and roll to smooth them out.
  4. Line a baking sheet with parchment paper or spray with cooking spray. Place the meatballs on the baking sheet, spaced evenly, and bake for 20 minutes.
  5. While the meatballs bake, warm the marinara sauce in a large, oven-proof skillet over medium heat.
  6. When the meatballs are done baking, transfer them to the heated marinara sauce, nestling them in the sauce. Bake for an additional 10 minutes or until the center of a meatball reaches 165°F. Top with shredded Provolone cheese, return to the oven, and bake until the cheese melts, about 2-3 minutes. Garnish with more parsley and grated Parmesan before serving.

Notes

For best flavor, allow the meatball mixture to chill before baking to let the flavors meld.
These meatballs are great served with spaghetti, polenta, or baked spaghetti squash.
Leftover meatballs can be stored in the refrigerator for up to 3 days.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 meatball
  • Calories: 210
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 19g
  • Cholesterol: 75mg

Find it online: https://www.donecook.com/chicken-parmesan-meatballs/