If you’re looking for a deliciously comforting meal that combines the classic flavors of Italian cuisine, look no further than Chicken Parmesan Meatballs. This dish is not only easy to make but also bursting with flavor. Perfect for a weeknight dinner or a weekend gathering, these meatballs will leave your family and friends asking for seconds. The juicy ground chicken, paired with a blend of fresh herbs and cheese, smothered in marinara sauce and topped with gooey mozzarella, creates a dish that’s simply irresistible.
Why It’s My Go-To
Chicken Parmesan Meatballs have become a staple in my kitchen for a multitude of reasons. They are quick to whip up, making them perfect for busy weeknights. The combination of ground chicken and aromatic herbs provides a lighter alternative to traditional meatballs without sacrificing flavor. Plus, they are incredibly versatile. Serve them over spaghetti, in a sub sandwich, or simply on their own with a side salad. Trust me, once you try this recipe, it will be your go-to for any occasion!
What’s in the Bowl
To create these succulent Chicken Parmesan Meatballs, you’ll need the following ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Olive oil for frying
These simple yet flavorful ingredients come together to create a comforting dish that everyone will enjoy.
Cook’s Kit
Before you dive into making these Chicken Parmesan Meatballs, gather the following tools:
- Large mixing bowl – for combining the ingredients.
- Cookie sheet – for baking the meatballs if you choose to bake them.
- Skillet – for frying the meatballs to a golden perfection.
- Wooden spoon or spatula – for mixing and flipping.
- Meat thermometer – to ensure the meatballs are cooked through.
Having these items ready will make your cooking experience smooth and enjoyable.
Chicken Parmesan Meatballs Made Stepwise
Step 1: Preheat and Prep
Start by preheating your oven to 400°F (200°C) if you plan to bake the meatballs. If frying, you can skip this step. Prepare your baking sheet by lightly greasing it with olive oil or lining it with parchment paper.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped basil, minced garlic, egg, salt, and black pepper. Use your hands or a spatula to mix everything together until just combined. Be careful not to overmix, as this can lead to tough meatballs.
Step 3: Shape the Meatballs
With clean hands, scoop a portion of the mixture and roll it into a ball, about 1.5 inches in diameter. Place the formed meatballs on a greased baking sheet or a plate if frying. Repeat until all the mixture is shaped into meatballs.
Step 4: Cook the Meatballs
If you’re frying, heat a couple of tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally until browned on all sides and cooked through. If baking, place the meatballs in the preheated oven and bake for 20-25 minutes or until they reach an internal temperature of 165°F (75°C).
Step 5: Add the Marinara and Cheese
Once the meatballs are cooked, pour the marinara sauce over them in the skillet or transfer them to a baking dish if baked. Sprinkle the shredded mozzarella cheese on top. If you’re using the skillet, cover it with a lid. If you’re in the oven, return the dish to bake for another 5-10 minutes until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Remove the meatballs from the heat and let them cool slightly. Serve them warm, garnished with additional fresh basil if desired. Enjoy with pasta, in a sub, or simply on their own!
Variations for Dietary Needs
Feel free to customize this recipe to accommodate various dietary preferences:
- Gluten-Free: Substitute traditional breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Dairy-Free: Use nutritional yeast in place of Parmesan and dairy-free cheese for the topping.
- Spicy Kick: Add red pepper flakes to the mixture or use spicy marinara sauce for a bit of heat.
- Vegetable Boost: Mix in finely chopped spinach or zucchini for added nutrition and flavor.
Chef’s Notes
- For a juicier meatball, avoid overmixing the meat mixture.
- Letting the meatballs rest for a few minutes after cooking helps them firm up and makes them easier to handle.
- If you’re short on time, you can also cook these meatballs in a slow cooker with marinara sauce for a hands-off approach.
- Experiment with different herbs such as oregano or parsley to switch up the flavor profile.
Best Ways to Store
To store leftover Chicken Parmesan Meatballs, let them cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can last for up to 3 months in the freezer. Reheat in the oven or microwave before serving.
Ask & Learn
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works wonderfully in this recipe and will yield similar results in flavor and texture.
How do I know when the meatballs are cooked through?
The best way to check for doneness is by using a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have one, cut one meatball in half; it should be no longer pink inside.
Can I make the meatballs ahead of time?
Yes! You can prepare the meatballs and store them in the refrigerator for up to 24 hours before cooking. You can also freeze them uncooked and cook them directly from frozen, adding a few extra minutes to the cooking time.
What sauces can I use besides marinara?
Feel free to experiment with different sauces such as Alfredo, pesto, or a homemade tomato sauce for a unique twist on the classic Chicken Parmesan Meatballs.
What to Make After This
Hungry for More?
Thank you for joining me on this culinary journey of creating Chicken Parmesan Meatballs! These delightful bites are sure to be a hit at your dinner table. Don’t forget to share your experiences and variations in the comments below. Happy cooking, and may your kitchen always be filled with love and delicious aromas!
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Chicken Parmesan Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 3 cloves garlic minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Olive oil for frying
Instructions
- Start by preheating your oven to 400°F (200°C) if you plan to bake the meatballs. If frying, you can skip this step. Prepare your baking sheet by lightly greasing it with olive oil or lining it with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped basil, minced garlic, egg, salt, and black pepper. Use your hands or a spatula to mix everything together until just combined. Be careful not to overmix, as this can lead to tough meatballs.
- With clean hands, scoop a portion of the mixture and roll it into a ball, about 1.5 inches in diameter. Place the formed meatballs on a greased baking sheet or a plate if frying. Repeat until all the mixture is shaped into meatballs.
- If you’re frying, heat a couple of tablespoons of olive oil in a skillet over medium heat. Once the oil is hot, add the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally until browned on all sides and cooked through. If baking, place the meatballs in the preheated oven and bake for 20-25 minutes or until they reach an internal temperature of 165°F (75°C).
- Once the meatballs are cooked, pour the marinara sauce over them in the skillet or transfer them to a baking dish if baked. Sprinkle the shredded mozzarella cheese on top. If you’re using the skillet, cover it with a lid. If you're in the oven, return the dish to bake for another 5-10 minutes until the cheese is melted and bubbly.
- Remove the meatballs from the heat and let them cool slightly. Serve them warm, garnished with additional fresh basil if desired. Enjoy with pasta, in a sub, or simply on their own!
Equipment
- Large Mixing Bowl
- Cookie sheet
- Skillet
- Wooden spoon or spatula
- Meat Thermometer
Notes
- For a juicier meatball, avoid overmixing the meat mixture.
- Letting the meatballs rest for a few minutes after cooking helps them firm up and makes them easier to handle.
- If you're short on time, you can also cook these meatballs in a slow cooker with marinara sauce for a hands-off approach.
