Chicken Parmesan Meatballs
These Chicken Parmesan Meatballs are a flavor-packed Italian classic! Juicy ground chicken, fresh herbs, and gooey cheese make this dish irresistible.
Servings: 4 servings
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.