Chicken Parmesan Meatballs Recipe

Introduction

These Chicken Parmesan Meatballs offer a flavorful twist on a classic Italian favorite. Tender ground chicken meatballs simmered in marinara sauce and topped with melted mozzarella and parmesan make for a comforting and satisfying meal.

Ingredients

• 1 pound ground chicken
• 1 small yellow onion (finely diced, about ½ cup, optional)
• 2 cloves garlic (minced)
• ½ cup breadcrumbs (use gluten free if needed)
• 1 cup grated parmesan cheese (divided)
• 1 large egg
• ¼ cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• Fresh basil (for garnish)

Instructions

1. Step 1: In a large bowl, combine the ground chicken, onion, garlic, breadcrumbs, ½ cup parmesan, egg, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands or a spatula until just combined — do not over mix.
2. Step 2: Pour marinara sauce into a pan with a lid and heat it gently over low heat as you prepare the meatballs.
3. Step 3: Use a 3-tablespoon scoop to portion the meatballs. Wet your hands lightly with water to prevent sticking and roll each portion into a round meatball.
4. Step 4: Immediately drop the formed meatballs into the simmering marinara sauce.
5. Step 5: Cover the pan and simmer on low heat for 15 minutes, flipping the meatballs halfway through cooking. Check that the internal temperature reaches 165°F (74°C).
6. Step 6: Preheat the broiler. Sprinkle the remaining parmesan and then the mozzarella evenly over the meatballs. Broil for 3-5 minutes until the cheese is bubbly and golden.
7. Step 7: Garnish with fresh basil and serve hot over pasta, rice, or garlic bread.

Tips & Variations

• For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
• If you prefer a bit of spice, add a pinch of red pepper flakes to the meatball mixture.
• Adding fresh basil or oregano to the meatball mixture can enhance the herb flavor.
• Use homemade marinara or your favorite store-bought sauce to customize the flavor.

Storage

Store leftover meatballs with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. To freeze, place the cooled meatballs and sauce in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or beef instead of chicken?

Yes, ground turkey or beef can be used as alternatives, though cooking times may vary slightly depending on the meat’s fat content.

Do I have to broil the meatballs with cheese?

Broiling melts and browns the cheese, adding great flavor and texture, but you can skip this step if you prefer just saucy meatballs.

Chicken Parmesan Meatballs Recipe

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★★★★★

4.8 from 93 reviews

Delicious and tender chicken parmesan meatballs simmered in marinara sauce and topped with melted mozzarella and parmesan cheese, perfect for a comforting family meal served over pasta, rice, or garlic bread.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings (approximately 16 meatballs) 1x
• Category: Main Course
• Method: Stovetop and Broiling
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meatball Mixture

• 1 pound ground chicken
• 1 small yellow onion, finely diced (about ½ cup, optional)
• 2 cloves garlic, minced
• ½ cup breadcrumbs (use gluten free if needed)
• ½ cup grated parmesan cheese
• 1 large egg
• ¼ cup chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Sauce and Topping

• 2 cups marinara sauce
• ½ cup grated parmesan cheese (remaining)
• 1 ½ cups shredded mozzarella cheese
• Fresh basil, for garnish

Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, finely diced onion, minced garlic, breadcrumbs, ½ cup parmesan, egg, chopped parsley, Italian seasoning, salt, and black pepper. Mix gently with your hands or a spatula until just combined; avoid over mixing to keep the meatballs tender.
2. Heat the Marinara Sauce: Pour the marinara sauce into a pan with a lid. Warm it over gentle heat as you prepare the meatballs to ensure the sauce is simmering once the meatballs are added.
3. Form the Meatballs: Using a 3-tablespoon cookie scoop, portion out the meat mixture. Roll each portion between wet hands to form smooth, round meatballs; the water prevents sticking.
4. Cook the Meatballs in Sauce: Immediately drop each meatball into the simmering marinara sauce. Cover with the pan lid and let simmer over low heat for 15 minutes, flipping the meatballs halfway through the cooking time to ensure even cooking. Confirm that the internal temperature reaches 165°F (74°C) for safety.
5. Broil with Cheese: Preheat your oven’s broiler. Sprinkle the remaining parmesan and all the shredded mozzarella evenly over the meatballs in the sauce. Place the pan under the broiler for 3-5 minutes or until the cheese is bubbling and nicely browned.
6. Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve hot. These meatballs pair perfectly with pasta, rice, or garlic bread for a hearty meal.

Notes

• For a gluten free version, use gluten free breadcrumbs.
• Do not over mix the meatball mixture to keep the meatballs tender and juicy.
• Use a food thermometer to ensure the chicken meatballs reach a safe internal temperature of 165°F (74°C).
• Wet your hands with water when rolling the meatballs to prevent sticking.
• You can prepare the meatball mixture a few hours ahead and refrigerate before cooking.
• Broiling cheese on top adds a delightful golden crust and extra flavor.

Keywords: chicken parmesan meatballs, meatballs in marinara, easy Italian meatballs, baked meatballs, chicken dinner