About This Recipe
Chicken Parmesan Meatballs are a deconstructed version of the classic chicken parmesan, featuring ground chicken formed into meatballs with Italian seasonings, baked with marinara sauce and melted cheese. This preparation method creates individual portions with the same flavor profile as the traditional dish.
Why You’ll Love This Recipe
Requires only 35 minutes total preparation and cooking time
Uses lean ground chicken as primary protein
Provides single-serving portions for easy serving
Combines classic Italian-American flavors in meatball form
Ingredients
1 lb (450g) ground chicken
½ cup (50g) panko breadcrumbs
¼ cup (25g) grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1½ cups (360ml) marinara sauce
1 cup (113g) shredded mozzarella cheese
2 tbsp chopped fresh parsley
Cooking spray
Step by Step Instructions
Preheat oven to 400°F (200°C). Lightly coat baking dish with cooking spray.
In large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, basil, onion powder, salt, and pepper. Mix until just combined.
Form mixture into 16 meatballs (approximately 1.5 inches in diameter). Arrange in single layer in baking dish.
Bake uncovered for 15 minutes until meatballs are lightly browned.
Remove from oven. Pour marinara sauce evenly over meatballs.
Sprinkle mozzarella cheese evenly over sauce.
Return to oven and bake 10 minutes until cheese is melted and bubbly.
Garnish with chopped parsley before serving.
FAQ
Can I use ground turkey instead?
Ground turkey may substitute for chicken. Adjust cooking time as needed since turkey may have different fat content.
How do I prevent dry meatballs?
Avoid overmixing and overbaking. Internal temperature should reach 165°F (74°C) but not exceed.
Can I make these ahead?
Assemble meatballs without sauce and refrigerate up to 24 hours. Add sauce and cheese before baking.
You Must Know
Do not overmix meatball mixture to maintain tender texture
Use lean ground chicken (93% lean) for best structural integrity
Space meatballs evenly in dish to ensure even cooking
Allow meatballs to rest 5 minutes before serving for juice retention
Storage Tips
Refrigerate in airtight container for up to 4 days
Reheat in 350°F (175°C) oven for 10-15 minutes until heated through
Freeze before baking: Arrange uncooked meatballs on parchment-lined sheet, freeze solid, then transfer to freezer bag for up to 3 months
Thaw frozen uncooked meatballs in refrigerator before baking as directed
Enjoy!