Chicken Parmesan Meatballs
A delicious and convenient twist on a classic, these juicy chicken meatballs are baked in marinara sauce and topped with melted mozzarella, perfect for any family meal.
Ingredients
Meatball Mixture
- 1 pound Ground Chicken
- 1/2 cup Breadcrumbs (preferably Italian seasoned)
- 1/4 cup Parmesan Cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian Seasoning
- Salt and Pepper, to taste
Sauce and Cheese
- 1.5 cups Marinara Sauce homemade or store-bought
- 1 cup Mozzarella Cheese, shredded
- Fresh Basil, for garnishing optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- With your hands, form the mixture into meatballs about 1-1.5 inches in diameter and place them on the prepared baking sheet.
Cooking
- Bake the meatballs in the preheated oven for about 20 minutes or until they are cooked through and golden brown.
- In a saucepan, heat the marinara sauce over medium heat until warmed. Once the meatballs are done, add them to the sauce and gently stir to coat.
- Sprinkle shredded mozzarella cheese on top of the meatballs and allow them to simmer in the sauce for an additional 5 minutes, until the cheese is melted.
- Serve hot, garnished with fresh basil if desired.
Notes
Leftover Chicken Parmesan Meatballs can easily be stored in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to 3 months.