Description
These Chicken Parmesan Meatballs offer the perfect combination of tender ground chicken, savory parmesan, and gooey mozzarella, all simmered in a rich marinara sauce. The meatballs are lightly seasoned with Italian herbs and garlic, making them flavorful without being too heavy. The broiled topping of mozzarella and parmesan creates a golden, bubbly crust that’s irresistible.
Ingredients
For the Meatballs:
1 pound (450 grams) 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 (85 grams) grated parmesan cheese, divided
1 large egg
¼ cup chopped fresh parsley
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
For the Sauce:
2 cups (480 ml) marinara sauce
1 ½ cups (180 grams) shredded mozzarella cheese
Fresh basil, for garnish
Instructions
In a large bowl, combine all the meatball ingredients: ground chicken, diced onion, garlic, breadcrumbs, ½ cup parmesan, egg, parsley, Italian seasoning, salt, and pepper. Mix everything gently with your hands or a spatula until just combined. Do not overmix.
Heat the marinara sauce in a pan with a lid over low heat.
Use a 3-tablespoon cookie scoop or your hands to portion out the meatballs. Wet your hands with a little water if needed to prevent sticking, and roll the meatballs into a round shape.
Drop the meatballs directly into the simmering marinara sauce. Cover the pan with a lid and simmer over low heat for 15 minutes, flipping the meatballs halfway through cooking. Ensure the internal temperature of the meatballs reaches 165°F (74°C).
Preheat the broiler. Sprinkle the remaining ½ cup of parmesan cheese and the shredded mozzarella evenly over the meatballs.
Place the pan under the broiler for 3-5 minutes, or until the cheese is bubbly and golden brown on top.
Garnish with fresh basil and serve the meatballs over pasta, rice, or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400