Description
These Chicken Parmesan Meatballs are seared to perfection, then smothered in marinara sauce and melted mozzarella for a comforting, high-protein dinner. Baked until golden and cheesy, they’re perfect for serving over pasta, in subs, or on their own!
Ingredients
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1 pound ground chicken
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1 large egg
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1/3 cup panko crumbs
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2/3 cup freshly grated Parmesan cheese, divided
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon salt
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Pepper, to taste
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2 tablespoons olive oil
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1 jar (24 ounces) marinara sauce
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2 cups shredded mozzarella
Instructions
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Preheat oven to 375°F. Place the oven rack in the top section. Line a cookie sheet with parchment paper.
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In a large bowl, mix ground chicken, egg, panko, half of the Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix well and form into 1-inch meatballs. If the mixture is sticky, lightly coat your hands with olive oil.
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Heat olive oil in an oven-safe skillet over medium-high heat. Fry meatballs in batches until browned on all sides (about 5 minutes). Transfer to a plate.
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Remove the skillet from heat and loosen any browned bits. Drain excess oil, but keep the browned bits for flavor.
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Pour marinara sauce into the skillet, add the meatballs, and sprinkle with the remaining Parmesan and mozzarella.
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Bake for 15 minutes or until the meatballs reach an internal temperature of 165°F.
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(Optional) Broil for 2 minutes to brown the cheese. Serve warm and enjoy!
Notes
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Serve over spaghetti, zucchini noodles, or in hoagie rolls for meatball subs.
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For extra crispiness, lightly coat the meatballs in flour before searing.
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Use ground turkey instead of chicken if preferred.
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Add red pepper flakes for a little spice.
Nutrition
- Serving Size: 5 meatballs
- Calories: 430 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130 mg