Description
These Chicken Parm Meatballs are a delicious twist on a classic favorite, combining the flavors of chicken Parmesan in convenient, bite-sized portions. Tender ground chicken is mixed with savory seasonings, baked to perfection, then topped with marinara sauce and melted mozzarella cheese.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 large egg
- 1/4 cup milk
- Salt and pepper to taste
For Serving:
- 1 1/2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
- Olive oil for greasing or spraying
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease or line a baking sheet with parchment paper.
- Prepare the meatball mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, red pepper flakes, egg, milk, salt, and pepper. Mix gently until just combined.
- Form the meatballs: Roll the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake for 15 to 18 minutes until fully cooked and lightly browned.
- Add toppings: Spoon marinara sauce over each meatball, sprinkle with mozzarella, and bake for an additional 5 to 7 minutes until cheese is melted.
- Serve: Garnish with fresh basil or parsley and serve over pasta, in subs, or on their own with extra marinara for dipping.
Notes
- For crispier meatballs, broil for the last 2 minutes.
- Ground turkey can be used as a substitute for ground chicken.
- Meatballs freeze well and can be reheated in sauce when ready to serve.
Nutrition
- Serving Size: 3 meatballs
- Calories: 230
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg
