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Chicken Parmesan Meatballs Recipe
Ash Tyrrell

Chicken Parmesan Meatballs Recipe

When I made these Chicken Parmesan Meatballs for the first time, I couldn’t stop smiling. The smell of Italian herbs filled my kitchen, and when I cut into one, that gooey melted mozzarella was absolute perfection.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • ground chicken 1 lb: Tender, lean meat gives the meatballs their base.
  • egg 1 large: Acts as a binder to hold everything together.
  • grated parmesan cheese ½ cup: Adds a tangy, savory depth to the mixture.
  • Panko breadcrumbs ¾ cup: Ensures a light and crispy bite.
  • garlic powder 1 tsp: Boosts flavor with a hint of garlic in every bite.
  • Italian seasoning 1 tsp: A perfect blend of herbs for that classic Italian flair.
  • Kosher salt 1 tsp: Brings out all the flavors of the dish.
  • black pepper ½ tsp: Adds just the right amount of warmth.
  • crushed red pepper flakes ¼ tsp, optional: For a little extra kick, if you love spice.
  • Marinara sauce 1 ½ cups: Tangy and rich, it’s the perfect saucy pairing.
  • shredded mozzarella cheese ⅓ cup: Melts on top to add a creamy finish.
  • fresh basil ¼ cup, chopped: Bright, fresh garnish to tie everything together.

Method
 

  1. Start by combining the ground chicken, egg, parmesan cheese, breadcrumbs, and all the seasonings in a large mixing bowl. Use your hands or a spoon to bring everything together until it’s well mixed but not overworked. Overmixing can make the meatballs tough, so be gentle!
  2. Scoop the mixture and roll it into golf-ball-sized portions. Press a small cube of mozzarella into the center of each ball, then seal it completely so no cheese leaks out. This step gives you that delicious cheesy surprise in every bite.
  3. Roll each stuffed meatball in a plate of extra breadcrumbs. This step is crucial for that satisfying, crispy crust you’ll love. Make sure the meatballs are fully coated on all sides.
  4. Heat some olive oil in a skillet over medium heat and add the meatballs. Cook them in batches, turning gently until they’re golden brown and crisp on all sides. This step gives the meatballs their initial texture and seals in the juices.
  5. Preheat the oven to 350°F. Pour marinara sauce into the skillet or a baking dish and arrange the meatballs over the sauce. Bake for about 20 minutes, allowing the flavors to meld together beautifully. During the final 5 minutes, sprinkle shredded mozzarella over the meatballs and return to the oven until it melts.
  6. Once the meatballs are baked to perfection, remove them from the oven. Garnish with fresh basil and extra parmesan cheese. Serve them over a bed of pasta or with garlic bread on the side for an unforgettable meal.

Notes

  • Don’t skimp on the cheese center! It’s the heart of this recipe, so make sure to add those mozzarella cubes.
  • Use fresh herbs for garnishing. Fresh basil adds an unbeatable aroma and flavor.
  • Brown with care. Keep the heat at medium to crisp the crust without burning it.
  • Baking together with sauce enhances flavor. This keeps the meatballs juicy and tender.
  • Use an ice cream scoop. It’s the easiest way to get evenly sized meatballs quickly!