Chicken Parmesan Meatballs Recipe
Introduction
Chicken Parmesan Meatballs offer a delicious twist on a classic Italian favorite. These tender, cheesy meatballs baked in marinara sauce make for a comforting meal that’s easy to prepare and perfect for family dinners.
Ingredients
- 1 pound ground chicken
- 2 cups shredded mozzarella cheese (divided use)
- 1/2 cup shredded parmesan cheese (can use grated)
- 1/2 cup Italian breadcrumbs
- 1/8 cup milk
- 1 egg
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounce jar marinara sauce (divided use)
- 1 tablespoon dried parsley (garnish, optional)
Instructions
- Step 1: Preheat the oven to 400° F.
- Step 2: In a bowl, combine ground chicken, 1/2 cup shredded mozzarella, 1/2 cup parmesan, Italian breadcrumbs, milk, egg, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
- Step 3: Spread half of the marinara sauce into a 2.5-quart or 9×9-inch baking dish.
- Step 4: Shape the mixture into 18 meatballs, about 2 tablespoons each, and place them in the baking dish on top of the sauce.
- Step 5: Bake uncovered for 15 minutes.
- Step 6: Remove from oven, spoon the remaining marinara sauce over the meatballs, and sprinkle with the remaining 1 1/2 cups shredded mozzarella cheese.
- Step 7: Bake uncovered for an additional 10-15 minutes, or until the meatballs reach an internal temperature of 165° F.
- Step 8: Remove from oven and garnish with dried parsley if desired before serving.
Tips & Variations
- For extra moisture, soak the breadcrumbs in milk for a few minutes before mixing.
- Try adding chopped fresh basil or spinach to the meatball mixture for a fresh twist.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Serve the meatballs over spaghetti or zucchini noodles for a complete meal.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. To freeze, place cooled meatballs in a freezer-safe container for up to 3 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works well as a substitute and will give a similar texture and flavor to the meatballs.
Do I need to cook the meatballs before baking with sauce and cheese?
No, the meatballs will cook fully during the baking time specified, especially when combined with the sauce and cheese layers.
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Chicken Parmesan Meatballs Recipe
- Total Time: 45 minutes
- Yield: 18 meatballs (serves 4-6) 1x
Description
These Chicken Parmesan Meatballs are a delicious twist on the classic Italian dish, combining tender ground chicken with mozzarella and parmesan cheeses, seasoned with Italian herbs and baked in rich marinara sauce. Perfect as a hearty appetizer or main course, they’re easy to prepare and sure to please the whole family.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese (can use grated)
- 1/2 cup Italian breadcrumbs
- 1/8 cup milk
- 1 egg
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Other Ingredients
- 24 ounce jar marinara sauce (divided use)
- 1 1/2 cups shredded mozzarella cheese (for topping)
- 1 Tablespoon dried parsley (garnish, optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it reaches the perfect temperature for baking the meatballs evenly.
- Mix Meatball Ingredients: In a large bowl, combine 1 pound ground chicken, 1/2 cup shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1/2 cup Italian breadcrumbs, 1/8 cup milk, 1 egg, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with a spoon or clean hands until just combined to maintain a tender texture.
- Prepare Baking Dish: Pour half of the jar of marinara sauce into a 2.5-quart or 9×9-inch baking dish, spreading it evenly to create a flavorful base for the meatballs.
- Form Meatballs: Using about 2 tablespoons of the mixture each, shape into 18 evenly sized meatballs and arrange them evenly over the marinara sauce in the baking dish.
- Bake Meatballs: Place the dish uncovered in the preheated oven and bake for 15 minutes, allowing the meatballs to start cooking through.
- Add Sauce and Cheese: Remove the dish from the oven and spoon the remaining marinara sauce over the meatballs. Sprinkle 1 1/2 cups shredded mozzarella cheese evenly on top.
- Finish Baking: Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, or until the meatballs reach an internal temperature of 165°F and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and optionally sprinkle with 1 tablespoon of dried parsley for a fresh, herbaceous finish. Serve hot.
Notes
- To ensure even cooking, make meatballs uniform in size—about 2 tablespoons each.
- Use a meat thermometer to check that meatballs reach an internal temperature of 165°F for safe consumption.
- For a lower-fat option, use part-skim mozzarella cheese.
- Italian breadcrumbs can be substituted with gluten-free breadcrumbs if needed.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: chicken parmesan, meatballs, Italian dish, baked meatballs, mozzarella, parmesan, marinara sauce
