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
Scale
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
