Description
Delicious and juicy Chicken Parmesan Meatballs baked to golden perfection, simmered in flavorful marinara sauce, and topped with melted mozzarella cheese. Perfect for serving with pasta, in sandwiches, or as a savory appetizer.
Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Topping
- 1 jar marinara sauce (about 24 ounces)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly but avoid overmixing to keep the meatballs tender.
- Form Meatballs: Shape the mixture into meatballs approximately 1.5 inches in diameter and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake for 20-25 minutes until the meatballs reach an internal temperature of 165°F (74°C) and turn golden brown.
- Heat Marinara Sauce: While the meatballs bake, warm the marinara sauce in a large saucepan over medium heat until simmering.
- Simmer Meatballs in Sauce: Transfer the baked meatballs carefully into the simmering marinara sauce and let them cook together for about 5 minutes to absorb flavors.
- Add Cheese: Sprinkle shredded mozzarella cheese over the meatballs and cover the pan. Allow the cheese to melt for 2-3 minutes until bubbly and gooey.
- Serve: Serve the chicken Parmesan meatballs hot, paired with pasta, inside a sub sandwich, or enjoy them on their own garnished with fresh herbs if desired.
Notes
- Use fresh parsley for brighter flavor, but dried can be substituted if needed.
- Ensure the internal temperature of the meatballs reaches 165°F (74°C) for safe consumption.
- Breadcrumbs help bind the meatballs and keep them moist; panko can be used for a lighter texture.
- These meatballs freeze well before cooking; freeze on a tray then transfer to a container for longer storage.
- Customize by adding red pepper flakes for a spicy kick or swapping mozzarella for provolone cheese.
