Description
These Chicken Parmesan Meatballs are flavorful and simple to prepare, making them an ideal choice for a quick dinner or a fun appetizer. With juicy chicken, nutty Parmesan, and gooey mozzarella, each bite is a taste sensation that brings comfort and joy to the table.
Ingredients
Scale
- 1 pound ground chicken (or turkey)
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon fresh basil (minced)
- ½ teaspoon salt
- Black pepper to taste
- 2 cups marinara sauce of choice
- 1 cup shredded mozzarella cheese (full-fat preferably)
- Fresh basil (chiffonaded, optional)
- ½ cup panko breadcrumbs
- 2 tablespoons butter
- Pinch of salt
Instructions
- Toast the buttered breadcrumbs in a skillet over medium heat until golden brown and aromatic; set aside.
- In a mixing bowl, combine ground chicken, egg, breadcrumbs, Parmesan, oil, garlic powder, onion powder, oregano, minced basil, salt, and pepper; mix gently and form into 30 small meatballs.
- Pan-fry the meatballs in a skillet over medium heat until browned, turning for even cooking; then remove from heat to cool slightly.
- Add marinara sauce to the meatballs and simmer until cooked through, ensuring they reach an internal temperature of 165°F.
- Top with mozzarella cheese and cover to melt; sprinkle with reserved breadcrumbs before serving.
Notes
Avoid overmixing the meatball mixture to keep them tender.
Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat in the oven at 350°F.
Experiment with different marinara sauce flavors to suit your taste.
Nutrition
- Serving Size: 1 meatball
- Calories: 165
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg