Tender Chicken Parmesan Meatballs (Print Version)
# Ingredients:
→ For the Meatballs Mix
01 -
1 egg
02 -
1 pound ground chicken
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon Italian seasoning blend
05 -
1 teaspoon kosher salt
06 -
1 teaspoon garlic powder
07 -
1/2 cup of Panko crumbs (plus an extra 3/4 cup for the outside)
08 -
1/2 cup of grated Parmesan cheese
09 -
1/2 teaspoon of crushed red chili flakes
→ For Cooking and Garnishing
10 -
1 jar (26 ounces) of marinara sauce
11 -
1/2 cup mozzarella, shredded
12 -
2 tablespoons of fresh basil leaves (optional for garnish)
13 -
Divided 1/4 cup olive oil
# Instructions:
01 -
Grab a large bowl and toss in the ground chicken, egg, grated Parmesan, the first 1/2 cup of breadcrumbs, and all of your spices. Use clean hands to mix everything until it’s smooth and combined.
02 -
Take about 1 1/2 tablespoons of the mix and roll it into golf ball-sized portions. Aim to make around 20 meatballs.
03 -
Heat up half of the olive oil (2 tablespoons) in your big pan. Coat half the meatballs in the additional breadcrumbs, then brown them evenly. Move these to a plate when done.
04 -
Clean up any leftover burnt breadcrumbs from the pan. Pour in the last 2 tablespoons of olive oil, then cook the rest of the meatballs the same way as the first batch until they're golden brown all around.
05 -
Preheat the oven to 350°F. Pour the marinara sauce into an ovenproof skillet or dish, snuggle the browned meatballs into the sauce, and bake for roughly 20 minutes. Five minutes before they’re done, sprinkle on mozzarella to let it melt.
06 -
Add some torn fresh basil on top, if you want, and serve up over pasta while it’s warm and delicious!
# Notes:
01 -
Split the meatballs into batches and clean out your skillet between rounds to avoid burned breadcrumbs.
02 -
Don’t have an oven-friendly skillet? Use a basic baking dish for the oven part instead.