Chicken Parmesan Meatballs Italian (Print)

Juicy chicken meatballs baked in tomato sauce and topped with melty mozzarella, inspired by Italian flavors.

# Components:

→ For the Meatballs

01 - 1.1 lb ground chicken
02 - 2/3 cup freshly grated Parmesan cheese
03 - 1 cup fresh breadcrumbs
04 - 2 cloves garlic, minced
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper

→ For Assembly

10 - 2 cups marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - 2 tablespoons olive oil

→ To Serve

13 - Fresh basil leaves, torn
14 - Cooked spaghetti or crusty bread (optional)

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - In a large bowl, combine ground chicken, Parmesan cheese, breadcrumbs, minced garlic, egg, chopped parsley, dried oregano, salt, and black pepper. Mix until just incorporated.
03 - Using slightly damp hands, shape the mixture into 16 meatballs, approximately 1.25 inches (3 cm) in diameter. Arrange them on the prepared baking sheet.
04 - Lightly brush or spray the meatballs with olive oil. Bake for 18-20 minutes, or until they are lightly golden and cooked through.
05 - While the meatballs are baking, warm the marinara sauce in a large ovenproof skillet or baking dish over medium heat.
06 - Carefully transfer the baked meatballs into the warm marinara sauce, ensuring they are nestled within the sauce.
07 - Evenly sprinkle the shredded mozzarella cheese over the top of the meatballs and sauce. Return the skillet or dish to the oven (or broil) for an additional 10-12 minutes, until the cheese is fully melted and bubbly.
08 - Garnish with torn fresh basil leaves. Serve immediately with cooked spaghetti or crusty bread, if desired.

# Expert Advice:

01 -
  • Ready in under an hour with minimal prep time
  • Easier to eat than traditional chicken parmesan cutlets
  • Perfect for meal prep and freezes beautifully
  • Kid friendly while still sophisticated enough for adults
  • Uses simple ingredients you likely have on hand
02 -
  • These meatballs stay incredibly tender thanks to the combination of breadcrumbs and Parmesan
  • The recipe can easily be doubled for larger gatherings or meal prep
  • For best flavor development, let the formed meatballs rest in the refrigerator for 30 minutes before baking if time allows
  • Using a cookie scoop helps create uniform meatballs that cook evenly
03 -
  • Use chicken with some fat content rather than extremely lean ground chicken for juicier meatballs
  • Let the meatball mixture rest in the refrigerator for 30 minutes before forming to allow flavors to meld
  • A cookie scoop ensures uniformly sized meatballs that cook evenly
  • For extra flavor, add a tablespoon of sun dried tomato paste to the meatball mixture
  • Always taste and adjust your marinara sauce before adding the meatballs

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