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Chicken Parmesan Meatballs
Chicken Parmesan Meatballs are breaded and stuffed chicken meatballs smothered with sauce and melted cheese. Serve with your favorite pasta.
Yield: 12 meatballs
Prep: 2 hours 30 minutesCook: 30 minutesTotal: 3 hours
Ingredients
Meatballs
- 1 tablespoon extra-virgin olive oil
- 1/2 cup yellow onion, chopped fine
- 2 teaspoons fresh garlic, minced
- 1 pound ground chicken
- 1 whole egg
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped, or half that of dried
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8-ounce tub of mozzarella balls, drained
Breading
- 1/2 cup all-purpose flour
- 1 whole egg
- 2 cups breadcrumbs
Other ingredients
- 1/2 cup light olive oil or a neutral oil, to drizzle on meatballs before baking
- 1 24-ounce jar of your favorite marinara sauce divided, or make your own following this recipe
- 1 additional cup of grated Parmesan cheese, to sprinkle over the top before baking
- Spaghetti or other pasta, for serving
Instructions
- Line a medium sheet tray with foil or parchment paper.
- In a sauté pan, cook onions in olive oil for three minutes, add garlic and cook for one more minute. Remove from heat and set aside.
- In a large bowl, mix ground chicken, whole egg, breadcrumbs, Parmesan cheese, parsley, salt, pepper, basil and oregano.
- Add cooled cooked onions and garlic and mix to combine.
- Divide the mixture into 12 even portions using an ice cream scoop and a scale if needed. Ours were between 1.8 and 1.9 ounces each.
- Drain the liquid from the mozzarella balls and stuff each meatball with one mozzarella ball each. Do this by flattening the meatball, place a mozzarella ball in the center, then fold and pinch the meatball mixture around to seal.
- Repeat and roll each between your two palms to form 12 round balls.
- Place the meatballs onto the prepared sheet tray and refrigerate for two hours to set up.
- Preheat the oven to 425 degrees F.
- In three bowls, add flour to one, egg and a teaspoon of water to the second, and the breadcrumbs in the third.
- Coat the meatballs in flour, beaten egg and then in breadcrumbs, one at a time, moving them back to the prepared sheet tray as you work.
- Drizzle on the light olive oil over each breaded meatball, dividing the oil between them. (about two teaspoons per meatball)
- Bake for ten minutes, remove from the oven and flip each meatball over and bake for five more minutes.
- If serving with spaghetti, start cooking that now.
- Reduce the oven to 350 degrees F.
- Brush a 9X13 casserole dish with olive oil, then pour a cup of the marinara sauce into the bottom to cover.
- Place the cooked meatballs onto the sauce and cover with the remaining two cups of sauce.
- Coarsely cut up the remaining mozzarella balls then sprinkle over each meatball.
- Sprinkle the remaining Parmesan cheese over each meatball and bake uncovered for 15 minutes just to melt the cheese over the top.
- Serve with cooked spaghetti or other pasta.
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