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Chicken Parmesan Meatballs

Chicken Parmesan Meatballs - A Family Feast
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Chicken Parmesan Meatballs are breaded and stuffed chicken meatballs smothered with sauce and melted cheese. Serve with your favorite pasta.

Ingredients

Units Scale

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

  1. Line a medium sheet tray with foil or parchment paper.
  2. 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.
  3. In a large bowl, mix ground chicken, whole egg, breadcrumbs, Parmesan cheese, parsley, salt, pepper, basil and oregano.
  4. Add cooled cooked onions and garlic and mix to combine.
  5. 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.
  6. 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.
  7. Repeat and roll each between your two palms to form 12 round balls.
  8. Place the meatballs onto the prepared sheet tray and refrigerate for two hours to set up.
  9. Preheat the oven to 425 degrees F.
  10. In three bowls, add flour to one, egg and a teaspoon of water to the second, and the breadcrumbs in the third.
  11. 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.
  12. Drizzle on the light olive oil over each breaded meatball, dividing the oil between them. (about two teaspoons per meatball)
  13. Bake for ten minutes, remove from the oven and flip each meatball over and bake for five more minutes.
  14. If serving with spaghetti, start cooking that now.
  15. Reduce the oven to 350 degrees F.
  16. Brush a 9X13 casserole dish with olive oil, then pour a cup of the marinara sauce into the bottom to cover.
  17. Place the cooked meatballs onto the sauce and cover with the remaining two cups of sauce.
  18. Coarsely cut up the remaining mozzarella balls then sprinkle over each meatball.
  19. Sprinkle the remaining Parmesan cheese over each meatball and bake uncovered for 15 minutes just to melt the cheese over the top.
  20. Serve with cooked spaghetti or other pasta.

Find it online: https://www.afamilyfeast.com/chicken-parmesan-meatballs/