Description
Chicken Parmesan Meatballs
Ingredients
For the Meatballs:
1 lb (450g) ground chicken
1/3 cup breadcrumbs (plain or Italian-style)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/4 cup chopped fresh parsley (or 1 tsp dried parsley)
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
For the Sauce:
2 cups marinara sauce (homemade or store-bought)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
For Garnish:
Chopped fresh parsley or basil
Instructions
Prepare the Meatballs:
In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, pepper, and Italian seasoning. Mix until well combined.
Roll the mixture into golf-ball-sized meatballs and place them on a plate.
Sear the Meatballs:
Heat a large oven-safe skillet over medium heat with a drizzle of olive oil.
Add the meatballs to the skillet and cook for 3–4 minutes on each side until browned. (They don’t need to be cooked through at this stage.)
Add the Sauce:
Pour the marinara sauce over the meatballs in the skillet, ensuring they are evenly coated.
Reduce the heat to low and let the meatballs simmer in the sauce for 10–15 minutes, or until cooked through.
Add the Cheese:
Preheat your oven broiler.
Sprinkle the mozzarella and Parmesan cheeses over the meatballs.
Transfer the skillet to the oven and broil for 2–3 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with fresh parsley or basil and serve warm with pasta, crusty bread, or over zucchini noodles.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
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Step-by-Step Guide
1. Mix Thoroughly: In your large bowl, combine all meatball ingredients. Use your hands to mix until just combined; overmixing can lead to tough meatballs.
2. Form Consistently: Dampen your hands with water to prevent sticking. Roll the mixture into uniform, golf-ball-sized spheres (about 1.5 inches).
3. Sear for Flavor: Heat oil in your oven-safe skillet over medium heat. Carefully add meatballs, ensuring they aren’t crowded. Sear until a golden-brown crust forms on all sides.
4. Simmer to Cook: Gently pour marinara sauce over the meatballs, jiggling the skillet to distribute it. Cover and simmer on low heat for the full time to ensure the chicken cooks through.
5. Broil to Perfection: Once simmered, sprinkle cheeses evenly. Place the skillet under a preheated broiler, watching closely for 2-3 minutes until the cheese is golden and bubbly.
Serving Suggestions
These meatballs are incredibly versatile. For a classic pairing, serve them over a bed of spaghetti or linguine. For a low-carb option, try them with zucchini noodles or steamed spaghetti squash. They also make a fantastic sub sandwich filling on a toasted hoagie roll with extra sauce and cheese. For a complete meal, add a simple side salad with Italian dressing and some warm, crusty garlic bread.
How-to Summary
Combine chicken, breadcrumbs, Parmesan, egg, and seasonings. Form into balls. Sear in a skillet until browned. Add marinara sauce and simmer until cooked through. Top with mozzarella and Parmesan cheese, then broil until melted and golden. Garnish with fresh herbs and serve.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is a perfect 1:1 substitute and will yield a similar result.
Can I make these meatballs ahead of time? Yes. You can form the raw meatballs and refrigerate them for up to 24 hours before cooking. You can also fully cook and sauce them, then reheat with the cheese under the broiler.
My meatballs are falling apart. What happened? This is often due to insufficient binder. Ensure you’re using the correct amount of breadcrumbs and egg. Chilling the formed meatballs for 15-20 minutes before searing can also help them hold their shape.
I don’t have an oven-safe skillet. What can I do? After simmering the meatballs in the sauce on the stovetop, carefully transfer them and the sauce to a baking dish before adding cheese and broiling.
How can I make this recipe gluten-free? Use certified gluten-free breadcrumbs or almond flour as a substitute for the breadcrumbs in the meatball mixture.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, leading to dense, rubbery meatballs. Mix until ingredients are just combined.
- Skipping the Sear: Browning creates crucial flavor through the Maillard reaction. Don’t rush this step.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of searing. Cook in batches if necessary.
- Underseasoning: Ground chicken can be mild. Taste a tiny bit of the raw mixture (or cook a small patty) to check seasoning before forming all the meatballs.
- Walking Away from the Broiler: Cheese can go from bubbly to burnt in seconds. Watch it carefully.
Conclusion
These Chicken Parmesan Meatballs successfully capture the beloved flavors of the classic dish in a fun, easy-to-serve format. They are a guaranteed crowd-pleaser for family dinners and perfect for meal prep. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality meal that is both comforting and impressive. Enjoy the delicious fusion of juicy chicken, savory Parmesan, rich marinara, and melted mozzarella in every bite.