Chicken Parmesan Meatballs
Chicken Parmesan meatballs are a tasty and inventive spin on the classic Chicken Parmesan, offering all the rich flavors of the dish in a convenient, bite-sized form.
Ingredients
- 1 large egg, beaten
- ¾ cup grated Parmesan cheese
- 1¾ cups Italian-style panko bread crumbs, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ pounds ground chicken
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 (28 ounce) jar marinara sauce
- ½ cup shredded mozzarella cheese
- 2 tablespoons snipped fresh parsley (Optional)
Instructions
- In a large bowl, combine the egg, grated Parmesan, 3/4 cup panko breadcrumbs, garlic powder, Italian seasoning, crushed red pepper, salt, and black pepper. Stir everything together until well mixed.
- Wear food-grade disposable gloves, then add the ground chicken to the bowl. Use your hands to thoroughly mix the chicken with the other ingredients until evenly combined.
- Spread the remaining 1 cup of panko breadcrumbs on a plate. Using a 1-1/2-inch scoop, form about 24 meatballs. Gently roll each one in the breadcrumbs to coat lightly, then set them aside on a plate.
- Set the oven to preheat at 350°F (175°C) to ensure it's hot and ready for baking.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium heat. Add half of the meatballs and brown them on all sides, turning gently. Once browned, transfer the meatballs to a plate and wipe the skillet clean.
- Add the remaining oil and butter to the skillet, then cook the rest of the meatballs, browning them on all sides just like the first batch.
- Clean the skillet once more, then pour in the marinara sauce. Gently place the browned meatballs into the sauce, ensuring they are not fully submerged.
- Bake the meatballs in the preheated oven for 25 minutes. Then, sprinkle shredded mozzarella over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Finish by garnishing with fresh parsley.