Chicken Parmesan Meatballs

These Chicken Parmesan Meatballs are moist and tender and ridiculously easy to make. Add to your favorite marinara sauce and top with some shredded mozzarella and dinner is served in under 30 minutes!

Cook Time25

Total Time25

Course: Main Dish

Cuisine: Italian

Keyword: ground chicken, meatballs

Servings: servings

Calories: 380kcal

Author: MaryAnn Dwyer

Ingredients

1 lb. ground chicken
1 large egg
2 cloves garlic, minced
1 1/2 Tbsp. olive oil
1/2 cup seasoned panko crumbs
2/3 cup grated Parmesan cheese
1/2 tsp. Italian seasoning
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
32 oz. jar Marinara sauce
1 cup shredded mozzarella cheese, more if you like things extra cheesy

Instructions

Preheat oven to 400 degrees. Lined a large baking sheet with parchment paper. Set aside.
In a large bowl, combine all ingredients for meatballs and gently mix together. Do not over mix. Use a 1 1/2-inch scooper and scoop meatballs onto trays. Bake for 15 minutes until lightly browned and no longer pink inside. Remove from oven.
Add the meatballs to a large deep oven-proof skillet and pour the marinara sauce over the meatballs and mix until the meatballs are well coated. Sprinkle the top of the meatballs with your shredded mozzarella. Transfer the skillet to the oven and cook for about 10 minutes until the meatballs are heated through and the sauce is bubbly. Serve over pasta or on a hoagie roll as a sandwich.

Notes

As I mentioned above, feel free to make my homemade marinara, linked above, or use your favorite jarred sauce.

If you'd like to enjoy the meatballs on a sandwich, you could add the sauce to the skillet until the sauce and meatballs are heated through and then add your meatballs to a hoagie roll and top with your shredded mozzarella. I would add the sandwiches to a large baking sheet and then place in the oven until the cheese is melted. You could also use the broiler to melt the cheese, just keep a close eye on the sammies so they don't burn.

Nutrition