Description
Delicious and easy Parmesan Chicken Meatballs cooked in marinara sauce, topped with melted mozzarella and optional buttered breadcrumbs for extra crunch. Perfect as a main course served with pasta, bread, or salad.
Ingredients
Scale
Meatballs
- 1 pound ground chicken or turkey
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon fresh basil, minced
- ½ teaspoon salt
- black pepper to taste
Sauce and Cheese
- 2 cups marinara sauce of choice
- 1 cup shredded mozzarella cheese, full-fat preferably
- fresh basil chiffonade, optional
Buttered Breadcrumbs (Optional)
- 2 tablespoons butter
- pinch of salt
Instructions
- Toast the Buttered Breadcrumbs: Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons butter and swirl to melt and coat the pan. Add ½ cup panko breadcrumbs, reduce heat to medium, and stir constantly. Continue cooking, stirring occasionally, for 5 minutes until the breadcrumbs are golden brown and toasted. Remove from heat, add a pinch of salt, stir, and transfer to a small bowl. Set aside.
- Make the Meatballs: In a large mixing bowl, combine ground chicken, egg, panko breadcrumbs, grated Parmesan cheese, olive oil, garlic powder, onion powder, dried oregano, minced fresh basil, salt, and black pepper. Mix until just combined, taking care not to overmix.
- Form Meatballs: Roll the mixture into approximately 30 small meatballs, about 1 to 1½ inches in diameter. Place them on a plate or baking sheet.
- Cook Meatballs: Wipe out the skillet used previously and heat a thin layer of avocado oil over medium heat. Once the oil is shimmering, add meatballs in a single layer with space between them. Cook for about 5 minutes total, turning every minute to brown all sides evenly.
- Simmer in Sauce: Reduce heat to low and briefly remove skillet from heat for 30 to 60 seconds to cool slightly. Return skillet to low heat and pour 2 cups marinara sauce over the meatballs. Gently coat the meatballs with sauce and simmer for 3 minutes until meatballs are cooked through and reach an internal temperature of 165°F.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the meatballs. Cover the skillet with a lid and cook for 1 minute until the cheese melts.
- Serve: Remove from heat and sprinkle the reserved buttered breadcrumbs over the top. Garnish with fresh basil if desired and serve immediately.
Notes
- Make it Gluten-Free: Use gluten-free panko breadcrumbs in both the meatballs and the topping. Ensure marinara sauce is certified gluten-free.
- Make it Dairy-Free: This recipe cannot be made dairy-free as cheese is essential for the chicken parmesan flavor.
- Baking Option: Bake formed meatballs on parchment-lined baking sheet at 400°F for 18 minutes, then transfer to skillet with marinara sauce and proceed with the recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water or extra marinara sauce.
- Freezing: Freeze cooked meatballs in sauce (without breadcrumb topping) for up to 3 months. Thaw overnight in refrigerator before reheating. Add fresh buttered breadcrumbs before serving.
- Serving Suggestions: Serve over pasta, in hoagie rolls for meatball subs, over zucchini noodles, with polenta, or alongside crusty bread and a green salad.
