Chicken Parmesan Meatballs
Juicy Chicken Parmesan Meatballs made with lean ground chicken and cooked in marinara sauce for an easy, wholesome dinner. Great for meal prep, freezer-friendly, and perfect for feeding the whole family.
Servings: 6
Calories: 328kcal
Ingredients
- 1 lb Ground chicken
- 1 Yellow onion small, diced finely
- 2 clove Garlic minced
- ¾ cup Italian breadcrumbs
- 1 cup Parmesan cheese divided, grated
- 1 Egg
- 1 teaspoon Italian seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 2 cup Marinara sauce
- 1 cup Mozzarella cheese shredded
- Basil fresh for garnish
Instructions
- In a large bowl, combine ground chicken, onion, garlic, breadcrumbs, ½ cup parmesan, egg, Italian seasoning, salt and pepper. Mix everything together until just combined. I feel like using your hands to mix works best!
- Add marinara to a large skilelt and heat it over low heat as you roll out the meatballs.
- Use a cookie scoop to portion out meatballs, to make them round you can roll them between your hands.
- Drop the meatballs into the simmering marinara sauce and cover with a lid. Simmer over low heat for 15 minutes flipping the meatballs halfway through and cook until the internal temperature of the meatballs reaches 165°F.
- Preheat the broiler, then sprinkle the remaining parmesan all over the meatballs followed by all the mozzarella. Place under the broiler for 3-5 minutes or until the top is bubbling and browned. Garnish with fresh basil and enjoy!
Notes
Nutrition disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Don’t overmix: Mix the meatball mixture just until combined to keep the meatballs tender and juicy. Overmixing can make them dense.
Internal temperature: Chicken meatballs are done when they reach an internal temperature of 165°F.
Baking option: To bake instead of simmering, place shaped meatballs on a parchment-lined baking sheet and bake at 400°F for 18–22 minutes. Add marinara and cheese at the end and bake until melted and bubbly.
Make ahead: Uncooked meatballs can be shaped and refrigerated up to 24 hours in advance.
Freezing: Freeze cooked (or uncooked) meatballs for up to 3 months. For best texture, freeze without cheese and add fresh cheese when reheating.
Serving ideas: Serve over pasta, zucchini noodles, in hoagie rolls for meatball subs, or alongside a simple salad and garlic bread.
Nutrition
Serving: 4.5meatballs | Calories: 328kcal | Carbohydrates: 20g | Protein: 26g | Fat: 17g | Cholesterol: 125mg | Sodium: 1125mg | Fiber: 2g | Sugar: 5g
