Description
Savory chicken parm meatballs bring Italian-American comfort straight to your dinner table, blending classic flavors in a playful, hearty bite. Melted mozzarella and marinara sauce crown these juicy, cheesy gems that promise to delight pasta and protein lovers alike.
Ingredients
Scale
Protein:
- 2 lbs ground chicken
- 1/2 cup grated parmesan cheese
- 1 large egg
Herbs and Seasonings:
- 2 tbsp fresh basil, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Binding and Coating:
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/2 cup marinara sauce
- 1/2 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, ensuring an even surface for optimal meatball placement.
- In a spacious mixing bowl, combine ground chicken, grated parmesan, minced garlic, chopped basil, dried oregano, salt, and black pepper, creating a harmonious blend of flavors.
- Soak breadcrumbs in milk for 2-3 minutes, allowing them to soften and create a moisture-rich binding agent for the meatballs.
- Incorporate the milk-soaked breadcrumbs and beaten egg into the chicken mixture, gently folding ingredients until uniformly combined without overmixing.
- Shape the mixture into uniform meatballs, approximately 1.5 inches in diameter, ensuring consistent size for even cooking.
- Arrange meatballs on the prepared baking sheet, maintaining slight separation to promote thorough heat circulation.
- Bake for 15-18 minutes, rotating the pan halfway through to ensure golden-brown exterior and completely cooked interior.
- Remove from oven and generously spoon marinara sauce over each meatball, covering them with a rich, tangy layer.
- Sprinkle shredded mozzarella cheese atop the sauced meatballs, creating a melty, decadent finish.
- Return to oven for an additional 3-5 minutes, allowing cheese to melt and become slightly bubbly and golden.
- Let meatballs rest for 2-3 minutes before serving to allow flavors to settle and cheese to set.
Notes
- Use fresh, high-quality ground chicken for the most tender and flavorful meatballs, avoiding pre-packaged meat with excess moisture.
- Grate parmesan cheese freshly for maximum flavor intensity and better melting properties compared to pre-grated varieties.
- For gluten-free adaptation, substitute breadcrumbs with almond flour or gluten-free breadcrumbs to maintain the meatballs’ binding structure.
- Control meatball moisture by gently mixing ingredients and avoiding overpacking, which prevents dense, tough texture during baking.
- Prep Time: 15 minutes
- Cook Time: 20-23 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg