These chicken parmesan meatballs are juicy and tender.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 4
Author: I Don't Have Time For That
Equipment
baking sheet
Ingredients
1large egg
¾cupplain breadcrumbs
¼cupparmesan cheesegrated
¼cupmozzarella cheeseshredded
2tablespoonsfresh basiljuliened
2clovesgarlicminced
2teaspoonsdried Italian seasoning
1teaspoonkosher salt
½teaspoonred pepper flakes
1poundground chicken
2tablespoonsolive oil
marinara saucefor serving
Instructions
Preheat the oven to 400°F.
In a large bowl, whisk the egg until it is beaten. Add the breadcrumbs, parmesan, mozzarella, basil, garlic, Italian seasoning, salt, and red pepper flakes. Mix to combine.
Next, add the ground chicken and gently mix until the seasonings are evenly distributed throughout the meat.
Drizzle the olive oil over the pan and rub it around with your hands (this will help coat your hands with olive oil to make rolling the meatballs easier).
Portion out golf ball-sized meatballs and roll them into smooth balls. Place them on the oiled baking sheet and roll them in the oil. This will help the outside of the meatballs crisp.
Bake the meatballs for 20-22 minutes, or until the internal temperature registers 165°F on an instant-read thermometer.
While the meatballs cook, warm the marinara sauce in a large saucepan over medium heat. Toss the cooked meatballs in the sauce and serve immediately, topped with additional parmesan and parsley.
Optional
Top the meatballs and sauce with additional shredded parmesan and broil until golden brown. Serve immediately.
Notes
Keep leftover chicken parmesan meatballs in a covered container in the refrigerator for up to 5 days. Freeze them for up to 3 months in a zippered bag with the date labeled on the outside.