Cheesy Chicken Parmesan Meatballs

$- 1 pound ground chicken - 1/2 cup grated Parmesan cheese - 1 cup Italian seasoned breadcrumbs - 1/4 cup fresh parsley, finely chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - Olive oil for frying For Chicken Parmesan Meatballs, the right ingredients make all the difference. I start with ground chicken, which is lean and moist. Then, I add grated Parmesan cheese for a rich flavor. Italian seasoned breadcrumbs give a nice crunch. Fresh parsley adds a burst of color and taste. Next, I mix in a large egg. This helps bind all the ingredients. Minced garlic gives a strong aroma. Dried oregano adds a classic Italian touch. Salt and black pepper make each bite pop. For the sauce, I use marinara. It can be store-bought or homemade, depending on your time. Lastly, I top the meatballs with shredded mozzarella cheese. It melts beautifully and makes the dish extra cheesy. Gather these ingredients for a flavorful dinner that everyone will love. Cooking becomes fun when you have great items to work with. Plus, you can make small changes to fit your taste. Enjoy the process! {{ingredient_image_2}} In a large mixing bowl, combine the ground chicken with the other ingredients. This includes grated Parmesan cheese, Italian seasoned breadcrumbs, fresh parsley, egg, minced garlic, dried oregano, salt, and black pepper. Use your hands to mix everything together. Be careful not to overmix. Overmixing makes the meatballs tough. You want a soft and tender texture. Start by preheating a large skillet over medium heat. Add a couple of tablespoons of olive oil. This helps to fry the meatballs nicely. Shape the chicken mixture into meatballs about 1 to 1.5 inches in size. This size cooks evenly. When the skillet is hot, add the meatballs in batches. Do not overcrowd the pan. Cook each side for about 5-7 minutes. Look for a golden brown color and make sure they are cooked through. Once the meatballs are browned, gently move them to a baking dish. Next, preheat your oven to 375°F (190°C). Pour the marinara sauce evenly over the meatballs. Make sure each meatball is well coated. Then, sprinkle shredded mozzarella cheese generously on top. Place the baking dish in the oven and bake for 15-20 minutes. You’ll know they are ready when the cheese is bubbly and golden. After baking, let the dish cool for a few minutes before serving. To make the best chicken Parmesan meatballs, avoid overmixing. Overmixing makes the meatballs tough. Mix just until everything combines. This keeps them tender and light. To achieve golden-brown meatballs, heat your skillet well. Use medium-high heat for frying. Add olive oil to coat the bottom. Cook each meatball for about 5-7 minutes on each side. Look for a nice, deep brown color. Serve these meatballs over spaghetti. The pasta pairs well with the marinara sauce. A sprinkle of fresh parsley adds color and freshness. You can also top the dish with extra grated Parmesan. This makes your meal look beautiful. One common mistake is overcrowding the skillet. This can lead to uneven cooking. Cook the meatballs in batches to ensure they brown nicely. Another mistake is skipping the resting time after baking. Let the meatballs cool for a few minutes before serving. This helps the flavors settle and makes them easier to handle. Pro Tips Keep it Tender: Avoid overmixing the meatball mixture to ensure a tender and juicy texture. Even Sizing: Shape the meatballs uniformly to ensure they cook evenly and thoroughly throughout. Monitor Heat: Ensure the skillet is preheated to medium-high before adding the meatballs for a perfect golden crust. Cheese Melting: Broil the meatballs for an additional 1-2 minutes after baking for an extra bubbly and golden cheese finish. {{image_4}} You can switch up the meat in this recipe. Ground turkey works well and is leaner. If you like beef, use that too. Both options keep the flavor. Mixing in spices or herbs adds a fun twist. Try adding chili flakes for heat or thyme for a fresh taste. This keeps your meal exciting. The sauce can change the whole dish. You can use different marinara sauces, like spicy or roasted garlic. Alfredo sauce gives a creamy touch that pairs well with meatballs. For cheese, Parmesan is great, but you can try provolone or gouda if you want something new. Each cheese offers its own flavor. Want a meatless meal? You can make plant-based meatballs. Use lentils or chickpeas as a base. They provide a hearty texture. Mix in breadcrumbs, nutritional yeast, and spices for flavor. You can also use mashed beans or quinoa. These options are tasty and healthy without losing that meatball feel. To store leftovers, place the meatballs in an airtight container. This keeps them fresh. They can last in the fridge for about 3 to 4 days. Make sure to cool them down before sealing. For freezing, let the meatballs cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours. Once frozen, transfer them to a freezer bag. They will stay good for up to 3 months. When you want to enjoy them, take the meatballs out. Thaw them in the fridge overnight for best results. You can reheat your meatballs in the oven or microwave. For the oven, set it to 350°F. Place the meatballs in a baking dish with a bit of marinara sauce. Bake them for 15 to 20 minutes. This keeps them juicy and warm. In the microwave, heat them in short bursts. Start with 30 seconds, then check if they are hot. This method is quick but may dry them out if overcooked. To check if your meatballs are cooked, use a meat thermometer. The center should reach 165°F. You can also look for a golden brown color on the outside. Cut one open; it should be white and juicy, not pink. If you see any pink, cook them a bit longer. Yes, you can make these meatballs ahead of time. Form the meatballs and store them raw in the fridge for one day. If you want to keep them longer, freeze the uncooked meatballs. Just remember to thaw them before cooking. You can also cook them and store the leftovers in the fridge for up to three days. These meatballs pair great with many sides. Try serving them over spaghetti for a classic touch. Garlic bread complements the meal well, adding a crunchy texture. A fresh salad can balance the dish nicely. If you want something lighter, steamed veggies are a good option too. In this post, I shared easy steps for making Chicken Parmesan Meatballs. You learned about essential ingredients, cooking methods, and tips to perfect the texture. I also included ideas for variations, storage, and serving options. These meatballs can fit any meal plan. By avoiding common mistakes, you can achieve great results every time. Enjoy the process, and let your creativity shine with flavors. Try it out, and make these meatballs a favorite in your kitchen!$

Cheesy Chicken Parmesan Meatballs

Delicious meatballs made with ground chicken, Parmesan cheese, and topped with marinara and mozzarella.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 pound ground chicken
0.5 cup grated Parmesan cheese
1 cup Italian seasoned breadcrumbs
0.25 cup fresh parsley, finely chopped
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 cup marinara sauce
1 cup shredded mozzarella cheese
to taste olive oil for frying

Instructions

In a large mixing bowl, carefully combine the ground chicken, grated Parmesan cheese, Italian seasoned breadcrumbs, chopped parsley, egg, minced garlic, dried oregano, salt, and black pepper. Use your hands to mix the ingredients together thoroughly, being careful not to overmix to maintain a tender texture.
Preheat a large skillet over medium heat. Add a couple of tablespoons of olive oil, ensuring the bottom is evenly coated for frying.
With your hands, shape the chicken mixture into meatballs; aim for approximately 1 to 1.5 inches in diameter for even cooking.
Once the skillet reaches a medium-high temperature, add the meatballs to the skillet in batches, ensuring not to overcrowd the pan. Cook each batch for about 5-7 minutes on each side, or until they achieve a beautiful golden brown color and are cooked through.
Once browned and cooked, gently transfer the meatballs to a baking dish.
While you prepare the next steps, preheat your oven to 375°F (190°C).
Evenly pour the marinara sauce over the meatballs in the baking dish, ensuring each meatball is well coated. Generously sprinkle the shredded mozzarella cheese over the top of the sauce.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the mozzarella cheese is bubbly and has developed a delightful golden color.
Once baked, carefully remove the dish from the oven and allow it to cool slightly for a few minutes before serving.

Notes

For an enticing presentation, serve over spaghetti with fresh parsley and additional Parmesan.

Keyword cheesy, chicken, Italian, meatballs, Parmesan