Description
These Cheesy Chicken Parmesan Meatballs are a delicious twist on the classic Italian-American dish. Tender ground chicken mixed with breadcrumbs and Parmesan cheese, baked to perfection, then coated in marinara sauce and melted mozzarella. A family-friendly meal that’s sure to please!
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup shredded mozzarella cheese, divided
For Serving:
- 1 1/2 cups marinara sauce
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, pepper, egg, and 1/2 cup shredded mozzarella. Mix until just combined—do not overmix.
- Form Meatballs: Shape the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake for 18–20 minutes until cooked through and lightly browned.
- Prepare Sauce: Warm marinara sauce in a skillet.
- Coat Meatballs: Transfer baked meatballs to the skillet with sauce, toss to coat, sprinkle remaining mozzarella on top.
- Finish Cooking: Cover and cook for 2–3 minutes or broil until cheese is melted and bubbly.
- Serve: Garnish with basil or parsley and serve warm.
Notes
- Serve over pasta, on a hoagie roll, or with a side salad.
- For extra crispy meatballs, broil for 2–3 minutes before adding to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 4 g
- Sodium: 630 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg
