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Chicken Parmesan Meatballs
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Golden panko-crusted Parmesan chicken meatballs baked in marinara sauce for a scrumptious dinner.
Ingredients:
  • 1 large egg, beaten
  • 0.75 cup grated Parmesan cheese
  • 1.75 cups Italian-style panko bread crumbs, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 0.75 teaspoon crushed red pepper flakes
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 pounds ground chicken
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 (28 ounce) jar marinara sauce
  • 0.5 cup shredded mozzarella cheese
  • 2 tablespoons snipped fresh parsley
Instructions:
  • Combine egg, grated Parmesan cheese, panko crumbs, garlic powder, Italian herb seasoning blend, crushed red pepper, salt, and black pepper in a large bowl and mix until well combined.
  • Don food-grade disposable gloves, then toss the chicken in the bowl, mixing thoroughly by hand until fully combined with the other ingredients.
  • Spread the remaining 1 cup of panko crumbs on a plate. Use a 1-1/2-inch scoop to form approximately 24 meatballs. Roll each meatball in the crumbs until lightly coated and then set them aside on a plate.
  • Preheat your oven to 350°F (175°C).
  • In a large, oven-proof skillet over medium heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add half of the meatballs and sear until golden brown on all sides. Transfer cooked meatballs to a plate and carefully wipe clean the skillet.
  • Cook the rest of the meatballs in the same delicious oil and butter mixture.
  • Clean the skillet once more and add marinara sauce. Add the browned meatballs to the sauce without fully submerging them.
  • After 25 minutes in the preheated oven, sprinkle shredded mozzarella on top and bake for another 5 minutes until the cheese melts. Finish with a sprinkle of fresh parsley.

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