I recently added my chicken parmesan recipe and while working on it, I was reminded of just how much I love this classic Italian meal. A while back, I shared my chicken parmesan slider recipe, which is a fun twist on a classic Sunday dinner, but today we are making chicken parmesan meatballs…
There is something about a meatball that makes me happy. Meatballs remind me of my grandmas and my mom (all three of them are meatball masters) and these meatballs are cute little flavor bombs full of the classic chicken parmesan flavors that we all love.
Let’s get started…
Begin by gathering 2 pounds of ground chicken, 1 cup of grated parmesan, 2/3 cup of fine Italian breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of cayenne pepper, 2 large eggs and 1/3 cup of finely chopped parsley.
Combine all of the ingredients until everything is fully incorporated and its meatball shaping time…
Gathering about 2 tablespoons of the chicken mixture and form it into a golfball sized meatball. The size of your meatballs is not super important. You can make larger meatballs or little baby ones, but they should all be the same size (or as close as possible), so they cook evenly.
Place your meatballs on a baking sheet, gently touching so they can help keep each other steady.
Once all of your meatballs are shaped, transfer the baking sheet onto the center rack of a 425 degree oven and bake your chicken meatballs for about 30 minutes or until they are cooked through to an internal temperature of 165 degrees.
Note: If you made your meatballs extra large or extra small, adjust the baking time accordingly. If you are in doubt, I recommend using a thermometer to ensure your meatballs are cooked through.
While the meatballs are baking, add 4 cups of your favorite tomato sauce or marinara (I highly recommend my spicy garlic arrabbiata sauce to pair with these chicken parmesan meatballs!) into a large skillet and place over medium low heat to warm slowly.
Once your meatballs are cooked through and lightly golden brown, transfer the meatballs into the tomato sauce, cover the skillet and simmer for 10 minutes.
After your meatballs have simmered in the tomato sauce, remove the skillet from the heat and spoon some of the sauce over each meatball. Sprinkle some finely shredded parmesan over the warm, bubbly skillet full of delicious meatballs and then sprinkle with some finely chopped parsley and get ready to enjoy…
These meatballs are so good. The chicken is juicy, flavorful and the tomato sauce and melty parm reminds me of everything I love about a good chicken parmesan dinner.
I serve these meatballs over some creamy mashed potatoes…
… or in a garlic bread sub covered in more melted mozzarella…
However you decide to enjoy these delicious little balls of chicken parmesan goodness, one thing is for sure, you are going to absolutely love them!
Buon appetito!
Chicken Parmesan Meatballs
Ingredients
- 2 pounds of ground chicken
- 1 cup of parmesan, grated finely
- 2/3 cup of fine Italian breadcrumbs
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 2 large eggs
- 1/3 cup of fresh parsley, finely chopped
- 4 cups of tomato sauce or marinara
- parmesan, finely shredded (garnish)
- parsley, finely chopped (garnish)
Instructions
- Preheat your oven to 425 degrees
- In a large bowl, combine 2 pounds of ground chicken, 1 cup of grated parmesan, 2/3 cup of fine Italian breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of cayenne pepper, 2 large eggs and 1/3 cup of finely chopped parsley
- Gather approximately 2 tablespoons of the chicken mixture and form a golfball sized meatball
- Transfer the shaped meatballs onto a baking sheet
- Once all of the meatballs have been shaped, bake for 30 minutes or until the meatballs are cooked through to an internal temperature of 165 degrees
- While the meatballs are baking, add 4 cups of tomato sauce or marinara into a large skillet and gently warm over medium low heat
- Once the meatballs are baked, transfer them into the warm tomato sauce
- Cover the skillet and simmer for 10 minutes
- Before serving, garnish with shredded parmesan and finely chopped parsley
- Pair with mashed potatoes, pasta or on a sub
