Chicken Parmesan Meatballs
Fun little meatball versions of the classic Italian Sunday dinner...
Servings: 6
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