Chicken Parmesan Meatballs

Parmesan ground chicken meatballs with with a golden panko crust are baked in a skillet with marinara sauce for a delicious and easy dinner.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 836 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil, divided
• 1 large egg, beaten
• 1 (28 ounce) jar marinara sauce
• 2 tablespoons snipped fresh parsley
• 2 tablespoons unsalted butter, divided
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon salt
• 0.75 cup grated Parmesan cheese
• 0.5 cup shredded mozzarella cheese
• 0.75 teaspoon crushed red pepper flakes
• 1.5 pounds ground chicken
• 1.75 cups Italian-style panko bread crumbs, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Stir egg, grated Parmesan cheese, 3/4 cup panko crumbs, garlic powder, Italian herb seasoning blend, crushed red pepper, salt, and black pepper together in a large bowl.

Step 3

Put on a pair of food-grade disposable gloves, add chicken to the bowl, and mix with your hands until all the ingredients are well combined.

Step 4

Place remaining 1 cup panko crumbs on a plate. Using a 1-1/2-inch scoop, create about 24 meatballs. Gently roll each meatball in crumbs until lightly coated; set aside on a plate.

Step 5

Place 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-proof skillet over medium heat. Add half the meatballs and brown each side, turning until all sides are browned. Set this batch on a plate, and wipe the skillet clean.

Step 6

Repeat with reserved oil and butter, and cook the remaining meatballs in the same way.

Step 7

Wipe out the skillet again, and pour in marinara sauce. Place browned meatballs in sauce. They will not be submerged.

Step 8

Bake in the preheated oven for 25 minutes. Sprinkle on shredded mozzarella and return to the oven for an additional 5 minutes, or until the cheese is melted. Sprinkle with fresh parsley.