Description
Delicious and juicy Chicken Parmesan Meatballs that combine tender ground chicken with Italian seasoning, parmesan, and mozzarella cheese. These meatballs are pan-fried to golden perfection before being baked in marinara sauce topped with melted cheese, making a perfect appetizer or main dish.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper, to taste
Cooking
- 2 tablespoons olive oil (for frying)
- 1 (24 ounce) jar marinara sauce
- 1/2 cup freshly grated parmesan cheese (remaining)
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F and position the oven rack to the top third for optimal heat exposure during baking.
- Prepare Meatball Mixture: In a large bowl, combine ground chicken, egg, panko breadcrumbs, half of the parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture to keep it tender. Shape the mixture into approximately 1-inch meatballs, about 20 in total, and arrange them on a parchment-lined baking sheet.
- Brown Meatballs: Heat olive oil in an oven-safe skillet over medium-high heat. Fry the meatballs in two batches, turning often with tongs, for about 5 minutes per batch or until browned evenly on all sides. Add more olive oil if needed for the second batch. Transfer browned meatballs to a plate.
- Prepare for Baking: Drain excess oil from the skillet, leaving the browned bits for flavor. Remove the skillet from heat and allow it to cool slightly to prevent marinara sauce splatters.
- Add Sauce and Cheese: Pour marinara sauce evenly into the skillet, then nestle the browned meatballs evenly throughout the sauce. Sprinkle the remaining parmesan cheese and shredded mozzarella evenly over the top of the meatballs and sauce.
- Bake and Broil: Place the skillet in the oven and bake the meatballs for 15 minutes, ensuring they cook through. Optionally, broil for a few minutes at the end to brown and bubble the cheese—watch carefully to avoid burning.
Notes
- Do not overmix the meatball mixture to maintain a tender texture.
- Use an oven-safe skillet for a smooth transition from stovetop frying to oven baking.
- Broiling at the end is optional but recommended for a golden cheese topping.
- Use fresh parmesan cheese for the best flavor impact.
- Make sure meatballs are evenly sized for uniform cooking.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used but will alter texture slightly.
