Cheesy Chicken Parmesan Meatballs

$- 1 pound ground chicken - 1/2 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably Italian seasoned) - 1/4 cup fresh parsley, chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup marinara sauce (store-bought or homemade) - 1 cup shredded mozzarella cheese - Olive oil for frying - Large mixing bowl - Skillet - Baking dish - Measuring cups and spoons - Spoon or scoop for shaping meatballs Gathering the right ingredients is key to making Chicken Parmesan Meatballs. Start with ground chicken as your base. It gives the meatballs a light taste. Next, add grated Parmesan cheese. This will add a nice, cheesy flavor. Breadcrumbs help bind everything together. I like using Italian seasoned breadcrumbs for extra taste. Chopped parsley adds a fresh touch. The egg acts as a binder and keeps the meatballs moist. Garlic brings a punch of flavor, while dried oregano gives it that Italian flair. Don’t forget salt and black pepper for seasoning. For the sauce, marinara is essential. It ties everything together. Lastly, shredded mozzarella cheese melts on top, creating a cheesy finish. For cooking, you’ll need a large mixing bowl to combine everything. A skillet is perfect for frying the meatballs. Use a baking dish to finish them in the oven. Measuring cups and spoons help ensure accuracy. A scoop or spoon will help you shape the meatballs evenly. With these ingredients and tools, you’re ready to create a flavorful dish that’s easy to make and delicious to eat! {{ingredient_image_1}} In a large mixing bowl, combine the following ingredients: - 1 pound ground chicken - 1/2 cup grated Parmesan cheese - 1 cup breadcrumbs - 1/4 cup fresh parsley, chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper Mix these ingredients until they come together. Do not overmix. You want a nice, sticky texture. This helps the meatballs hold their shape during cooking. Next, preheat your skillet over medium heat. Add a few tablespoons of olive oil. Once the oil is hot, shape the mixture into meatballs. Aim for 1 to 1.5 inches in size. Place the meatballs in the skillet but do not crowd them. This lets them cook evenly. Fry each side for about 5-7 minutes until they are golden brown and cooked through. You may need to cook them in batches. While the meatballs cook, preheat your oven to 375°F (190°C). After frying, transfer the meatballs to a baking dish. Pour 1 cup of marinara sauce over the meatballs, covering them well. Then, sprinkle 1 cup of shredded mozzarella cheese on top. Bake for 15-20 minutes. Look for bubbly and golden cheese as a sign they are done. After baking, let them cool for a few minutes before serving. To make great meatballs, avoid overmixing. When you combine the ground chicken with other ingredients, mix just until blended. If you mix too much, the meatballs become tough. When forming meatballs, use your hands. Shape them into balls about 1 to 1.5 inches wide. This size cooks evenly and stays juicy inside. Oil temperature is key. Heat the olive oil over medium heat. When the oil is hot, it sizzles when you add the meatballs. This helps them brown nicely. Do not overcrowd the skillet. Cook in batches if needed. If you add too many meatballs, they will steam instead of fry. This will affect their texture and flavor. You can boost the flavor with spices or herbs. Try adding a pinch of red pepper flakes for heat. Fresh basil or thyme also works well. Pair your meatballs with marinara sauce. The rich sauce complements the cheesy meatballs. Pour it over the meatballs before baking. The sauce keeps them moist and adds great taste. Pro Tips Use Fresh Ingredients: Fresh parsley and garlic will enhance the flavor of your meatballs significantly. If possible, opt for fresh herbs over dried ones. Don’t Overmix: When combining the ingredients, mix just until combined. Overmixing can lead to tough meatballs. Test for Doneness: To ensure the meatballs are fully cooked, you can cut one in half to check that it’s no longer pink inside, or use a meat thermometer to check for an internal temperature of 165°F (75°C). Customize Your Sauce: Feel free to add extra spices or herbs to your marinara sauce for an added flavor boost, or try different cheeses for a unique twist! {{image_2}} You can switch things up by using turkey or beef instead of chicken. Turkey gives a leaner option with a mild taste. Beef adds a rich flavor that many enjoy. If you want a vegetarian version, try using lentils or chickpeas. These options still give you that hearty feel. Adding vegetables can boost flavor and nutrition. Chopped spinach or grated zucchini blend well into the meatball mix. You can also mix in different cheeses. Try using provolone or fontina for a unique twist. These cheeses melt beautifully and add extra creaminess. Serve your meatballs with various side dishes. A fresh garden salad pairs nicely and adds crunch. You can also serve them over a bed of pasta for a classic touch. Drizzle with extra marinara for a tasty finish. For a lighter option, serve with steamed veggies or a quinoa salad. To keep your chicken parmesan meatballs fresh, use airtight containers. Glass or plastic containers work well. Make sure the meatballs cool before sealing. Store them in the fridge. They should last for about three to four days. Label the containers with the date for easy tracking. To freeze meatballs, let them cool first. Place them on a baking sheet in a single layer. Freeze until firm, then transfer to freezer bags. Remove as much air as you can from the bags. For best quality, use them within three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or on the stove until hot. In the refrigerator, chicken parmesan meatballs last about three to four days. If you freeze them, aim to use them within three months for the best taste. Even after that, they will still be safe to eat, but may lose some flavor. Always check for any signs of spoilage before consuming. Yes, you can use ground turkey. It has a lighter flavor and a different texture. Ground turkey may be drier than chicken. You can add a bit more moisture by mixing in extra marinara sauce or olive oil. This will help keep your meatballs juicy and tasty. Ground chicken tends to be more tender and flavorful, so if you prefer that rich taste, stick with chicken. Making marinara sauce is easy and fun! Here’s a simple recipe: - Ingredients: - 2 tablespoons olive oil - 1 can (28 ounces) crushed tomatoes - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh basil leaves, chopped (optional) - Instructions: 1. Heat olive oil in a pan over medium heat. 2. Add minced garlic and sauté for about 1 minute. 3. Pour in crushed tomatoes and mix well. 4. Stir in oregano, salt, and pepper. 5. Let it simmer for 20-30 minutes. 6. Add fresh basil before serving for extra flavor. This sauce is great on pasta and really makes the meatballs shine! Many sides work well with Chicken Parmesan Meatballs. Here are some tasty options: - Spaghetti: Classic choice that complements the meatballs and sauce. - Garlic Bread: Perfect for dipping and adds crunch. - Caesar Salad: Fresh greens balance the rich flavors. - Roasted Vegetables: Adds color and health to your plate. These sides make your meal complete and enjoyable! This blog covered how to make tasty Chicken Parmesan Meatballs. You learned about key ingredients, useful tools, and easy steps. I shared tips to enhance texture and flavor. Plus, you discovered variations to try and storage methods to keep them fresh. Remember, cooking is fun and creative. Enjoy making these meatballs your own, and don’t hesitate to experiment. Happy cooking!$

Cheesy Chicken Parmesan Meatballs

Delicious meatballs made with ground chicken, Parmesan cheese, and marinara sauce, topped with mozzarella.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 pound ground chicken
0.5 cup grated Parmesan cheese
1 cup breadcrumbs (preferably Italian seasoned)
0.25 cup fresh parsley, chopped
1 large egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 cup marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
to taste olive oil for frying

Instructions

In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, chopped parsley, egg, minced garlic, dried oregano, salt, and black pepper. Mix until all ingredients are well incorporated but don't overmix.
Preheat a large skillet over medium heat and add a couple of tablespoons of olive oil for frying.
With your hands, shape the mixture into meatballs, about 1 to 1.5 inches in diameter.
Once the skillet is hot, place the meatballs in the skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes per side, or until they are golden brown and cooked through. You may need to do this in batches.
After the meatballs are cooked, remove them from the skillet and place them in a baking dish.
Preheat your oven to 375°F (190°C).
Pour the marinara sauce over the meatballs, making sure to cover them evenly. Sprinkle the shredded mozzarella cheese on top of the sauce.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes before serving.

Notes

Serve the Chicken Parmesan Meatballs on a bed of spaghetti, garnished with a sprinkle of fresh parsley and extra grated Parmesan on top for a beautiful and delicious finish.

Keyword cheesy, chicken, Italian, meatballs, parmesan