Chicken Parmesan Meatballs
Chicken Parmesan Meatballs bring all the delicious flavors of classic chicken parmesan into an easy-to-make meatball dish! Serve them with pasta and marinara sauce or as a party appetizer.
Ingredients
- Avocado oil or canola oil for greasing the baking sheet
- 1 pound ground chicken
- 1 large egg
- ½ cup panko bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For Serving:
- Cooked pasta as desired
- Marinara sauce as desired
- Parmesan cheese as desired
Instructions
- Preheat the oven to 450°F. Lightly grease a rimmed baking sheet with a high-temperature cooking oil, such as avocado or canola oil.
- In a large bowl, combine the ground chicken, egg, panko bread crumbs, grated Parmesan, shredded mozzarella, minced garlic, dried oregano, dried basil, salt, and pepper. Use a fork or your hands to mix until well combined.
- Form the mixture into 1-inch round meatballs and place them on the greased baking sheet. (For quick and even portioning, use a small cookie scoop, then roll the meatballs into shape with your hands.)
- Bake for 12-15 minutes, or until the meatballs are fully cooked. The internal temperature should reach at least 165°F on an instant-read thermometer.
- Serve over cooked pasta with marinara sauce and Parmesan cheese, or enjoy as desired.
Notes
To Store: Keep meatballs in an airtight container in the refrigerator for up to 4 days. Reheat on the stove in a pot of marinara sauce over medium-low heat, or warm them in the microwave.
To Freeze: Store baked meatballs in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Freeze: Store baked meatballs in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.