Description
These Chicken Parmesan Meatballs are a delicious twist on the classic Italian dish, combining tender ground chicken meatballs baked in marinara sauce and topped with mozzarella and Parmesan cheese. Perfect as a main course served with pasta, in hoagie rolls, or as a tasty appetizer.
Ingredients
Meatballs:
- 2 lbs ground chicken
- 1 cup Italian seasoned panko breadcrumbs
- 1 small finely diced sweet onion or white onion
- 1/2 cup finely grated Parmesan cheese (plus 2 Tbsp for topping)
- 3 Tbsp whole milk
- 2 large eggs
- 4 medium garlic cloves, minced
- 1/4 cup chopped fresh parsley (plus 2-3 Tbsp for garnishing)
- 2 tsp dried Italian seasoning
- 1 1/2 tsp seasoned salt
- 1 tsp black pepper
- 1/2 tsp crushed red pepper flakes
Sauce & Topping:
- 1 24 oz jar marinara sauce (e.g., Bertolli’s Four Cheese)
- 2 cups shredded low moisture mozzarella cheese
- Olive oil for brushing the skillet
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 400°F (204°C). Brush the bottom and sides of a 12-inch cast iron skillet or any similar oven-safe skillet with olive oil and set it aside.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, Italian seasoned panko breadcrumbs, finely diced onion, Parmesan cheese, whole milk, eggs, chopped parsley, minced garlic, dried Italian seasoning, seasoned salt, black pepper, and crushed red pepper flakes. Mix thoroughly until all ingredients are fully incorporated. Cover the bowl and chill the mixture in the refrigerator for 1 hour to help it firm up.
- Form Meatballs: After chilling, remove the cover and use a scoop to form the chicken mixture into 1-inch diameter meatballs. Arrange them side by side in the prepared skillet, leaving equal space between each meatball. (Optional: for larger meatballs, form 2-inch balls but increase bake time accordingly to 30-35 minutes total.)
- Initial Bake: Place the skillet in the preheated oven and bake the meatballs for 10 minutes. After 10 minutes, carefully use tongs to turn each meatball to ensure even cooking on all sides.
- Add Sauce and Cheese: Pour the marinara sauce evenly over the turned meatballs. Sprinkle the top of the sauce with shredded mozzarella cheese and the reserved 2 tablespoons of Parmesan cheese.
- Final Bake: Return the skillet to the oven and bake for an additional 10–15 minutes, or until the mozzarella is melted and bubbly and the sauce is heated through. If desired, broil on high for 3-4 minutes at the end to brown the cheese for a golden crust.
- Serve: Garnish the meatballs with additional fresh parsley. Serve alongside French bread and pasta, inside hoagie rolls, or as a flavorful appetizer.
Notes
- Chilling the meatball mixture helps them hold together better while baking.
- You can make larger meatballs (2-inch diameter) but increase the total baking time to 30-35 minutes.
- Broiling at the end is optional but adds a lovely golden crust to the cheese topping.
- Use a cast iron or oven-safe skillet to seamlessly transition from stovetop prep to oven baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
