Description
These Chicken Parmesan Meatballs are a flavorful twist on the classic Italian favorite, combining juicy ground chicken with Parmesan, ricotta, and Italian seasonings. They are seared to develop a golden crust, then finished in the oven with a rich tomato and red wine sauce, topped with gooey mozzarella and a crunchy nutty panko topping. Perfect served over spaghetti and crispy garlic bread, this recipe is ideal for a hearty family meal that impresses with both taste and texture.
Ingredients
Meatballs
- 1 pound ground chicken
- 2 ounces finely grated Parmesan cheese (about 1.5 cups)
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup whole milk ricotta cheese
- 3 cloves garlic, finely minced or grated
- 1 teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1-2 tablespoons olive oil for searing
Pan Sauce
- 1-2 teaspoons olive oil
- 6 cloves garlic, finely grated
- 2 tablespoons tomato paste
- 2 tablespoons dry red wine
- 24 ounce jar spaghetti sauce
Topping
- 4 ounces shredded whole milk mozzarella
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped nuts (pistachios, pine nuts, walnuts, etc.)
- 2 teaspoons olive oil
- A couple pinches garlic powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Fresh chopped basil
- Fresh chopped parsley
Instructions
- Preheat the Oven: Heat your oven to 300 degrees Fahrenheit to prepare for finishing the meatballs.
- Mix Meatballs: In a large bowl, combine ground chicken, grated Parmesan, Italian seasoned breadcrumbs, ricotta cheese, minced garlic, Italian seasoning, Worcestershire sauce, Kosher salt, and cracked black pepper. Use your hands to gently mix until just combined. Use a cookie scoop to portion uniform meatballs, then roll them into balls using lightly oiled hands to prevent sticking.
- Sear Meatballs: Heat 1-2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the meatballs in batches so they aren’t crowded, cooking on all sides until a dark golden-brown crust forms. Add more olive oil if needed between batches.
- Keep ‘Em Warm: Transfer the browned meatballs to a baking sheet and place them into the preheated oven to finish cooking while you prepare the sauce.
- Start the Pan Sauce: Without wiping out the pan used for searing, add 1-2 teaspoons olive oil and reduce heat to medium. Add finely grated garlic and tomato paste; cook for about 30 seconds, stirring constantly to combine and mellow the tomato paste.
- Deglaze the Pan: Pour in dry red wine and use a wooden spoon to scrape up all the browned bits from the pan’s bottom. Simmer the mixture for 2-3 minutes until the wine mostly reduces and intensifies the flavor.
- Simmer the Sauce: Stir in the jar of spaghetti sauce and reduce heat to medium-low. Let the sauce simmer gently for 5 minutes to blend flavors.
- Make Crispy Topping: In another large sauté pan, combine panko breadcrumbs, chopped nuts, olive oil, a pinch of Kosher salt, and cracked pepper. Toast over medium heat, stirring occasionally, until the panko is a dark golden brown—watch closely to avoid burning. Sprinkle in garlic powder and any additional salt and pepper to taste, then transfer the crispy topping to a plate to cool.
- Add Meatballs to Sauce: Nestle the meatballs along with any drippings from the baking sheet into the simmering sauce. Cover and cook gently over low heat for 4-5 minutes to allow flavors to meld and the meatballs to finish cooking through.
- Make it Cheesy: Remove the pan from the heat, sprinkle the shredded mozzarella cheese evenly over the meatballs and sauce. Place the pan under the oven broiler for 1-2 minutes or until the mozzarella bubbles and turns a dark golden brown—keep a close eye to prevent burning.
- Garnish: Sprinkle the cooled crispy topping over the cheesy meatballs, then garnish generously with fresh chopped basil and parsley for a fresh herbal finish.
- Serve It Up: Serve these meatballs over cooked spaghetti with a side of crispy garlic bread. Enjoy a hearty, comforting, Italian-inspired meal with layers of textures and flavors.
- Share the Love: If you enjoyed this recipe, please leave a 5-star rating and review to help others discover this delicious dish!
Notes
- Use lightly oiled hands to shape meatballs to prevent sticking and ensure smooth, uniform balls.
- Searing the meatballs before finishing in the oven helps develop a flavorful crust and keeps them juicy inside.
- Toast the panko topping carefully on medium heat to achieve a perfect golden crunch without burning.
- Broil cheese topping briefly and watch closely to prevent it from burning.
- For best flavor, simmer the sauce gently and avoid boiling as it can alter the texture.
- Serve immediately after broiling for the best texture contrast between crispy topping, gooey cheese, and tender meatballs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
