Our family LOVES chicken parmesan! This recipe was quick and easy to prep ahead of time. I coated they meatballs and had them in a container ready to dry and finish up as soon as we got home from practice. I loved how they stayed moist and didn’t dry out. Such a easy appetizer to make for a party too maybe put them on a tooth pick with some noodles. Yummy!

Chicken Parmesan Meatballs
(Adapted from The Girl Who Ate Everything)

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1 egg
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs (and about 3/4 cup more breadcrumbs for rolling later)
1 teaspoon garlic powder
1 teaspoon Italian seasonings
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1/4 cup olive oil, divided
1 (26 ounce) jar marinara sauce
1/2 cup shredded mozzarella
2 tablespoons basil, torn (optional)

In a large bowl, mix together the chicken, egg, Parmesan cheese, breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and red pepper. Roll into 1 1/2 inch balls.

Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Add more oil if needed as you go. Remove from the pan and set aside. Wipe out any Panko breadcrumbs and heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on each side. Remove from pan.

Preheat oven to 350 degrees. Pour marinara sauce in the oven-safe skillet (or any baking dish will do) and place the meatballs on top of the sauce. Bake meatballs for 20 minutes, sprinkling the mozzarella on top for the last 5 minutes of baking. Garnish with basil and serve over pasta.

RECIPE NOTES
If you don’t have an oven-safe skillet, brown meatballs in a skillet then transfer to an oven safe baking dish.

Sometimes bits of the Panko can fall off when browning and start to burn which is why we brown the meatballs in batches, wiping out the pan in between batches.

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