Chicken Parmesan Meatballs

Meatballs in a skillet with tomato sauce and a spoon.

5 from 1 rating

from kristineskitchenblog.com

Delicious chicken parmesan meatballs bring the tasty flavors of chicken parmesan to an easy meatball recipe! Serve them with pasta and marinara sauce or as a party appetizer.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 244kcal

Author: Kristine Rosenblatt

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, marinara sauce and Parmesan cheese as desired

Instructions

Preheat oven to 450° F. Lightly grease a rimmed baking sheet with a high temperature cooking oil, such as avocado oil or canola oil.
Place the ground chicken, egg, panko bread crumbs, grated Parmesan, shredded mozzarella, minced garlic, dried oregano, dried basil, salt and pepper in a large bowl. Use a fork or your hands to mix until well combined.
Form into 1-inch round meatballs and place on the greased baking sheet. (I use a small cookie scoop to make it quick and easy to scoop the meatballs, then roll them into balls with my hands.)
Bake for 12-15 minutes, or until cooked through. The internal temperature should read at least 165°F on an instant read thermometer.
Serve the meatballs over pasta with marinara sauce and Parmesan cheese, or as desired.

Notes

To Store: Store 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 reheat meatballs in the microwave.
To Freeze: Freeze baked meatballs in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Nutrition information is only an estimate.