Chicken Parmesan Meatballs. Place, cut sides down, on a baking sheet lined with parchment paper. For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside, mozzarella oozes out when you cut into a meatball.

Seasoned meatballs with Panko crumbs for that crunch you crave when you eat Chicken Parmesan. Serve these over noodles with garlic bread and a salad for a delicious dinner. Chicken Parm is reimagined with these garlic and herb oil-fried meatballs baked in tomato sauce and topped with gooey mozzarella cheese. You can have Chicken Parmesan Meatballs using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chicken Parmesan Meatballs

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

In my line of work, personal cuisine can be born on the job. Recipe lightly adapted from and with thanks to Dinner: A Love Story. Save to Favorites Pin Print Review. Take some ground chicken and mix in a bunch of herbs.

Chicken Parmesan Meatballs step by step

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 the marinara sauce in the oven-safe skillet(or any baking dish wii 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..

An egg, a bread crumb shower, some seasonings and lots of parmesan cheese. I like it finely grated so it flavors the chicken but doesn't come seeping out of all the meatballs while you bake them. In a large bowl, combine ground chicken, bread crumbs, Parmesan, parsley, half the garlic, and egg and season with salt and pepper. Place ground chicken in a mixing bowl and add cooled, garlicky breadcrumbs, eggs, cheese, a fat drizzle of olive oil, salt and pepper. After making the meatballs with both all white meat and all dark meat ground chicken, the dark meat won hands-down for its juicy texture and meatier flavor.