Sunday, February 1, 2015

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are a fun twist on the classic Italian chicken dish!
All the flavors of classic Chicken Parmesan are rolled into these bite size Chicken Parmesan Meatballs. I was so impressed by these meatballs the first time I made them; I requested them again for my birthday dinner. Sean had no trouble at all making this recipe on his own; even for a less frequent or experienced cook this is a simple recipe.

If you have never considered making homemade meatballs before, this would be an excellent way to try them for the first time. This is one of the most forgiving recipes I've ever made. We've had these a few times now and I've adapted the recipe differently each time.

Baked meatballs are simple, I promise. Combine all the ingredients in a bowl, mix together, scoop into balls and bake. This recipe also includes a drizzle of sauce and a slice of cheese, but that's it. The prep time is far less than you would think. I think it took me about half an hour to prep and get these into the oven. (That included making a quick batch of the most amazing marinara sauce and slicing the mozzarella to top them!) Serve these on their own or over pasta with extra sauce. Either way, they are delicious!

Side note: I'd never bought ground chicken before, but it turned out to be very easy to find in the meat department with all the other kinds of chicken.

Chicken Parmesan Meatballs
recipe lightly adapted from Dinner: A Love Story
Yield: 30-36 small 1" meatballs
(printable recipe)

2 pounds ground chicken
3/4 cup panko breadcrumbs (gluten free panko will work fine)
1/4 cup finely minced onion
2 tablespoons minced parsley
2 cloves garlic, minced
zest of 1 small lemon, about 1 teaspoon
2 eggs
3/4 cup shredded Pecorino Romano or Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart Five Minute Marinara Sauce
4-6 ounces mozzarella, freshly sliced

Preheat the oven to 400 degrees, setting the rack in the upper third of the oven. In a large bowl, combine everything except the marinara and the mozzarella. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.

Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.) Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce. Enjoy!

All the flavors of classic Chicken Parmesan are rolled into these bite size Chicken Parmesan Meatballs!

{originally posted 9/9/13 - recipe notes and photos updated 2/2/15}

ONE YEAR AGO: Honey Mustard Poppyseed Dressing
TWO YEARS AGO: Espresso Chocolate Chip Shortbread
THREE YEARS AGO: Roasted Beets with Sweet Orange Glaze

41 comments:

  1. I love baked meat balls - they are so much better than fried. Love the idea of the cheese and marinara - they look amazing! Hope you had a wonderful birthday.

    ReplyDelete
  2. Meatballs rock! perfect for dinner and perfect to freeze for later. Thanks for sharing.

    Velva

    ReplyDelete
  3. Happy belated Birthday!! I have never made meatballs with ground chicken, I will try these.

    ReplyDelete
  4. I like the idea of chicken parm but not the chicken patty part. This might just sway me...looks delicious!

    ReplyDelete
  5. Funny, I have been craving meatballs lately... and these would be a perfect way to feed that craving!!! YUM!!

    ReplyDelete
  6. Awesom chicken food and article. Great job posting this one this reminds me of a recipe I tried once called chicken tikka.

    ReplyDelete
  7. I made these last night along with your five-minute marinara. Delicious, quick, and so easy! I made a half batch which was more than plenty for dinner and leftovers. I'm subscribing to your blog feed now - cheers!

    ReplyDelete
  8. These are a "must make". Pinned so I remember. Thanks for the recipe.

    ReplyDelete
  9. This would be a great party appetizer!

    ReplyDelete
  10. I have been buying ground chicken for burgers lately, but I have been looking for different recipes that use ground chicken - these sound wonderful!!

    ReplyDelete
  11. The Chicken Parmesan Meatballs look absolutely amazing, and I will definitely be making them soon. I, too, am looking for different recipes that use ground chicken, for example,
    I was wondering if you would know of a recipe for a Chicken Meatloaf which has spinach in it...I also think it might have thyme and red pepper flakes in it, but I'm not sure of that.

    ReplyDelete
  12. I have ground turkey in the freezer...lots! My store had a great sale! Would the turkey change the taste? I rarely used ground turkey (or chicken)

    ReplyDelete
    Replies
    1. It will not taste as much like "chicken" parmesan, but it should still be delicious. Let me know what you think!

      Delete
  13. I was starving when I made this, so I made one chicken patty along with the meatballs and ate the patty first with a piece of colby jack cheese melted on top and saved the meatballs for easy appetizers dinner.

    ReplyDelete
  14. I have made these and they are soooo delicious. I double the batch cuz my hubby likes me to make him chicken parmesan meatball hoagies. And they are so quick too. Love them!

    ReplyDelete
  15. Made this recipe on Sunday - it was amazing! A real keeper!

    Kimberly

    ReplyDelete
  16. I have some of these in the freezer right now! Great for impromptu chicken parm meatball subs or pasta!

    ReplyDelete
  17. Love these. I make then once a month and I double the batch. Hubby likes to take chicken parmesan meatball sandwiches to work.

    ReplyDelete
  18. These were amazing!

    Jim

    ReplyDelete
  19. We made these & it's a keeper! Thanks!

    ReplyDelete
  20. Tried them and loved them!

    ReplyDelete
  21. My Daughter and I just finished taking then out of the oven for the first time and of course she had to have one so badly, because she was having a food affair with them as we were rolling them. I must say she was still in love with them after the first round of cooking can't imagine what the second round holds for her!!!

    They were very easy to cook and the recipe was wonderfully clear as what to do and when

    ReplyDelete
  22. Made these and they were delicious !! Thanks for the recipe

    ReplyDelete
  23. Had these the other night - YUM!

    Evelyn

    ReplyDelete
  24. Mary, I only recently became acquainted with your website about a month or so ago. I want to say that there has not been 1 post that I did not enjoy receiving! My sister and I are going to do Katie Couric's Fed-Up Challenge (no added sugar for 10 days) starting 9/1. But, we are going to extend it for 6 weeks and make cutting carbs a part of the challenge as well. I will be making these next week!! Thanks for the post and keep'm coming!!

    ReplyDelete
  25. This makes a big batch for my family of two, can I freeze them raw or baked? Also how do I reheat them once baked? Thank you and they look delicious!

    ReplyDelete
    Replies
    1. I'd go ahead and bake them all. Then you can freeze and reheat however many you need for a meal. I freeze the leftovers for easy lunches. I simply reheat in the microwave. You could also thaw them and reheat covered in the oven.

      If you'd rather freeze them uncooked, roll out the meatballs and flash freeze them on a parchment or wax paper lined tray in the freezer. Transfer to a ziploc and freeze until needed. You can bake them, following the above directions, from frozen. Just add a few minutes time to the baking step.

      Delete
  26. I made these last week....Big hit! VERY VERY GOOD!

    ReplyDelete
  27. These look scrumptious!! My kids would devour!

    ReplyDelete
  28. My son has been begging me to make more Italian food, and I know he would love these! Great recipe!

    ReplyDelete
  29. These are seriously the best things ever!! My new favorite recipe. They were a big hit with the whole family :)

    ReplyDelete
  30. Served these last night for MY birthday dinner! Your marinara is now my favorite sauce! I served the meatballs with Spaghetti Squash and fresh asparagus. Thanks for sharing. You are my new go to recipe gal!

    ReplyDelete
  31. Do you think these would work in a crock pot at an appetizer pot luck? My thought is to bake the meatballs, omit the broiling step. Put some sauce in the bottom of the crock pot, put meatballs on top, top with cheese slices and keep them on "keep warm"

    ReplyDelete
    Replies
    1. I think that will work, Karen. Be sure to come back and let me know how they turn out!

      Delete
  32. These are SO amazing! I double them and freeze. Terrific with pasta or meatball slider or sub!

    ReplyDelete
  33. Hi. I LOVE your blog. This recipe sounds so delicious!! I've never heard of ground chicken. Is it raw chicken - like ground beef? I'm leery of using ground meats. Would cooked chicken work if it's put through the food processor? Thank you! Charulie@msn.com

    ReplyDelete
    Replies
    1. Yes, ground chicken is like ground beef, it's just made with chicken. I doubt that you'd have the correct texture with grinding in the food processor. If you prefer to grind your own meat, you can purchase a small meat grinder that would give you the correct texture for the ground chicken.

      Delete
  34. Girl my family will love these. Scheduled on the menu. Yum, Pinned and sharing on FB today. Love and miss you sweet friend.

    ReplyDelete