Description
Enjoy the classic flavors of Chicken Parmesan in a fun, bite-sized format with these Crispy Chicken Parmesan Meatballs. These meatballs are seasoned, coated for extra crispiness, and topped with your favorite marinara sauce and melted mozzarella cheese. They’re perfect as an appetizer or a main course!
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup Italian seasoned breadcrumbs, plus more for coating
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1 large egg, beaten
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup olive oil or vegetable oil, for frying
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, 1/2 cup Italian seasoned breadcrumbs, 1/4 cup grated Parmesan cheese, 1 beaten egg, milk, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the chicken mixture into 1.5-inch meatballs. You should get about 20-24 meatballs.
- Set up a dredging station: one shallow dish with flour, another with the 2 beaten eggs, and a third with the panko breadcrumbs.
- Dredge each meatball first in the flour, shaking off any excess. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat the meatball generously with panko breadcrumbs, pressing gently to adhere. Place the coated meatballs on the prepared baking sheet.
- Bake the meatballs for 15-20 minutes, or until they are cooked through and lightly golden.
- While the meatballs are baking, heat the olive oil in a large, oven-safe skillet over medium-high heat.
- Once the meatballs are cooked, carefully add them to the hot oil in the skillet. Sear them for 1-2 minutes per side until they are golden brown and crispy.
- Remove the skillet from the heat. Pour the marinara sauce over the meatballs.
- Sprinkle the shredded mozzarella cheese and extra Parmesan cheese over the top.
- Transfer the skillet to the preheated oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil, if desired, and serve hot.
Notes
- For extra flavor, you can add a tablespoon of finely chopped fresh parsley to the meatball mixture.
- If you don’t have an oven-safe skillet, you can transfer the seared meatballs and sauce to a baking dish before adding the cheese and baking.
- Feel free to use your favorite store-bought or homemade marinara sauce.
- You can adjust the amount of cheese to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Appetizer
- Method: Baking and Pan-Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 3-4 meatballs
- Calories: Approximately 300-350 calories (will vary based on ingredients and portion size)
- Sugar: Varies based on marinara sauce
- Sodium: Varies based on ingredients
- Fat: Varies based on ingredients
- Saturated Fat: Varies based on ingredients
- Unsaturated Fat: Varies based on ingredients
- Trans Fat: 0g
- Carbohydrates: Varies based on ingredients
- Fiber: Varies based on ingredients
- Protein: Approximately 20-25g
- Cholesterol: Varies based on ingredients