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Chicken Parmesan Meatballs - Comforting, Saucy, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground chicken (preferably 93% lean): About 1.5 pounds
  • Breadcrumbs: 3/4 cup plain or Italian-style
  • Milk: 1/3 cup to moisten the breadcrumbs
  • Egg: 1 large, for binding
  • Grated Parmesan: 1/2 cup, plus more for serving
  • Garlic: 3 cloves, minced
  • Fresh parsley: 1/4 cup, finely chopped (or 2 teaspoons dried)
  • Italian seasoning: 1 teaspoon
  • Crushed red pepper flakes: 1/2 teaspoon (optional, for a little heat)
  • Salt: 1 to 1 1/4 teaspoons
  • Black pepper: 1/2 teaspoon
  • Olive oil: 1 to 2 tablespoons, for the pan
  • Marinara sauce: 2 to 3 cups, homemade or store-bought
  • Shredded mozzarella: 1 1/2 to 2 cups
  • Fresh basil: A handful, for garnish (optional)

Method
 

  1. Prep the pan and oven: Heat the oven to 425°F (220°C). Line a rimmed baking sheet or 9x13-inch baking dish with foil and lightly oil it.
  2. Make the panade: In a large bowl, combine breadcrumbs and milk. Stir and let it sit for 2 to 3 minutes until the crumbs absorb the liquid.
  3. Add flavor: Mix in the egg, Parmesan, garlic, parsley, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir until combined.
  4. Mix in the chicken: Add ground chicken. Using clean hands or a fork, gently mix until just combined. Don’t overwork it.
  5. Form the meatballs: Scoop about 2 tablespoons per meatball and roll gently. You should get about 20 to 24 meatballs. Place them on the prepared pan, leaving a little space between each.
  6. Bake the meatballs: Bake for 12 to 14 minutes, until the meatballs are just cooked through and lightly golden on the bottom.
  7. Add sauce and cheese: Pour marinara around and over the meatballs, then sprinkle evenly with mozzarella. Add a little extra Parmesan if you like.
  8. Finish baking: Return the pan to the oven for 8 to 10 minutes, until the cheese is melted and bubbling. If you want browned, blistered cheese, broil for 1 to 2 minutes at the end.
  9. Rest and garnish: Let the meatballs rest for 5 minutes. Top with fresh basil and more Parmesan. Serve warm.