Chicken Parmesan Meatballs

finished chicken parmesan meatballs with melted cheese in cast iron skillet

Print Recipe

4.81 from 51 votes

This quick and easy one-pot meal is soon to become a family favourite!

Prep Time15

Cook Time30

Course: Dinner

Cuisine: American

Keyword: Chicken, meatballs, Parmesan

Servings: to 6 (makes 22 meatballs)

Calories: 540kcal

Author: Andrea Mut

Ingredients

For the meatballs

454 g ground chicken (1 lb)
¼ large onion, finely diced, plus more for sauce
1 clove garlic, finely minced
½ cup mozzarella cheese, grated, plus more for topping
½ cup Parmesan cheese, plus more for topping
¼ cup fresh parsley, finely chopped or 2 tablespoon dried
1 egg

For the marinara sauce

2 tablespoon olive oil
½ large white or yellow onion, finely diced
4 cloves garlic, minced
¼ teaspoon crushed red chili flakes, more or less to your taste
½ teaspoon dried oregano
2 tablespoon fresh basil chopped, or 2 teaspoon dried
1 680 ml jar strained tomato passata or one can whole tomatoes ((3 cups)
½ teaspoon salt

Toppings

¼ cup Parmesan cheese
1 ½ cups mozzarella cheese, grated
Fresh basil, chopped (optional)

Instructions

Preheat oven to 400°F
In a large bowl combine ground chicken, onion, garlic, ½ cup mozzarella cheese, ½ cup Parmesan cheese, parsley, and egg. Mix gently until combined. Don't overmix.
454 g ground chicken (1 lb), ¼ large onion,, 1 clove garlic,, ½ cup mozzarella cheese,, ½ cup Parmesan cheese, plus more for topping, ¼ cup fresh parsley,, 1 egg
Using a scoop or a large soup spoon, shape into 1 ½ - 2-inch balls. Place the meatballs on a plate and set them aside in the refrigerator.
Heat olive oil in a large skillet over medium-low heat. Sautee onion for 4-5 minutes or until soft and translucent. Add garlic, oregano and chili flakes. Stir and continue cooking and stirring for 1 minute.
2 tablespoon olive oil, ½ large white or yellow onion,, 4 cloves garlic,, ½ teaspoon dried oregano, ¼ teaspoon crushed red chili flakes,
Add tomato puree, salt, and basil. Stir together and bring to a gentle simmer. Continue simmering gently for 5 minutes.
2 tablespoon fresh basil, 1 680 ml jar strained tomato passata or one can whole tomatoes ((3 cups), ½ teaspoon salt
Add prepared meatballs to pan and place in preheated oven for 10 minutes.
Remove from oven and carefully flip meatballs. Return to oven and bake for another 10 minutes or until meatballs are cooked through. Check this by cutting one in half or with a thermometer reading 165° F.
Remove from oven and turn the broiler to high. Make sure the oven rack is in the center position.
Top the meatballs with 1 ½ cups mozzarella cheese and finish with ¼ cup Parmesan. Place under the broiler for 2 minutes or until cheese is melted and bubbling.
1 ½ cups mozzarella cheese,, ¼ cup Parmesan cheese
Sprinkle fresh, chopped basil on top (if using), and serve.
Fresh basil,

Notes

STORAGE: Store in the refrigerator in an air-tight container for 3-4 days. Reheat in the oven, on the stovetop or in the microwave.

FREEZE: These meatballs freeze beautifully in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat as mentioned above.

Nutrition Facts are based on 1 of 4 servings. They are an estimate only using an online calculator and have not been approved by a Registered Nutritionist.

Nutrition