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Chicken Parmesan meatballs in marinara

Chicken Parmesan Meatballs

Juicy Parmesan chicken meatballs baked, simmered in marinara, topped with mozzarella and broiled, then finished with crispy garlic Parmesan breadcrumbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 1/2 lb ground chicken
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup Parmesan cheese grated
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
Sauce and topping
  • 2 1/2 cups marinara sauce
  • 1 1/2 cups mozzarella cheese shredded
  • 1/3 cup panko breadcrumbs
  • 1 tbsp butter
  • 2 tbsp Parmesan cheese grated
  • fresh basil for garnish

Method
 

  1. Preheat the oven to 400°F. Soak the breadcrumbs in milk, then gently mix with the remaining meatball ingredients.
  2. Roll into 1 1/2 inch meatballs and bake 15 to 18 minutes until 165°F.
  3. Toast the panko in butter until golden and stir in the Parmesan.
  4. Warm the marinara in an oven safe skillet and nestle in the meatballs.
  5. Top with mozzarella and broil 2 to 4 minutes until bubbly. Sprinkle with the crispy panko and basil and serve.

Notes

Freeze baked meatballs for up to 3 months.