Chicken Parmesan Meatballs
Juicy chicken parmesan meatballs stuffed with mozzarella, simmered in marinara, and topped with basil. The perfect comfort food dinner!
Servings: 4 people
Ingredients
- 1 pound ground chicken
- ½ cup grated parmesan
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ cups flour
- 12 bocconcini mozzarella balls
- ¼ cup olive oil
- 24 ounces marinara sauce
- handful of basil leaves torn
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the ground chicken, parmesan, panko, egg, salt, pepper, oregano, parsley, and red pepper flakes. Mix with your hands until evenly combined.
- Form the mixture into golf ball–sized meatballs. Insert a bocconcini ball in the center of each, sealing the chicken mixture around the cheese so it is fully enclosed.
- Dredge each meatball lightly in flour, shaking off any excess.
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add half the meatballs and cook for 3–4 minutes, turning occasionally, until browned on all sides. Remove and repeat with the remaining meatballs.
- Pour the marinara sauce into the skillet, then nestle the browned meatballs on top.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the meatballs are cooked through.
- Remove from the oven, top with fresh basil, and serve immediately.
Notes
If you haven't heard of this technique, I highly recommend dredging the raw meatballs in flour. This helps them form a delightful crust when you brown them in the pan!
Nutrition
Calories: 472kcal | Carbohydrates: 27g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1588mg | Potassium: 1177mg | Fiber: 3g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 12mg | Calcium: 167mg | Iron: 4mg