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Amazing 12 Baked Chicken Parmesan Meatballs Fix

Baked Chicken Parmesan Meatballs
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Enjoy these Baked Chicken Parmesan Meatballs, a lighter, juicier take on a classic Italian favorite. We fixed the flaws in standard recipes so you get perfect flavor every time.

Ingredients

Scale
  • 1 pound ground chicken (93% lean recommended)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup marinara sauce (good quality)
  • 4 ounces fresh mozzarella cheese, cut into small cubes

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup Parmesan cheese, beaten egg, minced garlic, parsley, oregano, salt, and pepper.
  3. Mix gently with your hands until just combined. Do not overmix.
  4. Roll the mixture into uniform meatballs, about 1.5 inches in diameter, yielding about 12 meatballs.
  5. Place the meatballs on the prepared baking sheet.
  6. Bake for 15 minutes until the meatballs are mostly cooked through.
  7. Remove the baking sheet from the oven. Spoon about 1 teaspoon of marinara sauce over the top of each meatball.
  8. Place one cube of fresh mozzarella on top of the sauce on each meatball.
  9. Return the baking sheet to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and bubbly and the meatballs are cooked to an internal temperature of 165 degrees Fahrenheit.
  10. Sprinkle with extra Parmesan cheese before serving.

Notes

  • Do not overwork the meat mixture; this keeps your meatballs tender.
  • Use high-quality marinara sauce for the best flavor payoff.
  • You can assemble the meatballs ahead of time and refrigerate them before baking.

Nutrition

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