Chicken Parmesan Meatballs
Chicken Parmesan Meatballs bring all the familiar cozy flavors of traditional chicken parmesan wrapped up into an easy-to-eat format that’s perfect for weeknight dinners or casual gatherings.
Servings: 24 meatballs
Calories: 65kcal
Ingredients
FOR THE MEATBALLS
- 1 lb ground chicken
- ½ yellow onion minced
- 1 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- 1 egg
- ½ cup breadcrumbs
- ½ cup shredded parmesan
- 1 tsp paprika
- ½ tsp red pepper flakes
- ½ tsp ground black pepper
- 1 tbsp olive oil
FOR THE CASSEROLE
- 2 cups marinara sauce or pasta sauce
- ½ cup shredded mozzarella
- ¾ cup shredded parmesan cheese
Instructions
- Preheat the oven to 375F.
- Mix all the ingredients for the meatballs in a large bowl. Stir well and use your hands to combine ingredients.
- Make 1-inch thick meatballs and place them into a baking pan.
- Bake the meatballs in the preheated oven for 20 minutes. Then, remove them from the pan,
- Add 2 cups of marinara sauce or pasta sauce, then the mozzarella and parmesan to cover.
- Bring them back to the oven and bake for 8-10 minutes or until the cheese has melted.
- Serve warm with your favorite side dish.
Video
Notes
- Store leftovers in an airtight container and refrigerate for 4-5 days.
- Make-Ahead: Assemble the meatballs and refrigerate them for a few hours or overnight to allow the flavors to meld.
- Freezing: Freeze pre-baked meatballs for easy future meals. Thaw before adding to the casserole and baking.
Nutrition
Serving: 1g | Calories: 65kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 273mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg