Description
These Melt-In-Your-Mouth Chicken Parmesan Meatballs combine tender ground chicken meatballs with rich tomato sauce and gooey fresh mozzarella, baked to perfection for a comforting and delicious Italian-inspired dish.
Ingredients
Scale
Meatballs
- 1 lb ground chicken (preferably dark meat or ground thighs)
- ½ cup seasoned breadcrumbs (divided)
- ½ cup panko breadcrumbs (divided)
- ½ cup grated parmesan cheese (divided)
- 2 eggs
- ¼ cup grated onion
- 3 cloves garlic, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1½ teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- Canola oil (for frying)
Other ingredients
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves for garnish
Instructions
- Prepare breadcrumb mixture: Reserve ¼ cup of seasoned breadcrumbs and ¼ cup of panko breadcrumbs, plus ¼ cup grated parmesan cheese, and mix them together in a shallow dish or pie plate. Set aside for coating the meatballs.
- Mix meatball ingredients: In a large bowl, combine the ground chicken, remaining seasoned breadcrumbs, panko, parmesan cheese, eggs, grated onion, chopped garlic, oregano, thyme, kosher salt, pepper, fresh parsley, and olive oil. Mix until just combined, being careful not to overwork the mixture.
- Form and coat meatballs: Roll the mixture into 16 equal-sized meatballs. Coat each meatball evenly with the reserved breadcrumb and parmesan mixture by rolling them in the shallow dish.
- Prepare for frying: Place the coated meatballs on a baking sheet fitted with a wire rack for draining later.
- Heat oil: In a wide enameled skillet or oven-safe pan, heat about ½ inch of canola oil over medium-high heat until it reaches 350 degrees Fahrenheit (use an oil or candy thermometer for accuracy).
- Fry meatballs: Fry the meatballs in a single layer without crowding the pan. Cook each meatball for 4 minutes on each side until golden brown and cooked on the outside. You may need to do this in batches.
- Drain meatballs: Remove fried meatballs to the wire rack on the baking sheet to drain excess oil. Pour out the frying oil and blot the skillet clean with paper towels.
- Preheat oven: Set your oven to 350 degrees Fahrenheit to prepare for baking.
- Add sauce and assemble: Pour approximately ½ inch of San Marzano tomato sauce into the skillet. Using tongs, carefully nestle the fried meatballs evenly into the sauce without crowding them. Place torn fresh mozzarella pieces in the gaps between the meatballs.
- Bake: Transfer the skillet to the oven and bake for 15 minutes until the meatballs are cooked through, the sauce is bubbling, and the mozzarella is melted and gooey.
- Garnish and serve: Remove from the oven, garnish with fresh basil leaves, and serve hot for a comforting, cheesy meal.
Notes
- Using ground chicken thighs helps keep the meatballs tender and juicy.
- If you don't have an enameled skillet, any oven-safe pan will work for frying and baking.
- Seasoned breadcrumbs add extra flavor, but you can substitute plain breadcrumbs with extra herbs if needed.
- Be careful not to overcrowd the pan while frying to ensure even browning.
- Using a thermometer to maintain oil temperature helps achieve a perfect crispy crust without sogginess.
- The combination of golden fried meatballs baked with tomato sauce and fresh mozzarella mimics classic chicken parmesan flavors in a fun, bite-sized form.
Nutrition
- Serving Size: 1 meatball
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg
