Description
These Cheesy Chicken Parmesan Meatballs are a delicious twist on classic chicken parmesan, combining tender ground chicken meatballs simmered in rich marinara sauce and topped with melted cheeses for a comforting, crowd-pleasing dish ready in just 40 minutes.
Ingredients
Scale
Meatballs
- 1 pound (450 grams) ground chicken
- 1 small yellow onion, finely diced (about ½ cup) – optional
- 2 cloves garlic, minced
- ½ cup breadcrumbs (use gluten-free if needed)
- 1 cup (85 grams) grated parmesan cheese, divided
- 1 large egg
- ¼ cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Sauce and Topping
- 2 cups (480 ml) marinara sauce
- 1 ½ cups (180 grams) shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Prepare the Meatballs: In a large bowl, mix together the ground chicken, finely diced yellow onion, minced garlic, breadcrumbs, half of the grated parmesan cheese, egg, chopped parsley, Italian seasoning, salt, and black pepper until just combined. Avoid overmixing to keep the meatballs tender.
- Cook the Meatballs: Heat the marinara sauce in a large skillet or saucepan until simmering. Gently add spoonfuls of the meatball mixture into the simmering sauce. Cover the pan and let the meatballs cook for 15 minutes, turning them halfway through to ensure even cooking.
- Broil the Meatballs: Preheat your oven broiler. Sprinkle the remaining parmesan cheese and shredded mozzarella evenly over the cooked meatballs. Place the pan under the broiler for 3-5 minutes until the cheese is bubbly and golden brown. Remove from oven, garnish with fresh basil leaves, and serve immediately.
Notes
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- For extra flavor, substitute fresh Italian herbs if available.
- Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F (74°C) for safety.
- Serve with pasta, garlic bread, or a side salad for a complete meal.
