These chicken parm meatballs are so cute, aren’t they? I don’t even normally like chicken parm but I definitely gobbled these bad boys right up. I have always had this peculiar notion where I strongly feel that chicken and red sauce should never go together. I never ever ever order chicken parm at a restaurant and here I am making a version of it at home. Hooray for the new and adventurous me!
These meatballs would be a great appetizer at a party but I made them for our dinner one night and they were perfect paired up with my garlic smashed potatoes. These meatballs were moist, tender, and best of all – HEALTHY!
You can even use ground turkey if you can’t find ground chicken at your grocery store (have you tried these delicious Asian turkey meatballs yet?). Oh, and if you stuff them inside a roll, top it with some mozzarella cheese, and make meatball subs I don’t think you’d regret that decision…
*Makes about 12 meatballs*
1 1/4 lb ground chicken
1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 large egg, lightly beaten
zest of half a lemon
marinara sauce or pizza sauce
Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil, and spray the foil with nonstick cooking spray.
In a medium bowl, stir together the breadcrumbs, onion, parsley, Parmesan, salt, pepper, garlic, egg, and lemon zest until well combined. Add the ground chicken and use your hands to gently mix together with the other ingredients (don’t overmix or they will turn out tough). Using about 1/4 cup of the mixture for each one (I used my ice cream scoop to keep them all the same size), form the meatballs by rolling the mixture into a ball with your hands. Arrange the meatballs on the prepared baking sheet.
Brush the top of each meatball with a little of the marinara or pizza sauce. Bake for about 14-15 minutes, or until the meatballs are golden brown and cooked through (they should register 165 F on an instant-read thermometer). When you take them out of the oven, brush the tops of the meatballs with a little more of the marinara sauce before serving.
To make ahead: Cook the meatballs then allow them to cool to room temperature. Place on a baking sheet and freeze until solid, then transfer to a resealable plastic bag. When ready to eat, defrost the meatballs in the refrigerator then reheat for 15 minutes in a 350 F oven.
Recipe source: adapted from traceysculinaryadventures.com