Description
These Melt-In-Your-Mouth Chicken Parmesan Meatballs combine tender ground chicken meatballs with a crispy breadcrumb coating, baked in savory San Marzano tomato sauce and topped with melted fresh mozzarella, delivering a cheesy, comforting Italian classic reinvented with chicken.
Ingredients
Scale
Meatballs
- 1 lb ground chicken (preferably dark meat or ground thighs)
- ¼ cup seasoned breadcrumbs
- ¼ cup panko
- ¼ cup grated parmesan cheese
- 2 eggs
- ¼ cup grated onion
- 3 cloves chopped garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 ½ teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- ¼ cup seasoned breadcrumbs (reserved for coating)
- ¼ cup grated parmesan cheese (reserved for coating)
- ¼ cup panko (for coating)
Cooking
- Canola oil (for frying)
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves (for garnish)
Instructions
- Prepare breadcrumb coating: Reserve ¼ cup each of seasoned breadcrumbs, panko, and parmesan cheese; mix together in a pie plate and set aside for coating the meatballs.
- Make meatball mixture: In a large mixing bowl, combine ground chicken, ¼ cup seasoned breadcrumbs, ¼ cup panko, ¼ cup parmesan, eggs, grated onion, chopped garlic, oregano, thyme, kosher salt, pepper, and fresh parsley. Mix thoroughly to incorporate all ingredients.
- Form and coat meatballs: Roll mixture into approximately 16 meatballs. Coat each meatball evenly in the reserved breadcrumb and parmesan mixture.
- Prepare for frying: Place a wire rack on a baking sheet and arrange the coated meatballs on it to keep them elevated for draining after frying.
- Heat oil: In a wide, enameled skillet or an oven-safe pan, heat ½ inch of canola oil over medium-high heat to 350˚F, using an oil or candy thermometer for accuracy.
- Fry meatballs: Fry meatballs in a single layer, avoiding overcrowding, for 3-4 minutes on each side until golden brown and cooked on the outside.
- Drain meatballs: Remove fried meatballs to the prepared rack and baking sheet to drain excess oil. Pour out the oil from the pan and blot to remove any residue.
- Preheat oven: Preheat oven to 350˚F to prepare for baking the meatballs in sauce.
- Simmer meatballs in sauce: Pour San Marzano tomato sauce about ½ inch deep into the skillet. Using tongs, nestle the meatballs into the sauce without crowding. Distribute torn mozzarella pieces in the spaces between meatballs.
- Bake to finish: Bake uncovered for 15 minutes until the meatballs are cooked through, the sauce is bubbling, and the mozzarella is melted and gooey.
- Garnish and serve: Garnish with fresh basil leaves before serving hot for a comforting dish.
Notes
- Using ground chicken thighs helps keep meatballs tender and juicy compared to lean white meat.
- Do not overcrowd the pan when frying to ensure even browning and proper cooking.
- Fresh mozzarella adds creamy meltiness between meatballs; substitute with shredded mozzarella if unavailable.
- Using a wire rack to drain meatballs after frying helps them stay crispy and prevents sogginess.
- This dish pairs wonderfully with pasta or crusty bread to soak up extra sauce.
- Breadcrumbs seasoned with Italian herbs enhance the flavor of the meatballs beautifully.
Nutrition
- Serving Size: 2 meatballs
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg
