Crispy Chicken Parmesan Meatballs (Print Version)
# Ingredients:
→ For the Meatballs Mixture
01 -
1 pound ground chicken
02 -
1 egg
03 -
1/2 cup grated Parmesan cheese
04 -
1/2 cup Panko breadcrumbs (plus 3/4 cup more for coating)
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasonings
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon crushed red pepper
→ For Cooking and Topping
10 -
1/4 cup olive oil, divided use
11 -
1 jar (26 ounces) marinara sauce
12 -
1/2 cup shredded mozzarella
13 -
2 tablespoons fresh basil, torn (optional)
# Instructions:
01 -
In a big bowl, mix your ground chicken, egg, Parmesan, the first 1/2 cup of Panko, and all your seasonings. Get in there with clean hands and mix it up really well
02 -
Roll this mixture into 1 1/2 inch balls - they should be about the size of a golf ball. You'll get around 20 meatballs
03 -
Heat 2 tablespoons of your olive oil in a big skillet. Roll half your meatballs in the extra Panko, then brown them all over. Set these aside on a plate
04 -
Wipe out any burnt Panko bits, add your remaining oil, and repeat with the rest of the meatballs until they're all nicely browned
05 -
Heat your oven to 350°F. Pour your marinara into an oven-safe pan, nestle those meatballs in there, and bake for about 20 minutes. Add the mozzarella for the last 5 minutes to get it all melty
06 -
Sprinkle with fresh basil if you're using it, and serve these beauties hot over your favorite pasta
# Notes:
01 -
Work in batches and wipe out the pan between batches to prevent the Panko from burning
02 -
No oven-safe skillet? No problem - just transfer everything to a baking dish for the oven part