Description
These Melt-In-Your-Mouth Chicken Parmesan Meatballs combine tender ground chicken seasoned with herbs and parmesan, fried to perfection, then baked in rich San Marzano tomato sauce topped with melted mozzarella and fresh basil, resulting in a comforting Italian-inspired dish bursting with flavor.
Ingredients
Scale
Meatballs
- 1 lb ground chicken (preferably dark meat)
- ½ cup seasoned breadcrumbs (divided)
- ½ cup panko breadcrumbs (divided)
- ½ cup grated parmesan cheese (divided)
- 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
For Frying
- Canola oil (enough to heat ½ inch in skillet to 350˚F)
Sauce & Topping
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves for garnish
Instructions
- Reserve Coating Mixture: Reserve ¼ cup of both seasoned breadcrumbs and grated parmesan cheese and mix them together in a pie plate. Set aside for coating the meatballs later.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, remaining breadcrumbs, panko, parmesan, eggs, grated onion, chopped garlic, oregano, thyme, kosher salt, pepper, fresh parsley, and olive oil. Mix thoroughly to incorporate all ingredients.
- Form and Coat Meatballs: Roll the mixture into approximately 16 evenly sized meatballs. Coat each meatball in the prepared breadcrumb and parmesan mixture evenly.
- Prepare to Fry: Place a baking sheet with a rack inserted and have it ready to drain fried meatballs. Heat ½ inch of canola oil in a wide, enameled skillet over medium-high heat until it reaches 350˚F (use an oil/candy thermometer to confirm temperature).
- Fry Meatballs: Fry the meatballs in a single layer without crowding, cooking about 4 minutes on each side until golden brown and cooked through. Remove them carefully and place on the rack to drain excess oil.
- Prepare for Baking: Carefully pour out the frying oil from the skillet and blot the pan dry. Preheat the oven to 350˚F. Pour San Marzano tomato sauce into the skillet to about ½ inch depth.
- Assemble and Bake: Using tongs, nestle the fried meatballs into the tomato sauce without crowding. Fill the spaces between the meatballs with torn fresh mozzarella slices. Transfer the skillet or baking dish to the oven and bake for about 15 minutes until meatballs are fully cooked, the sauce is bubbling, and the cheese is melted and gooey.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve warm for a comforting and cheesy chicken parmesan meatball feast.
Notes
- Using dark meat chicken or ground chicken thighs helps keep the meatballs tender and juicy, preventing dryness.
- If you don’t have a skillet that can go into the oven, transfer the sauce, meatballs, and cheese to a baking dish before baking.
- Make sure oil temperature is around 350˚F before frying to get a golden crisp exterior without overcooking inside.
- Be careful not to overcrowd the pan while frying to ensure even cooking and browning.
- Fresh mozzarella adds creaminess and gooey texture; you can substitute with low-moisture mozzarella if needed.
- San Marzano tomato sauce provides authentic flavor, but any good quality tomato sauce can be used as a substitute.
Nutrition
- Serving Size: 1 meatball
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 400 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
