Description
Hello food lovers! 🌟 Are you ready to take your weeknight dinners to a whole new level? Let me introduce you to a dish that’s not only comforting but also packed with flavor—Savory Chicken Parmesan Meatballs with Mozzarella. This recipe will become a family favorite in no time, blending the rich, cheesy goodness of Chicken Parmesan with the fun and ease of meatballs. Get ready to wow your taste buds and those of your loved ones!
Ingredients
- 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
For the Sauce:
- 2 cups (480 ml) marinara sauce
- 1 ½ cups (180 grams) shredded mozzarella cheese
- Fresh basil for garnish
These ingredients combine to create a flavorful and satisfying dish. If you’re looking for substitutions, consider using ground turkey instead of chicken or panko breadcrumbs for a lighter texture. For a dairy-free version, swap the Parmesan and mozzarella with your favorite plant-based alternatives.
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine all of the meatball ingredients: ground chicken, onion, garlic, breadcrumbs, ½ cup Parmesan, egg, chopped parsley, Italian seasoning, salt, and pepper. Mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- Heat the Sauce: In a pan, gently heat the marinara sauce over low heat until it begins to simmer. This will be the base in which your meatballs cook, infusing them with rich tomato flavor.
- Shape the Meatballs: Use a 3-tablespoon cookie scoop to portion out the meatballs, then roll them between your hands to make them round. If the mixture is sticky, wet your hands with a little water to help with shaping.
- Cook the Meatballs: Immediately drop the meatballs into the simmering marinara sauce. Cover the pan with a lid and cook over low heat for about 15 minutes, flipping the meatballs halfway through to ensure even cooking. The meatballs should reach an internal temperature of 165°F/74°C.
- Broil with Cheese: Preheat your broiler. Once the meatballs are cooked, sprinkle the remaining Parmesan cheese over them, followed by all of the shredded mozzarella. Place the pan under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and slightly browned.
- Garnish and Serve: Remove the pan from the broiler and garnish with fresh basil. Serve the meatballs over pasta, rice, or garlic bread for a complete meal.
Notes
- Don’t Overmix: When combining the meatball ingredients, mix just until everything is incorporated. Overmixing can lead to dense, tough meatballs.
- Use Fresh Herbs: Fresh parsley and basil can elevate the flavor of the dish. If you don’t have fresh herbs, dried can be used, but reduce the amount by about half.
- Avoid Sticking: If your meatball mixture is sticking to your hands while shaping, wet your hands with a little water. This makes the process easier and helps form perfect meatballs.