The Best Chicken Parmesan Meatballs
Thomas made the best chicken parmesan meatballs which are my love language! I cannot get over how good these are. Plus they're coated in two of my favorite things: marinara sauce and melted mozzarella. I honestly may love this more than regular chicken parmesan & that’s one of my favorite meals so that’s saying a lot! It’s so quick & easy and the flavor is insane! You absolutely have to try these meatballs on a baguette or sub roll with melted mozzarella and fresh basil! We hope you enjoy!
Servings: 0
Ingredients
Meatball mixture
- 1 lb ground chicken
- 1 egg whisked
- ¼ cup panko or breadcrumbs
- ¼ cup shredded parmesan
- 1 tsp sea salt
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp black pepper
For the skillet
- 1-2 tbsp avocado oil
- 1½-2 cups marinara
- 1/2 cup fresh mozzarella sliced (or however much you like)
- Italian parsley garnish
- fresh basil garnish
Instructions
- Preheat your oven to 375℉ degrees
- In a medium bowl, add in all your meatball ingredients. Mix them together really well with a utensil or your hands until everything is incorporated.
- Roll the meatballs into balls. Ours made 12! Set aside.
- Heat a medium to large skillet on medium high heat. Add in about 1 tbsp avocado oil. Sear the meatballs on 2 sides for about 5 minutes. Then turn off the heat. Pour in the marinara all over the meatballs
- Bake them in the oven for about 10-12 min depending on the size. In the last 5 minutes, remove the pan from the oven and cover the top with sliced cheese. Finish baking in the oven. Make sure the internal temperature is 165F degrees.
- Garnish with fresh parsley or basil. Serve over pasta, in a baguette, sub roll, or with bread. Enjoy!
Notes
For storing- Store in airtight container in the fridge for 3-4 days.