Parmesan Chicken Balls (Printable Version)
# What You'll Need:
→ Meatball Mix
01 -
1 pound ground chicken
02 -
1 large egg
03 -
1/3 cup panko crumbs
04 -
2/3 cup freshly grated Parmesan cheese, divided
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
Pepper, to taste
→ Extra Items
10 -
2 tablespoons olive oil
11 -
1 jar (24 ounces) marinara sauce
12 -
2 cups shredded mozzarella
# Steps to Follow:
01 -
Set your oven to 375°F. Move the rack to the upper section. Cover a baking sheet with parchment paper.
02 -
Combine chicken, egg, panko, half the Parmesan, Italian seasoning, garlic powder, onion powder, salt and pepper in a big bowl. Blend thoroughly and shape into 1-inch balls. If they're too sticky, put a little olive oil on your hands.
03 -
Warm olive oil in an oven-safe pan over medium-high heat. Cook meatballs in small groups until they're brown all over, roughly 5 minutes. Put them on a plate when done.
04 -
Take the pan off the heat and scrape up any stuck bits. Pour out extra oil, but keep those tasty brown bits for flavor.
05 -
Add marinara to the pan, drop in the meatballs, and scatter the leftover Parmesan and all the mozzarella on top.
06 -
Bake for 15 minutes or until meatballs reach 165°F inside.
07 -
If you want, broil for 2 minutes to make the cheese golden brown. Serve hot and dig in!
# Additional Tips:
01 -
Try them with pasta, zucchini noodles, or stuffed in sandwich rolls for a tasty sub.
02 -
For crunchier meatballs, dust them lightly with flour before browning.
03 -
Ground turkey works great instead of chicken if that's what you've got.
04 -
Toss in some red pepper flakes if you want a kick.