Description
Tender and flavorful chicken meatballs infused with Italian herbs and Parmesan cheese, baked to golden perfection and simmered in marinara sauce. Perfect for a comforting dinner served over spaghetti or with a side of garlic bread.
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, pepper, and parsley (if using). Mix until the ingredients are evenly combined, but avoid overmixing to keep the meatballs tender.
- Shape the mixture into 1-inch meatballs using your hands or a small scoop. Place the meatballs evenly spaced on the prepared baking sheet.
- Bake in the preheated oven for 15-18 minutes, or until the meatballs are lightly golden and fully cooked (internal temperature should reach 165°F/74°C).
- As the meatballs bake, warm marinara sauce in a large skillet over medium heat. Once the meatballs are cooked, add them to the sauce, ensuring they are well coated.
- Cover the skillet and simmer for 10 minutes to blend the flavors.
- Preheat the broiler on your oven. If the skillet is oven-safe, leave the meatballs and sauce as is; otherwise, transfer them to a baking dish.
- Sprinkle mozzarella cheese and Parmesan cheese over the meatballs. Place under the broiler for 2-3 minutes, or until the cheese is melted and golden.
- Take out of the oven and garnish with fresh basil leaves, if preferred.
- Serve hot with your choice of spaghetti, zucchini noodles, or crusty bread for a satisfying meal.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
- Swap ground chicken with turkey or lean beef for variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: About 4 meatballs with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg