Chicken Parm Meatballs

All of the cheesy, saucy perfection of chicken parmigiana but none of the hassle of tenderizing, breading, pan frying, baking, etc that goes into the original. With this alternative, you simply combine all of the ingredients together and bake!

For this recipe, we recommend a good quality jarred or homemade marinara sauce. If you're looking for my go to recipe, click here!

I baked these in a cast iron skillet that was just large enough to fit all of the meatballs. I found a smaller baking dish like this allows the meatballs to all cook together and the sauce and cheese to melt together.

These would be delicious served in a toasted roll with extra cheese or over your favorite pasta. I did half whole grain angel hair spaghetti and half zucchini noodles cooked with extra sauce.

Chicken Parm Meatballs

4 servings or 16 meatballs | Cook time: 20 minutes

Notes: The first time I made this I didn’t have milk so I used ricotta instead and I may never go back… the meatballs were almost creamy they were so good!

Ingredients:

Meatballs:

• 1 lb ground chicken

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp Italian seasoning

• 1/2 cup breadcrumbs

• 1/2 cup grated parmesan cheese

• 1 egg

• 2 tbsp part skim ricotta cheese or milk

• 1/2 tsp salt

• 1/2 tsp pepper

Preparation:

• 1 cup marinara sauce

• 1/2 cup shredded mozzarella cheese

Directions:

1. Preheat the oven to 400F.

2. Combine all ingredients together in a bowl until combined. You want the meat to smell like the spices, add more as you see fit.

3. From the mixture, form 16 meatballs and arrange them in a small cast iron or oven safe dish. Don’t worry about them being super spaced out, it’s better for the sauce and cheese if they’re close together.

4. Place in the oven for 15 minutes.

5. Remove and flip all of the meatballs. Pour sauce over and sprinkle cheese on top. Return to the oven for another 5-7 minutes or until the cheese is melted, the sauce is bubbling and the meatballs are cooked through. If you want the cheese to get a little brown and crispy, turn the oven to broil for the last minute.

6. Serve warm, topped with grated parmesan. I served these over half zoodles/half angel hair pasta tossed with more marinara sauce.

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.