Description
Enjoy these melt-in-your-mouth Chicken Parmesan Meatballs made with tender ground chicken, seasoned breadcrumbs, parmesan, and herbs, fried to golden perfection and baked in rich San Marzano tomato sauce with gooey fresh mozzarella. This comforting Italian-inspired dish makes a perfect appetizer or main course that's juicy and cheesy without being dry.
Ingredients
Scale
Meatball Mixture
- 1 lb ground chicken (preferably dark meat or ground thighs)
- ½ cup seasoned breadcrumbs (divided)
- ½ cup panko breadcrumbs (divided)
- ½ cup grated parmesan cheese (divided)
- 2 eggs
- ¼ cup grated onion
- 3 cloves garlic, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1½ teaspoon kosher salt
- 1 teaspoon pepper
- 2 Tablespoons fresh parsley, chopped
For Frying and Baking
- 2 Tablespoons olive oil
- Canola oil (for frying, enough for ½ inch depth in skillet)
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves, for garnish
Instructions
- Prepare Breadcrumb Coating: Reserve ¼ cup each of the seasoned breadcrumbs and grated parmesan cheese, and mix them together in a pie plate. Set aside for coating the meatballs later.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, remaining seasoned breadcrumbs, panko, parmesan, eggs, grated onion, garlic, oregano, thyme, kosher salt, pepper, and fresh parsley. Mix thoroughly but gently to keep the texture tender.
- Form and Coat Meatballs: Roll the mixture into 16 evenly sized meatballs. Then, coat each meatball evenly with the breadcrumb and parmesan mixture prepared earlier.
- Prepare for Frying: Place a wire rack inside a baking sheet and arrange the coated meatballs on the rack. This allows excess oil to drip and prevents sogginess.
- Heat Oil for Frying: In a wide enameled skillet or other oven-safe pan, heat about ½ inch of canola oil over medium-high heat to 350 degrees Fahrenheit, monitoring with a thermometer.
- Fry Meatballs: In a single layer without overcrowding, fry the meatballs for 3-4 minutes per side until golden brown and cooked through. You may need to do this in batches. Remove them to the prepared rack to drain.
- Prepare for Baking: Pour out the frying oil from the skillet and blot it clean. Preheat the oven to 350 degrees Fahrenheit.
- Bake with Sauce and Cheese: Pour the San Marzano tomato sauce into the skillet to about ½ inch depth. Using tongs, carefully nestle the fried meatballs in the sauce, spacing them apart. Scatter torn pieces of fresh mozzarella between the meatballs.
- Finish Baking: Bake in the preheated oven for about 15 minutes until the meatballs are fully cooked through, the sauce is bubbling, and the cheese has melted and turned gooey.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve hot as an appetizer or main dish alongside pasta or crusty bread.
Notes
- Using ground chicken thighs or dark meat helps retain moisture and keeps meatballs tender and juicy.
- If you prefer, substitute panko with extra seasoned breadcrumbs for a finer texture.
- Make sure not to overcrowd the pan when frying to ensure even browning and proper cooking.
- The San Marzano tomato sauce can be homemade or store-bought for convenience.
- Fresh mozzarella adds melty creaminess; feel free to substitute with shredded mozzarella if needed.
- These meatballs freeze well before baking; freeze on a sheet pan then transfer to a bag for future meals.
Nutrition
- Serving Size: 2 meatballs
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 110 mg
