Ground Chicken Parmesan Meatballs
Highlighted under: Simple Kitchen
I love making ground chicken parmesan meatballs, and I can’t wait to share this recipe with you! These meatballs are incredibly flavorful, combining the subtle taste of ground chicken with classic Italian seasonings. Their tender texture makes them a perfect match for marinara sauce over pasta or as an appetizer. I enjoy adding a hint of garlic and fresh herbs for an extra depth of flavor. Trust me, once you try these, you'll want to make them a regular in your meal rotations!
When I first experimented with these ground chicken parmesan meatballs, I was amazed at how well the flavors melded. The blend of parmesan cheese and breadcrumbs creates a savory experience that's hard to beat. I remember serving them at a family gathering, and they disappeared in no time!
One specific detail that elevated these meatballs was adding a pinch of crushed red pepper for some heat. It complemented the parmesan beautifully and added a delightful warmth that balanced the dish. I strongly encourage trying this twist!
Why You'll Love This Recipe
- Juicy meatballs with a burst of Italian flavors
- Light yet satisfying alternative to traditional meatballs
- Great for meal prep and versatile in various dishes
Understanding the Ingredients
Ground chicken is the star of this recipe, offering a lean alternative to traditional beef or pork meatballs. Its mild flavor allows the Italian seasonings and Parmesan cheese to shine through. Using fresh herbs, such as parsley, not only enhances the flavor but also adds a vibrant color and aroma to the dish. Feel free to experiment with other herbs like basil or oregano for a slightly different taste profile.
The choice of breadcrumbs is also crucial. They help to bind the meatballs and provide a tender texture. Panko breadcrumbs can be used for an extra crispiness, while gluten-free breadcrumbs are perfect for those with dietary restrictions. Remember, it’s essential to ensure the breadcrumbs are fresh, as stale ones can compromise the overall flavor of your meatballs.
Perfecting the Meatball Technique
When mixing your meatball ingredients, be careful not to overwork the mixture. Over-mixing can lead to dense meatballs; aim for a just-combined consistency, which ensures they remain light and tender after baking. I find that using a fork initially can help mix without overworking the meat. Try to keep the meatballs uniform in size for even cooking, ideally around 1 inch in diameter.
Baking the meatballs instead of frying them will save you time and reduce the mess. Make sure to line your baking sheet with parchment paper for easy cleanup and prevent sticking. Keep an eye on them as they bake—the edges should be golden, and the internal temperature should reach at least 165°F (75°C) to ensure they are fully cooked.
Ingredients
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
For Serving
- 1 jar marinara sauce
- Cooked spaghetti or your choice of pasta
Instructions
Instructions
Cooking Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Mix the Ingredients
In a large mixing bowl, combine ground chicken, Parmesan cheese, breadcrumbs, parsley, garlic, egg, salt, black pepper, and crushed red pepper flakes. Mix until just combined.
Form the Meatballs
Use your hands to form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the Meatballs
Bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
Prepare the Sauce
While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
Serve
Once the meatballs are done, serve them hot over spaghetti with the marinara sauce.
Enjoy!
Pro Tips
- For extra flavor, let the meatballs rest for a few minutes after baking. They can also be frozen and reheated for a quick meal later.
Storage and Make-Ahead Tips
These ground chicken parmesan meatballs are excellent for meal prep. You can make a batch ahead of time and store them in the refrigerator for up to 3 days. Simply cool them completely on the baking sheet before transferring them to an airtight container. They also freeze well—just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
To reheat, you can bake them straight from the freezer at 350°F (175°C) for about 20-25 minutes, or until heated through. For a quicker option, microwave them in short increments of 30 seconds, checking frequently to avoid overheating, which can dry them out.
Serving Suggestions and Variations
While serving the meatballs over spaghetti with marinara sauce is a classic choice, there are many delicious variations. Try them in a sandwich with melted mozzarella and fresh basil for an Italian meatball sub, or serve them atop a creamy polenta for a hearty twist. They also work wonderfully in a salad—simply slice the meatballs to add on top of mixed greens with a tangy vinaigrette.
To spice things up, consider adding chopped spinach or diced bell peppers to the meatball mixture to amplify the nutrition and introduce new flavors. If you like heat, feel free to increase the crushed red pepper flakes or pair the meatballs with a spicy arrabbiata sauce instead.
Questions About Recipes
→ Can I use turkey instead of chicken?
Yes, ground turkey works well and has a similar texture.
→ How do I store leftover meatballs?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
→ Can I add vegetables to the meatballs?
Absolutely! Finely chopped vegetables like bell peppers or spinach can enhance the flavor and nutrition.
→ What is the best way to reheat meatballs?
Reheat in the oven at 350°F (175°C) for 15 minutes, or in the microwave for a few minutes until warmed through.
Ground Chicken Parmesan Meatballs
I love making ground chicken parmesan meatballs, and I can’t wait to share this recipe with you! These meatballs are incredibly flavorful, combining the subtle taste of ground chicken with classic Italian seasonings. Their tender texture makes them a perfect match for marinara sauce over pasta or as an appetizer. I enjoy adding a hint of garlic and fresh herbs for an extra depth of flavor. Trust me, once you try these, you'll want to make them a regular in your meal rotations!
Created by: Gemma Hollis
Recipe Type: Simple Kitchen
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Meatballs
- 1 lb ground chicken
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
For Serving
- 1 jar marinara sauce
- Cooked spaghetti or your choice of pasta
How-To Steps
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine ground chicken, Parmesan cheese, breadcrumbs, parsley, garlic, egg, salt, black pepper, and crushed red pepper flakes. Mix until just combined.
Use your hands to form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes until golden brown and cooked through.
While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
Once the meatballs are done, serve them hot over spaghetti with the marinara sauce.
Extra Tips
- For extra flavor, let the meatballs rest for a few minutes after baking. They can also be frozen and reheated for a quick meal later.
Nutritional Breakdown (Per Serving)
- Calories: 360 kcal
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 110mg
- Sodium: 520mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 30g