Chicken Parm Meatballs
Juicy chicken parmesan meatballs baked in marinara sauce and topped with melted mozzarella and parmesan for an easy, family-friendly dinner.
Servings: 6
Calories: 262kcal
Ingredients
For the meatballs
- 1 lb ground chicken
- 1 egg large
- ⅓ cup breadcrumbs
- 2 tablespoon milk
- 2 tablespoon grated parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh parsley chopped
To assemble
- 24 oz Rao's Marinara sauce (1 jar), or your favorite Marinara sauce
- 1 cup grated mozzarella cheese
- ⅓ cup grated parmesan cheese
- fresh parsley leaves chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine ground chicken, egg, breadcrumbs, milk, parmesan, salt, pepper, Italian seasoning, garlic powder, onion powder, and chopped parsley. Mix until just combined (don’t overmix).
- Scoop and roll into about 25-30 meatballs (about 1½ tablespoons each).
- Spread marinara sauce evenly in the bottom of the prepared baking dish. Place the raw meatballs directly into the sauce in a single layer.
- Bake uncovered for 30 minutes, until the meatballs are cooked through.
- Sprinkle mozzarella and parmesan evenly over the meatballs. Switch oven to broil and cook for 3–4 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Top with fresh parsley and serve warm.
Notes
Once you turn on the broiler, watch the dish closely. It's very easy to burn food under a broiler.
Ground chicken can be swapped for ground turkey.
If you don't have fresh parley, other fresh herbs such as basil or oregano will work.
Use good quality jarred marinara for best results.
Nutrition
Calories: 262kcal | Carbohydrates: 13g | Protein: 23g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 1077mg | Potassium: 805mg | Fiber: 2g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 9mg | Calcium: 208mg | Iron: 2mg