Chicken Parmesan Meatballs Recipe
Daily Value: 12%
|Folic Acid (B9)||26µg||6%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
These chicken meatballs are incredibly easy to make and perfect for entertaining. They can be made a day in advance so that all you have to do is heat and serve when the party arrives.
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- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound ground chicken
- 1 cup Italian seasoned breadcrumbs, divided
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried Basil
- 1 teaspoon chopped parsley
- 1/2 teaspoon red pepper flakes
- 1 large egg
- 1 teaspoon sea salt
- 1/2 cup plain panko
- 1 cup marinara sauce
Preheat the oven to 350 degrees.
Heat theolive oil over medium high heat in a small sauté pan. Sauté the onion until soft, about 5 minutes. Add the garlic and sauté for one additional minute.
Lightly mix together the onion and garlic, ground chicken, ¼ cup Italian breadcrumbs, mozzarella cheese, oregano, basil, parsley, red pepper flakes, egg, and salt in a large bowl.
Using a melon scoop or your hands, roll the chicken mixture into mini meatballs. In a platter or a large bowl add the panko and remaining ¾ cup italian seasoned breadcrumbs and combine well. Roll each meatball into the mixture.
Place the meatballs on a greased baking sheet and bake until the chicken is cooked through, about 20 minutes. Place a toothpick in each ball and serve alongside the marinara sauce.
Recipe DetailsServings: 8
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