- Nathan Myhrvold born (1959)
Chicken Parmesan Meatballs
- 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
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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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.