Chicken Parmesan Meatballs

Chicken Parmesan Meatballs
Staff Writer

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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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Ingredients

  • 1  Tablespoon  olive oil
  • 1/2  Cup  chopped onion
  • 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
  • large egg
  • 1  Teaspoon  sea salt
  • 1/2  Cup  plain panko
  • 1  Cup  marinara sauce

Directions

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
6g
7%
Saturated Fat
4g
17%
Cholesterol
23mg
8%
Carbohydrate, by difference
37g
28%
Protein
11g
24%
Vitamin A, RAE
72µg
10%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
233mg
23%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
5µg
0%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
2mg
14%
Phosphorus, P
169mg
24%
Selenium, Se
9µg
16%
Sodium, Na
896mg
60%
Water
99g
4%
Zinc, Zn
1mg
13%

Chicken Parmesan Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Parmesan Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.