Chicken Parmesan Meatballs
Chicken Parmesan Meatballs are a delicious and versatile dish that combines the flavors of traditional Italian chicken Parmesan with the convenience and portability of bite-sized meatballs.
These savory, tender meatballs are made with ground chicken, Parmesan cheese, breadcrumbs, and a blend of aromatic herbs and spices. To make these delightful meatballs, start by combining ground chicken with freshly grated Parmesan cheese. The cheese adds a rich and tangy flavor to the meatballs, while also helping to bind the ingredients together.
Next, add breadcrumbs, which provide texture and help to absorb any excess moisture. To enhance the taste, include a blend of aromatic herbs such as parsley, oregano, and basil. These herbs infuse the meatballs with their delightful aroma, adding depth to the overall flavor profile. To further intensify the taste, incorporate lots of sliced garlic and onion into the mixture. These ingredients add a savory and slightly sweet note that perfectly complements the chicken and Parmesan. Season with salt and pepper to taste, ensuring a well-balanced flavor profile.
Now, it’s time to shape the mixture into meatballs. Roll the chicken mixture into bite-sized balls, ensuring that they are uniform in size. This ensures even cooking and a visually appealing presentation. The cooking time may vary depending on the size of the meatballs. So it’s essential to monitor them closely to avoid overcooking.
Now comes the exciting part – topping the meatballs with a luscious tomato sauce and melted cheese. This step is crucial as it infuses the meatballs with a burst of tangy and savory flavors. Sprinkle a generous amount of shredded mozzarella cheese on top, allowing it to melt and become gooey and golden under the broiler. Keep a close eye on them so they don’t burn. Once the cheese has melted and attained the perfect level of gooeyness, remove the meatballs from the oven.
These chicken Parmesan meatballs are really versatile. They make an excellent appetizer at parties or can be the star of a cozy family dinner. Serve them over a bed of spaghetti for a classic Italian meal or tuck them into a toasted sub roll for a mouthwatering meatball sandwich. The versatility of these meatballs allows you to get creative and serve them in whichever way suits your taste buds and occasion.
In conclusion, chicken Parmesan meatballs are a delightful twist on a classic Italian dish. With their tender texture, flavorful blend of spices, and gooey cheese topping, they are sure to be a hit with everyone. Whether you’re serving them as an appetizer or a main course, these meatballs are an easy and delicious way to enjoy the flavors of chicken Parmesan in a fun and portable form.
One of my favorite things to do is to repurpose leftovers. I made sliders using the leftover meatballs. The fluffy bread acted as the ideal vehicle for the flavorful meatballs and melted cheese. Lightly toast the buns, giving them a subtle crunch. Top the bottom bun with ricotta cheese and marinara sauce. Next add a meatball that has been warmed up and topped with mozzarella cheese. Bake them in the air fryer for about 5 minutes. Lastly, add mozzarella cheese to the top bun and place in the air fryer with the meatballs just until cheese is melted.
Chicken Parmesan Meatballs
Ingredients
- 5 tbsp olive oil-divided
- 5 cloves garlic-sliced thin
- 1 28oz can crushed tomatoes
- 1 15oz can tomato sauce
- 2 1/4 tsp dried oregano-divided
- 1 1/2 tsp salt-divided
- 1/4 tsp red pepper flakes
- 22 ritz crackers
- 5 oz Parmesan cheese-grated and divided
- 1 egg-beaten
- 2 tsp garlic powder
- 1 tsp black pepper
- 2 lbs ground chicken
- 8 oz mozzarella cheese-grated
- 1 cup panko bread crumbs
- 1/4 cup fresh basil-torn
Instructions
- Preheat oven to 350'.
- Heat 3 tablespoons oil in a saucepan over medium heat until it shimmers. Add garlic and cook for about 1 minute, until lightly browned.
- Stir in crushed tomatoes, tomato sauce, 1/4 teaspoon oregano, 1/4 tsp salt, and pepper flakes. Bring to a simmer, reduce heat to medium-low and cook until thickened, about 10-15 minutes. Stir occasionally. Remove from heat and keep warm.
- Place crackers in a ziploc bag and use a rolling pin to crush them to a fine crumb.
- Combine crumbs, 2 cup of Parmesan, egg, garlic powder, pepper and rest of oregano and 1 teaspoon salt in a large bowl. Add chicken and mix with your hands until combined, be careful not to overmix.
- Divide mixture into 20 meatballs, about 1/4 cup each. Roll into balls and place into a 9×13 casserole dish.