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Chicken Meatball Parmigiana

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Chicken Meatball Parmigiana is a comforting Italian-inspired dish featuring tender chicken meatballs baked in rich marinara sauce and topped with melted mozzarella and Parmesan cheese for a lighter twist on the classic.

Ingredients

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a baking dish.
  2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined.
  3. Shape the mixture into meatballs about 1 1/2 inches in diameter.
  4. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides for 6–8 minutes; they do not need to be fully cooked.
  5. Spread a thin layer of marinara sauce in the prepared baking dish and arrange the browned meatballs on top.
  6. Spoon remaining marinara sauce over the meatballs.
  7. Sprinkle shredded mozzarella evenly over the top.
  8. Bake for 15–20 minutes, until meatballs reach an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  9. Let rest for a few minutes before serving.

Notes

  • Do not overmix the meatball mixture to keep them tender.
  • Add finely grated zucchini for extra moisture.
  • Use a mix of white and dark ground chicken for best flavor.
  • Freeze cooked meatballs without cheese for up to 2 months.
  • Reheat with extra marinara to prevent drying out.
  • Serve over pasta, in a sub roll, or with a fresh salad.

Nutrition

Find it online: https://thefamilycooking.com/chicken-meatball-parmigiana/