Chicken Parmesan Meatballs
Tender chicken meatballs are seared until golden, simmered in a homemade tomato sauce, then topped with mozzarella and Parmesan until melted and bubbly. This one-skillet chicken parm meatball recipe has all the comforting flavors of chicken Parmesan without breading individual chicken cutlets.
Calories:
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- ⅓ cup Grated Parmesan Cheese grated from the refrigerated section of the market
- 1 large Eggs
- 3 cloves Garlic minced
- 2 tbsp Fresh parsley chopped
- 1 tsp dried oregano
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- ½ tsp onion powder
- 1 tbsp Olive Oil
Homemade Tomato Sauce
- 2 tbsp olive oil
- 1 small onion finely diced
- 4 cloves Garlic minced
- 1 tsp dried oregano
- ½ tsp Red Pepper Flakes optional
- 2 tbsp Tomato Paste
- 24 oz Crushed Tomatoes canned
- 2 tsp White Sugar to taste
- 1 tsp Natural Ancient Sea Salt or to taste
- ½ tsp Black Pepper
- ½ cup Chicken Broth or water (but the sauce will have less flavor)
Topping
- 1½ cups Mozzarella Cheese shredded
- ⅓ cup Grated Parmesan Cheese
- Fresh basil or parsley for garnish
Instructions
- Make the meatball mixture: Add the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, black pepper, and onion powder to a large bowl. Mix gently until just combined.
- Shape the meatballs: Roll the mixture into 1½-inch meatballs, about 18–20 total. Wet your hands lightly if the mixture starts sticking.
- Brown the meatballs: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Sear the meatballs for 2–3 minutes per side, turning as needed, until lightly browned. They do not need to be cooked through. Transfer them to a plate.
- Start the sauce: Reduce the heat to medium. Add 2 tablespoons olive oil and the onion. Cook for 4–5 minutes, or until softened. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds.
- Cook the tomato paste: Stir in the tomato paste and cook for 1 minute.
- Simmer the sauce: Stir in the crushed tomatoes, 2 teaspoons sugar, salt, black pepper, and chicken broth. Simmer uncovered for 10–15 minutes. Taste and add the remaining teaspoon of sugar if needed.
- Finish the meatballs: Return the meatballs and any juices from the plate to the skillet. Spoon some sauce over the tops. Cover, reduce the heat to low, and simmer for 15–20 minutes, or until the meatballs are cooked through and reach 165°F in the center.
- Add the cheese: Sprinkle the mozzarella and Parmesan evenly over the meatballs. Cover and cook for 3–5 minutes, or until the cheese melts. For a browned, bubbly finish, place the skillet under the broiler for 2–3 minutes.
- Serve: Top with fresh basil or parsley and serve hot.
Notes
- For a deeper-flavored sauce: If you have extra time, simmer the sauce covered over low heat for 30–45 minutes before adding the meatballs. This will add 20–35 minutes to the total cooking time.
- Keep the meatballs tender: Mix the ground chicken only until combined and use damp hands when shaping since the mixture will be sticky.
- Use a gentle simmer: Keep the heat low once the meatballs return to the sauce. They are ready when the centers reach 165°F.
- For bubbly cheese: Use a broiler-safe skillet and broil for 2–3 minutes after the cheese melts.
