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Chicken Parm Meatballs
Alyssa

Chicken Parm Meatballs: A Delicious Twist on Classic Comfort Food

Elevate your dinner game with our Chicken Parm Meatballs! Combining the comforting flavors of chicken parmesan and the fun of meatballs, this recipe is a must-try for a cozy, delicious meal that's both easy to make and irresistibly tasty. Perfect for any day of the week!
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Servings: 12 large-ish meatballs.
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 pounds ground chicken: The base of our meatballs providing a leaner alternative to beef.
  • 1/2 cup breadcrumbs: Helps bind the meatballs together while adding a subtle crunch.
  • 2 tablespoons chopped onion: Adds a hint of sweetness and texture.
  • 1 tablespoon chopped parsley: Brings a fresh herbal note to the mix.
  • 1/2 cup Pecorino or Parm: Infuses the meatballs with a salty, umami flavor.
  • Salt to taste: Enhances the overall flavor profile of the dish.
  • Pepper to taste: Adds a slight kick and depth.
  • 1 clove garlic minced: A key ingredient for its aromatic qualities.
  • 1 teaspoon fennel seeds: Introduces a slight anise flavor complementing the chicken.
  • 1 egg whisked: Acts as a binder, holding the meatballs together.
  • Zest of half a lemon: Provides a bright citrusy lift to the meatballs.
  • 3 tablespoons olive oil: Used for mixing with pizza sauce to brush on meatballs for added moisture and flavor.
  • 1 14- ounce can storebought pizza sauce: Coats the meatballs adding a rich, tomatoey base.
  • About 4 ounces fresh mozzarella: Tops the meatballs melting into a gooey, cheesy layer.

Method
 

  1. Preheat your oven to 400°F, ensuring the rack is in the upper third of the oven for optimal cooking.
  2. Mix the meatball ingredients in a large bowl. Combine the ground chicken, breadcrumbs, onion, parsley, Pecorino (or Parm), salt, pepper, minced garlic, fennel seeds, whisked egg, and lemon zest. Do this gently with your hands to keep the mixture light.
  3. Form the mixture into meatballs, about the size of a lacrosse ball, and place them on a foil-lined baking sheet, spaced a few inches apart.
  4. Prepare the sauce mixture by combining a spoonful of pizza sauce with olive oil in a small bowl. Brush this mixture over each meatball.
  5. Bake for 15 minutes, then remove from the oven. Top each meatball with a spoonful of pizza sauce and a slice of fresh mozzarella.
  6. Broil for 3 to 5 minutes or until the cheese is bubbly and golden. Meanwhile, heat the remaining pizza sauce in a small saucepan.
  7. Serve the meatballs with a dollop of the warmed sauce, accompanied by a side of your choice, such as a raw Tuscan kale salad.

Notes

  • Experiment with Herbs: Feel free to add other herbs like basil or oregano to the meatball mix for an extra flavor dimension.
  • Sauce on the Side: Serve extra warmed pizza sauce on the side for those who love a saucier dish.
  • Broiling: Watch the meatballs closely while broiling to achieve perfectly melted cheese without burning.