Chicken Parmesan Meatballs
These Chicken Parmesan Meatballs are an Italian dinner that are ready in a snap. Seasoned meatballs with Panko crumbs for that crunch you crave when you eat Chicken Parmesan. Serve over noodles with garlic bread and a salad for a delicious dinner.
CHICKEN PARMESAN MEATBALLS
Earlier this week I had a run in with death. I was waiting at the gate of the airport getting ready to take off. It was stormy and dark as Florida most often is at least one time a day. I was on my laptop when an older lady next to me motioned out the window and said, “Is it snowing? What is that?”
What she was looking at and mistaking for snow was debris flying around in a tornado coming straight towards us at the gate. It was as wide as the the window making it hard to depict what it was. I couldn’t see the sides, but immediate terror struck me and I grabbed my stuff and started running. I grew up watching the Wizard of Oz on repeat and tornadoes are one of my absolute worst fears. I’ve had nightmares about them since I was little.
There were papers and dust flying all around the terminal making it hard to see. Somehow, I managed to call my husband while running. He told me to get to a bathroom and to a lower level. By now the tornado sirens were sounding and the lights were flickering on and off. I turned the corner to the bathroom to see bodies on bodies of people overflowing out of the bathroom entrance like sardines. Obviously not an option.
I kept running to the center of the building by security and ended up in a little inlet in the wall huddled with a couple from Indiana who said they are used to this and do it all the time where they’re from. The tornado passed in a couple of minutes and luckily no major damage except for cargo tossed all over the tarmac (including my suitcase which was completely soaked with stuff hanging out).
I’ve never been so scared in my life. If I were to die my last meal would have been these Chicken Parmesan Meatballs. I’ve made them a couple of times to get them just right and right before I headed to the airport, I made these.
There are a few recipes I always have on repeat just because my family loves them and they’re easy: this One-Pan Broccoli Chicken and Rice, this Panera Broccoli Cheese Soup, and Kimi’s Parmesan Chicken. So these Chicken Parmesan Meatballs are a great way to switch up one of our favorite meals.
What everyone loves about Chicken Parmesan is the crunchy outside. Panko breadcrumbs gives it that crunchy bite and helps give the meatballs and little more structure inside. I didn’t want to cover these with cheese because they’re so pretty by themselves.
If you love these Chicken Parmesan Meatballs you’ll love these recipes:
Chicken Parmesan Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs ((and about 3/4 cup more for rolling))
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 1/2 cup olive oil, (divided)
- 1 (26 ounce) jar marinara sauce
- 1/2 cup shredded mozzarella
- 2 tablespoons basil, torn ((optional))
In a large bowl, mix together the chicken, egg, Parmesan cheese, breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and red pepper. Roll into 1 1/2 inch balls.
Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Remove from the pan and set aside. Wipe out any Panko breadcrumbs and heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on each side. Remove from pan.
Preheat oven to 350 degrees. Pour marinara sauce in the skillet and place the meatballs on top of the sauce. Bake meatballs for 20 minutes sprinkling the mozzarella on top for the last 5 minutes of baking. Garnish with basil and serve over pasta.
If you don’t have an oven-safe skillet, brown meatballs in a skillet then transfer to an oven safe baking dish.
Sometimes bits of the Panko can fall off when browning and start too burn which is why we brown the meatballs in batches, wiping out the pan in between batches.