Chicken Parmesan Meatballs

Table of Contents


  • 1 large egg, beaten

  • ¾ cup grated Parmesan cheese

  • 1 ¾ cups Italian-style panko bread crumbs, divided

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • ¾ teaspoon crushed red pepper flakes

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 ½ pounds ground chicken

  • 2 tablespoons olive oil, divided

  • 2 tablespoons unsalted butter, divided

  • 1 (28 ounce) jar marinara sauce

  • ½ cup shredded mozzarella cheese

  • 2 tablespoons snipped fresh parsley (Optional)


  1. Stir egg, grated Parmesan cheese, 3/4 cup panko crumbs, garlic powder, Italian herb seasoning blend, crushed red pepper, salt, and black pepper together in a large bowl.

  2. Put on a pair of food-grade disposable gloves, add chicken to the bowl, and mix with your hands until all the ingredients are well combined.

  3. Place remaining 1 cup panko crumbs on a plate. Using a 1-1/2-inch scoop, create about 24 meatballs. Gently roll each meatball in crumbs until lightly coated; set aside on a plate.

  4. Preheat oven to 350 degrees F (175 degrees C).

  5. Place 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-proof skillet over medium heat. Add half the meatballs and brown each side, turning until all sides are browned. Set this batch on a plate, and wipe the skillet clean.

  6. Repeat with reserved oil and butter, and cook the remaining meatballs in the same way.

  7. Wipe out the skillet again, and pour in marinara sauce. Place browned meatballs in sauce. They will not be submerged.

  8. Bake in the preheated oven for 25 minutes. Sprinkle on shredded mozzarella and return to the oven for an additional 5 minutes, or until the cheese is melted. Sprinkle with fresh parsley.

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