Chicken Parmesan Meatballs
Description
Parmesan ground chicken meatballs with with a golden panko crust are baked in a skillet with marinara sauce for a delicious and easy dinner.
Ingredients
•
1 large egg, beaten
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3/4 cup grated Parmesan cheese
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1 3/4 cups Italian-style panko bread crumbs, divided
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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3/4 teaspoon crushed red pepper flakes
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 1/2 pounds ground chicken
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2 tablespoons olive oil, divided
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2 tablespoons unsalted butter, divided
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1 (28 ounce) jar marinara sauce
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1/2 cup shredded mozzarella cheese
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2 tablespoons snipped fresh parsley
Directions
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.