Description
Experience the ultimate comfort food with these Melt-In-Your-Mouth Chicken Parmesan Meatballs. Juicy ground chicken meatballs flavored with aromatic herbs and cheese, fried lightly for a perfect crust, then baked in rich San Marzano tomato sauce topped with melted fresh mozzarella. A cheesy, tender dish that blends classic Italian flavors into an irresistible appetizer or main course.
Ingredients
Scale
Meatballs
- 1 lb ground chicken (preferably dark meat)
- ¼ cup seasoned breadcrumbs
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 eggs
- ¼ cup grated onion
- 3 cloves chopped garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1½ teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons fresh parsley
Coating and Cooking
- ¼ cup seasoned breadcrumbs (reserved)
- ¼ cup panko breadcrumbs (reserved)
- ¼ cup grated parmesan cheese (reserved)
- 2 tablespoons olive oil
- Canola oil for frying (enough to fill ½ inch in skillet)
Finishing
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves for garnish
Instructions
- Prepare Breadcrumb Mixture: Reserve ¼ cup each of the seasoned breadcrumbs, panko, and grated parmesan cheese. Mix these together in a shallow pie plate and set aside for coating the meatballs.
- Mix Meatballs: In a large mixing bowl, combine the ground chicken, ¼ cup each of the breadcrumbs and panko, ¼ cup parmesan, eggs, grated onion, chopped garlic, oregano, thyme, kosher salt, pepper, and fresh parsley. Mix until well combined.
- Form and Coat Meatballs: Roll the mixture into 16 evenly sized meatballs. Roll each meatball in the reserved breadcrumb mixture until fully coated.
- Set Up for Frying: Place a wire rack on a baking sheet to drain the meatballs after frying.
- Heat Oil: In a wide, enameled skillet (one that is oven safe), heat canola oil to a depth of ½ inch over medium-high heat until it reaches 350°F, using an oil or candy thermometer to monitor temperature.
- Fry Meatballs: Fry the meatballs in a single layer without crowding the pan. Cook for 3-4 minutes on each side until golden brown and crisp. Work in batches if necessary.
- Drain Meatballs: Remove the meatballs with a slotted spoon and place them on the wire rack on the baking sheet to drain excess oil.
- Prepare Pan for Baking: Carefully pour out the frying oil from the skillet and blot it clean with paper towels.
- Preheat Oven: Set the oven to 350°F to prepare for baking.
- Add Sauce and Meatballs: Pour San Marzano tomato sauce into the skillet to a depth of about ½ inch. Using tongs, nestle the fried meatballs into the sauce without crowding them.
- Add Mozzarella: Distribute torn fresh mozzarella pieces between the meatballs in the sauce.
- Bake: Place the skillet in the preheated oven and bake for 15 minutes, or until the meatballs are cooked through, the sauce is bubbling, and the cheese is melted and gooey.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve warm for a comforting Italian-inspired dish.
Notes
- Using ground chicken thighs rather than breast meat keeps the meatballs moist and tender.
- Ensure the oil temperature stays around 350°F for even frying without absorbing excess oil.
- If you prefer less frying, you can bake the meatballs directly but frying adds a delicious crust.
- San Marzano tomato sauce can be homemade or store-bought for convenience.
- Fresh mozzarella adds creamy texture; substitute with shredded mozzarella if needed, though the melt and texture will differ.
- Leftover meatballs can be refrigerated and reheated in sauce for a quick meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 70 mg
