Chicken Parm Meatballs
A delightful twist on the classic Italian favorite, these Chicken Parm Meatballs combine the comfort of tender chicken with melted mozzarella and marinara sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 lb ground chicken Provides a lean but juicy base.
- 1 medium egg To bind the ingredients together.
- ½ cup breadcrumbs Adds texture to meatballs.
- ¼ cup water To moisten the mixture.
- 1 tsp garlic powder Enhances flavor.
- ½ tsp salt
- ½ tsp dried thyme
- ¼ tsp onion powder
- ¼ tsp black pepper
- ¼ cup grated Parmesan cheese Adds nuttiness.
- 1½ cups shredded mozzarella cheese
- 1 jar pasta sauce For rich, tomato flavor.
- extra dash Parmesan cheese For sprinkling before serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or casserole pan.
- In a large bowl, combine ground chicken, egg, breadcrumbs, water, garlic powder, salt, thyme, onion powder, pepper, and ¼ cup Parmesan cheese. Mix until just combined.
- Roll the mixture into meatballs, about 1½ inches in diameter, and place them in the prepared baking dish.
- Pour the jar of pasta sauce evenly over the meatballs.
Baking
- Bake for 20 minutes.
- Remove from the oven and sprinkle shredded mozzarella cheese over the meatballs.
- Bake for an additional 10 to 12 minutes, or until the cheese is melted and bubbly.
- Sprinkle extra Parmesan cheese on top before serving.
Notes
For added flavor, mix in Italian seasoning or fresh herbs. Leftovers can be refrigerated for up to three days or frozen for three months.