Chicken Parmesan Meatballs
Servings: 6 servings (18 meatballs total)
Calories: 294cal
Equipment
- 10 inch cast iron skillet , or other 10 inch oven-safe skillet
Ingredients
- ½ cup finely grated parmesan cheese 50g
- ¼ cup panko breadcrumbs 13g
- 1 large shallots very finely diced, 55g
- 1 large egg
- 2 Tablespoons olive oil plus extra for frying
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground chicken
- 4 ounces mozzarella cheese shredded
- 24 ounces marinara sauce
Instructions
- Place a sheet of parchment paper on a baking sheet and set it aside.
- In a large mixing bowl, combine the parmesan cheese, breadcrumbs, shallot, egg, olive oil, oregano, and salt and pepper.1/2 cup finely grated parmesan cheese, 1/4 cup panko breadcrumbs, 1 large shallots, 1 large egg, 2 Tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Add the ground chicken and stir to combine.1 pound ground chicken
- Using a 2-tablespoon cookie scoop, portion out evenly sized balls of the mixture onto the prepared baking sheet.TIP - If you aren’t using a cookie scoop to form the meatballs and you find the mixture too sticky to work with, dampen your hands with water.
- Allow the meatballs to chill for 4 hours for the flavors to meld together.
- Preheat the oven to 350°F.
- Add 2 tablespoons of olive oil to a 10-inch cast-iron skillet over medium heat.
- Cook the meatballs in batches, placing half of them into the skillet and frying until browned. Place the meatballs on a plate while you fry the remaining batch, adding more olive oil if necessary.TIP - When frying the meatballs, it is important not to fully cook them. They should still be uncooked in the center, as they will cook further in the oven with the marinara sauce added. You don’t want to end up with overcooked meatballs.
- Transfer all the meatballs to the skillet along with any accumulated juices.
- Pour the marinara sauce over the meatballs and place the skillet in the oven.24 ounces marinara sauce
- Bake the meatballs uncovered, stirring them after 10 minutes so they don’t dry out. Continue cooking until they are no longer pink and cooked through (or when they register 165F with an instant-read meat thermometer).TIP - Cooking time in the oven will vary depending on how much the meatballs were cooked during frying. The average cook time is 15 to 20 minutes, which is why it is important to test doneness with an instant-read meat thermometer.
- Sprinkle the meatballs with the mozzarella cheese. Return the skillet to the oven and place it on broil to allow the cheese to melt.4 ounces mozzarella cheese
- Remove the skillet from the oven and serve with pasta.
Notes
- If you aren’t using a cookie scoop to form the meatballs and you find the mixture too sticky to work with, dampen your hands with water.
- You can make them larger using a 3-tablespoon scoop. Just be aware that the cooking times will differ when doing so, and you will need to use a medium-sized cast iron pot instead of a skillet for the sauce to cover the meatballs adequately.
Nutrition
Serving: 1serving (3 meatballs) | Calories: 294cal | Carbohydrates: 10g | Protein: 23g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1266mg | Potassium: 798mg | Fiber: 2g | Sugar: 5g | Vitamin A: 743IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 2mg
