Chicken Parmesan Meatballs
Transform the classic flavor of chicken parm into the yummiest Chicken Parmesan Meatballs. They're easy to make, store great, and are so yummy on their own or with pasta.
Servings: 8 (Makes 16 meatballs)
Calories: 178kcal
Equipment
Ingredients
- 1 pound ground chicken
- ½ cup Italian-flavored breadcrumbs
- ½ cup shredded mozzarella cheese
- ½ cup shredded Parmesan
- 1 egg
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Coat with nonstick spray.
- In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 2-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
- Bake for 24-26 minutes or until golden brown and cooked through. (You can also make them smaller as 1-tablespoon balls and bake for 20-22 minutes.)
- Toss in warmed marinara sauce to serve or set aside to cool and freeze.
Notes
- Let meatballs cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a zip-top bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave.
- Serve with my Easy Marinara Sauce, Spinach Pesto, Cheese Sauce or a side of ketchup or any other favorite dip.
- Dice for older babies or younger toddlers as needed.
- Gluten-free: Use gluten-free breadcrumbs if needed.
- Dairy-free: Use vegan Parmesan cheese.
- Egg-free: Omit the egg and add 1 tablespoon milk.
Nutrition
Serving: 2 meatballs | Calories: 178kcal | Carbohydrates: 9g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 79mg | Sodium: 576mg | Potassium: 514mg | Fiber: 1g | Sugar: 3g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 2mg