Description
These Melt-In-Your-Mouth Chicken Parmesan Meatballs combine tender ground chicken with classic Italian flavors, layered in a rich San Marzano tomato sauce and topped with gooey fresh mozzarella. Perfectly fried and then baked to cheesy perfection, these meatballs make a satisfying and comforting main course that’s juicy, flavorful, and easy to prepare.
Ingredients
Scale
Meatballs
- 1 lb ground chicken (preferably dark meat)
- ¼ cup seasoned breadcrumbs
- ¼ cup panko
- ¼ cup grated parmesan cheese
- 2 eggs
- ¼ grated onion
- 3 cloves chopped garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1½ teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
Coating
- ¼ cup seasoned breadcrumbs
- ¼ cup grated parmesan cheese
For Cooking
- Canola oil (for frying, amount to fill ½ inch in skillet)
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves for garnish
Instructions
- Prepare Coating Mix: Reserve ¼ cup of the seasoned breadcrumbs and ¼ cup of grated parmesan cheese and mix them together in a pie plate. Set aside for coating the meatballs later.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, remaining seasoned breadcrumbs and panko, parmesan cheese, eggs, grated onion, chopped garlic, oregano, thyme, kosher salt, pepper, fresh parsley, and olive oil. Mix thoroughly until well combined.
- Form and Coat Meatballs: Roll the mixture into 16 evenly sized meatballs. Then, coat each meatball thoroughly by rolling it in the breadcrumb-parmesan mixture prepared earlier.
- Prepare for Frying: Place the coated meatballs on a baking sheet fitted with a rack to allow draining after frying.
- Heat Oil for Frying: In a wide enameled skillet or other oven-safe skillet, pour canola oil to a depth of ½ inch and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit, using a candy or oil thermometer for accuracy.
- Fry Meatballs: Fry the meatballs in a single layer, about 3-4 minutes on each side, making sure not to overcrowd the pan. Use tongs to turn them carefully so they cook evenly until golden brown on the outside.
- Drain Meatballs: Remove the meatballs with tongs and place them on the rack over the baking sheet to drain excess oil.
- Clean Pan: Pour out the used oil and blot the skillet clean with a paper towel.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
- Add Sauce to Skillet: Pour the San Marzano tomato sauce into the skillet to a depth of about ½ inch.
- Arrange Meatballs and Cheese: Using tongs, nestle the fried meatballs into the tomato sauce without crowding. In the spaces between the meatballs, add torn pieces of fresh mozzarella.
- Bake: Place the skillet in the oven and bake for about 15 minutes until the meatballs are cooked through, the sauce is bubbling, and the mozzarella is melted and gooey.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve hot for a comforting Italian-inspired meal.
Notes
- Using ground chicken thighs rather than breast meat helps keep the meatballs juicy and tender.
- The initial frying step adds a crispy exterior and locks in moisture before baking.
- San Marzano tomatoes provide a rich, authentic flavor to the tomato sauce, but any quality tomato sauce can be substituted.
- Be sure not to overcrowd the pan during frying to maintain oil temperature and ensure even cooking.
- If you don’t have an enameled skillet, any oven-safe skillet will work for baking the meatballs in sauce.
- Fresh mozzarella adds a delicious gooey texture contrasting with the crispy-fried meatballs.
Nutrition
- Serving Size: 1 meatball
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 65 mg
