Go Back
–+ portions
Chicken Parm Meatballs over spaghetti.

Chicken Parm Meatballs

French Kiss Cook
Transform a classic dish into a meatball and bake with marinara and grated cheese.
Aucune note d'attribuée
Imprimer la recette Épingler la recette
Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Type de plat Plat Principal
Type de Cuisine Americain, Italien
Portions 16 meatballs
Calories 84 kcal

Ingrédients
  

Meatballs

  • 16 oz Ground Chicken
  • ½ cup Bread Crumbs
  • ¼ cup Parmesan grated
  • 1 large Egg
  • 3 cloves Garlic minced
  • 2 tablespoon Fresh Parsley or 1 teaspoon dry
  • ½ teaspoon Dry Oregano
  • ½ teaspoon Salt
  • ¼ teaspoon Ground Pepper

Other Ingredients

  • 2 cups Marinara Sauce
  • ½ cup Shredded Mozzarella

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Mix the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and oregano. Mix gently until just combined.
    16 oz Ground Chicken, ½ cup Bread Crumbs, ¼ cup Parmesan, 1 large Egg, 3 cloves Garlic, 2 tablespoon Fresh Parsley, ½ teaspoon Dry Oregano , ½ teaspoon Salt, ¼ teaspoon Ground Pepper
  • Shape the meatballs: Form the mixture into 16 meatballs and place them on the prepared baking sheet.
  • Bake the meatballs: Cook for 18–20 minutes, until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
  • Add sauce and cheese: Spread a thin layer of marinara sauce in a baking dish. Place the baked meatballs on top, pour remaining sauce over them, and sprinkle with mozzarella.
    2 cups Marinara Sauce , ½ cup Shredded Mozzarella
  • Bake again: Bake for 5–7 minutes, until the cheese is melted and bubbly.
  • Serve: Garnish with extra Parmesan and fresh basil or parsley. Serve with pasta, over rice, or in sub rolls for sandwiches.

Notes

Tips & Variations

  • Crispier meatballs: Sear meatballs in a skillet for 2–3 minutes per side before baking.
  • Extra cheesy: Mix a little mozzarella into the meatball mixture for gooey centers.
  • Meal prep: Store cooled meatballs in sauce in airtight containers for up to 4 days in the fridge, or freeze for up to 2 months.

Faits nutritionnels

Calories: 84kcalGlucides: 4gProtéines: 8gMatières grasses: 4gLipides saturés: 2gGraisses polyinsaturées: 1gGraisses monoinsaturées: 2gLipides trans: 0.02gCholéstérol: 40mgSodium: 311mgPotassium: 260mgFibre: 1gSucre: 1gVitamine A: 229IUVitamine C: 3mgCalcium: 53mgFer: 1mg
Mots-clés poulet hache
Avez-vous essayé cette recette ?Let us know how it was!