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Ground Chicken Parmesan Meatballs - Tender, Saucy, and Comforting

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken (1.5 pounds; preferably 93% lean for best texture)
  • Breadcrumbs (3/4 cup; Italian seasoned or plain)
  • Grated Parmesan cheese (1/2 cup, plus extra for serving)
  • Shredded mozzarella (1 to 1.5 cups)
  • Eggs (1 large)
  • Milk (2–3 tablespoons)
  • Onion (1 small, finely grated or minced)
  • Garlic (3 cloves, minced)
  • Fresh parsley (2 tablespoons, chopped; or 1 tablespoon dried)
  • Italian seasoning (1 teaspoon)
  • Crushed red pepper flakes (optional, 1/4 teaspoon)
  • Kosher salt (about 1.25 teaspoons, divided)
  • Black pepper (1/2 teaspoon)
  • Olive oil (1–2 tablespoons)
  • Marinara sauce (3 to 4 cups; homemade or store-bought)
  • Fresh basil (optional, for garnish)

Method
 

  1. Prep your pan and oven. Heat the oven to 425°F (220°C). Line a rimmed sheet pan with foil and set a lightly oiled rack on top, or line with parchment for easy cleanup.
  2. Moisten the breadcrumbs. In a large bowl, mix breadcrumbs, milk, and egg. Let it sit for 2 minutes to form a panade. This step keeps the meatballs tender.
  3. Add the flavor builders. Stir in grated onion, garlic, parsley, Italian seasoning, red pepper flakes (if using), Parmesan, 1 teaspoon salt, and black pepper. The mixture should be evenly combined and fragrant.
  4. Mix in the ground chicken gently. Add the ground chicken and drizzle in a tablespoon of olive oil. Use a fork or your hands to fold the mixture together just until combined. Do not overmix or the meatballs will turn dense.
  5. Shape the meatballs. Lightly oil your hands. Scoop about 2 tablespoons per meatball (golf-ball size) and roll gently. You should get 20–24 meatballs. Place them on the prepared pan with a bit of space between each.
  6. Bake for color. Bake for 12–14 minutes, until the tops look set and the bottoms are starting to brown. They don’t need to be fully cooked yet.
  7. Simmer in sauce. Warm the marinara in a large oven-safe skillet or Dutch oven. Nestle the par-baked meatballs into the sauce. Simmer gently for 5–7 minutes, turning once, until the centers reach 165°F (74°C).
  8. Add the cheese. Sprinkle mozzarella and a little extra Parmesan over the meatballs. Transfer the pan to the oven and bake or broil for 2–4 minutes, just until the cheese is melted and lightly blistered.
  9. Finish and serve. Taste the sauce and adjust with a pinch of salt if needed. Top with torn basil. Serve with spaghetti, garlic bread, or a crisp salad.