Chicken Parmesan Meatballs

These tender and juicy chicken parmesan meatballs elevate a simple chicken dinner to something absolutely wonderful. Add this to your dinner rotation!

Course Main Course

Cuisine American

Keyword chicken recipes, meatballs recipes

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 845kcal

Author Kathleen

Ingredients

Sauce:

3 tablespoons extra-virgin olive oil
5 cloves garlic sliced thin
1 28-ounce can crushed tomatoes
1 15-ounce can tomato sauce
1/4 teaspoon sugar
1/4 teaspoon dried oregano
2 teaspoons Italian seasoning
1/4 teaspoon salt
¼ teaspoon red pepper flakes

Meatballs:

22 Ritz crackers
5 ounces Parmesan cheese grated (2½ cups), divided
1 large egg lightly beaten
2 teaspoons garlic powder
2 teaspoons oregano
1/4 teaspoon salt
1 teaspoon pepper
2 pounds ground chicken
8 ounces whole-milk mozzarella cheese shredded (2 cups)

Toppings:

1 cup panko bread crumbs
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 teaspoon Italian seasoning
¼ cup fresh basil torn

US Customary - Metric

Instructions

Heat 3 tablespoons oil in a large saucepan over medium heat until shimmering. Add sliced garlic (5 cloves) and cook until lightly browned for about 1 minute. Stir in crushed tomatoes (1 28-ounce can), tomato sauce (1 15-ounce can), sugar (1/4 teaspoon), oregano (¼ teaspoon), salt (¼ teaspoon), Italian seasoning (2 teaspoons), and pepper flakes (¼ teaspoon). Bring to simmer; reduce heat to medium-low; and cook until slightly thickened, 10 to 15 minutes, stirring occasionally. Remove from heat and cover to keep warm.
Adjust oven rack to middle position and heat oven to 350°F. Place crackers (22) in a large zipper-lock bag, seal the bag and crush fine with a rolling pin (you should have about 1 cup of crumbs).
Combine crumbs, 2 cups Parmesan, egg (1), garlic powder (2 teaspoons), pepper (1 teaspoon), remaining 2 teaspoons oregano, and salt (¼ teaspoon) in a large bowl. Add chicken (2 pounds) and mix with your hands until thoroughly combined. Divide mixture into 20 portions (about ¼ cup each). Using your hands, roll each portion into a ball, and transfer to a 13 by 9-inch baking dish.
Pour sauce over meatballs, then sprinkle with mozzarella (8 ounces). Bake until meatballs register at least 160°F and mozzarella is melted and beginning to brown, 40 to 45 minutes. Let cool for 15 minutes.
Meanwhile, combine panko (1 cup), the remaining 2 tablespoons of oil, and remaining ¼ teaspoon salt, and 1 teaspoon Italian seasoning in a bowl. Microwave until panko is light golden brown, 1 to 3 minutes, stirring every 30 seconds.
Sprinkle meatballs with panko mixture, remaining ½ cup Parmesan, and basil (¼ cup). Serve.

Notes

How to make juicy meatballs: It’s important for the meatball mixture to have the right proportions of meat and non-meat. In this recipe, we add the crackers and egg, which form a panade that adds moisture.
- The generous amount of Parmesan adds moisture as well. Another important tip is to gently mix the meatball mixture with your hands, being sure not to overwork the mixture.

Nutrition