Description
These Italian-style chicken meatballs are a flavorful and healthier twist on the classic meatball recipe. Made with ground chicken, Parmesan cheese, and a blend of herbs and seasonings, they are versatile and perfect for serving with pasta or in sandwiches.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken
- ½ cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil (for pan-searing or baking)
- 2 cups marinara sauce (for serving)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, onion powder, salt, and black pepper. Mix until just combined—do not overmix. Form into 1½-inch meatballs (about 16 total).
- To pan-sear: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F/74°C). Add marinara sauce and simmer for 5 minutes.
- To bake: Preheat oven to 400°F (200°C). Place meatballs on a greased or parchment-lined baking sheet. Bake for 18–20 minutes or until cooked through and lightly golden. Heat marinara sauce separately and spoon over meatballs before serving.
Notes
- Serve over spaghetti, in sub rolls, or as an appetizer with toothpicks.
- For extra moisture, mix in 2 tablespoons of ricotta cheese to the meatball mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Stovetop or Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg
