Chicken Parmesan Meatballs

My blog readers have every right to be annoyed with me, for two reasons.  One, it’s been weeks since I’ve blogged.  It’s been a pretty hectic time in my life, both at home and at work, so blogging has honestly been far from my mind, but that being said, I know I need to catch up!  Two, I have been holding out on this amazing, fantastic chicken parmesan meatballs recipe for weeks.  It was delicious.  I have never had chicken parm in meatball form, and I don’t know why I waited so long to do it. 


This is a perfect chicken parmesan meatball recipe from Bake Your Day.  It is everything you (and I) love about chicken parmesan, nicely packaged into meatballs!  I used ground turkey, I think (it’s been so long that I can’t really remember), but either way, it will be great.  The original recipe called for several fresh herbs (including basil, oregano, and parsley), which I did not use.  I was going to go chop some down from my mom’s garden, but she said it was too early in the year for them, so I used my trusty Herbes de Provence seasoning, which really did the trick!  I can’t remember *exactly* how much I used, but I believe it was 1-2 tablespoons.  I will post the original recipe below, but if you need to substitute, just eyeball it (or use your own previous experience as a guide).

I served my meatballs with pasta and tomato sauce, which made a DELICIOUS dinner!  Honestly, I probably had more than one serving of meatballs, but I was pretty ok with that.  I saved some for my husband and we had some leftovers, also!

Chicken Parmesan Meatballs

serves 4

-1lb ground chicken (or turkey, in my case)
-1/2cu panko breadcrumbs
-3/4cu grated parmesan cheese
-2 cloves garlic, minced
-1tbsp tomato paste
-1tbsp chopped fresh basil
-2tsp chopped fresh oregano
-1tsp crushed red pepper flakes (more if you like the heat!)
-1tsp chopped fresh parsley
-small shake of salt and pepper
-marinara sauce and pasta, for serving

-Preheat the oven to 375 degrees and spray a rimmed baking sheet or pan with cooking spray.
-Mix all of the ingredients (except marinara sauce and pasta, obviously) in a large bowl until combined. Don’t worry if the mixture is moist.
-Roll into one inch balls and place on prepared baking sheet (I think mine were bigger than they were supposed to be). Bake in the 375 degree oven for about 20 minutes until golden brown and the chicken is cooked through. The center of the meatball should read 165-170 degrees.
-For a less healthy, but perhaps tastier, alternative, fry the meatballs in about 1-inch of oil in a high-sided skillet for about 5 minutes on each side, until cooked through.
-Serve with marinara sauce and, if desired, cooked pasta.


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