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Photo by Clark Douglas on Unsplash
ItalianMain
Baked Parmesan Chicken Meatballs
Tender, juicy chicken meatballs kept moist with a Parmesan-and-panko panade, then baked instead of fried for an easy weeknight batch. Serve in marinara, over pasta, or on their own.
Jump to recipeIngredients
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Instructions
- 1
Heat the oven. Set the oven to 400°F. Line a rimmed sheet pan with parchment or lightly oil it.
- 2
Make the panade. In a large bowl, stir together the panko, Parmesan, egg, milk, olive oil, garlic, parsley, Italian seasoning, salt, onion powder, black pepper, and red pepper flakes. Let stand for 2 minutes so the crumbs absorb the moisture.
- 3
Add the chicken. Add the ground chicken and fold gently with a fork or your fingertips just until evenly combined. Do not overmix.
- 4
Shape. Lightly oil or wet your hands. Form 20-24 meatballs, about 1 1/2 inches wide, and arrange them with space between each one. Brush the tops very lightly with olive oil.
- 5
Bake. Bake for 18-22 minutes, until lightly browned and the centers register 165°F. For extra color, broil for 1-2 minutes at the end while watching closely.
- 6
Serve. Spoon into warm marinara for 3-5 minutes, or serve plain with pasta, roasted vegetables, rice, or on toasted rolls. Chef'Â's key: The milk-and-panko panade plus Parmesan and a little olive oil keeps lean chicken moist. Mix gently and stop cooking at 165°F.
