ItalianMain

Baked Parmesan Chicken Meatballs

Name: Baked Parmesan Chicken Meatballs
Prep time: 15 min
Cook time: 22 min
Yield: 20-24 meatballs
Cuisine: Italian
Ingredients: 1 lb ground chicken, preferably 90-93% lean or a breast-and-thigh blend; 1/2 cup panko breadcrumbs; 1/3 cup finely grated Parmesan cheese; 1 large egg; 2 tablespoons whole milk; 1 tablespoon olive oil, plus more for brushing; 2 garlic cloves, finely minced; 2 tablespoons finely chopped fresh parsley; 1 teaspoon Italian seasoning; 3/4 teaspoon kosher salt; 1/2 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; Pinch of crushed red pepper flakes, optional; Marinara sauce, pasta, rolls, or vegetables for serving

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.

Prep

15 minutes

Cook

18-22 minutes

Serves

20-24 meatballs

Jump to recipe 🖨 Print recipe

Ingredients

Units

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'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.

🖨 Print recipe

Reviews

Loading reviews…

Write a review

More Italian recipes

View all →

Italianmain

Acqua Pazza (Crazy Water Fish)

⏱ 40 minutes

ItalianMain

Baked Ziti

⏱ 1 hour 50 minutes

ItalianMain

Pasta alla Papalina

⏱ 25 minutes

ItalianDessert

Authentic Vanilla Bean Gelato

⏱ 35 minutes

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.

Prep

15 minutes

Cook

18-22 minutes

Serves

20-24 meatballs

Ingredients

Units

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'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.

Reviews

Loading reviews…