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Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are baked in tomato sauce and covered with mozzarella cheese and Parmesan cheese.
Prep Time20 minutes
Cook Time40 minutes
Course: Dinner, Main Dish
Cuisine: American
Keyword: ground chicken, meatballs
Servings: 6

Ingredients

Sauce

  • 5 tablespoons extra-virgin olive oil, divided
  • 5 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 1/4 teaspoons dried oregano, divided
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon crushed red pepper flakes

Meatballs

  • 22 Ritz crackers
  • 1 large egg, lightly beaten
  • 5 ounces Parmesan cheese, grated divided
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 2 pounds ground chicken

Remaining Ingredients

  • 1 (8-ounce) package fresh mozzarella cheese, cut into thin slices
  • 1 cup Panko crumbs
  • 1/4 cup torn fresh basil leave

Instructions

  • In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add garlic and cook 1 minute.
  • Add crushed tomatoes, tomato sauce, 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and crushed red pepper flakes.
  • Simmer sauce for 10 to 15 minutes, stirring occasionally. Remove from heat and set aside.
  • Preheat oven to 350 degrees and grease a 9x13-inch baking pan.
  • Place crackers in a large zip-top bag and crush until finely crushed.
  • In a large bowl, combine crackers crumbs and egg. Stir to mix.
  • Set aside 1/2 cup of the parmesan cheese and add the rest to the large bowl with the cracker mixture. Also add the garlic powder, pepper, remaining oregano, 1 teaspoon of salt and the ground chicken.
  • Mix with your hands until evenly combined.
    Shape mixture into 18 meatballs. You can use a 1/4 cup measuring cup to help you get them the right size.
  • Place meatballs in prepared baking dish. Pour sauce over them.
  • Arrange the mozzarella cheese on top of the meatballs.
  • Bake for 40 to 45 minutes.
  • While the meatballs bake, stir together the remaining 2 tablespoons of oil, the panko crumbs and remaining 1/4 teaspoon of salt in a small bowl.
  • Heat a small nonstick skillet over medium heat. Add panko crumb mixture and cook, stirring frequently, until golden.
  • When meatballs are done cooking, sprinkle the remaining Parmesan cheese on them and then sprinkle on the Panko crumb mixture.
  • Sprinkle with basil and serve.

Notes

Do not use 99% lean ground chicken. It doens't have enough fat in it and it will make dry meatballs.

Nutrition

Calories: 639kcal