One Pan Chicken Parm Meatballs
These One Pan Chicken Parm Meatballs give you all the flavor of classic chicken parmesan in meatball form, no breading or frying required. Juicy ground chicken meatballs bake right in the marinara, then get topped with melted mozzarella and parmesan for the easiest dinner with almost zero cleanup.
Servings 4 Servings
Calories 421kcal
Equipment
- 9x9 Baking Dish
Ingredients
- 1 Pound Ground Chicken 93/7
- 1 Egg
- ½ Cup Italian Panko Breadcrumbs or plain or gf panko for GF
- ¾ Cup Grated Parmesan Cheese divided
- 4 Cloves Garlic minced
- 1 Teaspoon Onion Powder
- 1 Teaspoon Oregano
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Crushed Red Pepper Flakes
- 24 Ounce Jar Marinara Sauce of choice
- 1 Cup Grated Mozzarella Cheese
For Garnish:
- Fresh Basil
Instructions
- Start by preheating your oven to 400°F.
- In a large bowl, combine the ground chicken, egg, panko, half of the parmesan, minced garlic, onion powder, oregano, salt, pepper, and crushed red pepper flakes.
- Mix until everything is just combined. Overmixing will make the meatballs tough, so stop as soon as it's evenly incorporated.
- Pour the marinara sauce into your baking dish. Using a cookie scoop, portion the chicken mixture into 12 to 16 meatballs and place them directly on top of the sauce, spacing them evenly.
- Top the meatballs with the remaining mozzarella and parmesan. Transfer the dish to the oven and bake for 25 to 28 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and starting to brown in spots.
- Pull the dish out, scatter fresh basil on top, and serve over pasta or on its own with bread for dipping.
Video
Nutrition
Calories: 421kcal | Carbohydrates: 20g | Protein: 36g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 2039mg | Potassium: 1219mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1306IU | Vitamin C: 13mg | Calcium: 376mg | Iron: 4mg
