Description
These cheesy chicken meatballs combine ground chicken, mozzarella, and Parmesan for a deliciously savory treat. Seasoned with herbs and spices, they’re perfect for serving with marinara sauce, over pasta, or in a sub sandwich. Enjoy them fresh or save leftovers for later!
Ingredients
Scale
- 1 pound ground chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably Italian seasoned)
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1 cup marinara sauce (for serving)
- Olive oil (for frying)
Instructions
- In a large mixing bowl, combine the ground chicken, shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs.
- Add the chopped parsley, minced garlic, and the egg to the mixture.
- Season with salt, black pepper, Italian seasoning, and red pepper flakes if desired.
- Using your hands, gently combine all the ingredients until well incorporated, being careful not to overmix.
- With clean hands, take a small amount of the mixture (about 1.5 inches in diameter) and roll it into a ball.
- Place the formed meatballs on a baking sheet lined with parchment paper.
- Continue shaping the rest of the mixture into meatballs until all of it is used up (about 20-24 meatballs).
- In a large skillet, heat about 2 tablespoons of olive oil over medium heat.
- Carefully add the meatballs to the skillet, cooking in batches if necessary.
- Cook for about 5-7 minutes on one side until golden brown, then flip and cook for another 5-7 minutes until cooked through (internal temperature should reach 165°F/75°C).
- Transfer cooked meatballs to a plate lined with paper towels.
- In the same skillet, add the marinara sauce to warm it up (optional).
- Gently add the meatballs back into the skillet, coating them in the sauce and letting them simmer for a few minutes.
- Serve hot, garnished with extra parsley or Parmesan cheese if desired.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Reheat in the microwave or on the stovetop with a little marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes