Melt-In-Your-Mouth Chicken Parmesan Meatballs
When an authentic Italian meatball meets chicken parm, really good things happen. Bake a skillet of chicken parmesan meatballs oozing with mozzarella cheese and you'll have to fight them off with a fork. A cheesy pan of comforting goodness with chicken meatballs that are tender and not one bit dry thanks to ground chicken thighs.
Servings 16 meatballs
Equipment
Ingredients
- 1 lb ground chicken if you can find dark meat, all the better or have it ground
- ½ cup seasoned breadcrumbs divided
- ½ cup panko divided
- ½ cup grated parmesan cheese divided
- 2 eggs
- ¼ grated onion
- 3 cloves chopped garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 ½ teaspoon kosher salt
- 1 teaspoon pepper
- 2 Tablespoons fresh parsley
- 2 Tablespoons olive oil
- Canola oil
To bake
Instructions
- Reserve ¼ cup of both bread crumbs and parmesan and mix together in a pie plate. Set aside
- Mix all ingredients together in a large mixing bowl. Roll into meatballs (count how many meatballs we get) and then coat each meatball with the breadcrumbs mixture.
- Place meatballs onto a baking sheet with a rack inserted.
- Heat ½” of oil in a wide, enameled skillet (or any that can go in the oven) over medium high heat to 350˚ (use a oil/candy thermometer).
- In a single layer, fry the meatballs about 3-4 minutes on each side making sure you don’t crowd the pan.
- Remove to the rack on the sheet pan to drain.
- Pour out the oil and blot the pan.
- Preheat the oven to 350˚.
- Pour in the tomato sauce about ½” high. Using tongs, nestle meatballs in the sauce, not crowding them. In between the spaces, add torn fresh mozzarella.
- Bake for about 15 minutes until cooked through and the sauce is bubbling and cheese is melted and gooey.
