Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are your favorite chicken Parmesan transformed into these tender and flavorful, saucy baked chicken meatballs. Topped with the perfect blend of gooey cheese. You're going to love 'em!

I love chicken Parmesan, but come party time serving a plated meal is too much work.

The perfect solution is a poppable meatball.  Made with fresh herbs and Parmesan cheese this is a meatball to remember.

Pop 'em, serve 'em over pasta or eat 'em on a sub.

Gameday definitely calls for finger food.  Hearty finger foods are my favorite.  Chicken nuggets, bites and meatball poppers are at the top of our list.

INGREDIENTS

• 1 pound ground chicken breast
• 3/4 cup Italian breadcrumbs
• 1-1/4 cup fresh grated Parmesan cheese, divided
• 3 garlic cloves, minced
• 1/2 small onion, grated (or minced)
• 2 tablespoons + 1 cup marinara sauce (divided)
• 1/2 tablespoon dried Italian seasoning
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 1 large egg, lightly beaten
• 1 cup shredded mozzarella cheese, for topping

INSTRUCTIONS

1. Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
2. Set aside 1 cup marinara, 1 cup shredded mozzarella cheese, and 1/4 cup Parmesan cheese.
3. In a large mixing bowl, combine all remaining ingredients (chicken, breadcrumbs, 1 cup Parmesan, garlic, onion, 2 tablespoons marinara sauce, Italian seasoning, basil, parsley, salt, pepper, and egg). Mix well, do not over mix or you will have tough meatballs.
4. Using a 1-1/2 tablespoon scoop, portion out meat mixture and place on a baking sheet. After all, meatballs have been scooped onto tray, roll into balls.
5. Bake for 16-18 minutes until lightly browned.

Read more please visit: www.theslowroasteditalian.com

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