Chicken Parmesan is a classic Italian dish that just screams “comfort food.” These baked chicken paresan meatballs can be served with pasta or served as a chicken Parmesan meatball sub sandwich. The recipe is super easy too! ; we’re all pretty familiar with the basics of meatball preparation; ground meat, eggs, breadcrumbs, and seasonings are pretty standard.
Here is how to make them!
Ingredients
- 2 pounds ground chicken
- 1 cup Parmesan cheese, grated
- ¾ cup Panko breadcrumbs
- 2 large eggs
- 2 tablespoons Italian seasoning + extra for garnish
- 1 tablespoon Worcestershire sauce
- ¼ cup yellow onion, finely diced
- 3-4 cloves garlic, minced
- 1 1/2 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 cups marinara sauce
- 12 cherry-sized mozzarella balls, halved
- 1 tablespoon olive oil
- 2 carrots, shredded
- ½ cup green onions, sliced
- 3-4 Roma tomatoes, diced
Directions
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper. Spray with cooking spray and set aside.
- Combine chicken, parmesan cheese, Panko breadcrumbs, Worcestershire sauce, eggs, Italian seasoning, ¼ cup diced yellow onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl. With clean hands, mix until ingredients are evenly blended.
- Scoop 2 tablespoons of meat and roll into a ball. Set each meatball on prepared baking sheet, evenly spacing each meatball 1-inch apart.
- Bake for 15 minutes at 400°F.
- While the meatballs bake, sauté green onion, shredded carrots, and diced Roma tomatoes in a medium pan with 1 tablespoon olive oil, until softened. Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Transfer to a serving dish and set aside.
- Remove meatballs from oven. Top each meatball with 1 tablespoon of marinara and a halved mozzarella cheese ball. Bake for an additional 3-5 minutes until cheese is melted. Garnish each meatball with a dash of Italian seasoning.
- Place meatballs on top of the tomatoes and carrots. Serve as-is or with your favorite pasta.