Ingredients
1 lb (450 g) ground chicken
1/2 cup panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 large egg
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons whole milk
1 tablespoon olive oil
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
Extra grated Parmesan for topping
Fresh basil for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
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In a large bowl, combine ground chicken, panko breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, pepper, and milk. Mix gently until just combined. Do not overmix.
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Shape mixture into 1 1/2-inch meatballs (about 18–20 total) and place evenly spaced on the baking sheet.
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Bake for 18–20 minutes, until golden brown and internal temperature reaches 165°F (74°C).
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Remove from oven. Spoon marinara sauce over each meatball and sprinkle with mozzarella and extra Parmesan.
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Return to oven and bake 5–7 minutes more, until cheese is melted and bubbly.
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Garnish with fresh basil and serve hot
Notes
Do not overmix the meat mixture to keep the meatballs tender.
Use freshly grated Parmesan for best flavor.
Let the mixture rest 5 minutes before shaping for better texture.
For extra browning, broil 1–2 minutes at the end.
Meatballs can be frozen after baking for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: Italian-American