Chicken Parmesan Meatballs- Easy Weeknight Dinner Recipe

Chicken Parmesan Meatballs with Homemade Marinara

INGREDIENTS:
Meatballs-
1 lb ground chicken
½ cup breadcrumbs (Panko or Italian)
¼ cup grated Parmesan cheese (fresh is best)
1 egg
2 cloves garlic, minced
1 tsp Italian seasoning
1 tbsp dried parsley
1 tsp salt
½ tsp black pepper
1-2 tbsp olive oil for cooking

Marinara Sauce-
1 tbsp olive oil
½ small onion, finely chopped
3 cloves garlic, minced
1 can (28oz) crushed tomatoes (or 2 15oz cans)
1 tsp dried oregano
1 tsp dried basil
Salt & pepper, to taste

Topping-
1 cup shredded mozzarella (or to taste)
¼ cup grated Parmesan
Fresh basil or parsley, for garnish

DIRECTIONS:
1. Preheat oven to 400°.
2. In a bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, parsley, salt, and pepper. Mix gently until combined, but don’t overmix. Roll into 1- 1 ½ inch balls.
3. Heat 1-2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add meatballs and sear 2-3 minutes per side. Remove and set aside; they will finish cooking them in the oven.
4. In the same skillet, add a drizzle of oil if needed. Cook onion for 3-4 minutes until softened. Add garlic and cook for 30 seconds or until fragrant.
5. Stir in the crushed tomatoes, oregano, basil, salt & pepper. Simmer 8-10 minutes until the sauce thickens slightly.
6. Nestle the meatballs into the sauce. Top with mozzarella. Bake uncovered 10-15 minutes, or until the meatballs are cooked through (165°F).

Garnish with fresh parsley and extra Parmesan cheese. Serve over pasta, zucchini noodles, or on a toasted hoagie roll.