Chicken Parmesan Meatballs
Serves: About 20 meatballs
- 2 large chicken breasts, cut into cubes
- ¾ cup Italian breadcrumbs
- ¾ cup fresh grated Parmesan cheese
- 1 Tablespoon minced garlic
- ½ cup diced yellow onion
- ½ Tablespoon dried Italian seasoning
- 2 Tablespoon fresh basil, chopped or 1 teaspoon dried
- 2 Tablespoon fresh parsley, chopped or 1 teaspoon dried
- ½ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- 1 large egg, lightly beaten
- ½ cup marinara sauce
- ¾ cup shredded mozzarella cheese
- Set the ½ cup marinara and graded mozzarella cheese aside, and combine all remaining ingredients in a large bowl. Mix until combined, but over-mixing will result in tougher meatballs.
- Preheat oven to 350 degrees.
- Wet your hands slightly, it makes it easier to handle the meatballs and roll them smoothly. Use a tablespoon to scoop out the meat and roll them into a circle. Place them on a greased baking pan. I wet my hands very slightly in between each meatball.
- Bake for 16-18 minutes, until they are very lightly browned. Remove them from the oven and increase the oven temperature to a broil.
- Place the meatballs close together. Drizzle with marinara sauce and sprinkle with mozzarella cheese.
Bake in the oven for 2-3 minutes, until the top is golden brown. Enjoy!
