Chicken Parmesan Meatballs


MAKES 48 Poppers |ACTIVE TIME 15 Min | TOTAL TIME 30 Min

1 pound ground chicken breast
3/4 cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
1/2 small onion, grated
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 Italian blend shredded cheese

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.

Set aside 1 cup marinara and shredded Italian cheese.

In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.

Turn oven to broil.

Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.

Broil for 2-3 minutes until cheese is golden brown and bubbly.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
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