We’re big meatball fans in my house.
Usually I stick to my same old beef meatball recipe with white or brown gravy and serve it with baked potatoes. And don’t get me wrong – it’s delicious, plus Dude and Spud will eat them! But sometime I need a little change of pace.
Chicken parmesan meatballs are perfect for two reasons. One, it’s a very different take on my usual beef meatballs and two, I’m far too lazy to make actual chicken parmesan – so this is a great cheater recipe!
These meatballs are easy, delicious, and a crowd pleaser!
Chicken Parmesan Meatballs
Adapted slightly from Fantastical Sharing of Recipes
1.25 lb ground chicken (or turkey)
½ cup breadcrumbs
½ cup parmesan cheese, grated
2 tbsp onion, finely diced
1 clove garlic, minced
1 tsp lemon juice
1 tsp dried parsley
Salt & pepper
1 (28 oz) jar spaghetti sauce, heated, divided
2 tsp extra virgin olive oil
Shredded mozzarella cheese
12 oz pasta, cooked al dente
Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment or foil.
Thoroughly mix together the ground chicken, bread crumbs, parmesan, onion, garlic, egg, lemon juice, parsley, and salt & pepper. Gently form into approximately 18 meatballs and place on the prepared baking sheet.
Stir together the olive oil and 2 tablespoons of spaghetti sauce. Brush the mixture onto the top of each meatball. Place in the preheated oven and bake for 15 minutes or until cooked though.
Sprinkle about 1 tablespoon of cheese on top of each meatball and return to the oven for 3-5 minutes or until the cheese is melted and beginning to brown.
Serve the meatballs in a bowl over pasta and sauce.