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To make Baked Chicken Parmesan Meatballs, here’s what you need: - 1 lb ground chicken - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1/4 cup fresh parsley, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon dried oregano - 1 teaspoon salt - 1/4 teaspoon black pepper - 1 large egg - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - Fresh basil leaves for garnish These ingredients blend together to make a dish that is tasty and wholesome. I recommend using fresh ingredients when possible. Fresh parsley and cheese enhance the flavor. Frozen meat or cheese can work, but they may alter the texture. You want your meatballs to be moist and flavorful. Using fresh ensures they turn out just right. If you are missing an item, don’t worry! Here are some easy swaps: - Ground chicken can be replaced with ground turkey or lean beef. - Use almond flour instead of breadcrumbs for a gluten-free option. - If you don’t have Parmesan cheese, try using Pecorino Romano for a similar taste. - Fresh parsley can be switched with dried parsley, but use less. These substitutions give you flexibility while keeping the great taste of Baked Chicken Parmesan Meatballs. For the complete recipe, you can check the full recipe. Before you start, gather all your ingredients. You need 1 pound of ground chicken, Parmesan cheese, breadcrumbs, and fresh parsley. You also need garlic powder, onion powder, oregano, salt, black pepper, and a large egg. Don’t forget marinara sauce and mozzarella cheese for topping. Make sure your oven is ready by preheating it to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. 1. In a large bowl, mix the ground chicken with Parmesan cheese and breadcrumbs. 2. Add chopped parsley, garlic powder, onion powder, oregano, salt, black pepper, and the egg. 3. Use your hands to combine the ingredients. Make sure not to overmix; this keeps the meatballs nice and tender. 4. Form the mixture into meatballs the size of golf balls. Place them on the baking sheet with some space between each one. 5. Bake the meatballs in your preheated oven for about 20 minutes. They should be golden brown and fully cooked. 6. Once done, take them out and spoon marinara sauce over each meatball. 7. Sprinkle shredded mozzarella cheese on top. 8. Put them back in the oven for about 5 more minutes until the cheese melts. 9. Let the meatballs cool slightly before serving. 10. Finish by garnishing with fresh basil leaves. To get the best meatballs, ensure your oven is at the right temperature. Space the meatballs evenly on the baking sheet to help them cook evenly. If you want extra flavor, you can add more herbs or spices to your mix. Be careful not to overbake them; a little pink in the middle is okay if you check the temperature. Use a meat thermometer to ensure they reach 165°F (74°C). For more details, check the Full Recipe. To get tender meatballs, mix the ingredients gently. Overmixing can make them tough. Use your hands to combine the ground chicken, cheese, and spices. Adding an egg helps bind the meatballs and keeps them moist. Another tip is to chill the mixture before forming meatballs. This helps them hold their shape while baking. One common mistake is not measuring the salt. Too much salt can overpower the flavor. Another mistake is baking them too long. Keep an eye on the oven to avoid dry meatballs. Also, don’t skip the marinara sauce and cheese topping. This step adds flavor and moisture. To boost flavor, try adding chopped garlic or onion. Fresh herbs like basil or oregano give a fresh taste. You can also mix in chopped spinach for added nutrition. If you enjoy a bit of heat, add red pepper flakes to the meat mixture. These small changes can make a big difference in flavor. {{image_2}} You don’t have to stick to marinara sauce. Try different flavors to change things up. Here are a few ideas: - Alfredo Sauce: Creamy and rich, it adds a nice twist. - Pesto: This green sauce brings a fresh taste and herby notes. - Barbecue Sauce: For a smoky, sweet flavor, this is a fun option. Each sauce adds its own touch, making the meatballs new every time. Want to get creative? You can mix in extra goodies. Here are some tasty add-ins: - Chopped Spinach: Adds nutrients and color. - Feta Cheese: Crumbles of feta give a tangy flavor. - Chopped Sun-Dried Tomatoes: These add sweetness and a chewy texture. Feel free to mix and match based on what you love. If you need to make changes for dietary needs, it’s easy. Here’s how: - Gluten-Free: Use gluten-free breadcrumbs or almond flour instead. - Low-Carb: Substitute breadcrumbs with crushed pork rinds or cauliflower rice. These swaps keep the taste while fitting your diet. Enjoy your meal without worry! After you enjoy your baked chicken Parmesan meatballs, let them cool down. Place the meatballs in an airtight container. Store them in the fridge for up to three days. This keeps them fresh and tasty. If you want to keep them longer, freezing is a great option. To reheat your meatballs, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet. Cover them with foil to keep them moist. Heat for about 15 minutes, or until warm. You can also use the microwave. Just place them on a microwave-safe plate. Heat for about 1-2 minutes, checking often to avoid overcooking. If you want to save your meatballs for later, freezing works well. First, let the meatballs cool completely. Then, place them on a baking sheet. Freeze them for a few hours until firm. After that, transfer them to a freezer bag. Label the bag with the date. These meatballs can last up to three months in the freezer. When you are ready to eat, thaw them in the fridge overnight before reheating. Check the full recipe for more tips! Baked Chicken Parmesan Meatballs last about 3 to 4 days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, you can freeze them. Yes, you can make these meatballs ahead of time! You can prepare the meatball mixture and form them into balls. Then, store them in the fridge for up to 24 hours. You can also freeze them for up to 3 months before baking. Just remember to thaw them before cooking. These meatballs pair well with many sides. Here are some ideas: - Spaghetti or any pasta - Garlic bread for a crunchy side - A fresh salad with greens - Steamed veggies for a healthy touch - A side of extra marinara for dipping For the complete recipe, check out the Full Recipe. This post covered everything about making Baked Chicken Parmesan Meatballs. We discussed key ingredients, cooking steps, and tips for tender meatballs. You learned variations, storage info, and answers to common questions. Remember, using fresh ingredients boosts flavor. With careful prep and cooking, you'll enjoy delicious meatballs. Don’t be afraid to experiment with the recipe. Enjoy your cooking journey and delight in every bite!

Baked Chicken Parmesan Meatballs

Savor the deliciousness of baked chicken Parmesan meatballs! This easy recipe combines ground chicken, Parmesan cheese, and herbs for a tasty twist on a classic dish. Perfect for dinner or meal prep, these tender meatballs are topped with marinara and melted mozzarella, making them a crowd-pleaser. Click through to discover how to make this mouthwatering dish in just 40 minutes and enjoy a hearty meal the whole family will love!
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Ingredients
  

1 lb ground chicken

1/2 cup grated Parmesan cheese

1/2 cup breadcrumbs

1/4 cup fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon black pepper

1 large egg

1 cup marinara sauce

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, chopped parsley, garlic powder, onion powder, oregano, salt, black pepper, and egg.

      Mix all the ingredients until well combined but do not overmix to keep the meatballs tender.

        Using your hands, form the mixture into golf-ball-sized meatballs and place them evenly spaced on the prepared baking sheet.

          Bake the meatballs in the preheated oven for about 20 minutes, or until cooked through and golden brown.

            Remove the meatballs from the oven and spoon a bit of marinara sauce over each meatball.

              Sprinkle shredded mozzarella cheese on top of the meatballs.

                Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

                  Remove from the oven and let cool slightly before serving.

                    Garnish with fresh basil leaves before serving.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4