Crunchy Parmesan Chicken Balls (Print Version)
# Ingredients:
→ For the Meatballs Mixture
01 -
1 pound ground chicken
02 -
1 egg
03 -
1/2 cup grated Parmesan cheese
04 -
1/2 cup Panko breadcrumbs (plus 3/4 cup more for coating)
05 -
1 teaspoon garlic powder
06 -
1 teaspoon Italian seasonings
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
09 -
1/2 teaspoon crushed red pepper
→ For Cooking and Topping
10 -
1/4 cup olive oil, divided use
11 -
1 jar (26 ounces) marinara sauce
12 -
1/2 cup shredded mozzarella
13 -
2 tablespoons fresh basil, torn (optional)
# Instructions:
01 -
Grab a large bowl and toss in your chicken, egg, Parmesan, the initial 1/2 cup Panko, and all spices. Dig in with clean hands and thoroughly combine everything
02 -
Take the mixture and roll into golf ball-sized pieces about 1 1/2 inches across. You'll end up with roughly 20 balls total
03 -
Pour 2 tablespoons olive oil into a large pan. Coat half your balls in the extra Panko, then cook until brown on all sides. Move them to a plate when done
04 -
Clean off any burnt crumbs, pour in the leftover oil, and brown the rest of your meatballs just like the first batch
05 -
Preheat oven to 350°F. Spread marinara in an oven-safe dish, add the meatballs, and cook for about 20 minutes. Sprinkle cheese on top for the final 5 minutes
06 -
Add torn basil if you want, and serve these tasty meatballs hot with your top pasta choice
# Notes:
01 -
Cook in smaller batches and clean the pan between turns so the breadcrumbs don't burn
02 -
Don't have a pan that works in the oven? Just move everything to a baking dish before the oven step