Chicken Parmesan Meatballs is everything you love about Italian food in the perfect little meatball bite. It its meaty, cheesy, savory, saucy and delicious,
Meatballs are a wonderful weeknight meal, keep it simple or adapt them to flavors from different parts of the world. They’re naturally a finger food for little kids or dressed up as an appetizer for adults. For super hungry folks, serve parmesan meatballs over pasta, or for a low-carb option serve it with cauliflower rice. However today were serving with polenta and simple sautéed rainbow chard for a delicious and nutritious meal.
Recipe inspiration from: Around the Table by Sara Forte
Ingredient Highlights
- Ground chicken: I chose ground chicken, but ground turkey is fine if you prefer.
- Cheese: we’re using two of the classic Italian cheeses. Parmesan and Mozzarella! freshly grated parmesan is best and Fresh Mozzarella Pearls (also called Bocconcini/Ciliegine) to dot over each meatball, if you can’t find baby mozzarella pearls use regular and thinly slice them.
- Eggs: needed to bind the meatballs and lighten the texture.
- Seasonings: Salt, pepper, fennel seeds, fresh garlic, chilli flakes, dried Italian seasoning herb blend.
- Breadcrumbs: again help bind and lighten the texture. Use gluten free breadcrumbs if needed, this recipe is gluten free!
- Herbs: we got dried herbs covered in the seasoning, a handful of fresh basil, parsley lifts and adds some freshness.
- Serving Suggestions: this recipe works really well with polenta, and sautéed rainbow chard. Other options are pasta, sautéed kale, green beans, spinach, or broccoli.
How To Make Parmesan Meatballs
- Combine the meatball ingredients gently with your hands. Over handling the meat toughens it.
- Roll out about 18-20 meatballs.
- Brown the meatballs. avoid overcrowding and preferably in batches.
- Make the sauce base or heat the jarred sauce, finish cooking the meatballs in the sauce. Dot the cheese on the meatballs. Grill under a preheated oven for the cheese to melt. This takes about 20 minutes, start to finish.
- Make the polenta and sautéed veggies and serve!
Tips For Making Tender Meatballs
- Gently add the ingredients of the meatballs. Roll the meatball mixture with damp, gentle touch hands. This results in smooth, light meatballs.
- Roll them into even sizes: This ensures even cooking.
- Brown the meatballs in batches. Try not to rush this step. To get a good even browning and crust, you’ve got to work in batches.
Serving Suggestions
- Creamy polenta, spaghetti or your choice of pasta.
- Sautéed chard, broccoli, green beans, kale, spinach are all good sides for this recipe.
Chicken Parmesan Meatballs
Ingredients
- 1 lbs good quality ground chicken white and dark meat
- â…“ cup panko or breadcrumbs gluten free if needed
- 4 cloves garlic about 1 heaped tsp
- â…“ cup grated parmesan cheese to add into the meatballs
- 1 tsp mixed Italian herbs
- 1 tsp mild paprika
- 1 tsp fennel seeds lightly pounded
- ½ tsp chili flakes
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- 1-2 tbsp e.v olive oil
- ½ cup parsley, basil combo save some for garnish
- 1 24 oz jar your favorite Marinara sauce
- 6-8 oz mozzarella pearls or regular mozzarella grated
- 2-3 tbsp Parmesan cheese for topping
Polenta
- 1 cup quick cooking Polenta
- 1 cup chicken stock check the directions on the box for exact liquid needed
- 1 cup milk check the directions on the box for exact liquid needed
- 1 tbsp butter
Sautéed Chard
- 1-2 tbsp e.v olive oil
- 2-3 cloves garlic, minced
- 6-7 large rainbow chard leaves washed and chopped
- sea salt and black pepper
- lemon
Instructions
- First combine the parmesan cheese, egg with garlic, pounded fennel seeds, paprika, Italian herbs, sea salt, pepper, panko breadcrumbs, fresh herbs if using in a large bowl. Mix well. Add the ground chicken and fold everything to combine. Set this mixture aside to rest for 15 minutes in the fridge. It can be left covered for up to 12 hours.Preheat the oven to 375°F.
- Heat a skillet, oven proof until warm, add a tablespoon of olive oil . Divide the chicken mixture into 18-20 even sized meatballs. Once the oil is hot, sear the balls for about 3 minutes per side until the outsides are just golden (these can also be roasted for 15 minutes).
- Turn the heat to low, pour the marinara over the meatballs and stir gently or shake the skillet to distribute the sauce evenly. Let the marinara come up to a simmer for 6-7 minutes so the meatballs fully cook. Place a mozzarella pearl on top of each ball. Sprinkle the remaining Parmesan over the sauce and meatballs. .
- Transfer the pan to the preheated oven and cook for 6 to 8 minutes until the cheese is just melted and golden around the edges.
Polenta
- While the meatballs cook in the oven make the polenta! Best to follow the instructions on the package if there is no instruction I like to add all the ingredients(polenta, salt, pepper, milk and water) to a large pot over medium heat, stir and simmer for 15-20 minutes.The polenta will start to firm up. We like the polenta to be soft like porridge, add a little more water after it looks firm or untill desired consistency has been achieved. Stir in the salted butter and taste for seasoning. Cover and set aside.
Sautéed Rainbow Chard
- For the chard, heat the oil in a wok or large frying pan over medium heat. Add the minced garlic and let it cook for 30 seconds until fragrant.
- Add the chopped chard and sauté for 2 to 3 minutes. Season with sea salt and pepper, and a squeeze of lemon. Turn off the heat and the leaves will wilt in the residual heat.
Plating
- Add a small scoop of polenta on a plate or low bowl. Top it with portion of sautéed chard and finally the parmesan meatballs. enjoy!
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