Meet one of the more recent loves of my life: chicken parmesan meatballs.
I’ve always had mixed feelings about tomato sauce, so this is a big deal. I prefer to bake the meatballs in a relatively thin layer of sauce so it reduces and caramelizes slightly while the meatballs cook. If you love extra sauce, you can easily add a second jar when you make them.
If you’re a longtime reader, you may remember I like to include a comforting tomato-based dish in December. It’s not holiday party food, but it’s cozy and satisfying — think meat lovers pizza, slow cooker short rib sauce, or lasagna bolognese. These chicken parmesan meatballs fit right in.
Here’s the idea: mix ground chicken with fresh and dried herbs, a beaten egg, seasoned breadcrumbs, lots of finely grated parmesan, minced garlic and a touch of olive oil. The finely grated parmesan incorporates into the meat so it flavors every bite without melting out of the meatballs while they bake.
These are baked, which makes them easy and hands-off. You can bake them on a sheet pan by themselves, or place them in a baking dish and spoon sauce over them before they go in the oven. They also freeze beautifully.
To freeze, form the meatballs and place them on a parchment-lined baking sheet, flash-freeze for about 30–60 minutes, then transfer to a resealable freezer bag or container. When you’re ready to eat, toss frozen meatballs into a slow cooker with sauce and cook on low until heated through. They’re a real lifesaver for busy nights.
I like serving these meatballs over roasted garlic spaghetti. Roast a couple heads of garlic until golden and caramelized, cook a pound of whole wheat spaghetti, then toss the pasta with olive oil, the roasted garlic cloves (squeezed from their skins), and a bit of parmesan. The meatball sauce is thick and concentrated, so it pairs perfectly with this lightly dressed pasta.
Baked Chicken Parmesan Meatballs
Chicken Parmesan Meatballs with Roasted Garlic Spaghetti
Pin Recipe
Leave a Review »
Ingredients
- 2 heads of garlic
- Olive oil for drizzling the garlic and spaghetti
- 1 pound ground chicken
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 cup finely grated parmesan cheese, plus extra for topping
- 1/4 cup seasoned bread crumbs
- 3 tablespoons fresh herbs, like basil, parsley, thyme, oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup freshly grated mozzarella or provolone cheese
- 1 pound whole wheat spaghetti
- 1/4 cup finely grated parmesan cheese
- 1 to 2 24-ounce jar(s) of your favorite marinara sauce (add a second jar if you LOVE sauce)
- Fresh basil for topping
Instructions
-
Preheat the oven to 375°F.
-
Prepare the garlic: slice the top off each head to expose the cloves, drizzle about 1/2 teaspoon olive oil over the exposed cloves, wrap in foil and roast on a baking sheet for about 45 minutes until golden and soft.
-
Lightly spray a 9 x 13-inch baking dish (or use a large baking sheet) with nonstick spray.
-
In a large bowl, combine the ground chicken, beaten egg, olive oil, minced garlic, parmesan, breadcrumbs, fresh herbs, dried basil, dried parsley, salt and pepper. Mix gently—don’t overwork the meat. Form into 1-inch meatballs; slightly wetting your hands helps.
-
Pour half a jar of marinara into the bottom of the baking dish. Arrange the meatballs in the sauce about 1 inch apart. Spoon a little more sauce over each and sprinkle the grated mozzarella or provolone over the top.
-
Bake for 25–30 minutes, or until the centers reach 165°F and the cheese is melted and golden.
-
While the meatballs bake, cook the spaghetti in salted water according to package directions. Drain and return to a large pot or bowl. Drizzle with 2–3 tablespoons olive oil. Squeeze the roasted garlic cloves out of their skins into the pasta and mash them gently with a fork. Stir in 1/4 cup grated parmesan.
-
Serve the meatballs over the roasted garlic spaghetti and top with extra sauce if desired, additional parmesan, and fresh basil.
-
To cool and freeze fully cooked meatballs: let them cool completely, place in a freezer-safe container and freeze up to 3 months.
-
To freeze raw meatballs: form and flash-freeze on a parchment-lined tray for 30–60 minutes, then transfer to a resealable bag. To cook from frozen, simmer in sauce in a pot or slow cooker on low for 6–8 hours, until cooked through.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo to the facebook page.
Thank you — I appreciate you!
And yes—pass the garlic bread, please.