Chicken Parmesan Meatballs

By Danielle Alex October 12th, 2021

1 comment

Chicken meatballs are great not only with pasta, but soups as well. I love keeping some on hand as snacks for the kids, addition to a meal or even used as appetizers. And if you’re entertaining sometimes chicken meatballs are a smarter option as many people are no longer eating red meat. The herbs and cheese in this recipe add a lot of great flavor. I also chose to bake the meatballs first, and then finish by searing them in a pan with a little butter and olive oil. By searing them you are also helping build flavor. A great trick for shaping the meatballs is make sure you put oil or cooking spray on your hands, that helps prevent the chicken mixture from sticking to your hands.

Chicken Parmesan Meatballs

window.location.href

makes 16 meatballs

18 minutes

35-40 minutes

2 slices of bread or gluten free bread, crust removed
1/4 cup whole milk, or unsweetened plain milk of choice
1 pound ground chicken
1 large egg
1 large garlic cloves, minced
1 small shallot, chopped
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1/2 cup Parmigiano Reggiano cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Cooking spray or 1 tablespoon of olive oil, for shaping the meatballs
2 tablespoons olive oil
1 tablespoons butter

Preheat the oven to 375 degrees, with the oven rack placed in the middle. Line a small baking pan with parchment or foil.
Place the bread and milk in a small bowl, let the bread absorb all of the milk. Then squeeze the bread until all of the excess milk is drained off and the bread is moist. Add the soaked bread to a large bowl. In the same large bowl add the ground chicken, egg, garlic, shallot, parsley, basil, cheese, salt and pepper. Using your hands mix the meatball mixture well until everything is evenly distributed.
Once everything is mixed, clean and dry your hands. Spray your hands with cooking spray or place a tablespoon of olive oil in the palms of your hands. Then start forming the meatballs, gathering about 2 tablespoons each to form 16 meatballs. Place them on the lined baking dish.
Place the meatballs in the oven for 10 minutes or until then are cooked through.
Heat a large skillet, preferably cast iron, on medium heat. Add the olive oil and butter. Once the butter has melted, add the meatballs and cook until golden brown, about 2-3 minutes. Flip and brown on the other side. Serve and enjoy while hot.

Less mess: Try putting a drop of olive oil on your palms and fingers before you start shaping the meatballs. This helps prevent the chicken from sticking to your fingers and makes it easier to roll into uniform balls..
Feel free to swap ground chicken for ground turkey.
Mix it up: use other herbs like chives or rosemary instead of basil and parsley.
Freeze: Try making the mix, shaping them into the balls and freezing them on a flat surface. Once they are frozen place them in an airtight container or freezer bag. Thaw flat on a tray or small baking dish overnight in the refigerator.
Make mini meatballs, they are a great addition to soups.
No need to sear them. You can always eat them after they come out of the oven.