Description
Enjoy tender and juicy chicken parmesan meatballs baked in rich San Marzano tomato sauce and topped with melted mozzarella cheese. These melt-in-your-mouth meatballs blend Italian flavors with the comforting texture of ground chicken thighs, perfect for a delicious main course.
Ingredients
Scale
Meatball Mixture
- 1 lb ground chicken (preferably dark meat)
- ½ cup seasoned breadcrumbs (divided)
- ½ cup panko (divided)
- ½ cup grated parmesan cheese (divided)
- 2 eggs
- ¼ cup grated onion
- 3 cloves garlic, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1½ teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons fresh parsley
Cooking
- 2 tablespoons olive oil
- Canola oil (for frying)
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves (for garnish)
Instructions
- Prepare Breadcrumb Coating: Reserve ¼ cup each of the seasoned breadcrumbs and grated parmesan cheese, then mix them together in a pie plate. Set aside for coating the meatballs.
- Mix Meatballs: In a large mixing bowl, combine ground chicken, remaining breadcrumbs and panko, parmesan, eggs, grated onion, chopped garlic, oregano, thyme, kosher salt, pepper, and fresh parsley. Mix thoroughly until well combined.
- Form and Coat Meatballs: Roll the mixture into 16 evenly sized meatballs. Coat each meatball with the reserved breadcrumb and parmesan mixture by rolling them in the pie plate.
- Prepare for Frying: Place a baking sheet with a rack on top ready to drain the fried meatballs.
- Heat Oil: Pour ½ inch of canola oil into a wide enameled skillet and heat over medium-high until oil reaches 350°F (use an oil thermometer).
- Fry Meatballs: Fry meatballs in a single layer, about 3-4 minutes per side, making sure not to crowd the pan. Work in batches if necessary.
- Drain Meatballs: Transfer fried meatballs to the rack on the baking sheet to drain excess oil.
- Clean Pan: Pour out the used oil from the skillet and blot clean with a paper towel.
- Preheat Oven: Set the oven to 350°F (175°C) for baking.
- Add Sauce and Meatballs: Pour San Marzano tomato sauce into the cleaned skillet until about ½ inch deep. Using tongs, nestle the meatballs in the sauce, spacing them evenly without crowding.
- Add Cheese: Distribute torn fresh mozzarella pieces in the gaps between the meatballs in the sauce.
- Bake: Bake the skillet in the preheated oven for about 15 minutes until the meatballs are cooked through, the sauce is bubbling, and the mozzarella is melted and gooey.
- Garnish and Serve: Remove from oven, garnish with fresh basil leaves, and serve hot.
Notes
- Using ground chicken thighs ensures the meatballs stay tender and moist.
- Ensure the oil temperature stays around 350°F to fry meatballs evenly without absorbing excess oil.
- Do not crowd the pan during frying to allow even browning.
- San Marzano tomatoes provide a rich and authentic taste in the sauce, but a good quality marinara can be used as a substitute.
- Fresh mozzarella adds creamy texture and melts beautifully; shredded mozzarella can be used but may not create the same gooey effect.
Nutrition
- Serving Size: 2 meatballs
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg
