Chicken Parmesan Meatballs
Everything you love about Chicken Parmesan - the garlic, the Parm the Italian herbs - packed into tender, juicy little meatballs that bake right on a sheet pan. No hot oil, no mess, and they're good enough that you'll be making a double batch just to have extras in the freezer.
Servings 6
Calories 484kcal
Ingredients
- 2 pounds ground chicken
- 1 cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 3 cloves garlic minced
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil for brushing or drizzling
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, Parmesan cheese panko, eggs, garlic, parsley, Italian seasoning, onion powder, salt, and pepper. Mix gently until everything is evenly combined.
- Roll the mixture into 1 inch meatballs and place them on the prepared baking sheet.
- Brush or drizzle the tops lightly with olive oil.
- Bake for 18–20 minutes, or until the meatballs are cooked through and lightly browned.
- Serve warm with marinara, pesto, or your preferred dipping sauce—or add them to pasta or sandwiches.
Nutrition
Serving: 5meatballs | Calories: 484kcal | Carbohydrates: 24g | Protein: 35g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 902mg | Potassium: 866mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 2mg | Net Carbohydrates: 23g
