Ingredients

1 pound ground chicken

1/2 cup breadcrumbs (preferably Italian seasoned)

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 large egg

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 jar (24 oz) marinara sauce

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish (optional)

Instructions

Step 1: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, onion powder, dried oregano, salt, and black pepper.

Step 2: Mix all ingredients with your hands until just combined; avoid overmixing to keep the meatballs tender.

Step 3: Take a small piece of the mixture and cook it in a skillet to check the seasoning; adjust salt and pepper if needed.

Step 4: Shape the mixture into 1 to 1.5-inch meatballs; you should get about 20.

Step 5: Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs without overcrowding; cook in batches if necessary.

Step 6: Brown the meatballs on all sides, turning occasionally, for about 5-7 minutes. They do not need to be fully cooked yet.

Step 7: Remove meatballs and set aside on a plate.

Step 8: Pour marinara sauce into the same skillet and scrape the browned bits from the bottom with a wooden spoon for extra flavor.

Step 9: Simmer the sauce gently over medium heat for 2-3 minutes.

Step 10: Return the meatballs to the skillet, nestling them into the sauce so they are mostly submerged.

Step 11: Preheat the oven to 375°F (190°C).

Step 12: Sprinkle shredded mozzarella cheese evenly over the meatballs and sauce.

Step 13: Bake in the oven for 20-25 minutes until meatballs are cooked through (internal temperature 165°F or 74°C) and cheese is bubbly and golden.

Step 14: Let the meatballs rest a few minutes to set the cheese before serving.

Step 15: Serve meatballs with sauce on a platter or individual plates.

Step 16: Garnish with fresh basil leaves if desired for added color and flavor.

Tips & Variations

Use Italian seasoned breadcrumbs for extra flavor, or substitute plain breadcrumbs with added Italian seasoning.

For a spicier kick, add a pinch of red pepper flakes to the meat mixture or sauce.

You can swap ground chicken for ground turkey or beef depending on preference.

Make sure not to overcrowd the skillet when browning meatballs to ensure even cooking and nice browning.

If you don’t have an oven-safe skillet, transfer the sauce and meatballs to a baking dish before adding cheese and baking.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and keep them refrigerated. Brown them just before simmering in sauce and baking for best results.

What can I serve with these chicken meatballs?

They pair well with pasta, steamed vegetables, crusty bread, or a simple side salad for a complete meal.