Description
These Chicken Parm Meatballs are a delicious twist on classic chicken Parmesan, combining juicy meatballs with marinara sauce and bubbly provolone cheese. Perfectly comforting and ideal for pairing with crusty bread.
Ingredients
Scale
- 4 slices white bread, torn into small pieces
- ½ cup water
- 2 large eggs
- 1 pound ground chicken
- ¼ cup finely grated Parmesan, plus more for serving
- 2 tablespoons minced parsley
- 1 garlic clove, grated
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- One 16-ounce jar marinara sauce
- 3 to 4 slices provolone cheese
- Fresh basil, to garnish
- Crusty bread, for serving (optional)
Instructions
- In a large bowl, combine the torn bread and water. Let it soak for about 3 minutes.
- Add the eggs and whisk together with a fork.
- Add the ground chicken, Parmesan, parsley, garlic, salt, and a few grinds of black pepper. Mix until well combined.
- Divide the mixture into 12 portions and roll into meatballs.
- In a large oven-safe skillet, heat about 3 tablespoons of olive oil over medium-high heat.
- Add the meatballs and brown them on all sides, working in batches if needed.
- Reduce heat to low and pour in the marinara sauce. Simmer the meatballs in the sauce for 8–10 minutes, until cooked through.
- Preheat the broiler to high.
- Top the meatballs with provolone cheese. Transfer the skillet to the broiler and broil for about 2 minutes, or until the cheese is melted and bubbly.
- Remove from broiler, top with additional Parmesan and fresh basil. Serve with crusty bread if desired.
Notes
- Use freshly grated Parmesan for best flavor.
- Ground turkey can be substituted for chicken.
- Be careful not to overmix the meatball mixture to keep them tender.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 3 meatballs
- Calories: 420
- Sugar: 5g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg