Instructions:
Preheat the oven to 375°F (190°C) and position the rack in the top third of the oven.
In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, half of the parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until well combined, but avoid overmixing. The mixture will be moist.
Form the mixture into 1-inch meatballs (about 20 meatballs) and arrange them on a parchment-lined baking sheet.
Heat the olive oil in an oven-safe skillet over medium-high heat. Cook the meatballs in two batches, browning them on all sides for about 5 minutes per batch. Use tongs to turn them quickly. Add more oil if needed.
Once browned, remove the meatballs from the skillet and set aside.
If there is excess oil, drain it, leaving the browned bits. Remove the skillet from the heat for a couple of minutes to cool slightly.
Pour the marinara sauce into the skillet, then return the meatballs, arranging them evenly. Sprinkle the remaining parmesan cheese and the shredded mozzarella over the top.
Transfer the skillet to the oven and bake for 15 minutes, until the meatballs are fully cooked and the cheese is melted. If desired, broil for a couple of minutes to brown the cheese (watch closely).
Nutrition Information (approximate):
– Calories: Approx. 350 kcal
– Protein: 30g
– Carbs: 20g
– Fat: 18g
Notes & Tips:
For a spicier kick, add a pinch of red pepper flakes to the meatball mixture or the marinara sauce.
Substitute ground turkey or beef for the chicken.
Use gluten-free breadcrumbs for a gluten-free version.
Add chopped fresh basil or parsley after baking for extra flavor and freshness.
Serve over spaghetti, zucchini noodles, or on toasted rolls for meatball subs
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