Saturday, August 12, 2017

Chicken Parmesan Meatballs (With VIDEO)


Your favorite chicken Parmesan transformed into these popable chicken Parmesan meatballs.  This recipes is ready in just 30 minutes.

I love chicken Parmesan, but come party time serving a plated meal is too much work.  The perfect solution is a a popable meatball.  Made with fresh herbs and Parmesan cheese this is a meatball to remember.  Pop 'em, serve 'em over pasta or eat 'em on a sub.

Game day definitely calls for finger food.  Hearty finger foods are my favorite.  Chicken nuggets, bites and meatball poppers are at the top of our list.  Even when it is not game day or a party we have a dinner full of yummy finger foods from time to time.  It is really fun to mix things up and I have found that when it is bite size, my picky family seems to enjoy it even more.

I myself have an affinity for meatballs and love getting creative with them.  Our new cookbook {The Simple Kitchen - available to order now} is loaded with 80 new recipes and 4 brand new meatball recipes. I meatballs!

Chicken Parmesan is likely an Italian favorite in every household, but I especially love dishes covered in sauce and cheese so it was only a matter of time before this fabulous dish was transformed into a meatball popper.

Tender and flavorful ground chicken is combined with lots of herbs and Parmesan cheese, baked to perfection.  Once the meatballs are golden brown they are drizzled with marinara sauce and covered in cheese.  That’s amore!

These meatball popper go from prep to plate in just 30 minutes.  They are one of our favorite make ahead freezer foods.  I make a triple batch of meatballs, bake them and freeze them.  I portion them out into about 20-24 meatballs per package then freeze them in resealable plastic bags.  To prepare: simply thaw and cook for 10 minutes in a 350°F oven.

With love from our Simple Kitchen to yours!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite meatballs recipes:  Click on the image or the bold recipe title and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2013/09/italian-herb-baked-meatballs-recipe.html

Our family's favorite meatballs are loaded with fresh herbs and cheese. They are bursting with flavor.  You can make pasta sauce, but there is truly no need. They are the best daggum meatballs ever!  No sauce required. Simple recipe, magnificent meatballs!
http://www.theslowroasteditalian.com/2013/01/skinny-jalapeno-popper-meatballs.html



Bacon Jalapeño Popper Meatballs are incredibly moist flavorful and even better than the well known appetizer.  If your kids love southwestern flavors they will devour these.  Perfect make ahead meal.  Freeze, defrost and reheat.

http://www.theslowroasteditalian.com/2014/11/sriracha-honey-slow-cooker-meatballs-recipe.html

Sriracha Honey Slow Cooker Meatballs are hot, sweet, tangy and wildly addictive. A simple recipe, this dish just about cooks itself. Add the sauce ingredients, form the meatballs.  Toss them in the slow cooker and voila. The best make ahead game day or any day food. What more could you ask for?

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See how easy these Chicken Parmesan Meatballs are to prepare! Watch the video:
 
Chicken Parmesan Meatballs
MAKES 48 Poppers |ACTIVE TIME 15 Min | TOTAL TIME 30 Min






1 pound ground chicken breast
3/4 cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
3 garlic cloves, pressed
1/2 small onion, grated
2 tablespoons + 1 cup marinara sauce (divided)
1/2 tablespoon dried Italian seasoning
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1 large egg, lightly beaten
1 cup shredded Italian blend shredded cheese

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.

Set aside 1 cup marinara and shredded Italian cheese.

In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.

Turn oven to broil.

Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.

Broil for 2-3 minutes until cheese is golden brown and bubbly.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.




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11 comments:

  1. Your recipes are always amazingly simple yet look so delicious! I want to try this out very soon as we experiment with ground chicken. We usually have ground pork or beef but never chicken! Good starting point, methinks.

    ReplyDelete
  2. I'm commenting cause those chicken parm meatballs look so dang good n it should be commented on!

    ReplyDelete
  3. I would like to get the recipe..but when I click the printable recipe link it takes me to a page where I have to download a new Total recipe Home Page. Not good!!!

    ReplyDelete
    Replies
    1. If you hit print it will pull up a printable page. Press PRINT and it will take you there. Let me know if this works now. Enjoy!

      Delete
    2. I can't get to the Italian Herb recipe either. I click on it and it takes me to a picture.

      Delete
    3. Priscilla,

      Click the image or the bold recipe title and it will take you to the page for the recipe. The actual recipe is toward the bottom of the page. Enjoy!

      Delete
  4. Hi when you freeze these do you leave the marinara sauce and cheese off and freeze before that stage, or with it on?

    ReplyDelete
  5. Can you tell me what the serving size would be. I'm thinking 3 mtbls. I'm on the Weight Watchers Plan and am trying to figure out prs and serving size.

    ReplyDelete

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