Just when I thought I couldn’t get enough of my Asian Chicken Meatballs, I go and make these Chicken Parmesan Meatballs. Wowza these are so good! You may want to double the recipe.
I swear I make meatballs once a week!
They are so easy to make and reheat wonderfully for leftovers. I also think these meatballs would be a great meal to entertain your guests. They are so pretty they will surely be impressed!
Chicken Parmesan Meatballs
2014-06-03 18:49:42
Serves 6
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Nutrition Facts
Serving Size
152g
Amount Per Serving
Calories 311
Calories from Fat 161
% Daily Value *
Total Fat 18g
28%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 142mg
47%
Sodium 400mg
17%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
3%
Sugars 2g
Protein 29g
Vitamin A
8%
Vitamin C
3%
Calcium
22%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 pound ground chicken
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped
- 1/2 cup tomato sauce
- Fresh mozzarella, cut into slices
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with aluminium foil and set aside.
- In a large bowl add ground chicken, panko, egg, garlic clove, salt, pepper, and basil. Mix with hands and form into meatballs.
- Place meatballs on baking sheet and brush with sauce.
- Bake for about 12-15 minutes depending on the size of meatballs.
- Remove meatballs from oven and turn oven onto broiler setting.
- Top meatballs with mozzarella slices and broil for about 3 minutes or until cheese melts and slightly browns.
- Remove from oven and top with fresh chopped basil.
Kim's Healthy Eats https://www.kimshealthyeats.com/
Love! Can’t wait to try these. I can’t stop making your Asian ones too! Thanks for the amazing recipes!!!
Thanks Michelle! They are sooo good! Let me know what you think.
Trying them tomorrow
Another rock star recipe, can’t wait to try!
Dana, they are sooooo good!
I bet! They look good!
Kim, just came across your blog, and wowser! So many yummy things! LOving the colours, the flavours and the whole design really – keep it up 😀 x
Thanks for stopping by Jules 🙂
I love meatballs, and this recipe sounds yummy! 2 questions…I know it says it will serve 6, but how many meatballs per serving (ish)? And secondly, how much Parmesan cheese do you add since it is called Chicken Parmesan Meatballs? I love Moz for its meltability, but Parm has way more flavor. Thanks for sharing this!
I think about 2 meatballs per person. It is really going to depend on how large or small you make the meatballs. I usually end up doubling the recipe so I have leftovers. You could add a handful of shredded parmesan cheese to the bowl of meatball mixture. I agree parmesan has much more flavor!
I made these tonight and they were a hit! Do you by chance know the calorie count? 😉
It was delicious, but next time I will add fresh parmesan to the meatball mix. I served them on top of a basil tomato sauce.
Can these be frozen?
I have not tried, but I am sure it would be fine to freeze.
Possibly a weird question: but what’s the recommended baking time if these are made without the sauce and cheese? Thanks for any help!
I would just bake for 12-15 minutes if not using the cheese.
You say this is a WW recipe but there is no nutriental values or the pps listed.
Hi Donna. Not sure where you are seeing this is a Weight Watchers recipe. I do not make recipes for WW
Do you think I could make the balls the night before a party, put in fridge, then pop them in the oven with sauce/cheese the next night? Great recipe!
I am sure that would work just fine!
Awesome recipe! I’ve made these numerous times to rave reviews!!
What sides would you recommend serving with these?
Maybe an Italian style pasta salad or a spring mix salad…
I would love to try this. What kind of leaves was on bottom of meatballs?
Fresh basil leaves