Chicken Parmesan Meatballs
Enjoy these delicious chicken meatballs with pasta, in a sandwich, or simply on their own!
Ingredients
Meatballs:
1 lb ground chicken
2 teaspoons garlic powder (or 4 cloves, minced)
2 teaspoons onion powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1 egg, whisked
1/2 cup shredded parmesan cheese
1/2 cup oat flour (or gluten-free bread crumbs)
Skillet:
1 tablespoon ghee or olive oil
1 cup goat mozzarella cheese (or substitute regular mozzarella)
1 jar marinara sauce (or about 2 cups)
Fresh basil leaves, for garnish
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine ground chicken, garlic powder, onion powder, basil, oregano, sea salt, black pepper, whisked egg, parmesan cheese, and oat flour. Mix until well combined.
3. Place the mixture in the refrigerator for about 10 minutes to firm up, making it easier to form into balls.
4. Form the mixture into meatballs of desired size. (I typically make 10-12 meatballs)
5. In a cast-iron skillet or oven-safe pan, heat 1 tablespoon of ghee or olive oil over medium-high heat. Once hot, add the meatballs and sear on each side for about 2 minutes, until browned.
6. Pour the marinara sauce over the meatballs in the skillet.
7. Transfer the skillet to the preheated oven and bake for about 10-12 minutes, until the meatballs are cooked through.
8. Remove the skillet from the oven and sprinkle the meatballs with mozzarella cheese. Return to the oven for a couple of minutes until the cheese is melted and bubbly.
9. Remove from the oven and garnish with fresh basil leaves before serving.
Recipe Notes:
You can skip searing the meatballs prior to baking them in the oven, but they will take longer to cook. If you choose to do this, place them directly in the pan, pour marinara sauce over them, bake, then remove from the oven to add cheese and bake for a little longer.
Ensure the internal temperature of the chicken meatballs reaches at least 165°F (74°C).
