Name: Melt-In-Your-Mouth Chicken Parm Meatballs (Skillet!)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1/4 cup grated parmesan cheese; 1 large egg; 1/4 cup finely chopped onion; 3 cloves garlic, minced; 1/3 cup rolled oats*; 3 tbsp fresh chopped basil, plus more for garnish; 3 tbsp fresh chopped parsley; 1/2 tsp fine sea salt + lots of freshly ground black pepper; 1 lb ground chicken; 1 tbsp extra virgin olive oil; 3/4 cup shredded mozzarella cheese; 1 24oz or 32oz jar high quality marinara sauce (like Rao's)

Description

Juicy Chicken Parm Meatballs made with ground chicken have all the classic flavor in bite-sized form! Brown in a skillet before simmering in marinara and broiling til bubbly--no breading or frying needed. A lighter, super flavorful twist on the original ready in 40 minutes. Serve over pasta or dig right in!

This recipe makes 15-16 meatballs.

Ingredients

Units Scale

1/4 cup grated parmesan cheese
1 large egg
1/4 cup finely chopped onion
3 cloves garlic, minced
1/3 cup rolled oats*
3 tbsp fresh chopped basil, plus more for garnish
3 tbsp fresh chopped parsley
1/2 tsp fine sea salt + lots of freshly ground black pepper
1 lb ground chicken
1 tbsp extra virgin olive oil
3/4 cup shredded mozzarella cheese
1 24oz or 32oz jar high quality marinara sauce (like Rao's)

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Instructions

To a large mixing bowl, add parmesan, egg, onion, garlic, oats, basil, parsley, salt, and pepper. Mix with a fork until combined.
Add chicken (I used gloved hands), and gently mix to combine, being careful not to over-work it. Form into meatballs the size of golf balls, about 2 tbsp each. Place on a large plate.
Warm olive oil in a large skillet (I use my 12-inch cast iron, you will also need a lid to over pan) over medium to medium high heat. Once a drop of water sizzles on the pan, add meatballs in an even layer without over-crowding. Cook for about 12 minutes, flipping them around with tongs every 3 minutes or so to brown evenly on all sides.
Once browned, reduce heat to low and add the jar of sauce. If the pan is super hot and sauce is evaporating quickly, I like to add a good splash of water. Cover pan and simmer for 15-20 minutes (the meatballs are done when the internal temp is 165F, but they'll continue to cook in the oven). When a few minutes remain, turn on the broiler and move the oven rack to the top.
Sprinkle meatballs with mozzarella cheese and place on the top rack in the oven, uncovered. Broil for about 3 minutes, or until the cheese is golden. Garnish with extra basil and serve with pasta, garlic bread, or roasted broccoli! Store leftovers in an air-tight container in the fridge for up to 5 days.

Notes

*Can sub panko breadcrumbs.

Gluten free: use certified GF oats.

Egg free: Use 1 tbsp ground flaxseed. They will be more delicate.

Make ahead instructions: Meatballs can be made up to 1 day in advance and stored in the refrigerator. Let sit at room temperature for 30 minutes before cooking.