Description
These Ground Chicken Parmesan Meatballs offer a delicious and lighter twist on the classic Italian favorite. Combining lean ground chicken with flavorful herbs, garlic, and Parmesan cheese, these meatballs are pan-fried to a golden crisp and coated with extra cheese for an irresistible appetizer or main dish perfect for a quick 30-minute meal.
Ingredients
Scale
Meatball Mixture
- 1 lb. ground chicken
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- 1 large egg, whisked
- ¼ cup basil, chiffonade
- 2 cloves garlic, finely minced
- ½ tsp lemon zest
- 1 tsp Italian seasoning
- 1 tsp salt, to taste
- ¼ tsp black pepper, to taste
- ¼ tsp red pepper flakes
Coating and Cooking
- ¼ cup grated Parmesan cheese (for coating)
- 2-3 Tbsp oil (avocado or olive oil)
Instructions
- Combine Ingredients: Add all ingredients except for ¼ cup of Parmesan cheese into a large bowl. Mix thoroughly by hand or spatula until well combined to form the meatball mixture.
- Measure Meatballs: Scoop 2 tablespoons of the mixture per meatball and roll into balls. To prevent sticking, lightly spray your hands with cooking spray or drizzle some oil on them. Continue until you have 20 uniform meatballs.
- Coat in Parmesan: Place the remaining ¼ cup of Parmesan cheese in a medium bowl. Roll each meatball individually in the cheese bowl until evenly coated with Parmesan.
- Cook in Skillet: Pour enough oil into a large skillet to cover the bottom. Heat over medium until the oil shimmers. Place meatballs in a single layer and cook 1-2 minutes per side, using tongs to turn them carefully. Continue rotating and cooking for 7-8 minutes total until most sides are crisp and golden.
- Serve: Plate the meatballs immediately. Garnish with additional grated Parmesan and fresh basil if desired. Serve hot for best taste and enjoy your flavorful ground chicken Parmesan meatballs.
Notes
- Use avocado or olive oil for healthier cooking fats.
- For easier rolling, chill the mixture for 15 minutes before shaping the meatballs.
- Adjust seasoning to taste, especially salt and red pepper flakes.
- Serve with pasta, salad, or on toasted bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven.
