Chicken Parmesan Meatballs updated 1/20/23
Source: combination of recipes
1 pound ground chicken (or turkey)
1/4 cup grated Parmesan cheese
1/4 cup Panko breadcrumbs
1 egg, lightly beaten
1/2 tsp each of dried oregano, basil and parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tsp kosher salt
Freshly ground black pepper, to taste
Additional Parmesan and Panko for rolling, about 1/2 cup each, more if needed
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
Preheat oven to 400. Line a large rimmed baking sheet with foil or parchment paper and set aside.
In a large bowl, combine ground chicken, 3/4 cup Parmesan, 3/4 cup Panko breadcrumbs, eggs, herbs, Worcestershire sauce, garlic salt, onion powder, and pepper. Use your hands to gently mix ingredients until thoroughly combined but not packed down. Form into balls of desired size - 2" balls will yield about 20, I like to make smaller balls if using for appetizers.
In a small bowl, combine additional Parmesan cheese and Panko breadcrumbs. Roll each meatball in the mixture until coated on all sides.
Arrange meatballs on prepared baking sheet, at least an inch apart. Bake meatballs at 400 for 15-20 minutes (or internal temp of 165). Remove to a paper towel-lined plate to drain any grease.
While meatballs are baking, pour marinara in a large, deep skillet. Bring to a low simmer over medium heat. Once the meatballs are cooked and drained, carefully place them in the skillet of warm sauce, turning each meatball so that all sides are coated. Sprinkle with mozzarella. Cover skillet until cheese is melted. Serve hot as-is, over pasta, or on sandwich rolls for meatball subs.