Chicken Parmesan Meatballs

One of the most amazing things you will ever eat. Tender cheese- and herb-spiked chicken meatballs, roasted until golden, simmered in a rich marinara sauce, and then blanketed with copious amount of gooey mozzarella cheese. With or without pasta, this dish kills it.

And I mean it, this dish NAILS IT. I feel bad for all the other chicken parm recipes out there; these meatballs steal the show. Since you start with ground chicken, you have an opportunity to season the chicken with whatever you want; not the case when working with a raw chicken breast. With plain chicken breasts, all you have is the breading to liven things up. In this recipe, the meatballs are seasoned with parmesan, onion, garlic, and basil, plus the "breading" ingredients (panko and egg). The cheese and herbs add great flavor, while the panko bread crumbs and egg maintain a moist meatball (and panko adds nuances of toasty bread too).

So, with every meatball, you get flavor both inside AND out. And that's before you nestle the balls in simmering sauce and top them with cheese. I'd say we're off to a good start.

And, if you want gluten-free meatballs, no problem! Simply use quick-cooking oats or oat flour instead of the panko bread crumbs!

Chicken Parmesan Meatballs

1 pound ground chicken
1/4 cup panko bread crumbs, or quick-cooking oats for gluten-free meatballs
2 tablespoons grated parmesan cheese
1 1/2 teaspoons dried basil, divided
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1 large egg
Salt and ground black pepper
2 cups tomato sauce (from a carton or can)
1 teaspoon dried oregano
1 cup shredded mozzarella cheese
Fresh basil leaves for serving, optional
Cooked pasta for serving, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the chicken, bread crumbs, parmesan cheese, 1 teaspoon of the basil, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the garlic powder, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 12 meatballs (if the mixture is sticky, use water-moistened hands). Transfer the meatballs to the prepared pan and roast for 15 minutes, until browned and cooked through.
Meanwhile, in a large skillet or saucepan with low sides, combine the tomato sauce, remaining 1/2 teaspoon of basil, onion powder and garlic powder, and oregano. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Add the cooked meatballs to the simmering sauce and cook for 1 to 2 minutes to heat through. Top the meatballs with the cheese, cover the pan with a lid or foil and remove it from the heat. Let stand for 2 minutes, until the cheese melts.
Top with basil (if using) and serve (serve with pasta if desired; I served mine with Italian trottole pasta).