Chicken Parm Meatballs

Chicken Parm Meatballs

Yields4 Servings

Ingredients

 1 lb ground chicken
 2 cups dried breadcrumbs
 3 eggs
 3 garlic cloves, minced
 2 tsp seasoning salt
 1 tsp chili powder
 1 tsp dried oregano
 1 tsp Italian seasonings
 8 (1 inch) cubes fresh mozzarella
 1 cup canola oil
 1 lb (16-ounce) package spaghetti noodles
 1 (20-ounce) jar marinara sauce

Directions

1

Preheat the oven to 350°F. In a medium bowl, using clean hands, mix together the ground chicken, 1 cup of breadcrumbs, 1 egg, garlic, seasoned salt, chili powder, oregano, and Italian seasoning. Evenly divide the meat mixture into 8 disks. Place a square of cheese in the middle of each disk, then roll the meat around the cube to make a ball.

2

Place the remaining breadcrumbs into a small bowl. Crack the 2 remaining eggs into a separate small bowl and whisk. Roll each meatball into the egg, then roll in the breadcrumbs.

3

In a medium deep set pan over medium heat, warm the oil until it reaches 350°F on a deep-fry thermometer. Fry the meatballs for about 1 minute per side, until all sides are golden brown. Once the meatballs are golden brown, place them on a baking sheet and bake for 8 minutes.

4

Meanwhile, bring a large pot of water to a boil, add the pasta, and cook according to the package directions. Drain the noodles and return them to the pot until ready to serve. In a small saucepan over medium heat, add the prepared sauce and stir, cooking about 3-4 minutes, until it’s warmed through.

5

Divide the spaghetti between four bowls, topping each portion with sauce and two meatballs.

Panzanella

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Ingredients

 1 lb ground chicken
 2 cups dried breadcrumbs
 3 eggs
 3 garlic cloves, minced
 2 tsp seasoning salt
 1 tsp chili powder
 1 tsp dried oregano
 1 tsp Italian seasonings
 8 (1 inch) cubes fresh mozzarella
 1 cup canola oil
 1 lb (16-ounce) package spaghetti noodles
 1 (20-ounce) jar marinara sauce

Directions

1

Preheat the oven to 350°F. In a medium bowl, using clean hands, mix together the ground chicken, 1 cup of breadcrumbs, 1 egg, garlic, seasoned salt, chili powder, oregano, and Italian seasoning. Evenly divide the meat mixture into 8 disks. Place a square of cheese in the middle of each disk, then roll the meat around the cube to make a ball.

2

Place the remaining breadcrumbs into a small bowl. Crack the 2 remaining eggs into a separate small bowl and whisk. Roll each meatball into the egg, then roll in the breadcrumbs.

3

In a medium deep set pan over medium heat, warm the oil until it reaches 350°F on a deep-fry thermometer. Fry the meatballs for about 1 minute per side, until all sides are golden brown. Once the meatballs are golden brown, place them on a baking sheet and bake for 8 minutes.

4

Meanwhile, bring a large pot of water to a boil, add the pasta, and cook according to the package directions. Drain the noodles and return them to the pot until ready to serve. In a small saucepan over medium heat, add the prepared sauce and stir, cooking about 3-4 minutes, until it's warmed through.

5

Divide the spaghetti between four bowls, topping each portion with sauce and two meatballs.

Chicken Parm Meatballs

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