Seriously a delicious way to make a chicken meatball Parmesan with a few less calories than beef! It's sure is fun to try new recipes to me. These chicken Parmesan meatballs are one that I will surely make again. These chicken Parmesan meatballs are just the perfect addition to any meal you make adding to pasta, pizza or in your submarine sandwich!
Seriously a perfect meatball as just an appetizer or more.
Just think of regular fried chicken Parmesan with a side of spaghetti with these meatballs on top! Delicious!
Chicken Parmesan Meatball Pin for Later
Chicken Parmesan Meatballs are a delicious change see why!
They are lighter inside than regular ground beef, easy to mash for topping too.
I just love using chicken meatballs.
They are even a great appetizers making them mini sized and serving with colored toothpicks for large gatherings. Everyone always asks for these.
The perfect idea to bring for a potluck in a slow cooker, with some crusty Italian bread to sop up the sauce!
No Matter Which Way You Serve Them They're Awesome!
There are so many uses for making these chicken Parmsan meatballs and they freeze great too if you want to make a large batch for later!
My family is a big pasta eater so I usually use them the first day on top of spaghetti then any leftovers on top of pizza mashed.
We also love Chicken Parmesan Sliders or submarine garlic bread sandwiches with loads of melted mozzarella cheese on top for dinner.
One of the easiest meals you can make are these Chicken Parmesan Meatballs
These Chicken Parmesan meatballs are baked in the panggangan with my Marinara sauce.
After they're cooked. Then added to a casserole dish with loads of shredded cheese until and baked until melted. Now your ready to use them anyway you like!
These are not only an easy meal but healthier too.
Chicken Parmesan Meatballs
Chicken Parmesan is perfect for submarine sandwiches, pizza, appetizers or with your kegemarane pasta's!
instructions:
1 pound ground Chicken or Turkey
1 egg, beaten
1/2 cup breadcrumbs
1 teaspoon each salt, pepper, dried parsley and garlic powder
2 cloves finely garlic, minced
1/2 cup Parmesan and Romano cheese blend
Shredded mozzarella cheese
Grating cheese
Preheat the panggangan to 350 degrees.
In a large bowl combine the ground chicken, egg, breadcrumbs, Italian seasoning, garlic, and parmesan cheese. Shape into meatballs. Place on a parchment paper lined cookie sheet and bake until browned and crispy around 45 minutes or fry them in 1/4 inch of canola oil. My last suggestion is using an air fryer. Drain on paper towels to get off excess oil. Place them in a casserole dish. Add Marinara sauce on top with mozzarella cheese and a generous amount of grating cheese. Return to the panggangan until cheese melts. Serve with your kegemarane boiled pasta or in a Italian sub roll sandwich. Also great in stromboli or topping pizza.
Created using The Recipes Generator
Chicken Parmesan Meatball Pin for Later
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