Pixicook
LoginGet Started
    HomeRecipesMeatballsChicken Parmesan Balls
    recipe image

    Chicken Parmesan Balls

    clock-icon30 minutes
    author-image
    Author
    Pixicook editorial team

    Delicious chicken parmesan meatballs coated with a crunchy panko-Parmesan layer, topped with melted mozzarella, and baked to perfection.

    Ingredients for Chicken Parmesan Balls

    units in
    USchevron
    units in
    USchevron
    serves
    28 peoplechevron
    serves
    28 peoplechevron

    Panko bread crumbs

    0 oz

    Substitute chevron-down

    Grated Parmesan Cheese

    0 oz

    Substitute chevron-down

    Ground Chicken

    0 lb

    Substitute chevron-down

    Large egg, lightly beaten

    each

    Substitute chevron-down

    Herb Oil

    tablespoons

    Substitute chevron-down

    Dried Basil

    tablespoons

    Substitute chevron-down

    Garlic Powder

    teaspoons

    Substitute chevron-down

    Dried Parsley

    teaspoons

    Substitute chevron-down

    Dried Oregano

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Grated Low-Moisture Mozzarella Cheese

    0 oz

    Substitute chevron-down

    How to Make Chicken Parmesan Balls

    1. Prepare Panko-Parmesan Mixture

    Preheat your oven to 400°F. In a small bowl, mix together ½ ounce of panko bread crumbs with 1 ounce of grated Parmesan cheese. Set aside for coating the meatballs.

    2. Combine Meatball Ingredients

    In a large bowl, gently mix 1½ pounds of ground chicken, 1 lightly beaten large egg, 1 tablespoon of herb oil, 2½ ounces of panko bread crumbs, 3 ounces of grated Parmesan cheese, 1 tablespoon of dried basil, 2 teaspoons of garlic powder, 2 teaspoons of dried parsley, 1 teaspoon of dried oregano, and 1 teaspoon of kosher salt just until incorporated.

    3. Form and Coat Meatballs

    Form the chicken mixture into 28 balls, approximately 1 ounce each. Roll each ball in the panko-Parmesan mixture prepared earlier to coat evenly.

    4. Brown Meatballs

    Heat a 12-inch oven-safe skillet over medium heat. Add a bit of herb oil if necessary. Brown the meatballs in batches, allowing about 30 seconds on each side.

    5. Bake Meatballs

    Transfer all browned meatballs to the oven. Sprinkle 4 ounces of grated low-moisture mozzarella cheese over the top and bake for about 10 minutes, or until the meatballs are cooked through and the cheese is melted.


    Comments (0)

    Add your comment...

    Explore More Meatballs recipes

    Explore More Collections

    Dashi with Cod and Clams

    Mushroom Soup

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Hearty Red Lentil Soup

    Easy Winter