Food and Recipes Recipes Chicken-Parmesan Meatballs 5.0 (2) 2 Reviews A new spin on chicken parm. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Published on December 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Christine Keely Cook Time: 10 mins Active Time: 25 mins Total Time: 35 mins Servings: 4 Jump to recipe We can never get enough of the Italian classic that is chicken Parmesan. From the perfectly crispy chicken to the melty cheese and the rich tomato sauce, this signature dish really does have it all. We thought that there was absolutely no way to improve on the classic—until we met these Chicken-Parmesan Meatballs. Make chicken Parmesan a weeknight staple with this simple spin on the Italian favorite. This recipe takes all the components of chicken Parmesan and turns them into bite-sized meatballs. Instead of breading the chicken, breadcrumbs act as a binder in these meatballs. When grocery shopping, be sure to purchase ground chicken that is a mix of white and dark meat; all-white meat is too lean and will dry out. Ground turkey works well in this recipe too (also use a combo of white and dark meat). We love to sear these meatballs in a skillet, then bake them in marinara sauce with plenty of mozzarella cheese. Good chicken Parmesan always comes with a side of spaghetti. In this case, the meatballs are served atop a bed of pasta. Ingredients 2 large eggs, beaten 1 pound ground chicken (white and dark meat) 2 ounces thinly sliced prosciutto, finely chopped 1 cup panko breadcrumbs ¼ cup chopped fresh basil, plus basil leaves for garnish ¾ teaspoon kosher salt ½ teaspoon black pepper ½ teaspoon crushed red pepper 2 medium garlic cloves, grated 2 ounces Parmesan cheese, grated with a Microplane grater (about 1¼ cups), divided 2 tablespoons olive oil ⅓ cup dry red wine 1 (24-oz.) jar marinara sauce 6 ounces low-moisture part-skim mozzarella cheese, shredded (about 1½ cups) Garlic bread, cooked spaghetti, or zucchini "noodles," for serving Directions Combine eggs, chicken, prosciutto, panko, basil, salt, black pepper, crushed red pepper, garlic, and 1 ounce of the Parmesan in a large bowl. Gently mix with your hands to thoroughly combine, taking care not to overmix. Shape into 12 (1¾-inch) balls (about 2 ounces each). Preheat oven to 450°F. Heat olive oil in a large skillet over medium-high. Cook meatballs in a single layer, turning occasionally, until browned on all sides, 8 to 12 minutes. Transfer to a plate. Reduce heat to medium. Add wine to skillet; cook, scraping bottom of skillet to release browned bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Stir in marinara sauce. Arrange meatballs in skillet in a single layer; turn to coat in sauce. Sprinkle with mozzarella cheese and remaining 1 ounce Parmesan. Transfer skillet to preheated oven; bake until mozzarella cheese is melted and beginning to brown and internal temperature of meatballs registers 165°F, 10 to 14 minutes. Garnish with basil leaves. Serve with garlic bread, cooked spaghetti, or zucchini "noodles." Rate it Print