These chicken parma meatballs bring all the familiar flavours of a classic chicken parmigiana into an easy, family-friendly dinner. Juicy chicken meatballs are topped with tomato sauce and melted cheese for a delicious twist on the much-loved pub favourite. Perfect for a weeknight dinner when you feel like something a little different.
Chicken Parma Meatballs - An Easy Twist on a Classic
Chicken Parma Meatballs Recipe
Ashley’s Place
4
15 minutes
30 minutes
Australian
Dinner
This delicious Chicken Parma Meatballs is one i will definitely be making again and I'm sure will become a regular on the weekly dinner rotation. They are simply to make and if you have a frypan that goes in the oven it is then also a one pan dish.
Ingredients
Meatballs
- 500g Chicken Mince
- 50g Bread Crumbs
- 50g Grated Parmesan (Parmigiana Cheese)
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Italian Herbs
- 1 Egg
- Salt and Pepper to taste
- 1-2 Tsp Olive Oil (for cooking meatballs)
Sauce
- 700ml Passata
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Italian Herbs
- Handful of basil (you can use about 3-4 Sprigs of rosemary if you don’t have basil)
- ½ Lemon juiced (optional but helps with flavour)
- Salt and Pepper to taste
- 200g Mozzarella Cheese (see note 1)
Directions
- Pre-heat Oven to 200°C (400°C)
- Mix your chicken mince with the herbs, parmesan cheese, bread crumbs, egg & salt and pepper really well until combined
- Pop your olive oil in a large fry pan and turn on to a medium heat, start rolling your chicken into balls, about the size of golf balls. I got about 16 out of mine but if they are smaller you may get more. They don’t need to be perfect but try to make them even so they cook evenly
- Pop into the pan and cook for a few minutes each side, flipping as you cook to brown them up a bit. You want them to be browned not burnt so keep an eye on them and don’t have your pan too hot.
- While that is cooking mix your sauce with the herbs, salt and pepper & lemon and give it a good mix. You can use basil if you have it, the flavours go well but you can use rosemary etc too
- If your fry pan is oven safe you can add the sauce straight in. If not you will want a oven safe dish, mine was a 20cm x 20cm baking dish.
- If you are using your frypan simply add the sauce straight in. If not add about half the sauce on the bottom of the baking dish and then add in the meatballs in a single layer and the rest of the sauce on top.
- Add your grated cheese all over and pop it straight into the oven to cook for about 20-25 minutes. If your cheese is browning too quickly you can cover your dish or pan in foil. It should be done around the 20 minute mark once the chicken is cooked inside and your cheese is melted. The inside temp of the meatballs should be 74°C (165°F). You can also cut one open if you need to check
- And that’s it, enjoy with a side salad, some pasta, mash potato etc