I love a good chicken parm! In fact, it’s my go-to at any new italian place we are trying (I know, I’m basic), but you can never go wrong! That crunchy, juicy chicken topped with gooey cheese and warm marinara! I never thought it could get any better, until I gave it this new spin! Let me introduce my chicken parmesan meatballs! A tender, crunchy-coated meatball stuffed with ooey-gooey mozzarella. The same classic taste, with a delicious surprise center.
I’ll let you in on a little secret: I think this is the meal that got me a fiance! This was the first home cooked meal I made for Zach when we started dating. I had to pull out all the stops to impress him. Let’s be honest, I talked a big game about my cooking skills, so I needed to come up with something that put my money where my mouth is. 3 years later and he’s still here so I guess it worked!
Years later, this is still the meal I whip up when I need a good show-stopper. Little does everyone know, it’s actually a cinch to make!
Chicken Parmesan
Chicken parmesan is one of the first meals I leaned to cook for my family. We love a good Italian dish and have never shied away from pasta (carbs don’t even count on Sundays so it’s all good right?). It seems like an elevated meal but is actually really simple to make.
Break it down and you realize it’s simple fried chicken, topped with mozzarella and tomato sauce…served with pasta of course! The actual meal is pretty easy! Just a few ingredients and you’ve got a delicious Italian feast.
- Boneless skinless chicken breast
- Flour(traditionally….this recipe doesn’t require it)
- Eggs
- Breadcrumbs
- Parmesan
Meatballs!
I’ve been making this dish for years, but deciding to turn it into meatballs was the best decision I’ve made. It makes an elegant classic seem even more elevated! Or at least that’s what everyone will think!
In classic chicken parmesan, the mozzarella is laid over marinara on the top of the fried chicken cutlets. In this one, it’s stuffed inside! What’s better than breaking into a delicious juicy meatball than finding gooey cheese pouring out!
These meatballs are almost identical to the classic chicken parm: coated in bread crumbs and parmesan and fried until golden brown! The only difference is the shape and the surprise filling.
This dish takes a classic Italian meal and turns it on its head! Spaghetti and meatballs meats chicken parmesan? Sounds like a winner to me! Cover these golden fried gems with marinara, parmesan, and basil and you have a weeknight dinner that will impress even the pickiest crowd!
Want some other weeknight dinner recipes? Try these:
- Lemon Chicken Thighs with Orzo Pasta
- Spatchcock Mojo Chicken
- Slow Cooker Ribs with Alabama White BBQ Sauce
Chicken Parm Meatballs
Ingredients
- 2 lbs ground chicken
- 4 eggs
- 2¼ cup italian bread crumbs divided
- ¼ cup milk
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried basil
- 1 tsp dried rosemary
- 1 tbsp black pepper
- ¾ tbsp salt
- 12 oz fresh mozzarella
- 2 cup marinara sauce
- 1 cup grated parmesan
- ½ cup basil for garnish
Instructions
- Preheat the oven to 375°
- In a large mixing bowl, mix ground chicken, 2 eggs, ¼ cup breadcrumbs, milk, garlic powder, basil, rosemary, salt and pepper. Flatten it into an even layer.
- With the side of your hand, score the mixture in half lengthwise and again across, making 4 even sections. Score each quarter in half, making 8 even section. From each section you will make 3 meatballs.
- Make your dredging section: whisk 2 eggs on one plate or shallow dish. Combine 2 cups of breadcrumbs and parmesan on another plate and shallow dish
- Cube your mozzarella into 24 even pieces. Grab ⅓ of a scored section of chicken, push one piece of mozzarella into the center and use your hands to form a ball around the mozzarella so none of it is visible.
- Dip the meatball into the eggs and then roll in the breadcrumbs so it is completely coated. Place on a lined baking sheet. Repeat 23 times.
- Pour about 1 inch of vegetable oil into a skillet over medium heat. Place meatballs, in the skillet, about 5-6 at a time, and cook on each side for about 3 minutes.
- Removed par-cooked meatballs from skillet and dab on a paper towel to drain excess oil. Then place them on a baking sheet lined with parchment paper.
- Bake the meatballs for 10 minutes.
- Serve over pasta and top with marinara, grated parmesan, and basil.
