Baked Chicken Parmesan Meatballs

Baked Chicken Parmesan Meatballs

I don’t know any kids out there (and lots of grown ups too!) who don’t like Chicken Parmesan or Chicken Parm, as it is affectionately called in our house. When it became infinitely harder to get dinner on the table after we had our son this past January, I knew that this was one recipe that needed a make over. I really needed something that I could mix up with one hand while holding the baby. (And if I could just put it into the oven versus sautéing it on the stovetop that would be even better.) Voila! Baked Chicken Parmesan Meatballs were born. This is an incredibly versatile recipe that you can easily make gluten and/or egg free to accommodate allergies. Ground turkey or pork would make a fine substitution although I prefer using chicken thigh meat. Glazed with tomato sauce and topped with cheese you can serve these with a side of pasta and some steamed veggies. Be sure to reinvent the leftovers as Chicken Meatball subs the next day –your family will love you for it.

Baked Chicken Parmesan Meatballs
Serves 4
350F oven, preheated
1 pound ground chicken thigh meat
½ cup panko style bread crumbs (substitute an equal amount of gluten free panko crumbs for a gluten free meatball.)
½ milk (soy or rice milk work here too, as does chicken stock.)
1 egg (Allergic to eggs? Use 1 Tbsp flax meal mixed with 2 Tbsp. water.)
1 clove of garlic, grated or pressed
1 tsp. salt
¼ tsp. ground black pepper
1/3 cup grated (not shredded) parmesan cheese

2 Tbsp. Tomato Paste thinned with 1 Tbsp. water or you can use whatever Marinara sauce or tomato sauce that you have on hand.

½ cup shredded mozzarella cheese

To make the meatballs:
1. Soak the breadcrumbs in the milk for 15 minutes. Mash to a paste.
2. Add the egg, garlic, salt, pepper, chicken and cheese to the breadcrumb paste and mix to combine.
3. Using a standard ice cream scoop, scoop out portions of meatballs onto a greased or parchment lined baking sheet.
4. Brush the meatballs with the glaze and top with a scant tablespoon of shredded mozzarella.
5. Bake at 350F for 20-25 minutes.

Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

Leave a Reply

Your email address will not be published. Required fields are marked *