Name: Chicken Meatball Parmigiana Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 500 g minced (ground) chicken; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 2 tbsp finely chopped flat-leaf parsley leaves (or 1 tsp dried parsley); 1 tsp freshly minced garlic; 60 g panko breadcrumbs; 2 tbsp milk; 50 g freshly grated parmesan; 1 egg; 1 tbsp olive oil; 1 onion, diced; 1 tbsp freshly minced garlic; 3 tbsp tomato paste; 1 tbsp red wine vinegar; 800 g canned diced tomatoes; 2 tsp sugar; 1 tsp sea salt flakes; ½ tsp freshly cracked black pepper; 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano); 60 g shredded cheddar; 150 g shredded mozzarella; 60 g panko breadcrumbs; Olive oil spray; Toasted crusty bread; Fresh green leafy salad

Ingredients

500 g minced (ground) chicken

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

2 tbsp finely chopped flat-leaf parsley leaves (or 1 tsp dried parsley)

1 tsp freshly minced garlic

60 g panko breadcrumbs

2 tbsp milk

50 g freshly grated parmesan

1 egg

1 tbsp olive oil

1 onion, diced

1 tbsp freshly minced garlic

3 tbsp tomato paste

1 tbsp red wine vinegar

800 g canned diced tomatoes

2 tsp sugar

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

60 g shredded cheddar

150 g shredded mozzarella

60 g panko breadcrumbs

Olive oil spray

Toasted crusty bread, to serve

Fresh green leafy salad, to serve

Instructions

Step 1: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).

Step 2: Make the meatball mix by placing all the meatball ingredients (chicken, salt, pepper, parsley, garlic, panko, milk, parmesan, egg) into a large bowl and combine with your hands until uniform.

Step 3: Assemble the meatballs by rolling portions of the mixture into balls slightly larger than a golf ball. Wet your hands with water to prevent sticking.

Step 4: Heat olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the diced onion and minced garlic, cooking while stirring for 2–3 minutes until softened.

Step 5: Add the tomato paste and cook, stirring, for 1–2 minutes until it deepens in color.

Step 6: Pour in the red wine vinegar and cook for 1 minute while stirring, allowing it to evaporate.

Step 7: Stir in the diced tomatoes, sugar, salt, black pepper, and oregano. Let the sauce simmer for 2–3 minutes.

Step 8: Add the meatballs to the sauce in a single layer. Spoon some sauce over them; they do not need to be fully covered.

Step 9: Remove the pan from the heat. Sprinkle shredded cheddar and mozzarella over the meatballs, then evenly top with panko breadcrumbs. Spray generously with olive oil spray.

Step 10: Bake for 25 minutes. For an extra crispy topping, grill (broil) under high heat for 3–5 minutes until cheese melts and breadcrumbs turn golden brown.

Step 11: Serve the meatballs family-style with toasted crusty bread and a fresh green salad.

Tips & Variations

For a spicier kick, add a pinch of chili flakes to the meatball mixture or tomato sauce.

Use low-fat cheese varieties to lighten the dish without sacrificing flavor.

Fresh herbs like basil or thyme can be added to the sauce for more aroma.

If you don’t have panko breadcrumbs, regular breadcrumbs can be used but won’t be as crispy.

FAQs

Can I use other types of meat for the meatballs?

Yes, ground beef, pork, or a mixture of both can be substituted for chicken, but cooking times may vary slightly.

Do I need an ovenproof pan for this recipe?

Using an ovenproof pan is convenient for cooking the sauce and baking the meatballs in one dish. If you don’t have one, cook the sauce and meatballs on the stovetop, then transfer to a baking dish before topping and baking.