Chicken Meatball Parmigiana Recipe
A flavorful Chicken Meatball Parmigiana recipe featuring tender chicken meatballs baked in a rich tomato sauce with melted cheddar and mozzarella cheese, topped with crunchy panko breadcrumbs. Served sizzling from the oven alongside toasted crusty bread and a fresh green salad, this dish is perfect for a comforting family meal.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
Meatballs
- 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
Sauce
- 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)
Topping
- 60 g shredded cheddar
- 150 g shredded mozzarella
- 60 g panko breadcrumbs
- Olive oil spray
To Serve
- Toasted crusty bread
- Fresh green leafy salad
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) if using fan-forced convection to ensure even baking.
- Make the meatball mix: In a large bowl, combine minced chicken, salt, pepper, parsley, minced garlic, panko breadcrumbs, milk, parmesan, and egg. Use your hands to mix everything thoroughly into a consistent meatball mixture.
- Assemble the meatballs: Roll portions of the mixture into evenly sized balls slightly larger than a golf ball. Wet your hands with water if the mixture sticks.
- Make the sauce: Heat olive oil in a large deep ovenproof pan over medium heat. Add diced onion and minced garlic; sauté for 2–3 minutes until softened but not browned.
- Cook tomato paste: Stir in tomato paste and cook for 1–2 minutes until it darkens and intensifies in flavor.
- Add vinegar: Stir in red wine vinegar and cook for 1 minute to allow it to evaporate slightly.
- Simmer sauce: Add canned diced tomatoes, sugar, salt, pepper, and oregano. Let simmer gently for 2–3 minutes to blend flavors.
- Add meatballs to sauce: Place the meatballs into the sauce in a single layer. Spoon some sauce over them but they do not need to be fully covered.
- Add cheese and topping: Remove pan from heat and evenly sprinkle shredded cheddar and mozzarella cheeses over the meatballs, then add panko breadcrumbs on top. Spray the top generously with olive oil spray to encourage browning.
- Bake: Bake in the preheated oven for 25 minutes. For an extra crispy golden crust, optionally grill (broil) on high under the oven grill for 3–5 minutes until cheese is melted and breadcrumbs turn golden brown.
- Serve: Serve the Chicken Meatball Parmigiana family-style straight from the pan with toasted crusty bread and a fresh green leafy salad on the side for a complete meal.
Notes
- For best texture, wet your hands when shaping meatballs to prevent sticking.
- Grilling (broiling) after baking is optional but adds a nice crunchy topping to the dish.
- The dish is perfect for serving family-style directly from the ovenproof pan.
- Using fresh herbs and freshly grated parmesan enhances the flavor complexity.
- Adjust the seasoning of the sauce to taste before baking if desired.
Keywords: chicken meatballs, parmigiana, baked meatballs, Italian recipe, chicken parmesan, comfort food, cheesy meatballs
Find it online: https://kitchenbyclara.com/chicken-meatball-parmigiana-recipe/
