Chicken Parm Meatballs
Chicken parm meatballs are plump, juicy, and deliciously cheesy! Make these lemony, garlicky chicken meatballs in less than 30 minutes.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs ground chicken
- 1/2 onion diced fine ((See Note 1))
- 1/2 cup Parmesan cheese (freshly grated)
- 1/2 cup breadcrumbs
- 1/4 cup pine nuts toasted
- 1 lemon zest ((2 tbsp))
- 2 garlic cloves minced
- 1 tbsp parsley chopped
- 2 tsp fennel seeds
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1 egg
- 1/4 cup olive oil
- Pesto Alfredo Sauce ((as shown))
Instructions
- 1
Preheat oven to 400°F. Dice the onion, mince the garlic and zest the lemon. In a small sauté pan, toast the pine nuts until golden and set aside.
- 2
In a large mixing bowl add the ground chicken, onion, Parmesan cheese, breadcrumbs, pine nuts, lemon zest, garlic, parsley, fennel seeds, red pepper flakes, kosher salt and egg. Mix well to incorporate.
- 3
With a small scoop, make 24 meatballs and roll with your hands, arrange them on a foil lined, rimmed baking pan sprayed with cooking spray or olive oil.
- 4
Using a brush, gently coat each meatball with the olive oil or cooking spray. Bake for 18 minutes.
- 5
Remove meatballs from oven and allow to rest 5 minutes. Serve with your favorite sauce or my Pesto Alfredo over cooked pasta of choice.