Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are tender baked ground chicken meatballs made with crushed Caesar croutons, Parmesan and mozzarella. They’re par-baked to help them hold together, finished in marinara and covered with bubbly melted mozzarella for an easy twist on Chicken Parmesan.

Ingredients

• 1 pound ground chicken
• 1 package Caesar croutons, approximately 5 ounces, finely crushed
• 1/4 cup shredded Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 large egg
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon dried Italian seasoning
• 2 tablespoons olive oil

• 3 cups of your favorite marinara sauce
• Approximately 3 cups shredded mozzarella cheese, preferably freshly shredded

Instructions

1. Add the ground chicken to a large mixing bowl.
2. Crush the Caesar croutons into fine crumbs. A rolling pin, meat mallet, food processor or blender can be used. Avoid leaving large chunks.
3. Add the crushed croutons, onion powder, garlic powder and Italian seasoning to the ground chicken.
4. In a small bowl, whisk the egg.
5. Add the egg, Parmesan cheese and 1 cup mozzarella to the chicken mixture.
6. Gently mix until everything is evenly combined. Avoid excessively working or compacting the ground chicken.
7. Heat the oven to 375°F.
8. Add the olive oil to an approximately 9 x 12-inch baking dish and spread it over the bottom.
9. Divide the chicken mixture into approximately 12 evenly sized meatballs.
10. If the mixture sticks excessively to your hands, lightly wet or oil your hands before rolling.
11. Arrange the meatballs in the prepared baking dish, leaving a little room between them.
12. Allow the shaped meatballs to rest for approximately 10 to 15 minutes while the oven finishes heating.
13. Place the baking dish in the oven and par-bake the meatballs for approximately 15 minutes.
14. Carefully remove the hot baking dish from the oven.
15. Pour approximately 3 cups marinara sauce around and over the meatballs.
16. If desired, add a small splash of water to the empty marinara jar, replace the lid and shake. Pour this into the baking dish to get the remaining sauce from the jar.
17. Return the meatballs to the oven and continue baking.
18. Begin checking the internal temperature rather than relying exclusively on the clock. The exact cooking time will depend on the size of your meatballs.
19. When the meatballs are getting close to 165°F internally, carefully remove the baking dish.
20. Cover the meatballs and sauce with approximately 3 cups shredded mozzarella cheese.
21. Return the dish to the oven and bake until the cheese is completely melted and bubbly and the center of the largest meatballs reaches 165°F.
22. If the meatballs have reached temperature but you’d like additional browning on the cheese, place the dish briefly under the broiler while watching it constantly.
23. Remove the baking dish from the oven and allow everything to rest for approximately 5 to 10 minutes.
24. Serve with pasta, mashed potatoes, vegetables, salad or garlic bread