Chicken Parm Meatballs
The easy Chicken Parm Meatballs are made in a skillet and topped with marinara sauce and mozzarella cheese. Serve with pasta for dinner!
Nutrition Facts
Ingredients
Instructions
Mix ground chicken, breadcrumbs, yellow onion, parmesan cheese, dijon, garlic and salt and pepper together in a large bowl.
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Continue Reading at Thegirlonbloor →Chef's Notes
Dampen your hands with water first to prevent the meatball mixture from sticking to your hands.
Don’t over-roll the meatballs, or they’ll get mushy and fall apart.
Swap out the ground chicken for ground turkey, ground beef or ground pork.
Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.
Freeze the meatballs for up to 3 months. Cook raw frozen meatballs in the sauce for 20-30 minutes on the stovetop, and reheat cooked meatballs as normal after defrosting in the fridge overnight.
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Reviews from the Original Source
I made the chicken parmesan meatballs and used them for sub sandwiches. I omitted the Dijon mustard as I don't like it but I added a little red pepper flakes to the breadcrumb mixture. These held together very well and we're very tasty. I have some in the freezer for a spaghetti meal later in the week.
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