Crispy Chicken Meatballs (Print Version)
# Ingredients:
→ Ingredients for Meatball Mix
01 -
1 egg
02 -
1/2 cup Panko breadcrumbs (plus 3/4 cup extra for rolling)
03 -
1/2 teaspoon crushed red pepper
04 -
1 teaspoon kosher salt
05 -
1 teaspoon Italian seasoning blend
06 -
1 pound ground chicken
07 -
1/2 teaspoon ground black pepper
08 -
1 teaspoon garlic powder
09 -
1/2 cup Parmesan cheese, grated
→ For Cooking and Garnish
10 -
1/2 cup mozzarella cheese, shredded
11 -
1 jar marinara sauce (26 ounces)
12 -
2 tablespoons fresh basil, torn up (optional)
13 -
1/4 cup olive oil, split between batches
# Instructions:
01 -
Throw the ground chicken, egg, 1/2 cup of Panko, Parmesan, and all your seasonings into a big bowl. Use clean hands and mix until it's all evenly combined.
02 -
Shape the mix into balls that are about the size of a golf ball, roughly 1 1/2 inches. You should end up with around 20 of them.
03 -
In a large skillet, heat 2 tablespoons of olive oil. Coat half the meatballs in the leftover Panko and cook them until browned all over. Pull them out and set aside.
04 -
Clear out burned Panko crumbs, pour in the rest of the olive oil, and repeat the browning process for the remaining meatballs. Once done, set them aside, too.
05 -
Warm your oven to 350°F. Pour marinara into a baking-safe dish or pan, line the meatballs up in the sauce, and bake for 20 minutes. During the last 5 minutes, layer shredded mozzarella over the top to melt it.
06 -
If using basil, tear and scatter it on top before serving. Pair with your favorite pasta, and dig right in!
# Notes:
01 -
Cook the meatballs in batches and clean out the burnt Panko crumbs between rounds to avoid burning.
02 -
If you don't have an oven-safe skillet, transfer the meatballs and sauce to a baking dish before baking.