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Chicken Meatball Parmigiana Recipe

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★★★★★

4.9 from 80 reviews

This Chicken Meatball Parmigiana recipe features juicy chicken meatballs baked in a rich tomato sauce, topped with melted cheddar and mozzarella cheeses and a crispy panko breadcrumb crust. Served with toasted crusty bread and a fresh green leafy salad, this dish combines comforting flavors with a satisfying texture, perfect for a family-style meal.

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

  1. Preheat Oven: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) to ensure it reaches the right temperature for baking the meatballs.
  2. Make Meatball Mixture: In a large bowl, combine minced chicken, sea salt, black pepper, parsley, minced garlic, panko breadcrumbs, milk, freshly grated parmesan, and egg. Use your hands to mix everything thoroughly into a uniform mixture.
  3. Form Meatballs: Roll portions of the meatball mixture into balls slightly larger than a golf ball. Wet your hands with water as needed to prevent sticking during shaping.
  4. Prepare Sauce Base: Heat olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add diced onion and minced garlic and cook, stirring, for 2–3 minutes until softened.
  5. Cook Tomato Paste: Add tomato paste to the pan and cook, stirring for 1–2 minutes until the paste deepens in color, enhancing flavor.
  6. Deglaze with Vinegar: Stir in the red wine vinegar and cook for 1 minute until it evaporates, adding acidity to the sauce.
  7. Add Tomatoes and Seasoning: Stir in canned diced tomatoes, sugar, sea salt, black pepper, and oregano. Let the sauce simmer gently for 2–3 minutes to meld flavors.
  8. Add Meatballs to Sauce: Place the formed meatballs into the sauce in a single layer. Spoon some sauce over the meatballs; they do not need to be completely covered.
  9. Add Cheese and Crumb Topping: Remove the pan from heat. Sprinkle shredded cheddar and mozzarella over the meatballs, then evenly distribute the panko breadcrumbs on top. Spray generously with olive oil spray to promote browning.
  10. Bake: Place the pan in the preheated oven and bake for 25 minutes until meatballs are cooked through and the cheese is melted. Optionally, grill (broil) on high for 3–5 minutes to brown the top for extra crispiness.
  11. Serve: Serve the chicken meatballs family-style in the pan or a serving dish, accompanied by toasted crusty bread and a fresh green leafy salad for a complete and satisfying meal.

Notes

  • For a deeper flavor, stir the tomato paste well until it darkens before adding liquids.
  • Using panko breadcrumbs in the topping with olive oil spray creates a crunchy, golden crust on top of the melted cheeses.
  • Wet your hands when shaping meatballs to prevent the mixture from sticking and make rolling easier.
  • Optional broiling at the end intensifies the cheese melt and breadcrumb crispiness but is not necessary.
  • This dish pairs excellently with a crisp green salad and crusty bread to soak up the delicious sauce.

Keywords: chicken meatballs, parmigiana, Italian chicken recipe, baked meatballs, tomato sauce, comfort food, family dinner

Find it online: https://flavorsbymaya.com/chicken-meatball-parmigiana-recipe/