Chicken Parm Meatballs with Mozzarella (Baked)
Want the easiest way to enjoy the flavours of chicken Parm? Chicken Parm Meatballs bake in a pan with the tomato sauce, then cover with Mozzarella and Parmesan cheese and broil until browned. Serve with pasta or on a roll for a chicken parm sub.
1 lb ground chicken
1 egg
½ cup breadcrumbs
¼ cup water
1 tsp. garlic powder
½ tsp. sea salt
½ tsp. dried thyme
¼ tsp. onion powder
¼ tsp. black pepper, freshly ground
¼ cup Parmesan cheese, freshly grated
1½ cups mozzarella cheese, freshly shredded
1 jar pasta sauce
Garnish:
Parmesan cheese, freshly grated
Preheat your oven to 400°F (200°C/180°C fan, Gas Mark 6).
In a mixing bowl, combine the ground chicken, egg, breadcrumbs, water, Parmesan cheese, garlic powder, onion powder, thyme, salt and pepper and mix well to combine.
Take your baking dish and pour in the jar of pasta sauce. Then, take the ground chicken mixture and form them into meatballs, I was able to make 20 meatballs. Place all the meatballs into the pasta sauce baking dish. Bake for 30 minutes.
Once it’s done baking, remove from the oven. Cover the top with the Mozzarella cheese and sprinkle some more Parmesan cheese overtop. Place under the broiler for 4 minutes until it’s browned and bubbly. Always watch food under the broiler very closely. Things can burn quickly.
Serve with pasta or on bread for a chicken parm sub.
Cook’s Notes:
- You really should use high quality pasta sauce for this. The sauce is a main ingredient and you want to make sure you’re getting the best flavours to complement your homemade Chicken Parm Meatballs.
- Adding the water to the ground chicken mixture makes sure the meatballs stay moist, but it also means the mix might be more wet than you’re used to. If you feel it’s too wet, add more breadcrumbs a little at a time until it’s easier for you to work with.
- When the meatballs are under the broiler, watch them closely. Things can burn very quickly under a broiler. 4 minutes was perfect for my oven.
- Use a high-quality pasta sauce for this. It’s a main ingredient and you really need that flavours to be the best they can be.