Chicken Parmesan Meatballs Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 1 pound ground chicken
  • ¼ cup breadcrumbs
  • ¼ cup + 1 cup grated Parmesan, divided
  • 1 egg
  • 3 teaspoons minced garlic, divided
  • 2 teaspoons Italian seasoning, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons olive oil, divided
  • 1 cup diced yellow onion
  • 2 tablespoons tomato paste
  • ½ cup dry red wine
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 cup shredded mozzarella
  • 2 tablespoons finely chopped parsley, for serving
Directions
  1. Preheat the oven to 350 F.
  2. In a bowl, combine the chicken, breadcrumbs, ¼ cup Parmesan, egg, 1 teaspoon minced garlic, 1 teaspoon Italian seasoning, and ½ teaspoon each salt and pepper.
  3. Roll the meatballs into 1-inch balls.
  4. In a heat-proof skillet, heat 2 tablespoons olive oil over medium heat.
  5. Add meatballs and brown on all sides, about 10 minutes. Remove the meatballs from the skillet and set aside.
  6. Add the remaining 2 tablespoons oil to the skillet along with the onion. Saute to soften, about 5 minutes. Add the remaining 2 teaspoons minced garlic and stir.
  7. Add the tomato paste and stir to combine. Cook until beginning to caramelize, about 3 minutes.
  8. Deglaze with the red wine, scraping the bottom of the pot. Bring to a simmer and cook for 2 minutes.
  9. Add the tomatoes, crushing by hand or with a spatula while adding to the pot. Add the remaining 1 teaspoon Italian seasoning and ½ teaspoon each salt and pepper. Bring to a simmer.
  10. Add the meatballs back to the skillet, nestling them into the sauce. Cover and cook for 10 minutes to thicken the sauce.
  11. Top the meatballs with the remaining 1 cup Parmesan and mozzarella cheese. Transfer to the oven and cook until the cheese is melted, about 10 minutes.
  12. Top the meatballs with parsley to serve.