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Chicken Parmesan Meatballs
45 minServes 4Nutri-Score C€€
C
45 min
45 minChicken Parmesan Meatballs
what you need
Ingredients
ground chickenMeat500 g
fresh basil (chopped, plus more to finish)Produce10 g- fresh parsley (chopped, plus more to finish)Produce10 g
Parmesan (grated, divided)Dairy80 g
cottage cheeseDairy120 g
Italian seasoningSpices5 g
garlic powderSpices3 g
saltSpices4 g
black pepperSpices2 g
panko breadcrumbsBakery100 g
olive oil (for frying)Pantry60 ml
garlic (minced)Produce4 pieces- cayenne pepperSpices2 g
- red chilies (sliced)Produce2 pieces
- marinara saucePantry500 g
heavy creamDairy60 ml
mozzarella (shredded)Dairy200 g
pasta (for serving)Grains400 g
per serving
Nutrition
808kcal
- Carbs
- 85 g
- Proteins
- 44 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl
Frying pan
Oven
Stockpot
step by step
Method
- Step 1
Make the meatball mixture
- In a bowl, combine the ground chicken, basil, parsley, Parmesan, cottage cheese and spices.
- Mix until well combined; the mixture will be sticky.
- Step 2
Shape the meatballs
- Grease your hands and shape the mixture into meatballs.
- Step 3
Coat in panko
- Roll each meatball in the panko breadcrumbs.
- Step 4
Fry the meatballs
- Heat the oil in a pan, just enough to cover the bottom.
- Add the meatballs and fry until golden and crispy on each side and fully cooked through.
- Remove the meatballs from the pan.
- Step 5
Make the sauce
- In the same pan, saute the garlic, cayenne and chilies.
- Add the marinara, heavy cream and Parmesan, then stir.
- Step 6
Bake with cheese
- Return the meatballs to the pan.
- Top with the shredded mozzarella and lots of Parmesan.
- Broil in the oven until the cheese is golden and bubbly.
- Step 7
Finish and serve
- Scatter over more basil and parsley.
- Serve over a bed of pasta.
most cooked first