Chicken Parmesan Meatballs

I bought a pack of ground chicken and was browsing around online looking for a new chicken meatball recipe when I came across the Chicken Parmesan Meatball Poppers. I mean, who doesn't like Chicken Parmesan and who doesn't love meatballs? This recipe is the best of both worlds and SO SIMPLE to make during the week. Seriously, dinner was ready in less than 1 hour. As for the meatballs, they are so delicious for something that is healthy. Dr. Sweetpea devoured his meatballs, got a second serving, and asked me to remember this recipe to make for him again. Definitely a keeper.

Chicken Parmesan Meatball Poppers

(Source: Slow Roasted Italian)

1 lb ground chicken breast

3/4 cup Italian breadcrumbs

1 cup fresh grated Parmesan cheese

3 garlic cloves, pressed

1/2 small onion, grated (I used 1/2 teaspoon of onion powder)

2 tablespoons + 1 cup marinara sauce (divided)

1/2 tablespoon dried Italian seasoning

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

1/2 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 large egg, lightly beaten

1 cup shredded Italian blend shredded cheese

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper. Set aside 1 cup marinara and shredded Italian cheese. In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned. Turn oven to broil. Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese. Broil for 2-3 minutes until cheese is golden brown and bubbly.

Serve and enjoy!