Servings: 5 meatballs each
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 15 minutes
Ingredients
Chicken Parmesan Meatballs:
- ½ cup Breadcrumbs
- ⅓ cup grated Parmesan
- ¼ tsp Garlic powder
- ½ tsp Dried basil
- ½ tsp Dried oregano
- ¼ tsp Salt
- ¼ tsp Freshly cracked black pepper
- 1 lb. Ground chicken
- 1 large Egg
- 2 tbsp Cooking oil
For Serving:
- 12 oz. Pasta
- 124oz. jar Pasta sauce
Instructions
- Combine the breadcrumbs and seasoning first. In a small bowl, stir together the breadcrumbs, grated Parmesan, garlic powder, basil, oregano, salt, and pepper.
- Add the ground chicken to a large bowl, then add the seasoned breadcrumb mixture and the egg. Use your hands to combine the ingredients until evenly mixed.
- Shape the meat mixture into meatballs, about 1-1.5 Tbsp each. You should get around 20 meatballs.
- Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once the skillet is hot and the oil is shimmering, add half of the meatballs. Cook the meatballs for about one minute on each side until all six sides are browned, and the meatballs are cooked through. Transfer the cooked meatballs to a clean plate. Add the second tablespoon of cooking oil to the skillet and cook the second batch of meatballs similarly.
- While the meatballs are cooking, begin the pasta and sauce. Bring a large pot of water to boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Drain the pasta in a colander. Add the sauce to a medium sauce pot and heat over medium-low, occasionally stirring, until heated.
- Once all the meatballs are finished cooking, add them to the pot of heated pasta sauce and stir to coat. Allow them to heat for a few minutes in the sauce if needed.
- Serve the cooked and drained pasta topped with sauce and meatballs.
Other High-Protein Chicken Recipies
Nutrition Facts
Calories: 728.83kcal
Carbohydrates: 88.25g
Protein: 38.75g
Fat: 23.63g
Sodium: 1259.88mg
Fiber: 6.48g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High-Protein Chicken Parmesan Meatballs
For freezing, freeze the meatballs, either cooked or uncooked. Either way, freeze the meatballs on a lined baking sheet first to prevent them from sticking together. Then, once frozen solid, transfer to a zip-top freezer bag for long-term storage (about 3 months).
To cook meatballs that were frozen raw, let the meatballs thaw at room temperature for about 30 minutes, then cook in a skillet just as directed below. To cook frozen meatballs after cooking, drop them into a pot of hot pasta sauce directly from the freezer, and allow them to heat through in the sauce.
Store leftovers in an airtight container in the fridge for up to four days. Reheat garlic parmesan meatballs in the oven at 350 degrees for 10-12 minutes or until hot.