Description
These baked chicken Parmesan meatballs combine tender ground chicken mixed with fresh spinach and Parmesan cheese, simmered in a creamy, flavorful tomato sauce and topped with melted mozzarella cheese. Baked to perfection, this comforting American-Italian dish is perfect for a hearty main course that everyone will enjoy.
Ingredients
For the Sauce:
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounce) crushed tomatoes
- 1/4 cup heavy cream
For the Meatballs:
- 1 1/2 pounds ground chicken
- 3 ounces baby spinach, chopped into small pieces
- 1/3 cup dried panko bread crumbs
- 1/4 cup diced onion
- 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 egg, lightly beaten
- 2 tablespoons olive oil
- 4 ounces shredded mozzarella cheese
- Minced fresh basil for garnish
Instructions
- Make the sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 1 minute until slightly softened. Stir in tomato paste, minced garlic, fresh parsley, fresh basil, dried oregano, and red pepper flakes. Cook and stir until fragrant, about 30 seconds. Pour in the crushed tomatoes, stir, then reduce heat to low and let the sauce simmer for 6 to 8 minutes until thickened. Remove from heat and stir in the heavy cream.
- Prepare the meatball mixture: Preheat the oven to 400°F (200°C). In a large bowl, combine ground chicken, chopped spinach, panko bread crumbs, diced onion, 1/3 cup Parmesan cheese, kosher salt, ground black pepper, minced garlic, and beaten egg. Mix with a fork, then knead gently by hand until everything is evenly combined.
- Form and brown meatballs: Shape the mixture into meatballs about 1 1/2 inches in diameter. Heat olive oil in a medium or large skillet over medium-high heat. Add the meatballs in a single layer and cook, turning occasionally, until all sides are browned. They will not be fully cooked yet.
- Bake meatballs in sauce: Place the browned meatballs into the skillet or baking dish with the prepared tomato cream sauce. Sprinkle shredded mozzarella and the remaining 2 tablespoons of Parmesan cheese evenly over the top.
- Bake: Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly and the meatballs are cooked through to an internal temperature of 165°F (74°C).
- Garnish and serve: Remove from the oven, garnish with freshly minced basil, and serve hot with your choice of side dishes.
Notes
- For best results, use fresh herbs as specified for maximum flavor, but dried herbs can substitute if fresh are unavailable.
- Make sure to brown the meatballs before baking to lock in flavor and texture.
- You can serve these meatballs over pasta, zucchini noodles, or alongside a fresh salad for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian
