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Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

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This recipe for Chicken Parmesan Meatballs is a fun twist on a family favorite.  Our recipe takes the flavors and ingredients of the Chicken Parm that you know and love and turns it into a meatball.  To make our Chicken Parmesan Meatball recipe even easier, we bake them to perfection in the oven rather than frying.  These meatballs are so versatile, you can go the traditional route and serve over pasta or you can switch it up and serve these meatballs on garlic bread or veggies noodles or feel free to get creative.  This dinner is ready in only 30 minutes and is also a great make-ahead recipe for extra busy nights.

serves 4 people

Ingredients

cost per recipe: $7.34

The price is determined by the national average.

  • 1/2

    cup Italian seasoned bread crumbs

  • 1

    egg, beaten

  • 1

    jar (24 ounces) Prego® Traditional Italian Sauce

  • 2

    tablespoons grated Parmesan cheese

  • 1/2

    cup shredded mozzarella cheese

  • 1

    pound ground chicken

view nutrition info

How to Make It

Heat the oven to 425°F.  While the oven is heating, stir the bread crumbs, egg, 2 tablespoons sauce, the Parmesan cheese and mozzarella cheese in a large bowl.  Season the chicken with salt and pepper.  Add the chicken to the bowl and mix just until combined. Shape the chicken mixture into 16 (1 1/2-inch) meatballs.  Place the meatballs onto a rimmed baking sheet (lined with parchment paper to prevent sticking).  Bake for 15 minutes or until the meatballs are done. While the meatballs are baking, heat the remaining sauce in a 3-quart saucepan over medium heat until hot.  Add the meatballs and toss to coat.  Sprinkle with chopped fresh basil or parsley and additional Parmesan cheese, if desired.
Step 1

Heat the oven to 425°F.  While the oven is heating, stir the bread crumbs, egg, 2 tablespoons sauce, the Parmesan cheese and mozzarella cheese in a large bowl.  Season the chicken with salt and pepper.  Add the chicken to the bowl and mix just until combined.

Step 2

Shape the chicken mixture into 16 (1 1/2-inch) meatballs.  Place the meatballs onto a rimmed baking sheet (lined with parchment paper to prevent sticking).  Bake for 15 minutes or until the meatballs are done.

Step 3

While the meatballs are baking, heat the remaining sauce in a 3-quart saucepan over medium heat until hot.  Add the meatballs and toss to coat.  Sprinkle with chopped fresh basil or parsley and additional Parmesan cheese, if desired.

Recipe Tips

  • Serving Suggestion: Serve the meatballs and sauce with hot cooked pasta or garlic bread.

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Made With
(24 ounces) Prego® Traditional Italian Sauce

(24 ounces) Prego® Traditional Italian Sauce

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