Make ground chicken meatballs and coat them in seasoned Panko crumbs for a beautifully browned color. Use jarred sauce from the grocery store for a shortcut in this cheesy, satisfying dish! We like it with "zoodles," but fettuccine or spaghetti would be delicious! Garlic bread and a green salad are all you need to complete this meal.
Ingredients
- egg: 1 piece (beaten)
- Parmesan cheese: 0.75 cup (grated)
- ¾ cups Italian-style panko bread crumbs: 1 piece (divided)
- garlic powder: 1 tsp
- italian seasoning: 1 tsp
- red pepper flakes: 0.75 tsp (crushed)
- salt: 0.5 tsp
- black pepper: 0.5 tsp (freshly ground)
- ½ pounds ground chicken: 1 piece
- olive oil: 2 Tbsp (divided)
- unsalted butter: 2 Tbsp (divided)
- marinara sauce: 1 jar (28 ounce jar)
- mozzarella cheese: 0.5 cup (shredded)
- snipped fresh parsley: 2 Tbsp (optional)
Metric Conversion
Stages of cooking
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Stir egg, grated Parmesan cheese, 3/4 cup panko crumbs, garlic powder, Italian herb seasoning blend, crushed red pepper, salt, and black pepper together in a large bowl.
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Put on a pair of food-grade disposable gloves, add chicken to the bowl, and mix with your hands until all the ingredients are well combined.
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Place remaining 1 cup panko crumbs on a plate. Using a 1-1/2-inch scoop, create about 24 meatballs. Gently roll each meatball in crumbs until lightly coated; set aside on a plate.
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Preheat oven to 350 degrees F (175 degrees C).
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Place 1 tablespoon olive oil and 1 tablespoon butter in a large, oven-proof skillet over medium heat. Add half the meatballs and brown each side, turning until all sides are browned. Set this batch on a plate, and wipe the skillet clean.
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Repeat with reserved oil and butter, and cook the remaining meatballs in the same way.
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Wipe out the skillet again, and pour in marinara sauce. Place browned meatballs in sauce. They will not be submerged.
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Bake in the preheated oven for 25 minutes. Sprinkle on shredded mozzarella and return to the oven for an additional 5 minutes, or until the cheese is melted. Sprinkle with fresh parsley.