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Cheesy Chicken Parmesan Meatball Skillet
Yield: 15
Jess Bentley
@SliceofJess
00:10
Prep
00:35
Cook
00:45
Total Time
Ingredients & Directions
Directions
Chicken Meatballs
1 lb
1
egg
1/2 cup
parmesan cheese, grated
1 cup
panko breadcrumbs
1 cup
fresh spinach, chopped
1 teaspoon
salt
1/2 teaspoon
ground black pepper
1 teaspoon
garlic powder
1 teaspoon
onion powder
1 teaspoon
dried Italian seasoning
3 cups
marinara sauce
1 cup mozzarella cheese, shredded
3 tablespoons
Italian parsley, chopped
shredded parmesan cheese for garnish
red pepper flakes, optional for garnish
toasted baguette slices for serving
- Mix the ground chicken, grated parmesan, breadcrumbs, spinach, salt, pepper, garlic powder, onion powder, and dried Italian seasoning in a large bowl until combined.
- Preheat the oven to 400°F.
- Pour the marinara in the bottom of an oven-safe skillet.
- Start to roll the meatballs and place them directly on top of the marinara. You should get about 15 meatballs.
- Loosely tent with aluminum foil and bake for 30 minutes.
- Once baked, uncover the foil and sprinkle the entire skillet evenly with shredded mozzarella.
- Place back into the oven and crank on the broiler and broil until cheese is melted and bubbly, about 3 - 4 minutes.
- Garnish with Italian parsley, shredded parmesan, and optional red pepper flakes.
- Serve with toasted baguette for dipping.
Notes from Jess:
- When combining all the ingredients for the meatballs, fold until just combined. Try not to overmix.
- Sometimes she uses fresh garlic in these instead of garlic powder. About 3 – 4 cloves should do the trick! Just make sure to mince them good so they blend in with all of the other ingredients.
- She rolls her meatballs about the size of golf balls. This will create around 15 meatballs. Go ahead and roll them bigger or smaller, whichever you prefer. Cooking times may vary when rolled into different sizes.
- She tents the meatballs and marinara with foil to avoid marinara splattering in the oven while they bake.
- Any leftover meatballs should be refrigerated, in a sealed container, and consumed within 2 – 3 days.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Cheesy Chicken Parmesan Meatball Skillet
Jess Bentley
@SliceofJess
Yield: 15
00:10
Prep
00:35
Cook
00:45 Total Time
Ingredients
Directions
Chicken Meatballs
1 lb
1
egg
1/2 cup
parmesan cheese, grated
1 cup
panko breadcrumbs
1 cup
fresh spinach, chopped
1 teaspoon
salt
1/2 teaspoon
ground black pepper
1 teaspoon
garlic powder
1 teaspoon
onion powder
1 teaspoon
dried Italian seasoning
3 cups
marinara sauce
1 cup mozzarella cheese, shredded
3 tablespoons
Italian parsley, chopped
shredded parmesan cheese for garnish
red pepper flakes, optional for garnish
toasted baguette slices for serving
- Mix the ground chicken, grated parmesan, breadcrumbs, spinach, salt, pepper, garlic powder, onion powder, and dried Italian seasoning in a large bowl until combined.
- Preheat the oven to 400°F.
- Pour the marinara in the bottom of an oven-safe skillet.
- Start to roll the meatballs and place them directly on top of the marinara. You should get about 15 meatballs.
- Loosely tent with aluminum foil and bake for 30 minutes.
- Once baked, uncover the foil and sprinkle the entire skillet evenly with shredded mozzarella.
- Place back into the oven and crank on the broiler and broil until cheese is melted and bubbly, about 3 - 4 minutes.
- Garnish with Italian parsley, shredded parmesan, and optional red pepper flakes.
- Serve with toasted baguette for dipping.
- When combining all the ingredients for the meatballs, fold until just combined. Try not to overmix.
- Sometimes she uses fresh garlic in these instead of garlic powder. About 3 – 4 cloves should do the trick! Just make sure to mince them good so they blend in with all of the other ingredients.
- She rolls her meatballs about the size of golf balls. This will create around 15 meatballs. Go ahead and roll them bigger or smaller, whichever you prefer. Cooking times may vary when rolled into different sizes.
- She tents the meatballs and marinara with foil to avoid marinara splattering in the oven while they bake.
- Any leftover meatballs should be refrigerated, in a sealed container, and consumed within 2 – 3 days.
