Chicken Parmesan Meatballs
A twist on the classic chicken parmesan! These meatballs make an absolutely delicious appetizer or dinner. Baked in a marinara sauce and finished with provolone cheese, serve alongside some fresh pasta and you have the perfect dinner. Or, pop some toothpicks in them and serve as an appetizer.
- 1 lb ground chicken
- 1/4 cup parmesan cheese grated
- 1 cup spinach chopped
- 1 clove garlic minced
- 2 tbsp fresh basil finely chopped
- 1 egg
- 1/4 cup breadcrumbs
- salt and pepper
- 2 jars marinara your choice
- 1 cup provolone cheese grated
- 1 1/2 cups cooked pasta your choice
Preheat oven to 400 degrees
In a large mixing bowl, combine the first 8 ingredients. Mix until well combined. Roll the chicken mixture into golf ball sized meatballs, and place on a greased baking pan. Bake in the oven for 15 minutes.
Remove the meatballs from the oven and set aside. In an oven proof pan (I use cast iron) place on the stove-top and set to medium heat. Add the marinara sauce, and bring it to a bubble.
Once the marinara is hot, add the meatballs into the pan, and place grated provolone cheese on top of each one. Bake in the oven for 12 minutes.
Once everything is hot and bubbling, turn on the broil setting for 1-2 minutes until the cheese is starting to brown on the top. Remove from the oven.
Serve with your favourite cooked pasta, and garnish with parmesan cheese.
If you're feeding more than two or three, this recipe is super easy to double up.
These would also be a great appetizer. Serve them on a platter with toothpicks!