These Spicy Chicken Parm Meatballs are the perfect weeknight dinner. They come together quickly, easily and are super delicious! With a hint of spice, these Chicken Parm Meatballs are juicy, flavorful and are cooked in a rich, simple tomato sauce makes them all the more delectable. I’ll stop talking about them so we can get to making them! Let’s get started with the recipe, shall we?
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Ingredients:
- 1 pound ground chicken
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 2 teaspoons minced garlic
- 1 large egg
- salt, to taste
- freshly ground black pepper
- 2 teaspoons Crushed Red Pepper Flakes, half for sauce
- 1 teaspoon Simply Organic Cumin Powder
- 1/2 – 1 teaspoon Red Chilli Powder
- 3 tablespoons olive oil
- 24-oz. tomato sauce
- 1 1/2 cup shredded mozzarella
- spaghetti, to serve alongside
Directions:
Like any good Chicken Parmesan Meatball you have to start with the meatball. Am I right? I think I am, so that’s where we are going to start. In a large bowl combine the ground chicken with the minced garlic, parsley, spices, egg, breadcrumbs, and, of course, grated parmesan. Mix everything up thoroughly with your hands to make sure the flavors are evenly spread throughout. *Note* You can add as much spice as you like, but I prefer a little more so I added a full teaspoon of red chili powder.
Once you have the mixture combined you can start forming the meatballs. Make them about the size of a ping pong ball. If they don’t seem to be holding together you can chill the mixture in the refrigerator for a half hour to help it hold. This mixture should make about 15-17 meatballs. Once they are formed they are ready to be cooked.
In a large oven-safe skillet add in olive oil. Bring it to a medium heat and then start adding in all the meatballs to the pan. Allow the meatballs to brown on each side for about 2-3 minutes per side, or when you start to notice it is turning golden brown on the edges. After flipping, you can cover and cook for a minute or two to start cooking the inside. If you notice the meatballs sticking add a little more oil. If you notice the meatballs browning too quickly, lower the heat or take it off the heat.
Now that you have some delicious, golden brown meatballs that you could probably eat right now, you’ll have to restrain yourself because they aren’t completely cooked yet! Take them out of the pot and set aside briefly. In the skillet add in the tomato sauce. I like to use my Homemade Garden Tomato Sauce because its simplicity highlights the tomato flavor and goes really well with these meatballs. Bring the sauce to a medium-low heat and sprinkle in half the red chili flakes, then add the meatballs back in. Cover the skillet and on a low heat let the meatballs cook completely and also infuse their flavor into the sauce for 10-15 minutes. Once its done uncover and top with mozzarella cheese!
You can probably tell I’m excited about the cheese. I mean, don’t get me wrong, these chicken parm meatballs taste delicious just like this but the cheese adds an extra level of excitement and flavor. Sprinkle the cheese all over the top of the surface and then place in the oven and broil on HIGH for 5-7 minutes until cheese is melted and started to turn golden and bubble. And now, its done!! You can top with some parsley to garnish and serve on top of some spaghetti or any pasta of your choice.
Chicken Parm Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup bread crumbs
- ¼ cup grated Parmesan
- 2 tablespoons freshly chopped parsley, more for garnish
- 2 teaspoons minced garlic
- 1 large egg
- salt, to taste
- ground black pepper
- 2 teaspoons Crushed Red Pepper Flakes, half for sauce
- 1 teaspoon Simply Organic Cumin Powder
- ½-1 teaspoon Red Chilli Powder
- 3 tablespoons olive oil
- 28 oz. tomato sauce
- 1½ cups shredded mozzarella
- Spaghetti, to serve alongside
Instructions
- In a mixing bowl add in the ground chicken, salt, spices (along with half the red chili flakes), parsley, egg, breadcrumbs, and grated parmesan. Mix together thoroughly, by hand.
- Form into ping pong size meatballs, this will make about 15-17 meatballs.*
- Once meatballs are formed, in a large oven-proof skillet add in olive oil and bring to a medium heat. Add in all the meatballs and allow them to brown on each side for about 2-3 minutes per side**. Once flipped to second side, cover the pan and allow to start to cook the meatballs in the middle for a few minutes. Remove the meatballs from the pan and set aside briefly.
- Add the Tomato Sauce in pan and bring to a medium-low heat. Sprinkle in half the crushed red chili flakes and add the meatballs back in. Cover with a lid and allow to cook on low for 10-15 minutes. Once meatballs are cooked, uncover and sprinkle completely with mozzarella cheese.
- Put the pan in the oven and broil on HIGH for 5-7 minutes or until cheese is melted, golden brown and bubbling.
- Remove from the oven, sprinkle with chopped parsley and serve on top of spaghetti or any pasta of choice.
- Enjoy!
Notes:
- *If the meatballs aren't forming properly, place in refrigerator for 30 minutes to chill meat to help it form.
- **If the meatballs are sticking, add in more oil. If the meatballs are browning too quickly, lower the heat or take off the heat.
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