Description
These Ground Chicken Parmesan Meatballs are a quick and delicious twist on classic Italian flavors, featuring tender ground chicken mixed with Parmesan, basil, and garlic, then pan-fried to crispy perfection. Perfect as an appetizer or main dish served with your favorite pasta or salad.
Ingredients
Scale
Meatball Mixture
- 1 lb. ground chicken
- ½ cup Italian bread crumbs
- ½ cup grated Parmesan cheese
- 1 large egg, whisked
- ¼ cup basil, chiffonade
- 2 cloves garlic, finely minced
- ½ tsp. lemon zest
- 1 tsp. Italian seasoning
- 1 tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
- ¼ tsp. red pepper flakes
Coating
- ¼ cup grated Parmesan cheese
For Cooking
- 2-3 Tbsp. oil (avocado or olive oil)
Instructions
- Combine Ingredients: In a large bowl, add ground chicken, bread crumbs, ½ cup Parmesan cheese, whisked egg, basil chiffonade, minced garlic, lemon zest, Italian seasoning, salt, black pepper, and red pepper flakes. Mix thoroughly by hand or with a spatula until the mixture is well combined.
- Measure and Shape Meatballs: Using about 2 tablespoons of the mixture per meatball, scoop and roll into balls. If the mixture sticks to your hands, lightly spray with non-stick cooking spray or rub a small amount of oil on your hands. Prepare 20 meatballs.
- Coat Meatballs in Parmesan: Place the remaining ¼ cup of grated Parmesan cheese in a medium bowl. Roll each meatball individually in the cheese until fully coated, then set aside.
- Cook in Skillet: Heat 2-3 tablespoons of oil in a large skillet over medium heat until it starts to sizzle. Arrange meatballs in a single layer in the skillet. Cook each side for 1-2 minutes, then use tongs to rotate the meatballs to ensure all sides get crisped over 7-8 minutes in total.
- Serve: Once cooked through and golden on all sides, serve meatballs immediately. Garnish with additional grated Parmesan cheese and fresh basil if desired. Enjoy these flavorful meatballs as an appetizer or alongside your favorite pasta or salad.
Notes
- For best results, use fresh Parmesan cheese for coating as it crisps up nicely in the skillet.
- You can substitute avocado oil with olive oil depending on preference.
- To keep meatballs moist, avoid overmixing the meat mixture.
- If you prefer baking instead of frying, bake meatballs at 400°F (200°C) for 15-20 minutes, turning halfway through.
- These meatballs can be stored refrigerated for up to 3 days or frozen for up to 3 months.
