Chicken Parmesan Meatballs
with thanks to Alton Brown
- 1 cup panko, divided
- 3/4 cup finely grated parmesan, divided
- 1-1/2 pounds ground chicken
- 1 large egg, lightly beaten
- 2 tablespoons olive oil, divided
- 4 cloves garlic, grated
- 1/4 cup parsley, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon Kosher salt
- 1 jar (or 2-1/2 cups homemade) marinara sauce
- 1 cup grated mozzarella cheese
Heat the oven to 400 degrees F.
Mix together 1/2 cup of the panko with 1/4 cup of the Parmesan in a small bowl. Set aside.
Combine the remaining 1/2 cup panko, remaining 1/2 cup Parmesan, chicken, egg, 1 tablespoon olive oil, garlic, parsley, oregano, basil, and salt in a large bowl. Gently combine using your hands until just incorporated.
Divide the meatball mixture into 30 golf ball sized rounds and roll them in the panko/Parmesan mixture.
Heat the remaining 1 tablespoon olive oil over medium heat in a 12-inch oven safe skillet. Brown the meatballs in the oil, about 30 seconds on each side, working in batches if needed to avoid crowding the pan.
Add the meatballs back to the pan, along with the marinara, cover with the grated mozzarella and bake until the meatballs are cooked through, about 10 minutes, and the cheese is melted. Serve over cooked pasta or on top of crispy bread.