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- 1 lb ground chicken - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs (panko recommended for extra crunch) - 4 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1 large egg - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for a kick) - 2 tablespoons olive oil (for cooking) - Marinara sauce (for serving, optional) I choose ground chicken for its mild taste. It absorbs flavors well. Grated Parmesan adds a rich, nutty flavor. Panko breadcrumbs give a nice crunch. Fresh garlic makes the meatballs pop with flavor, while parsley adds color and freshness. The egg binds everything together, ensuring the meatballs stay moist. Oregano brings an earthy note, and salt and pepper enhance all the flavors. Red pepper flakes add a hint of spice, but you can skip them if you prefer. Olive oil helps the meatballs brown nicely in the oven. Marinara sauce is a tasty option for serving. Each ingredient plays a key role. Use 1 pound of ground chicken for about 4 to 6 servings. Half a cup of grated Parmesan gives a strong cheese flavor. The same amount of panko breadcrumbs keeps the meatballs light and airy. Four cloves of garlic might seem like a lot, but they provide that signature garlic taste. A quarter cup of parsley adds brightness without overpowering the dish. A single egg is enough to bind the mix. Stick to the specified amounts of salt, pepper, and oregano for the best results. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 lb ground chicken - 1/2 cup grated Parmesan cheese - 1/2 cup breadcrumbs (panko recommended for extra crunch) - 4 cloves garlic, minced - 1/4 cup fresh parsley, chopped - 1 large egg - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional for a kick) - 2 tablespoons olive oil (for cooking) - Marinara sauce (for serving, optional) Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This keeps the meatballs from sticking. In a large bowl, mix the ground chicken, Parmesan cheese, breadcrumbs, minced garlic, and chopped parsley. Add the egg, oregano, salt, pepper, and red pepper flakes if you like spice. Stir all the ingredients together until just mixed. Do not overmix; this keeps them tender. Use your hands to form small meatballs. Aim for the size of a golf ball. Place the meatballs on the prepared baking sheet. Drizzle olive oil over the meatballs or spray them lightly with cooking spray. This helps them brown nicely. Bake the meatballs for 20 to 25 minutes. They should turn golden brown. Check the inside with a meat thermometer; it should read 165°F (74°C) to ensure they are fully cooked. You can serve these meatballs with marinara sauce for a tasty dip. Enjoy the burst of garlic and Parmesan flavor in every bite! Mixing meatballs is key to making them tasty. Start with a big bowl for all the ingredients. I like to add the wet items first, like the egg and minced garlic. Then, add the ground chicken, Parmesan, and breadcrumbs. Mix gently with your hands. Overmixing can make them tough. You want them soft and tender. The right texture is so important. Use panko breadcrumbs for a crunchy bite. They help keep the meatballs light. If the mix feels too wet, add more breadcrumbs. If it’s too dry, a splash of water can help. Remember, the meatballs should hold their shape but still feel soft. You can change things up a bit! For a spicy kick, add more red pepper flakes. If you want a different flavor, try using fresh herbs like basil or thyme. Baking is easy, but you can also cook them in a skillet for a nice crust. Just remember to cook until they reach 165°F. Enjoy experimenting! Pro Tips Use Fresh Ingredients: Using fresh garlic and parsley will enhance the flavor of your meatballs significantly, giving them a more vibrant taste. Don’t Overmix: Combine the ingredients just until mixed. Overmixing can lead to tough meatballs, so be gentle! Adjust the Spice: Feel free to adjust the amount of red pepper flakes to suit your taste. Omit them for a milder flavor or add more for extra heat. Experiment with Cheese: Try different cheeses like feta or mozzarella for a unique twist on the classic flavor profile of these meatballs. {{image_2}} To make spicy garlic Parmesan chicken meatballs, add more red pepper flakes. Use one whole teaspoon instead of half for a real kick. You can also mix in diced jalapeños for extra heat. These spicy meatballs pair well with a cooling dip, like ranch or sour cream. They are great for parties or cozy nights in. If you need a gluten-free option, swap the breadcrumbs for gluten-free bread crumbs. You can also use crushed gluten-free cereal. Both will give you a similar texture without the gluten. Make sure to check the labels on your Parmesan cheese. Some brands might have gluten in their additives. These meatballs shine when served with sides. Try them with pasta, rice, or a fresh salad. Marinara sauce adds flavor and moisture. For a lighter meal, serve with steamed veggies or a zesty coleslaw. You can also place them in a sub sandwich for a tasty garlic Parmesan meatball sub. To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Label the container with the date. This way, you will know when to eat them. If you want to keep meatballs longer, freezing is a great option. Arrange cooked meatballs in a single layer on a baking sheet. Freeze them for one hour. Once firm, move them to a freezer-safe bag or container. They can last for up to three months in the freezer. Always label the bag with the date. To reheat, you have a few choices. For a quick method, use the microwave. Place meatballs on a plate and cover them with a damp paper towel. Heat in 30-second bursts until warm. You can also use the oven. Preheat to 350°F (175°C). Place meatballs on a baking sheet and warm for about 10-15 minutes. This method helps keep them crispy. If you want, add a little marinara sauce before reheating for extra flavor. Yes, you can use ground turkey instead of ground chicken. Turkey offers a leaner option. The flavor will change slightly, but it still tastes great. Just follow the same steps in the recipe. Check the meatballs with a meat thermometer. They should reach 165°F (74°C) inside. You can also look for a nice golden brown color. If they are firm to the touch, they are likely done. Marinara sauce works well for dipping or drizzling. You can also use Alfredo sauce for a creamy twist. For a kick, try a spicy garlic sauce. Each adds a unique flavor to the meatballs. This guide covered all you need for perfect meatballs. We discussed key ingredients, proper measurements, and helpful tips for mixing. You learned how to bake them just right and experiment with flavors, like spicy garlic Parmesan. Storage and reheating tips ensure your leftovers taste great. Making meatballs is simple and fun. With practice, you can create your own delicious versions. Enjoy cooking and sharing these tasty treats!

Garlic Parmesan Chicken Meatballs

Delicious and flavorful chicken meatballs infused with garlic and Parmesan cheese, perfect for a main dish or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup breadcrumbs
  • 4 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 serving Marinara sauce

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, egg, oregano, salt, pepper, and red pepper flakes (if using).
  • Mix all the ingredients together until just combined. Be careful not to overmix, as that can make the meatballs tough.
  • Use your hands to form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
  • Drizzle the olive oil over the meatballs or spray them lightly with cooking spray. This will help them get a nice golden crust.
  • Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown on the outside. A meat thermometer should read 165°F (74°C) when they are done.
  • If desired, serve the meatballs with marinara sauce for dipping or pouring over them, along with extra parsley on top for garnish.

Notes

Arrange the meatballs on a serving platter and drizzle with additional marinara sauce, then sprinkle with more Parmesan cheese and parsley for a vibrant touch.
Keyword chicken, garlic, meatballs, Parmesan