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Skillet Chicken Parmesan Meatballs

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Skillet Chicken Parmesan Meatballs are everything you love about chicken Parm but in meatball form. Loaded with flavor and simmered in marinara for an easy skillet dinner any night of the week. Plate with pasta and/or a green salad and a loaf of crusty bread. Serves 4 to 6 in about 45 minutes.
Course Mains & Entrees
Cuisine American-Italian
Keyword chicken, ground chicken, meatballs, parmesan, skillet
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 496
Author Laurie McNamara

Equipment

  • Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.

Ingredients

FOR THE MEATBALLS:

  • 1 pound lean ground chicken
  • 1/2 cup panko bread crumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon italian seasoning
  • 1 large egg lightly beaten
  • 1 medium shallot finely diced (about 1/4 to 1/3 cup)
  • 2 cloves garlic finely grated
  • 2 tablespoons parsley minced
  • 1 pinch kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil for frying

FOR THE MEATBALL SKILLET:

  • 3 cups marinara
  • 1/4 freshly grated Parmesan cheese
  • 1 cups freshly grated Mozzarella cheese
  • minced parsley for garnish (optional)
US Customary - Metric

Instructions

  • Preheat your oven to 400℉ (or 200℃).
  • In a large bowl combine the ground chicken, breadcrumbs, Parmesan,Italian seasoning, egg, shallot, garlic, parsley, salt and pepper. Use a fork to mix evenly, then use your hands to blend thoroughly.
  • Then use a 2-tablespoon scoop to measure out 20 meatballs, roll into balls and place onto a clean platter.
  • Meanwhile, preheat 1/4 cup olive oil a large 12-inch cast iron skillet over medium-high heat.
  • Once hot, add in the meatballs in an even layer. Brown on all sides, then transfer them to a clean plate.
  • Drain off all the excess fat and allow the pan to cool down a little before pouring in the marinara.
  • Nestle the meatballs into the sauce and sprinkle with the remaining 1/4 cup of Parmesan and all of the mozzarella cheese.
  • Slide the skillet into your preheated oven and bake for 15 to 20 minutes or until the meatballs are fully cooked, the sauce is bubbly and the cheese is melted and a little golden.
  • Serve with a sprinkle of fresh parsley with crusty bread, pasta and/or a salad.

Nutrition

Serving: 5meatballs | Calories: 496kcal | Carbohydrates: 19g | Protein: 34g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 1388mg | Potassium: 1318mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1299IU | Vitamin C: 17mg | Calcium: 292mg | Iron: 4mg