Yum, chicken meatballs! Oh my goodness, these chicken parmesan meatballs are so tasty! I think it’s the parmesan cheese. I mean, what doesn’t taste better with parmesan, right? But in addition to being flavorful, these little beauties are also moist and tender.
This dish is really simple to make; it just requires getting your hands a little dirty when rolling up the meatballs (unless you have a meatball scoop, which I don’t).
I make these chicken parmesan meatballs for dinner, served over white rice or noodles with some sort of vegetable side. But they would also make a good party snack, served off a tray with toothpicks to pick up the meatballs.
Classic Chicken Parmesan Meatballs Recipe
- 1 pound ground chicken (minced chicken)
- ¼ cup parsley - finely chopped
- 1 tablespoon ketchup (tomato sauce Australia and UK)
- ½ cup parmesan cheese
- ¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 medium egg
- 1 ½ cups chicken stock (chicken broth or chicken bouillon)
- 4 tablespoons tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon sugar (white sugar) - unrefined
- 1 tablespoon olive oil
- Add all of the meatball ingredients to a large bowl. Mix well to combine the meat with the seasonings.
- Add all sauce ingredients to a wide-bottom pot or pan (wide enough to hold all meatballs in a single layer). Bring to a simmer. It might not initially seem like much sauce, but it will be enough.
- Form the chicken mixture into meatballs (approximately 1-inch diameter) and drop each one into the sauce as you go. This process takes me about 6 to 8 minutes by hand.
- After adding the last meatball to the sauce, simmer gently for 15 minutes until all meatballs are cooked. Mix the meatballs around periodically as they’re cooking to ensure they cook evenly and get coated with sauce on all sides. As the meatballs cook in the sauce, the parmesan and other flavours in the meatballs blend into the sauce to make it flavoursome.
- Adjust seasonings to taste and serve.