Parmesan-Crusted Chicken Meatballs with Marinara

1. 1

   In a large bowl, stir together the egg, grated Parmesan cheese, 3/4 cup panko crumbs, garlic powder, Italian herb seasoning blend, crushed red pepper, salt, and black pepper.

2. 2

   Put on food-grade disposable gloves, add the chicken to the bowl, and mix with your hands until everything is well combined.

3. 3

   Spread the remaining 1 cup panko crumbs on a plate. Using a 1-1/2-inch scoop, form about 24 meatballs. Roll each meatball gently in the crumbs until lightly coated; set them aside on a plate.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C).

5. 5

   Add 1 tablespoon olive oil and 1 tablespoon butter to a large oven-proof skillet over medium heat. Add half the meatballs and brown them on each side, turning until all sides are browned. Transfer this batch to a plate and wipe the skillet clean.

6. 6

   Repeat with the reserved oil and butter, and cook the remaining meatballs the same way.

7. 7

   Wipe out the skillet again, pour in the marinara sauce, and place the browned meatballs in the sauce. They will not be submerged.

8. 8

   Bake in the preheated oven for 25 minutes. Sprinkle on the shredded mozzarella and return to the oven for an additional 5 minutes, or until the cheese is melted. Sprinkle with fresh parsley.

• Calories 387.84 kcal Moderate
• Protein 26.02 g Good Source
• Carbs 34.1 g Moderate
• Total Fat 16.79 g High
• Saturated Fat 6.48 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 105.32 mg High
• Sodium 1133.48 mg High
• Fiber 1.77 g Low Source
• Sugar 5.54 g Moderate
• Added Sugar 0.94 g Low Source
• Calcium 126.57 mg Low Source
• Iron 3.18 mg Moderate
• Potassium 293.05 mg Low Source
• Vitamin A 45.1 mcg_rae Low Source
• Vitamin C 4.19 mg Low Source
• Vitamin D 0.37 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄