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 382.74 kcal Moderate
• Protein 28.07 g Good Source
• Carbs 30.01 g Moderate
• Total Fat 17.41 g High
• Saturated Fat 7.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 112.93 mg High
• Sodium 1269.6 mg High
• Fiber 3.84 g Moderate
• Sugar 6.87 g Moderate
• Added Sugar 2.22 g Low Source
• Calcium 196.32 mg Moderate
• Iron 3.3 mg Moderate
• Potassium 389.73 mg Low Source
• Vitamin A 41.71 mcg_rae Low Source
• Vitamin C 4.23 mg Low Source
• Vitamin D 0.22 mcg Low Source

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

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