Sheet Pan Chicken Parmesan Meatballs
Make this easy-going sheet pan chicken parmesan meatballs recipe and slurp them up with pasta for the perfect comfort food dish.
Servings: 4
Equipment
- Cookie Scoop 1½-tablespoon
- Pot Large
Ingredients
- 1½ Pounds ground chicken lean
- 1 egg
- ½ Cup panko breadcrumbs
- 1 zucchini small, shredded and drained of water
- ½ Cup parmesan cheese freshly shredded
- 1 Teaspoon Italian seasoning
- 1 Teaspoon garlic powder
- 1 Tablespoon dried minced onion
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Cup marinara sauce
- 1 Ball fresh mozzarella 8-Ounce size, sliced
To Serve:
- fresh basil thinly sliced
- spaghetti cooked
- parmesan cheese freshly shredded
Instructions
- Preheat the oven to 400 degrees F.
- Combine the chicken, egg, panko, shredded zucchini, parmesan, Italian seasoning, garlic powder, minced onion, salt, and pepper in a large mixing bowl.
- Mix until fully combined.
- Using a 1½-tablespoon cookie dough scoop, roll the mixture into meatballs.
- Arrange them on a sheet pan lined with parchment paper or foil and bake for 10 minutes.
- Remove the meatballs from the oven and top each meatball with 1 tablespoon marinara sauce and 1 small slice of mozzarella.
- Put the meatballs back in the oven and bake for another 10 to 15 minutes, or until the meatballs are fully cooked (165°F in the center).
- Serve over hot cooked spaghetti, garnished with freshly chopped basil and shredded parmesan if liked.
Notes
Prevent sticking: Add a little olive oil to your hands before rolling the meatballs. It will make it less sticky when making sheet pan chicken parm meatballs.
Drain the zucchini: Squeeze out as much moisture as possible from the shredded zucchini to prevent soggy meatballs. A kitchen towel works great for this step.
Use a cookie scoop: For evenly sized meatballs, a cookie dough scoop ensures uniform portions, which helps them cook evenly and look more professional.
Don’t overmix: Mix the ingredients just until combined. Overmixing can make the meatballs tough and dry.
Make extra for later: These chicken meatballs freeze beautifully! Make a double batch and freeze some for quick, easy meals down the road.
Use a meat thermometer: I highly recommend using an instant-read meat thermometer to check the meatballs are fully cooked to 165°F.
Drain the zucchini: Squeeze out as much moisture as possible from the shredded zucchini to prevent soggy meatballs. A kitchen towel works great for this step.
Use a cookie scoop: For evenly sized meatballs, a cookie dough scoop ensures uniform portions, which helps them cook evenly and look more professional.
Don’t overmix: Mix the ingredients just until combined. Overmixing can make the meatballs tough and dry.
Make extra for later: These chicken meatballs freeze beautifully! Make a double batch and freeze some for quick, easy meals down the road.
Use a meat thermometer: I highly recommend using an instant-read meat thermometer to check the meatballs are fully cooked to 165°F.
Nutrition
Calories: 527kcal | Carbohydrates: 11g | Protein: 50g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 240mg | Sodium: 1167mg | Potassium: 1210mg | Fiber: 2g | Sugar: 4g | Vitamin A: 779IU | Vitamin C: 11mg | Calcium: 485mg | Iron: 3mg
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