Garlic Parmesan Chicken Meatballs
Trendy Eat Tips
The freezer step helps the meatballs hold their shape during searing.
If the mixture feels too wet to shape, add panko 1 tablespoon at a time. Avoid adding too much, which can make the meatballs dry.
Chicken seasoning and Parmesan both contribute salt. Adjust the added salt to suit your seasoning blend.
For your stovetop option, continue cooking the meatballs over medium-low heat after searing. Turn occasionally and cook until the centers reach 165°F.
Notes
1
1. Prepare the breadcrumb mixture
Combine the panko breadcrumbs and coconut milk in a large bowl. Let sit for 2–3 minutes to soften.
2. Mix the meatballs
Add the egg, Parmesan, parsley, green onion, garlic paste, Italian herb paste, lemon paste, and seasonings. Stir together, then add the ground chicken. Gently mix just until combined. Avoid overmixing so the meatballs stay tender.
3. Shape
Lightly oil your hands and roll the mixture into approximately 16 evenly sized meatballs. Place them on a parchment-lined baking sheet.
4. Chill to secure the shape
Place the shaped meatballs in the freezer for 30 minutes to help them firm up before cooking.
Toward the end of the chilling time, preheat the oven to 375°F.
5. Pan-sear
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan.
Sear for approximately 5–7 minutes total, turning gently to brown several sides. They will finish cooking in the oven.
6. Finish baking
Transfer the seared meatballs to a baking sheet or leave them in an oven-safe skillet. Bake for approximately 10–15 minutes, until the center of the largest meatball reaches 165°F. Cooking time will depend on their size and how cold they are after chilling.
7. Serve
Serve warm with your preferred side or sauce.
Instructions
1 pound ground chicken
½ cup panko breadcrumbs
¼ cup finely grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped green onion
1 teaspoon garlic paste
1 teaspoon Italian herb paste
½ teaspoon zesty lemon paste
½ teaspoon chicken seasoning
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
¼ teaspoon dried oregano
¼ teaspoon black pepper
Salt to taste depending on the chicken seasoning
2 tablespoons olive oil for searing
Recipe Details
Garlic Parmesan Chicken Meatballs
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These homemade chicken meatballs are seasoned with garlic, herbs, Parmesan cheese, and a touch of lemon. A quick pan sear creates a golden crust before they finish baking in the oven. Serve with pasta, rice, a salad, or your favorite dipping sauce.
Prep Time
15 min
Cooking Time
20 + min
Freezer Time
30 min
Total Time
1 hour 5 min
