I’m posting two new recipes today to make up for missing last week’s post. This chicken parm meatball skillet dish was SO tasty. It’s great for those evenings you don’t really have the time to cook but still crave for a home-cooked meal because it takes practically no time at all. Plus, you and the fam will love it!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
meatballs
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Ingredients
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs and about 3/4more breadcrumbs for rolling later
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup olive oil divided
- 1 jar marinara sauce 26 ounce
- 1/2 cup shredded mozzarella
- 2 tablespoons basil torn (optional)
Ingredients
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Instructions
- In a large bowl, mix together the chicken, egg, Parmesan cheese, breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and red pepper. Roll into 1 1/2 inch balls.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Add more oil if needed as you go. Remove from the pan and set aside. Wipe out any Panko breadcrumbs and heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on each side. Remove from pan.
- Preheat oven to 350 degrees. Pour marinara sauce in the oven-safe skillet (or any baking dish will do) and place the meatballs on top of the sauce. Bake meatballs for 20 minutes sprinkling the mozzarella on top for the last 5 minutes of baking. Garnish with basil and serve over pasta.
We also made sheet pan sausage, veggies and smashed sweet potatoes this week and you can find that recipe – here!
xo, Jaime
Recipe credits to The Girl Who Ate Everything
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