Crispy Parmesan Chicken Meatballs

• 1 lb ground chicken
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup all-purpose flour
• Oil for frying

Steps

1. 1 In a large bowl, combine ground chicken, Parmesan, egg, breadcrumbs, garlic, parsley, salt, pepper, and red pepper flakes if using. Mix gently until just combined.
2. 2 Shape the mixture into 1-inch balls.
3. 3 Coat each meatball lightly in flour, shaking off any excess.
4. 4 Heat oil in a large skillet over medium heat.
5. 5 Add meatballs in batches, frying until golden brown on all sides, about 4-5 minutes per batch.
6. 6 Transfer cooked meatballs to a paper towel-lined plate to drain excess oil.
7. 7 Serve warm with your favorite dipping sauce.

Equipment

• Large skillet
• Slotted spoon
• Paper towels

Variations

• Add diced sun-dried tomatoes for extra flavor.
• Incorporate a handful of chopped spinach for a green twist.

Substitutions

• Substitute ground turkey for ground chicken if preferred.
• Use panko breadcrumbs for an even crispier texture.

Pairings

• Serve alongside garlic breadsticks.
• Pair with a side of zesty Italian pasta salad.

Nutrition

Tips

• For a lighter version, bake the meatballs at 400°F for 15-20 minutes after coating with flour.
• Make sure not to overmix the meatball mixture to keep them tender.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze uncooked meatballs on a parchment-lined tray until solid, then transfer to a freezer bag. Thaw overnight in the fridge and cook as instructed.

Serving Suggestions

• Serve with marinara sauce for dipping.
• Pair with a fresh green salad for a light meal.

FAQ