Sheet Pan Herb Parmesan Chicken Meatballs

• 1 ½ cups finely chopped fresh breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound ground chicken
• 2 tablespoons olive oil
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• ½ teaspoon red pepper flakes (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. 2 In a large bowl, combine breadcrumbs, Parmesan, egg, garlic, parsley, thyme, salt, and pepper.
3. 3 Add ground chicken to the bowl and mix gently until just combined.
4. 4 Form mixture into 1-inch meatballs, about 24 total.
5. 5 Place meatballs on prepared sheet pan. Drizzle with olive oil.
6. 6 In a small bowl, mix crushed tomatoes, sugar, and red pepper flakes. Pour over meatballs.
7. 7 Roast in preheated oven for 25 minutes, until meatballs are cooked through.
8. 8 Garnish with fresh basil before serving.

Nutrition

Tips

• For a crispy exterior, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Leftover meatballs freeze well for up to 3 months.
• Substitute turkey for chicken for a leaner option.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with spaghetti and a side of garlic bread.
• Pair with a fresh green salad for a complete meal.

FAQ