Description
These crispy garlic Parmesan chicken meatballs are a quick, budget-friendly weeknight dinner that replicates the flavor of takeout without the grease. Coated in a crunchy panko crust and tossed in a rich, creamy garlic sauce, they are ready in just 30 minutes.
Ingredients
- 1.5 lbs ground chicken (93% lean)
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 egg beaten with 1 tablespoon water (for egg wash)
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil (for frying)
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a large mixing bowl, combine ground chicken, 1/2 cup Parmesan, minced garlic, milk, egg, Italian seasoning, salt, and pepper. Mix gently with hands until just combined; do not overmix.
- Cover the bowl and refrigerate the mixture for 10 minutes to allow flavors to meld.
- Roll the chilled mixture into 1-inch balls (about 24 meatballs). Place on a baking sheet.
- Set up a dredging station with three shallow bowls: one with flour, one with egg wash, and one with panko breadcrumbs.
- Dredge each meatball in flour, shaking off excess. Dip in egg wash, letting excess drip off, then roll in panko, pressing gently to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook meatballs in batches (do not crowd the pan) for 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
- Reduce heat to medium-low. In the same skillet, melt butter and sauté 4 cloves of minced garlic for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, scraping up browned bits from the bottom of the pan. Simmer for 2 minutes until slightly thickened.
- Remove skillet from heat. Stir in 3/4 cup Parmesan cheese until melted and smooth.
- Return cooked meatballs to the skillet and toss gently to coat in the sauce.
- Sprinkle with fresh parsley and red pepper flakes. Serve immediately.
Notes
[‘Do not overmix the meatball mixture to avoid tough, dense meatballs.’, ‘Keep the pan hot when adding meatballs to ensure crispiness; if the oil smokes, it is too hot.’, ‘Always remove the pan from heat before adding Parmesan cheese to prevent the sauce from separating.’, ‘Save the browned bits (fond) in the pan to add depth to the sauce.’, ‘For a lighter version, use less oil and serve with extra vegetables.’, ‘Leftovers can be stored in the fridge for up to 4 days. Reheat in a skillet with a splash of broth to restore crispiness.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs per serv
- Calories: 380
- Sugar: 2
- Sodium: 520
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: chicken meatballs, garlic parmesan, crispy meatballs, quick dinner, weeknight meals, better than takeout, easy recipe, ground chicken recipes