Gourmet Made Deliciously Simple

Parmesan Crusted Chicken Meatballs

Start the night with these juicy n’ flavorful chicken meatballs with golden crispy parmesan crust! So good, your guests won’t leave the appetizer table.

Start the night with these juicy n' flavorful chicken meatballs with golden crispy parmesan crust! So good, your guests won't leave the appetizer table.

You know your party is off to a great start when your guests are laughing and mingling around with a drink in one hand and plateful of little bites in another.

Yeah, it’s every host’s favorite sight, I’m sure.

To get that, you’ve got to put out some tasty starters out there and plenty of booze to get the party going. And I’m here to help you with that. With the starters, that is. You’re on your own on the booze part, but if you need an inspiration, check this page out.

These parmesan crusted chicken meatballs are party-ready crowd-pleaser!

Start the night with these juicy n' flavorful chicken meatballs with golden crispy parmesan crust! So good, your guests won't leave the appetizer table.

The meatballs are juicy, tender and full of flavor. And that crispy parmesan crust is simply addicting. Just watch your guests circling around the appetizer table.

A few notes regarding this recipe:
  • If you don’t have ground chicken on hand, you can use skinless, boneless chicken breasts. Sometimes, I use my food processor to grind the chicken, as seen here.
  • Quality parmesan is the key here. That’s why I recommend grating your own parmesan, but you can purchase pre-grated parmesan from the refrigerated section of your grocery store.
  • Panko is light and crispy Japanese breadcrumbs. I prefer it over traditional breadcrumbs for its light texture.
  • Flash frying the meatballs gives them beautiful golden color. If looks are important, don’t skip this step.

And as usual, here’re step by step photos for you to follow.

Parmesan crusted chicken meatballs - step by step photos

These meatballs are great warm and at room temperature, which makes it perfect party food!

Start the night with these juicy n' flavorful chicken meatballs with golden crispy parmesan crust! So good, your guests won't leave the appetizer table.

You and your guests will love these juicy chicken meatballs. Let me know if you try this recipe. Thanks for reading!

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Parmesan Crusted Chicken Meatballs

Start the night with these juicy n’ flavorful chicken meatballs with golden crispy parmesan crust! So good, your guests won’t leave the appetizer table.

Yield: About 25 meatballs

Ingredients:

  • 1lb ( 450gr) ground chicken
  • 2/3 cup (40gr) Panko, divided
  • 5-6 basil leaves, chopped
  • 2-3 garlic cloves, pressed
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 2 eggs
  • 4 tablespoons all-purpose  flour
  • 1/3 cup (2oz) grated Parmesan cheese
  • 2-3 tablespoons canola or vegetable oil
  • Marinara sauce for serving

Directions:

  1. Preheat the oven to 350°F (177°C).
  2. In a medium bowl, combine ground chicken, 1/3 cup of panko, basil, garlic, salt, black pepper, red pepper flakes and 1 egg. Mix until well combined.
  3. In three separate bowls, place flour in one, beat the remaining egg in another, and mix together grated Parmesan and remaining 1/3 cup of panko in the third bowl.
  4. Using a medium cooking scoop, form about 1.5-inch meatballs and arrange on a baking sheet.
  5. Roll each meatball in the flour first, then dip it in the beaten egg, and then roll in the Parmesan/panko mixture.
  6. In a large 12-inch skillet, heat the oil over high heat.
  7. Flash fry the meatballs to give nice golden color for about a minute or two on each side.
  8. Transfer the chicken meatballs onto a baking sheet and bake for 13-15 minutes.
  9. Serve the meatballs warm or at room temperature with marinara sauce.

For step-by-step photos and additional notes, read the post above.

All images and text ©Shinee D. for Sweet & Savory by Shinee

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This post was originally published on April 21st, 2014.

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