Lunch: Chicken Parm Meatball Skillet

Recipe by Lindsay Funston All the flavors you love in chicken Parm in a super-delicious, juicy meatball.

Ingredients

1/4 c. plus 2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 28-ounce can crushed tomatoes
kosher salt
Freshly ground black pepper
1 lb. ground chicken
1 c. breadcrumbs, preferably Italian seasoned
1 large egg
1 c. shredded Parmesan
1/4 c. chopped fresh parsley

Instructions

Preheat oven to 375 degrees F. Make sauce: In a large pot over low heat, heat 1/4 cup oil. Add half the garlic and stir, making sure it doesn't burn, until fragrant, 1 minute. Add crushed tomatoes and season with salt and pepper. Let simmer while you make meatballs.
In a large bowl, combine ground chicken, breadcrumbs, egg, 1/4 cup Parmesan, remaining garlic, and parsley and season with salt and pepper. Roll mixture into meatballs and set aside.
In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add meatballs and brown, moving occasionally to ensure they don't stick, about 5 minutes.
Ladle sauce into skillet and over meatballs. Top with remaining 3/4 cup Parmesan and bake until meatballs are cooked through, 10 minutes more.

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