Description
These Baked Chicken Parmesan Meatballs feature tender ground chicken meatballs coated in a rich tomato sauce and topped with melty plant-based cheese. Enhanced with fresh herbs and a natural gelling agent for perfect texture, this easy-to-make dish brings comforting Italian flavors to your table, ideal for family dinners or busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- 1 cup bread crumbs (or almond flour for gluten-free)
- 1/2 cup plant-based cheese (shredded)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp natural gelling agent
- 1 large egg
- 1 1/2 cups tomato sauce (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 2 tbsp olive oil (for greasing)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground chicken, bread crumbs, plant-based cheese, garlic powder, onion powder, fresh chopped basil, fresh chopped parsley, vegetarian Worcestershire sauce (natural), and natural gelling agent. Crack in the egg and gently mix until just combined, careful not to overwork the mixture to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs approximately 1 to 1.5 inches in diameter to ensure even cooking and easy serving.
- Arrange and Prep for Baking: Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil and arrange the meatballs in a single layer, spacing them slightly apart to promote even baking and texture development.
- Add Sauce and Cheese: Pour the tomato sauce generously over the meatballs, coating each thoroughly. Sprinkle additional plant-based cheese on top and add more fresh basil if desired for extra flavor.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, until meatballs are cooked through and the cheese topping is bubbly and slightly browned. Serve hot for best enjoyment.
Notes
- Use cold meat straight from the refrigerator to keep mixture firm and easier to shape.
- Do not overmix to keep meatballs tender instead of dense.
- Use a cookie scoop or spoon to keep meatballs uniform in size for even cooking.
- Optionally place meatballs on a wire rack in the baking dish to avoid sitting in excess sauce and maintain texture.
- Allow meatballs to rest for 5 minutes after baking to enhance flavor and maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: baked chicken meatballs, chicken parmesan, plant-based cheese meatballs, Italian comfort food, gluten free meatballs, easy weeknight dinner
