Parmesan chicken meatballs are a delicious twist on the classic Italian dinner, chicken parmigiana. They freeze well, so this meatball recipe is perfect for easy meal prep!
Preheat oven to 400°F. Dice the onion, mince the garlic and zest the lemon. In a small sauté pan, toast the pine nuts until golden and set aside.
In a large mixing bowl add the ground chicken, onion, Parmesan cheese, breadcrumbs, pine nuts, lemon zest, garlic, parsley, fennel seeds, red pepper flakes, kosher salt and egg. Mix well to incorporate.
With a small scoop, make 24 meatballs and roll with your hands, arrange them on a foil lined, rimmed baking pan sprayed with cooking spray or olive oil.
Using a brush, gently coat each meatball with the olive oil or cooking spray. Bake for 18 minutes.
Remove meatballs from oven and allow to rest 5 minutes. Serve with your favorite sauce or my Pesto Alfredo over cooked pasta of choice.
Video
Notes
Feel free to sauté in olive oil until translucent and golden brown if you prefer.