Chicken Parm Meatballs

by Rachael Ray Show Staff 9:00 AM, October 15, 2015

Aired October 15, 2015

Serves About 24 Meatballs

2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, chopped
1 1/2 cups panko breadcrumbs
1/2 cup flat-leaf parsley, chopped
2 pounds ground chicken
2 eggs, lightly beaten
1 cup grated Parmigiano-Reggiano cheese
Salt and pepper
EVOO – Extra Virgin Olive Oil, for drizzling


Preheat oven to 400°F. Line a baking sheet with parchment paper.

Heat olive oil in a skillet over medium heat and add butter. When butter starts to foam, add garlic and swirl; add breadcrumbs, combine with the garlic then toast to golden. Let cool. Add parsley to breadcrumbs.

Place ground chicken in a mixing bowl and add cooled, garlicky breadcrumbs, eggs, cheese, a fat drizzle of olive oil, salt and pepper. Use a scoop to roll 20-24 balls.

Place balls on parchment-lined baking sheet and roast to golden and cooked through, 20-22 minutes. Serve with marinara sauce alongside.