Chicken Parmesan Meatballs

Change up your traditional chicken parm by making it into meatballs! This recipe is easy to throw together, has the perfect crunch, and tastes great!

Course Main Dish

Cuisine American

Keyword Blackstone

Prep Time 10

Cook Time 30

Servings people

Calories 1153kcal

Mix together the ground chicken, Italian seasoning, garlic, salt, pepper, garlic powder, egg, 1 cup of the panko, and 1 cup of the shredded parmesan.
Roll into 1 1/2 inch meatballs and then roll each meatball in the remaining panko.
Preheat your griddle over low heat. Add a tablespoon or two of oil onto the griddle surface and then place the meatballs onto the oiled surface.
Brown each side of the meatballs, adding more oil when necessary as you turn the meatballs.
Once all sides are browned, cover with a dome and continue to cook, turning frequently, until the internal temperature reaches 165°F.
Once they reach temp, top with the shredded mozzarella, cover with the dome, and let melt.
While the meatballs are cooking, heat your marinara in a pot. This can be done on the griddle or on the stovetop, whatever you prefer.
Boil the pasta in well-salted water until al dente.
Serve the pasta with some of the meatballs, marinara, and another sprinkle of the remaining parmesan cheese.