All the cheesy, saucy comfort of chicken Parm in bite-size form. Tender ground chicken meatballs seasoned with Italian herbs and halal-certified Parmesan, seared for flavor, then baked in marinara and topped with melty mozzarella—perfect over pasta, in sub rolls, or for meal prep.
2tablespoonsgrated Parmesan, for topping (halal-certified/microbial rennet)
2tablespoonschopped fresh parsley or basil, for garnish (optional)
1/4cupall-purpose flour or extra breadcrumbs, for optional light dredging
Instructions
Preheat oven to 400°F (200°C). Lightly oil an oven-safe skillet or a 9x13-inch baking dish.
In a large mixing bowl, combine ground chicken, breadcrumbs, 1/4 cup Parmesan, egg, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently until just combined.
With damp hands, form 16–20 meatballs (about 1 1/2-inch each). If the mixture is very soft, chill for 10 minutes to firm up.
Optional: Lightly dredge meatballs in flour or extra breadcrumbs for a crisper exterior, shaking off excess.
Heat olive oil in a skillet over medium heat. Sear meatballs 1–2 minutes per side until lightly browned (work in batches; do not crowd the pan).
Return all meatballs to the skillet (or transfer to the prepared baking dish). Pour marinara around and over the meatballs.
Sprinkle mozzarella and the remaining Parmesan over the tops.
Bake 20–25 minutes, until the meatballs reach an internal temperature of 165°F and the cheese is melted and bubbly. Broil 2–3 minutes if you want extra browning.
Garnish with chopped parsley or basil and serve hot over pasta, tucked in hoagie rolls for subs, or with a crisp salad.