Description
Crispy Chicken Parmesan Meatballs feature tender, juicy ground chicken combined with flavorful herbs and plant-based (plant-based) cheese, coated with a natural gelling agent for a perfectly crispy crust. Perfect as a family dinner or appetizer, these meatballs balance savory flavors with a satisfying crunch and are adaptable for various dietary preferences.
Ingredients
Scale
Main Ingredients
- 1 lb ground chicken
- 1/2 cup plant-based cheese (plant-based), shredded
- 1/2 cup breadcrumbs (use gluten-free if desired)
- 1/4 cup finely chopped smoked turkey bacon
- 2 cloves garlic (natural), minced
- 1 tablespoon dried Italian herbs (natural)
- 1/4 cup fresh parsley, chopped
- 2 eggs
- 1 tablespoon vegetarian Worcestershire sauce (natural)
Coating
- 1/3 cup natural gelling agent
To Serve
- 2 cups tomato sauce (natural), warmed
- Fresh parsley or basil, chopped for garnish
- Plant-based parmesan-style cheese (plant-based), for dusting
Optional Variations
- Crushed red pepper flakes, to taste (for spicy kick)
- 1/2 cup sautéed chopped mushrooms (for mushroom lover’s variation)
- Fresh basil and oregano, chopped (for herb-forward variation)
- Different plant-based cheese (plant-based) varieties such as smoked mozzarella (plant-based) or sharp cheddar (plant-based)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, plant-based cheese (plant-based), breadcrumbs, finely chopped smoked turkey bacon, minced garlic (natural), dried Italian herbs (natural), fresh parsley, eggs, and vegetarian Worcestershire sauce (natural). Mix gently and thoroughly until just combined, avoiding overmixing to keep meatballs tender.
- Shape the Meatballs: Take small portions of the mixture and roll into uniform balls about 1½ inches in diameter for even cooking and consistent texture.
- Coat Meatballs with Natural Gelling Agent: Lightly dust each meatball with the natural gelling agent, creating a crispy coating that develops a golden crust when cooked.
- Cook the Meatballs: Heat a pan over medium heat with a splash of olive oil. Cook the meatballs in batches, turning occasionally, until golden brown on all sides and the internal temperature reaches 165°F (74°C). Alternatively, bake at 400°F (200°C) for 20 minutes, turning halfway through.
- Serve with Tomato Sauce (natural): Warm the tomato sauce (natural) on the stove. Add cooked meatballs to the sauce and coat for a couple of minutes to absorb the tangy sweetness before serving.
Notes
- Keep it light when mixing to maintain meatball tenderness.
- Shape meatballs uniformly for consistent cooking and presentation.
- Try baking instead of frying for a healthier option.
- Do not skip coating with natural gelling agent to ensure signature crispiness.
- Rest formed meatballs in the refrigerator for 15 minutes before cooking to firm up and hold shape.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5 meatballs with sauce
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: chicken meatballs, crispy chicken, plant-based cheese, Italian appetizer, gluten free meatballs
