Sheet Pan Chicken Parm Meatballs
Sheet Pan Chicken Parm Meatballs
Ingredients
For the Chicken Parm Meatballs
- 1 pound ground chicken
- 1/4 cup parsley, chopped
- 1 zucchini, small, grated and excess moisture squeezed out
- 1 large egg
- 1 garlic clove, grated
- 1 1/2 teaspoons Italian seasonings
- to taste salt
- to taste pepper
- 1/3 cup Parmesan cheese, grated
- 1/3 cup panko breadcrumbs
- as needed olive oil, for greasing
- 4 ounces fresh mozzarella, thinly sliced
- as needed basil, for garnish
For the Roasted Tomato Sauce
- 2 cups cherry tomatoes
- 1 shallot, sliced
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- a couple basil leaves
Instructions
- 1
Preheat the oven to 425°F. Prepare a large sheet pan by greasing one half with olive oil. On the other half, lay a piece of aluminum foil and then top it with a piece of parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, combine the ground chicken, chopped parsley, grated zucchini (ensure excess moisture is squeezed out), large egg, grated garlic clove, Italian seasonings, grated Parmesan cheese, and panko breadcrumbs. Season with salt and pepper to taste. Stir until all ingredients are well combined. Transfer the mixture to the greased half of the prepared sheet pan and spread it evenly into a 1/2-inch thick rectangle.
⏱️ 5 min
- 3
To the parchment-lined foil section of the sheet pan, add the cherry tomatoes, sliced shallot, and chopped garlic clove. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Carefully seal the foil and parchment paper to create a packet.
⏱️ 5 min
- 4
Roast the sheet pan in the preheated oven for 25 minutes. During the last 5 minutes of cooking, carefully open the oven, place the thinly sliced fresh mozzarella over the chicken meatball mixture, and allow it to melt.
⏱️ 25 min•🌡️ 425
- 5
Remove the sheet pan from the oven. Carefully open the foil packet containing the roasted tomatoes and transfer the contents to a blender. Add a couple of fresh basil leaves and puree until smooth. Spoon some of the roasted tomato sauce over the chicken meatballs. Cut the chicken parm meatballs into desired portions and serve immediately with pasta, on a baguette, or as is.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Parm Meatballs
For the Chicken Parm Meatballs
- 1 pound ground chicken
- 1/4 cup parsley, chopped
- 1 zucchini, small, grated and excess moisture squeezed out
- 1 large egg
- 1 garlic clove, grated
- 1 1/2 teaspoons Italian seasonings
- to taste salt
- to taste pepper
- 1/3 cup Parmesan cheese, grated
- 1/3 cup panko breadcrumbs
- as needed olive oil, for greasing
- 4 ounces fresh mozzarella, thinly sliced
- as needed basil, for garnish
For the Roasted Tomato Sauce
- 2 cups cherry tomatoes
- 1 shallot, sliced
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- a couple basil leaves
Instructions
- 1
Preheat the oven to 425°F. Prepare a large sheet pan by greasing one half with olive oil. On the other half, lay a piece of aluminum foil and then top it with a piece of parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, combine the ground chicken, chopped parsley, grated zucchini (ensure excess moisture is squeezed out), large egg, grated garlic clove, Italian seasonings, grated Parmesan cheese, and panko breadcrumbs. Season with salt and pepper to taste. Stir until all ingredients are well combined. Transfer the mixture to the greased half of the prepared sheet pan and spread it evenly into a 1/2-inch thick rectangle.
⏱️ 5 min - 3
To the parchment-lined foil section of the sheet pan, add the cherry tomatoes, sliced shallot, and chopped garlic clove. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper. Carefully seal the foil and parchment paper to create a packet.
⏱️ 5 min - 4
Roast the sheet pan in the preheated oven for 25 minutes. During the last 5 minutes of cooking, carefully open the oven, place the thinly sliced fresh mozzarella over the chicken meatball mixture, and allow it to melt.
⏱️ 25 min•🌡️ 425 - 5
Remove the sheet pan from the oven. Carefully open the foil packet containing the roasted tomatoes and transfer the contents to a blender. Add a couple of fresh basil leaves and puree until smooth. Spoon some of the roasted tomato sauce over the chicken meatballs. Cut the chicken parm meatballs into desired portions and serve immediately with pasta, on a baguette, or as is.
⏱️ 5 min