Sheet pan chicken parmesan meatballs
Tender chicken meatballs roasted on one pan with broccoli, then smothered in marinara and melted mozzarella, all of chicken parm with no frying.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.04 a serving
- 480 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- ½ cup grated parmesan, divided
- 1 large egg
- 2 cloves garlic, minced
- 1 lb broccoli, cut into florets
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- ¼ cup fresh basil, torn (optional)
From your pantry
- 1½ tsp Italian seasoning
- 1 tsp salt, divided
- ¼ tsp black pepper
- 2 tbsp olive oil
Each serving has about 480 calories, 37 g protein, 21 g carbs and 28 g fat, and costs about $3.04 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ground chicken? Ground turkey works.
- No grated parmesan? Parmesan wedge works.
- No broccoli? Frozen broccoli works.
- No shredded mozzarella? Provolone slices work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Mix the chicken, panko, ¼ cup of the parmesan, the egg, garlic, Italian seasoning, ½ teaspoon of the salt and the pepper in a bowl.
Roll it into 16 balls with wet hands, set them on one side of the pan, and wash your hands.
Dolly’s tip: Ground chicken is soft and sticky. Wet your hands every few meatballs and it rolls easily.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the broccoli with the oil and remaining ½ teaspoon salt and spread it on the other side of the pan.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
15 minutes, until the meatballs read 165°F in the middle and the broccoli is at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 15 min
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
Spoon a little marinara over each meatball and scatter the mozzarella and remaining parmesan over them.
5 minutes more, until the cheese and bubbles. Scatter the basil over the top.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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