Have I shared too many meatball recipes? I shared this turkey meatball curry and these turkey teriyaki meatballs within the past few weeks. But honestly, I’ll never get sick of meatballs. They are so easy to make in advance and I always double the recipe; half to use now, half to use in the freezer for later. These chicken parmesan meatballs are the perfect weeknight dinner with some garlic bread and a big salad.
When Kevin and I started dating, we were stationed at Fort Leonard Wood, Missouri for Military Police training as young Army officers. We both stayed in these small studio apartment-style rooms with little kitchenettes. Kevin, who did not and does not cook, came over to my place for dinner a few times. One of the first meals that I made for him was chicken parmesan, and it’s one of his favorite meals to this day. Any form of chicken parmesan is sure to be a hit in our house!
I highly recommend making a double batch of these meatballs and freezing half of them. They’re perfect to heat up for a quick meal or make into spaghetti and meatballs. They’re also great for lunches if you’re looking for an alternative to the salad or sandwich that you usually take. I hope you aren’t overwhelmed by all the meatball recipes! As for me, I say you can never have too many meatballs.
- 1 lb. ground turkey
- 1 egg
- ½ cup Italian breadcrumbs
- ¼ cup grated parmesan cheese
- 2 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 2 tbsp. olive oil
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 28 oz. canned tomato sauce
- 15 oz. canned diced tomatoes
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ½ tbsp. dried oregano
- 2 tsp. dried basil
- ¾ cup shredded mozzarella cheese
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine turkey, egg, breadcrumbs, parmesan cheese, olive oil, salt, pepper, onion powder, and garlic powder. Set aside.
- Heat olive oil in a large oven-proof skillet. Add onions and garlic and cook until onions are translucent.
- Add tomato sauce, diced tomatoes, salt, pepper, oregano, and basil and simmer for 5-10 minutes.
- Using your hands, form meatballs with the turkey mixture and gently place in the tomato sauce.
- Once all the meatballs are in the skillet, bake for 30 minutes.
- Sprinkle cheese on meatballs and bake for an additional 5 minutes until cheese is melted.
- Serve with garlic bread, if desired.
- Enjoy!
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