Chicken Parmesan Meatballs

Y’all know I’m obsessed with meatballs, right? They’re just so easy, delicious, and something that I’m always in the mood for. So, when I got an unexpected pound of ground chicken in my Instacart order a couple of weeks ago, I knew exactly what to do with it—Chicken Parmesan Meatballs! While ground chicken isn’t my favorite, you can never go wrong with a meatball. Plenty of Parmesan and a few simple herbs and spices turned that lack luster ground chicken into something totally crave-worthy. Meatballs for the win!

And don’t worry, even though I did not actually order the ground chicken, I still paid for it. 😉

Simple Chicken Parmesan Meatballs and Pasta

The recipe for these Chicken Parmesan Meatballs is one that you’ll want to memorize. It’s just a really good, simple, basic meatball that you can use with any ground meat that you have on hand. 

Can I Bake the Meatballs?

Yes, if you prefer to make the meatballs in the oven instead of a skillet, simply line a baking sheet with parchment paper and bake in a preheated 400ºF oven for about 20 minutes or until the internal temperature of the meatballs reaches 165ºF. Do keep in mind that baked meatballs will not achieve the nice browning on the outside that you get with cooking in a skillet. The browned surface does provide additional flavor.

Can I Freeze the Chicken Meatballs?

Yes, you can freeze the meatballs either cooked or uncooked. Either way, freeze the meatballs on a lined baking sheet first to prevent them from sticking together. Then, once frozen solid, transfer to a zip top freezer bag for long term storage (about 3 months).

To cook meatballs that were frozen raw, let the meatballs thaw at room temperature for about 30 minutes, then cook in a skillet just as directed below.

To cook meatballs that are frozen after cooking, simply drop them into a pot of hot pasta sauce directly from the freezer, and allow them to heat through in the sauce.

Can I Use a Different Kind of Ground Meat?

Yes. This mixture of Parmesan and herbs is so versatile that it goes great with just about any type of ground meat. Try it with pork, turkey, or even beef.

Two chicken Parmesan meatballs on a wooden spoon held above the pot of sauce.

 
Close up side view of chicken Parmesan meatballs on a pile of spaghetti with sauce

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Chicken Parmesan Meatballs

This simple recipe for Chicken Parmesan Meatballs is an easy weeknight dinner win! Swap out any ground meat you have for a quick and delicious dinner.
Total Cost $7.57 recipe / $1.89 serving
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 5 meatballs each
Calories 728.83kcal
Author Beth – Budget Bytes

Equipment

  • Measuring Cups Spoons
  • Color Cutting Boards
  • Mixing Bowls

Ingredients

Chicken Parmesan Meatballs

  • ½ cup breadcrumbs $0.13
  • cup ground Parmesan $0.59
  • 1/4 tsp garlic powder $0.02
  • ½ tsp dried basil $0.05
  • ½ tsp dried oregano $0.05
  • ¼ tsp salt $0.02
  • ¼ tsp freshly cracked black pepper $0.02
  • 1 lb. ground chicken $3.29
  • 1 large egg $0.23
  • 2 Tbsp cooking oil $0.08

For Serving

  • 12 oz. pasta $1.00
  • 1 24oz. jar pasta sauce $2.09

Instructions

  • Combine the breadcrumbs and seasoning first. In a small bowl, stir together the breadcrumbs, grated Parmesan, garlic powder, basil, oregano, salt, and pepper.
  • Add the ground chicken to a large bowl, then add the seasoned breadcrumb mixture and the egg. Use your hands to combine the ingredients until evenly mixed.
  • Shape the meat mixture into meatballs, about 1-1.5 Tbsp each. You should get around 20 meatballs.
  • Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once the skillet is hot and the oil is shimmering, add half of the meatballs. Cook the meatballs about one minute on each side, until all six sides are browned and the meatballs are cooked through. Transfer the cooked meatballs to a clean plate. Add the second tablespoon of cooking oil to the skillet and cook the second batch of meatballs in the same manner.
  • While the meatballs are cooking, begin the pasta and sauce. Bring a large pot of water to boil for the pasta. Once boiling, add the pasta and cook until tender (7-10 minutes). Drain the pasta in a colander. Add the sauce to a medium sauce pot and heat over medium-low, stirring occasionally, until heated through.
  • Once all the meatballs are finished cooking, add them to the pot of heated pasta sauce and stir to coat. If needed, allow them to heat for a few minutes in the sauce.
  • Serve the cooked and drained pasta topped with sauce and meatballs.

Notes

If you prefer to make your own pasta sauce, try my 5-Ingredient Butter Tomato Sauce.

Nutrition

Serving: 1serving | Calories: 728.83kcal | Carbohydrates: 88.25g | Protein: 38.75g | Fat: 23.63g | Sodium: 1259.88mg | Fiber: 6.48g

Scroll down for the step by step photos!

More Meatball Recipes

Do you love meatballs as much as me? Try these other meatball recipes:

  • Beef Kofta Meatballs
  • Spinach and Feta Turkey Meatballs
  • Teriyaki Meatball Bowls
  • Giant Slow Cooker Meatballs

Close up side view of chicken Parmesan meatballs on a pile of spaghetti with sauce

How to Make Chicken Parmesan Meatballs – Step by Step Photos

Breadcrumbs Parmesan and herbs in a bowl

First mix the dry ingredients for the meatballs. In a bowl, stir together ½ cup breadcrumbs, 1/3 cup grated Parmesan, ¼ tsp garlic powder, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Ground chicken, egg, and seasoned breadcrumbs in a bowl

Next, add 1 lb. ground chicken, 1 large egg, and the seasoned breadcrumb mixture to a bowl.

Mixed chicken meatball mixture

Use your hands to combine the ingredients until they are evenly mixed.

Shaped chicken meatballs on an orange plastic cutting board

Shape the chicken mixture into meatballs, about 1 to 1.5 Tbsp each, or about 20 meatballs.

Cooked meatballs in a skillet

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the skillet is hot and the oil is shimmering, add half of the meatballs. Cook the meatballs for about one minute on each side, until all six sides are well browned and the meatballs are cooked through. Transfer the cooked meatballs to a clean plate, add another tablespoon of oil, and cook the second batch of meatballs in the same manner.

Cooked meatballs in a bowl

While the meatballs are cooking, begin the pasta and sauce. Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender. Drain the pasta in a colander. Add the sauce to a medium sauce pot and heat over medium-low, stirring occasionally, until heated through.

Cooked meatballs added to pot of pasta sauce

Add the cooked meatballs to the heated sauce and stir to combine. If needed, let the meatballs heat for a few minutes in the sauce.

A bowl full of spaghetti with sauce and Chicken Parmesan Meatballs, with a fork in the side.

Serve the cooked and drained pasta with sauce and meatballs. Enjoy!

The post Chicken Parmesan Meatballs appeared first on Budget Bytes.

Easy Honey Butter

Honey butter is a luxurious 2-ingredient spread that’s perfect on everything from bagels and toast to muffins. It’s simple to make and the whole family will love it!

Craving something sweet? Try these M&M Cookies, Fluffy Marshmallow Cream Cheese Fruit Dip (3 ingredients!), this Easy Tiramisu Recipe, or Irresistible Edible Cookie Dough.

Natasha here from Salt & Lavender! Where has honey butter been all my life?! It’s soo good. You can make this delightful spread easily at home from scratch, and it’s much more economical than buying it pre-made. You can even jazz honey butter up a bit by adding some cinnamon (I’d start by adding 1 teaspoon and then build up from there if needed).

Honey butter ingredients

  • Honey (use liquid honey or creamed honey)
  • Butter (I used unsalted, but if you don’t plan on storing the honey butter in the fridge, use salted)
  • Salt (optional) – add a pinch if using unsalted butter

How to make honey butter

  1. Soften the butter. Take the butter out of the fridge at least 30 minutes prior to starting to recipe so it has a chance to soften up (room temperature is ideal)
  2. Whip the butter. Add the butter to a mixing bowl, and using an electric hand mixer, beat the butter until it’s fluffy.
  3. Add the honey. Pour in the honey, add some salt, and continue mixing until you’ve got a smooth mixture.
  4. Done! Transfer the honey butter to a bowl or jar.

How to store honey butter

Whether to refrigerate butter or not is a hot topic, and everyone seems to have a different opinion on it. Honey butter will last longer if it’s refrigerated (up to a few months), but you will need to let it warm up to room temperature and possibly re-stir/mix it to get that same consistency if you do store it in the fridge. A good option is to keep a smaller amount at a time out on your counter for 1-2 days as long as your kitchen is fairly cool. If you don’t plan on storing this spread in the fridge, I recommend adding a bit of salt (or even using salted butter) to help prevent bacterial growth, and of course monitoring it to ensure it hasn’t gone rancid (the smell will be off).

Can you make honey butter without a mixer?

Yes, you can mix it by hand, but the butter will need to be very soft to do this easily.

Other recipes with honey that you’ll love:

  • Roasted Lemon Honey Garlic Asparagus
  • Honey Lemon Chicken
  • Sticky Honey Garlic Butter Shrimp
  • Honey Garlic Dijon Broiled Salmon (15 minutes!)

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Easy Honey Butter

Honey butter is a luxurious 2-ingredient spread that’s perfect on everything from bagels and toast to muffins. It’s simple to make and the whole family will love it!
Course Seasoning
Cuisine American
Keyword honey butter recipe, whipped honey butter
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 123kcal

Ingredients

  • 1 cup (2 sticks) butter (softened)
  • 1/3 cup honey
  • 1 pinch salt (optional, add if using unsalted butter)

Instructions

  • Take the butter out of the fridge at least 30 minutes prior to starting to recipe so it has a chance to soften up (room temperature is ideal).
  • Add the butter to a mixing bowl, and using an electric hand mixer, beat the butter until it’s fluffy.
  • Pour in the honey, and some salt, and continue mixing until you’ve got a smooth mixture.
  • Transfer the honey butter to a bowl or jar.

Notes

  • Please see blog post for tips on how to store the honey butter. 
  • You can definitely add more honey if you wish; you can give it a taste and mix in more honey if needed.

Nutrition

Serving: 1tablespoon (approx.) | Calories: 123kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 2mg | Potassium: 7mg | Sugar: 6g | Vitamin A: 355IU | Calcium: 3mg | Iron: 1mg

Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing

Fresh strawberries, sliced avocados, slivered almonds and sprinkled with feta cheese all tossed with a spinach salad then drizzled poppyseed dressing mixed together for the final touch. This strawberry avocado spinach salad is one everyone is raving about!

Salads are light, fresh and full of flavor if made right! Strawberries are my favorite in salads and these salads have them in them: Mouthwatering Strawberry Spinach Salad, Strawberry Spinach Salad with Glazed Walnuts and Feta Cheese or Strawberry, Apple and Pear Spinach Salad with and Apple Cider Poppyseed Dressing.

Strawberry Avocado Spinach Salad

I am sharing with you today my favorite salad in the whole entire world. Now that is saying a lot. This is my go-to salad for any gathering and is requested every time! The fresh strawberries and avocado help to make this salad delicious. But it is the creamy poppyseed dressing on the top that is to die for! Strawberry avocado spinach salad is to die for!

I love that the delicious fresh strawberries are starting to come into season. I saw at the store that the strawberries are starting to look amazing so I grabbed two cartons. I was craving a fresh mouth watering salad, and I knew that I wanted to make this one for lunch. I could hardly cut the avocado and strawberries fast enough before I ate them one by one. I was able to toss everything into the bowl, and hurry and whisk up my favorite creamy poppyseed dressing. This dressing is hands down one of the best ones out there. It gives the salad such an amazing creamy and sweet flavor. It completes the deliciousness of the strawberry, avocado spinach combo. This salad will also become instantly a favorite! You have to experience the amazingness of this salad and it is sure to impress your friends!

Ingredients to make strawberry avocado spinach salad in a glass bowl with poppyseed dressing being poured over top.

Ingredients to Make the Best Salad:

This strawberry avocado spinach salad is best served fresh and after being tossed together. Add all the ingredients together in one bowl and be ready to be amazed! Toss the salad and have a crunchy, soft fruity texture with an amazing poppyseed dressing drizzled overtop.

  • Baby Spinach: I like to wash and prepare my spinach before tossing it all together.
  • Strawberries: Slice in half or slices. I love my strawberry slicer. 
  • Avocados: Large avocados sliced in thin slices.
  • Almonds: Buy them already sliced or chopped up.
  • Feta Cheese: Crumble the cheese over top the salad to add in a delicious touch.

Toss Some Salad:

Fall in love with how quickly and tasty this strawberry avocado spinach salad comes together. Mouthwatering salad is in the works and so simple to make. Add all the ingredients together in a large salad bowl and enjoy within minutes. All fresh ingredients makes this salad even better!

  1. Combine ingredients: In a large salad bowl, combine spinach, strawberries, avocados, almonds, and feta cheese.
  2. Serve immediately: Serve salad immediately and garnish with more feta cheese and almonds if desired.

Strawberry avocado spinach salad with poppyseed dressing tossed together and put in a bowl with a fork and spoon.

Making the Dressing:

Creamy poppyseed dressing will go a long way with this easy to make

In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour about half over the salad and toss to coat. Add more of the dressing if needed.

  • Mayonnaise: This is a creamy dressing as a base in the dressing.
  • Milk: 2% milk is best. It has a rich and thick taste and texture for the dressing.
  • Sugar: Sweeten the dressing with a little bit of white sugar. 
  • Cider Vinegar: Add in a tangy touch!
  • Poppyseeds: These poppyseeds are a hit and the perfect touch to color and a little bit of flavor.

Storing Strawberry Avocado Spinach Salad:

Usually this strawberry salad is gone within serving.

Strawberry avocado spinach salad tossed together in a white bowl and ready to serve.

More Salad Favorites:

  • Asparagus Salad with Lemon Vinaigrette
  • Apple Bacon Brussels Sprouts Salad
  • Avocado, Tomato and Cucumber Arugula Salad
  • Summer Cobb Salad
  • Balsamic Chicken Cobb Salad with Pasta

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Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing

My all time favorite salad that is filled with fresh strawberries and avocado and has a creamy poppyseed dressing on top!
Course Salad
Cuisine American
Keyword salad, salad recipes, strawberry avocado spinach salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Servings
Calories 218kcal
Author Alyssa Rivers

Equipment

  • Bowl
  • Whisk

Ingredients

  • 6 oz baby spinach
  • 1 cup fresh strawberries sliced
  • 2 Large avocados chopped
  • 1/4 cup sliced almonds
  • 1/4 cup feta cheese

Creamy Poppyseed dressing:

  • 1/3 cup mayonnaise
  • 1/4 cup 2% milk
  • 3 Tablespoons Sugar
  • 4 teaspoons cider vinegar
  • 2 teaspoons poppyseeds

Instructions

  • In a large salad bowl, combine spinach, strawberries, avocados, almonds, and feta cheese.
  • In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour about half over the salad and toss to coat. Add more of the dressing if needed.
  • Serve salad immediately and garnish with more feta cheese and almonds if desired.

Notes

Updated on April 16, 2020

Originally Posted on May 1, 2014

Nutrition

Calories: 218kcal | Carbohydrates: 13g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 136mg | Potassium: 437mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2094IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 1mg

Instant Pot Chicken Pasta

Quick 30 minute Instant Pot Chicken Pasta in garlic tomato sauce is comfort food at it’s finest! Every taste of this chicken pasta is filled with plump and tender chicken, pasta, and the perfect amount of sauce and seasonings!

Pasta is a fabulous meal when you are craving comfort food. There is just something about it that makes you feel like a kid again. It’s warm, delicious, and very easy too. We all love this chicken pasta recipe because it’s loaded with flavor from the garlic tomato sauce and is loved by both kids and adults!

I love using my Instant Pot to make meals. The cleanup is truly a breeze, and you don’t have to worry about checking and stirring every few minutes. The pressure cooker takes care of all the hard work, and you can spend your time worrying about sides or desserts.

What You Need To Make Instant Pot Chicken Pasta

  • Chicken breasts: We always try to use boneless, skinless chicken when making this pasta. It’s essential to cut up, so it cooks evenly.
  • Olive oil: You will need the olive oil to saute the chicken and onions.
  • Chopped onion: The onions add yummy flavor to the pasta.
  • Minced garlic: Italian dishes are always better with a little bit of minced garlic. It smells amazing too.
  • Italian seasoning: A little bit goes a long way and seasons this chicken pasta perfectly.
  • Salt & Pepper: Season to taste.
  • Rotini: While we usually use rotini, sometimes we will swap it for another short cut pasta. Most of it tastes the same; the texture is what changes.
  • Marinara sauce: You can use store-bought jarred marinara sauce or make your own. You will need about 3 cups total to get the correct consistency.
  • Water: It’s always important to have some type of liquid in your dishes that are made in the Instant Pot. That pressure and combination of fluid are what cooks the food. Plus, you don’t want to have to deal with a burn error from food sticking.
  • Grated mozzarella cheese: Topping the pasta with cheese makes it melty and flavorful.
  • Shredded parmesan: I don’t feel like you can ever really have too much parmesan! Okay, maybe you can, but I always add it because it’s so good.

How To Make Instant Pot Chicken Pasta

I don’t think you could find a better or more simple chicken pasta recipe! Begin by cutting the chicken into pieces that are bite-sized.

Then drizzle in the olive oil into the Instant Pot and turn it to the saute setting. Begin sauteing the onions for a couple of minutes. Add in the minced garlic, seasonings, and chicken and cook for 3-4 more minutes.

Pour in the water, marinara sauce, and add the pasta then give all the ingredients a stir. Turn off the saute function and add the lid. Make sure to seal the valve and turn it to manual. Then set the pressure to high and for 5 minutes.

Once the time is up, finish with a quick-release and add the cheese to the top. Place the lid back on the pressure cooker so the cheese can melt for a minute then serve hot.

How Do You Store Leftover Chicken Pasta

Once the chicken pasta has cooled down all the way after cooking, put it in an airtight container. Then you can put it in the refrigerator for up to 4 days.

For best results, you can add the pasta to a microwave-safe plate and heat it up for a minute or two. Pasta tends to warm up really quickly in the microwave, so don’t cook it too long.

If you have extra time and aren’t in a huge hurry, you can warm it in the oven if you’d rather. Heat the oven to 350 degrees and place the pasta in a casserole dish. Warm it for 10-15 minutes or until the cheese has melted and everything is hot.

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Instant Pot Chicken Pasta

Quick 30 minute Instant Pot Chicken Pasta in garlic tomato sauce is comfort food at it’s finest! Every taste of this chicken pasta is filled with plump and tender chicken, pasta, and the perfect amount of sauce and seasonings.
Course Main Course
Cuisine Italian
Keyword chicken, dinner, easy, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 425kcal

Equipment

  • Instant Pot
  • Cutting board
  • Kitchen Knife

Ingredients

  • 2-3 medium chicken breasts, boneless skinless (about 1.5 pounds)
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3-4 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper
  • 12 ounces rotini or penne pasta (or any short cut pasta)
  • 25 ounce jar marinara sauce (or 3 cups)
  • 2 cups water
  • 1 cup grated mozzarella cheese
  • 1/4 cup shredded Parmesan (optional)

Instructions

  • Cut chicken into bite size pieces and set aside.
  • Add olive oil and onion to an instant pot and turn on to saute setting. Saute onion for 2-3 minutes or until tender then add the garlic, chicken pieces, italian seasoning, salt & pepper. Saute for another 3-4 minutes.
  • Add the pasta, marinara sauce and water; stir to combine.
  • Press the cancel button, close and lock the lid and seal the valve. Select the manual setting, adjust the pressure to high and set time to 5 minutes.
  • When finished cooking, quick-release pressure according to the manufacturer’s directions. Open the lid, sprinkle both kinds of cheese, close the lid and let the cheese melt for one minute.

Notes

Nutritional information is per serving (1/6th the recipe). A 12oz box of pasta should be enough to serve up to 6 people. 

Protein options: Recipe will work with boneless skinless chicken thighs or ground beef. Follow the same directions as the chicken breasts. 

To Make Vegan or Vegetarian: Simply Replace the chicken with your favorite veggies such as mushrooms, or zucchini or make it with just the tomato sauce. 

To Make it Creamy: Stir in 1/2 cup heavy creamy after opening the instant pot, just before adding the cheese. 

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 51g | Protein: 23g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 1242mg | Potassium: 696mg | Fiber: 4g | Sugar: 7g | Vitamin A: 682IU | Vitamin C: 10mg | Calcium: 186mg | Iron: 2mg