Italian-American · main

Chicken Parmesan Meatball Bake

Chicken Parmesan Meatball Bake reads umami 8.2, richness 6.6 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Italian-American main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.2 · Richness 6.6 · Salinity 4.7 · Herbaceous 3.7 · Allium 3.4 · Funk & Ferment 2.4 · Nutty 2.3 · Sweetness 2.1 · Floral 1.8 · Sourness 1.8 · Warm Spice 1.6 · Heat 1.6 · Bitterness 1.5 · Earthy 1.3 · Citrus 1.3 · Fruity 0.9

What's in it (13)

Time & effort: about 31 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 286.3 kcal, 13.5 g protein, 13.2 g fat, 28.3 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Preheat the oven to 425 F. In a large bowl, combine the ground chicken, panko, 1/4 cup of the Parmesan, egg, half the garlic, Italian seasoning, salt, and pepper. Mix gently with your hands just until combined, then shape into 16 meatballs, about 1 1/2 inches each.
  2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches, turning once, until browned on two sides, 4-5 minutes total (they will not be cooked through).
  3. Transfer the seared meatballs to a plate.
  4. Lower the heat to medium, add the remaining 1 tablespoon olive oil and the remaining garlic to the skillet, and saute until fragrant, about 30 seconds.
  5. Pour in the marinara and red pepper flakes, stir to combine, and bring to a simmer, 2-3 minutes.
  6. Nestle the meatballs back into the sauce, spooning sauce over the tops. Transfer the skillet to the oven and bake until the meatballs reach 165 F at the center, 12-14 minutes.
  7. Remove the skillet from the oven and scatter the mozzarella and remaining Parmesan evenly over the top.
  8. Return to the oven and broil until the cheese is melted and bubbling with golden-brown spots, 3-5 minutes (or bake at 425 F until melted, 8-10 minutes, if skipping the broiler).
  9. Let rest 5 minutes, then scatter the torn basil over the top and serve.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.