@semaglutideandsanity: Chicken Parmesan…but make it meatballs. These Chicken Parmesan Meatballs were so easy, so good, and packed with protein. And my favorite part? I cooked them right in the marinara, so fewer dishes and all that flavor goes straight into the sauce. I also cooked these in my gorgeous Caraway pan. If you’re looking for new cookware, you can find a link in my bio for a discount on yours! CHICKEN PARMESAN MEATBALLS Makes about 16 meatballs | 4 servings Ingredients: • 1 lb lean ground chicken • 1 egg • ⅓ cup Italian breadcrumbs • ¼ cup grated Parmesan • 1 tsp garlic powder • 1 tsp Italian seasoning • ½ tsp onion powder • Salt + pepper • 1 22 oz jar Rao’s marinara • ½ cup shredded mozzarella • 2 tbsp grated Parmesan Mix the chicken, egg, breadcrumbs, ¼ cup Parmesan and seasonings. Form into about 16 meatballs. Pour the marinara into a large skillet and bring to a gentle simmer. Nestle the raw meatballs directly into the sauce in a single layer. Cover and simmer on medium-low for about 10 minutes. Gently turn the meatballs, cover again and cook for another 5 minutes or until they reach 165°F internally. Top with mozzarella and Parmesan and let it get nice and melty. Approximate macros for 4 meatballs: 424 calories | 32g protein Serve them with pasta, veggies, or throw them into a meatball sub. And if 4 meatballs is more than you want, just adjust the serving size to what works for you. SAVE this one for an easy weeknight dinner!

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Thursday 24 September 2026 13:00:00 GMT