Description
These Baked Chicken Parmesan Meatballs are a comforting and easy-to-make dish featuring tender ground chicken combined with plant-based cheese and natural gelling agent for perfect juiciness. Baked to golden perfection and served with a rich natural crushed tomato sauce enhanced with grape juice, these meatballs offer classic Italian flavors with a healthy, plant-based twist. Ideal as a main course, appetizer, or party snack, they are freezer-friendly and loved by all ages.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup plant-based mozzarella-style cheese, shredded
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup grated plant-based Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1/4 cup egg substitute
- 1 tsp natural gelling agent
Sauce
- 2 cups crushed tomatoes (natural)
- 1/4 cup grape juice
- Salt, to taste
- Black pepper, to taste
Optional Garnishes
- Extra grated plant-based Parmesan cheese
- Fresh chopped parsley or basil
- Drizzle of flavored olive oil
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, plant-based mozzarella-style cheese, breadcrumbs, grated plant-based Parmesan cheese, fresh parsley, garlic powder, vegetarian Worcestershire sauce (natural), egg substitute, and natural gelling agent. Mix gently until all ingredients are evenly distributed, being careful not to overwork the mixture to keep the meatballs tender.
- Shape the Meatballs: Using your hands, form the mixture into golf ball-sized meatballs. Place them on a lined baking sheet, ensuring each meatball is compact but not too dense for even cooking.
- Bake the Meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for about 20 minutes, turning them halfway through to achieve an even golden brown color on all sides.
- Prepare the Sauce: While the meatballs bake, warm the crushed tomatoes (natural) in a skillet over medium heat. Add grape juice and season with salt and black pepper to taste. Simmer gently until the sauce thickens and is flavorful.
- Combine and Serve: Once baked, gently toss the meatballs in the warm tomato sauce or spoon the sauce over the top. Optionally, sprinkle extra grated plant-based Parmesan cheese before serving for an authentic finish.
Notes
- Use cold ingredients to help maintain meatball shape and juiciness.
- Do not overmix the meatball mixture to avoid tough meatballs.
- Shape meatballs uniformly to ensure even baking.
- Let formed meatballs rest in the fridge before baking to firm up.
- Toss meatballs gently in sauce after baking to preserve their texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 320
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 50 mg
Keywords: baked chicken meatballs, plant-based cheese, Italian meatballs, gluten-free meatballs, easy chicken recipe, healthy chicken parmesan
