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Chicken Parmesan Meatball Crostini

Chicken Parmesan Meatball Crostini

The ultimate comfort food, Chicken Parmesan Meatball Crostini combines juicy meatballs, melted cheese, and crispy bread for an easy weeknight dinner. It's a crowd-pleaser that everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/4 cup panko bread crumbs
  • 1/4 cup grated pecorino or parmesan cheese
  • 1 egg
  • 2 teaspoons Italian seasoning
  • kosher salt and pepper
  • 1 loaf whole grain French bread, sliced
  • 3 tablespoons olive oil
  • 1/2 cup fresh basil, chopped
  • 1 cup marinara sauce
  • 8 ounces mozzarella cheese
  • fresh basil and/or arugula for serving

Equipment

  • Mixing Bowl
  • Oven
  • Grater
  • Skillet
  • Frying Pan
  • Chef's Knife
  • Baking Sheet

Method
 

  1. In a medium bowl, combine the ground chicken, panko bread crumbs, pecorino, egg, Italian seasoning, and a pinch each of salt and pepper. Mix well until combined, but don't overwork the mixture. You want to keep the meatballs light and tender.
  2. Roll the mixture into scant tablespoon-sized balls, aiming for around 16 meatballs. You want them to be uniform in size for even cooking.
  3. Preheat the oven to 375 degrees F. This is crucial for ensuring your crostini get that perfect crispy texture.
  4. Arrange the sliced French bread on a baking sheet. Drizzle lightly with olive oil to coat each piece. This will help them toast nicely and add flavor.
  5. Sprinkle the freshly chopped basil over the bread slices. It adds a beautiful aroma and flavor profile as they toast.
  6. Transfer the baking sheet to the oven and bake for 8 to 10 minutes or until the bread is toasted and golden. Keep an eye on them so they don’t burn.
  7. Meanwhile, heat a large skillet over medium heat and add a tablespoon of olive oil. When the oil shimmers, add the meatballs and cook for 3 to 5 minutes on each side, or until they are lightly golden. You want them to be nice and crisp on the outside while remaining juicy inside, which should take about 8 to 10 minutes total.
  8. Remove the toasted bread from the oven and top each piece with a little marinara sauce. Make sure to cover enough to complement the meatballs.
  9. Add a meatball on top of the sauce, and then top with mozzarella cheese. The cheese should be generous but not overwhelming.
  10. Return the baking sheet to the oven and bake for another 5 to 10 minutes, or until the cheese has melted and is bubbly. You’ll see the cheese turn a lovely golden color.
  11. Serve the crostini warm, topped with extra basil and a sprinkle of parmesan if desired. Enjoy your delicious creation!

Notes

Cooking is all about experimenting and refining your technique. Here are some helpful tips to ensure your Chicken Parmesan Meatball Crostini turns out perfectly every time.
  • Storage: Allow leftovers to cool completely, then store them in an airtight container in the refrigerator. They should last for about three to four days.
  • Freezing: You can freeze the meatballs before cooking. Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
  • Pairing: These crostini are excellent with a side of mixed greens tossed in a light vinaigrette. The acidity complements the richness of the dish.
  • Make Ahead: You can prepare the meatball mixture the day before and store it in the fridge. Just roll and cook the meatballs when you’re ready to eat.
  • Cheese Alternatives: If you’re looking for a change, try using a blend of mozzarella and provolone for a different flavor.
  • Herb Substitutes: Dried herbs can be used in place of fresh ones for convenience, but fresh basil provides the best flavor.