Chicken Parmesan Meatballs

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Chicken Parmesan Meatballs are a fun twist on the classic Italian chicken dish!

All the flavors of classic Chicken Parmesan are rolled into these bite-size Chicken Parmesan Meatballs. I was so impressed by these meatballs the first time I made them; I requested them again for my birthday dinner. Sean had no trouble at all making this recipe on his own; even for a less frequent or experienced cook, this is a simple recipe.


If you have never considered making homemade meatballs before, this would be an excellent way to try them for the first time. This is one of the most forgiving recipes I’ve ever made. We’ve had these a few times now and I’ve adapted the recipe differently each time.

Baked meatballs are simple, I promise. Combine all the ingredients in a bowl, mix together, scoop into balls and bake. This recipe also includes a drizzle of sauce and a slice of cheese, but that’s it. The prep time is far less than you would think. I think it took me about half an hour to prep and get these into the oven. (That included making a quick batch of the most amazing marinara sauce and slicing the mozzarella to top them!)

Serve these Chicken Parmesan Meatballs on their own or over pasta with extra sauce. Either way, they are delicious. I’ve been making these meatballs for over four years now and every time I serve them they receive high praise.


If you love chicken parmesan as much as we do, you’ll want to check out these recipes for Chicken Parmesan Pasta Skillet, Chicken Parmesan Stuffed Portobello Mushrooms, and Oven Baked Chicken Parmesan Sandwiches.

All the flavors of classic Chicken Parmesan are rolled into these bite size Chicken Parmesan Meatballs!
Kitchen Tip: I use this medium scoop and this baking sheet to make this recipe.

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Chicken Parmesan Meatballs

5 from 5 votes
Recipe lightly adapted from and with thanks to Dinner: A Love Story
Pin Print Review
Servings: 30 -36 small 1" meatballs

Ingredients 

  • 2 pounds ground chicken
  • 3/4 cup panko breadcrumbs gluten free panko will work fine
  • 1/4 cup finely minced onion
  • 2 tablespoons minced parsley
  • 2 cloves garlic minced
  • zest of 1 small lemon about 1 teaspoon
  • 2 eggs
  • 3/4 cup shredded Pecorino Romano or Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 quart Five Minute Marinara Sauce
  • 4-6 ounces mozzarella freshly sliced

Instructions

  • Preheat the oven to 400 degrees, setting the rack in the upper third of the oven. In a large bowl, combine everything except the marinara and the mozzarella. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.
  • Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. (I cut the thin slices into pieces about 1" square.) Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce. Enjoy!

Notes

I'd never bought ground chicken before, but it turned out to be very easy to find in the meat department with all the other kinds of chicken.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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{originally posted 9/9/13 – recipe notes and photos updated 2/20/17}

All the flavors of classic Chicken Parmesan are rolled into these bite-size Chicken Parmesan Meatballs. Get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Rie says

    Ok….. I had a “loaves and fishes” moment with the recipe LOL. I got a little OCD while making these. Got out my ruler, then scoped and measures out 1 inch ball. Recipe says – make 30 -36 inch balls. By the time I was done, there were 80 one inch balls LOL No bigger. I just put two together. I am making them for niece for freeze ahead meals. Had one or two, for quality control purposes, of course (ahem) and they were delish, even without the lemon zest. Thanks Mary.5 stars

  2. Cathy rose says

    So excited to get some recipes., I’m a widow so it’s not a lot of fun to cook for yourself, but I love love all the recipes!! Thank you!! 😀

  3. Joanne says

    These look awesome and just bought ground chicken today (at Sprouts) in CA. Will make these tomorrow! Anyway to find the macros on this (as this is very Keto friendly for me) many thanks for sharing all these amazing recipes and thumbs up in the cream cheese pancakes!
    I add a bit of lemon zest and a couple blueberries to throw it over the top!5 stars

  4. Brenda L Kennair says

    I left out some of the ingredient’s . I just used what I hade in the pantry and refrigerator. It was awesome!!!!!!
    Thanks for the recipe!!!!
    Brenda Kennair5 stars

  5. Rachel says

    Delicious recipe! We make the meatballs and have them as subs topped with sauce and mozzarella cheese for dinner. Highly recommend! I’ve never used ground chicken before and was hesitant to try it but it’s a great recipe.5 stars

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