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.
Chicken Parmesan 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
{originally posted 9/9/13 – recipe notes and photos updated 2/20/17}
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.
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!! 😀
Rie says
So sorry for your loss Cathy…
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!
Marguerite Merino says
Since I’m Gluten free could I use gluten free Italian bread crumbs i have use these for other recipes. Please respond, looks delicious. Thank you.
Mary says
Yes, this will work nicely with GF breadcrumbs.
Marguerite Merino says
Thank you for your quick reponse I make them and see how they turn out I’m pretty sure they will. When I do make them I will let you know.
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 Kennair
Mary Younkin says
I am happy to hear that you like the meatballs, Brenda!
ashlee russell says
My kids loved them ! But they could have been cooked longer.
Mary Younkin says
I’m so glad that you’re enjoying the meatballs, Ashlee!
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.
Mary Younkin says
I’m so happy to hear that you’re enjoying the meatballs, Rachel.
Kimberly says
Omg I had no pasta sauce so we used Alfredo sauce instead. So good.
Mary Younkin says
Sounds delicious, Kimberly.