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.

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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 6 votes
Recipe lightly adapted from and with thanks to Dinner: A Love Story
Servings: 30 small 1" meatballs


  • 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


  • 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!


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.


Calories: 83kcal · Carbohydrates: 3g · Protein: 8g · Fat: 4g · Saturated Fat: 2g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 0.02g · Cholesterol: 42mg · Sodium: 328mg · Potassium: 267mg · Fiber: 1g · Sugar: 1g · Vitamin A: 200IU · Vitamin C: 2mg · Calcium: 52mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{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

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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. Jessica Lesnick says

    My Daughter and I just finished taking then out of the oven for the first time and of course she had to have one so badly, because she was having a food affair with them as we were rolling them. I must say she was still in love with them after the first round of cooking can't imagine what the second round holds for her!!!

    They were very easy to cook and the recipe was wonderfully clear as what to do and when

  2. S W says

    Mary, I only recently became acquainted with your website about a month or so ago. I want to say that there has not been 1 post that I did not enjoy receiving! My sister and I are going to do Katie Couric's Fed-Up Challenge (no added sugar for 10 days) starting 9/1. But, we are going to extend it for 6 weeks and make cutting carbs a part of the challenge as well. I will be making these next week!! Thanks for the post and keep'm coming!!

  3. Crystal U says

    This makes a big batch for my family of two, can I freeze them raw or baked? Also how do I reheat them once baked? Thank you and they look delicious!

    • Mary says

      I'd go ahead and bake them all. Then you can freeze and reheat however many you need for a meal. I freeze the leftovers for easy lunches. I simply reheat in the microwave. You could also thaw them and reheat covered in the oven.

      If you'd rather freeze them uncooked, roll out the meatballs and flash freeze them on a parchment or wax paper lined tray in the freezer. Transfer to a ziploc and freeze until needed. You can bake them, following the above directions, from frozen. Just add a few minutes time to the baking step.

  4. Quilting Addict says

    Served these last night for MY birthday dinner! Your marinara is now my favorite sauce! I served the meatballs with Spaghetti Squash and fresh asparagus. Thanks for sharing. You are my new go to recipe gal!

  5. Karen Tharaldson says

    Do you think these would work in a crock pot at an appetizer pot luck? My thought is to bake the meatballs, omit the broiling step. Put some sauce in the bottom of the crock pot, put meatballs on top, top with cheese slices and keep them on "keep warm"

  6. Anonymous says

    Hi. I LOVE your blog. This recipe sounds so delicious!! I've never heard of ground chicken. Is it raw chicken – like ground beef? I'm leery of using ground meats. Would cooked chicken work if it's put through the food processor? Thank you! [email protected]

    • Mary says

      Yes, ground chicken is like ground beef, it's just made with chicken. I doubt that you'd have the correct texture with grinding in the food processor. If you prefer to grind your own meat, you can purchase a small meat grinder that would give you the correct texture for the ground chicken.