Chicken Parmesan Meatballs
Chicken Parmesan Meatballs are baked meatballs that are perfectly seasoned and simmered in marinara sauce. A fun twist on the classic chicken parmesan!
A FLAVORFUL, FUN TWIST TO A CLASSIC DISH
These Chicken Parmesan Meatballs take everything that you love about classic Chicken Parm and turns it into a fun little meal without a lot of work. This recipe ended up being a happy accident. I was going to make chicken sandwiches with the ground chicken meat I had but realized I had forgotten the buns so we had to flip the switch and I ended up going with meatballs instead – ha! I just threw on some marinara sauce and cheese and it ended up being a fantastic meal! I think the best part about this is how versatile they are. So many ways to serve them!
These were excellent! So tender and flavorful! Will definitely make again!
– Beth
FREQUENTLY ASKED QUESTIONS:
I made this in a 9×9-inch baking dish. This could be made in a 9×13-inch baking dish or an 11×7-inch baking dish if that is all you have.
This meatball recipe could be done with ground turkey.
Serve with any kind of pasta and/or a salad. They also make for great meatball subs!
You bet. Depending on what size baking dish you have, you may need to make the second portion in a separate dish. It would also be a great idea to double this recipe to freeze some for later!
Like a little extra sauce? If you want more sauce, you can use a 32 ounce jar marinara sauce. You can even make some sauce from scratch if you prefer!
You can keep the leftovers in the fridge for up to 5 days in a proper airtight container. You can freeze the pre-cooked or cooked meatballs in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground chicken – as I stated above, you could definitely make this with ground turkey.
- shredded mozzarella – if you can find the Kraft Creamy Melt Shredded mozzarella with cream cheese, I highly recommend it. It melts so nicely!
- shredded parmesan cheese– you can use grated Parmesan cheese instead
- Italian breadcrumbs – if you only have regular breadcrumbs then go with that.
- milk
- egg – this just acts as a binder to hold the meat together.
- Italian seasoning
- garlic powder
- onion powder
- salt and pepper
- marinara sauce – I like Rao’s jarred stuff but I usually end up going with whatever I can get on sale so please use what you like! I even have an easy Homemade Marinara Sauce recipe if you’d like to try that!
HOW TO MAKE CHICKEN PARMESAN MEATBALLS
Preheat the oven to 400° F. To a bowl add the ground chicken, 1/2 cup mozzarella shredded cheese, parmesan cheese, breadcrumbs, milk, egg, and dried seasonings. Mix with a spoon or use clean hands to mix until just combined. Set aside.
To a 2.5 quart (or 9×9-inch) baking dish add half of the jar of marinara sauce. Make 18 meatballs and add them to the baking dish. Each meatball is 2 Tablespoons.
Bake uncovered for 15 minutes. Top the meatballs with the remainder of the sauce.
Add shredded mozzarella cheese. Bake uncovered for 10-15 minutes or until the internal temperature reaches 165° F.
Remove from the oven and top with the dried parsley (optional).
CRAVING MORE RECIPES?
- Chicken Piccata Meatballs
- Homemade Chicken Parmesan
- Chicken Meatballs
- Meatball Sub Casserole
- Chicken Parmesan Casserole
- Chicken Parmesan Cups
- Sheet Pan Chicken Parmesan
- Crock Pot Chicken Parmesan
- Chicken Parmesan Texas Toast Pizzas
- Parmesan Crusted Chicken
- Longhorn Parmesan Crusted Chicken
Chicken Parmesan Meatballs
Ingredients
- 1 pound ground chicken
- 2 cups shredded mozzarella cheese (divided use)
- ½ cup shredded parmesan cheese (can use grated)
- ½ cup Italian breadcrumbs
- ⅛ cup milk
- 1 egg
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 24 ounce jar marinara sauce (divided use)
- 1 Tablespoon dried parsley (garnish, optional)
Instructions
- Preheat the oven to 400° F.
- To a bowl add 1 pound ground chicken, 1/2 cup shredded mozzarella cheese, 1/2 cup shredded parmesan cheese, 1/2 cup Italian breadcrumbs, 1/8 cup milk, 1 egg, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix with a spoon or clean hands until just combined. Set aside.
- To a 2.5 quart (or 9×9-inch) baking dish add half of the jar of marinara sauce.
- Make 18 meatballs and add them to the baking dish. Each meatball is about 2 Tablespoons.
- Bake uncovered for 15 minutes.
- Top the meatballs with the remainder of the marinara sauce and remaining 1 1/2 cups shredded mozzarella cheese.
- Bake uncovered for an additional 10-15 minutes or until the internal temperature of the meatballs reaches 165° F.
- Remove from the oven and top with 1 Tablespoon dried parsley (optional).
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hands down a 5-star recipe! Very simple to make with easy to follow directions. We served it with a side of cornbread & honey. Had enough for leftovers. Thank you for this incredibly quick & delicious recipe.
These were excellent! So tender and flavorful! Will definitely make again!
So happy you enjoyed this one Beth – thank you!!