Chicken Parmesan Meatballs are an easy way to enjoy all of the flavors of classic Chicken Parm! These can be served with pasta, or on bread for a Chicken Parmesan Meatball sub.
I love meatballs! Honestly, because they’re so versatile. You can serve them with pasta, as a sub or just as a main dish to keep it simple. The best part is that they freeze well (prior to adding the sauce) and can be used later! Super easy to defrost for a weeknight meal or weekend lunch. Transform a classic Italian dish into juicy, flavorful bites that come together in under an hour!
When the meatballs are under the broiler, watch them closely! They can quickly burn under a broiler.
Don’t overmix your meatballs! Doing so will create a tough, dry meatball, and we don’t want that. You’ll want to gently mix the ingredients until combined.
Use a cookie scoop or any sort of scoop that’s available to you. It will make the process faster,and you’ll get uniform-sized meatballs that will bake more evenly. It’s fine if you don’t have a scoop readily available. Feel free to use a spoon and shape the meatballs the best you can.
CAN I FREEZE THESE MEATBALLS?
Yes! There are two ways that you can actually do this. After forming the meatballs, place them on a lined sheet tray and place in the freezer for about an hour, or until nice and firm. Transfer to the freezer bag and remove any excess air as you close the bag. The second way is to let the meatballs cool once they come out of the oven then add to a freezer bag and store in the freezer for up to 3 months.
LOOKING FOR MORE CHICKEN RECIPES?
- Sofrito Chicken
- Parmesan Crusted Chicken
- Spinach and Artichoke Chicken Thighs
- Jerk Chicken
- Creamy Boursin Chicken
- Coconut Chicken Curry with Chickpeas
Chicken Parmesan Meatballs
- 2 lbs Ground Chicken
- 1-2 Jars Marinara Sauce (I used Raos)
- 2 Tablespoons Pesto
- 1 Tablespoon Green Onion, Chopped
- ½ Cup Yellow Onion, chopped
- 1 Tablespoon Shallots, Chopped
- 2 Tablespoons Fresh Parsley, Chopped
- ¼ Cup Grated Parmesan Cheese
- 1½ Cup Shredded Mozarella Cheese, more as needed
- 2 Tablespoons Boursin Cheese, optional
- ½ Cup Panko
- 1 Egg
- 1 Teaspoon Crushed Red Pepper Flakes, optional
- ½ Tablespoon Garlic powder, as needed
- ½ Teaspoon Paprika, as needed
- Kosher salt and black pepper, as needed
- ½ Teaspoon Onion powder, as needed
- 1 Tablespoon Canola oil
- 1 Teaspoon Basil, as needed
- 1 Teaspoon Italain seasoning, as needed
- Preheat your oven to 375°F. Line a sheet tray with foil and a wire rack, spray with non stick cooking spray and set aside.
- In a large bowl, combine the ground chicken, egg, panko, green onion, shallots, parsley, parmesan cheese, Boursin Cheese, crushed red pepper flakes, garlic powder, onion powder, basil, italian seasoning, salt and pepper, and mix well to combine. Be careful not to over mix the meatball mixture.
- Take the ground chicken mixture and form them into meatballs, I was able to make 24 meatballs using a 3 Tablespoon sized cookie scoop. Place the meatballs on the prepared sheet tray and bake for about 30 minutes.
- While the meatballs are baking, heat a large skillet over medium heat with canola oil and sauté the onions until translucent. Add in marinara sauce and pesto and simmer. If you do not have enough room in your skillet, feel free to separate the sauce into two skillets. Season the sauce if needed with Garlic powder, salt, pepper and paprika.
- Once the meatballs are done baking, remove from the oven. Place the meatballs in the skillet, top with mozzarella cheese and place under the broiler on high for about 3-4 minutes until the cheese is nice and bubbly. Be sure to watch the meatballs under the broiler to ensure they don’t burn. Serve with pasta or on bread for a chicken parmesan sub. Enjoy!