Thursday, October 17, 2019

Chicken Parmesan Meatballs (With VIDEO)

Chicken Parmesan Meatballs are your favorite chicken Parmesan transformed into these tender and flavorful, saucy baked chicken meatballs.

Topped with the perfect blend of ooey gooey cheese. You're going to love 'em!

I love chicken Parmesan, but come party time serving a plated meal is too much work.

The perfect solution is a a popable meatball.  Made with fresh herbs and Parmesan cheese this is a meatball to remember.

Pop 'em, serve 'em over pasta or eat 'em on a sub.

Game day definitely calls for finger food.  Hearty finger foods are my favorite.  Chicken nuggets, bites and meatball poppers are at the top of our list.

Chicken Parmesan Meatballs

Even when it is not game day or a party we have a dinner full of yummy finger foods from time to time.

It is really fun to mix things up and I have found that when it is bite size, my picky family seems to enjoy it even more.

I myself have an affinity for meatballs and love getting creative with them.

Chicken Parmesan Meatballs
As a matter of fact our new cookbook {The Simple Kitchen - available to order now} is loaded with 80 new recipes and 4 brand new meatball recipes. I meatballs!

Chicken Parmesan is likely an Italian favorite in every household, but I especially love dishes covered in sauce and cheese.

So it was only a matter of time before this fabulous dish was transformed into a meatball popper.

Tender and flavorful ground chicken is combined with lots of herbs and Parmesan cheese, baked to perfection.

Chicken Parmesan Meatballs

Once the meatballs are golden brown they are drizzled with marinara sauce and covered in cheese.  That’s amore!

These meatball popper go from prep to plate in just 30 minutes.  They are one of our favorite make ahead freezer foods.

I make a triple batch of meatballs, bake them and freeze them.

I portion them out into about 20-24 meatballs per package then freeze them in resealable plastic bags.  To prepare: simply thaw and cook for 10 minutes in a 350°F oven.

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Chicken Parmesan Meatballs

Helpful Tips to make Chicken Parmesan Meatballs:

  • Mix until just combined. Overmixing will create a tough meatball and that isn't good for anyone.
  • You can substitute dry herbs and spices if you are in a hurry. See my recipe notes for details.
  • Use a scoop to make uniform-size meatballs; this way you handle them less and they will cook evenly.
  • If you lightly coat your hands with olive oil before rolling the meatballs, they will form better and crack less.
  • Make a few batches of meatballs ahead and freeze them for easy dinners. To freeze, allow meatballs to come to room temperature and place in a freezer bag. I like to flash freeze them on a cookie sheet and then transfer the frozen meatballs to a freezer bag. It makes it easier to grab as many meatballs as I need.

What you will need to make Chicken Parmesan Meatballs:

With love from our simple kitchen to yours. 

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Chicken Parmesan Meatballs

Check out more of our favorite meatballs recipes: 

See how easy these Chicken Parmesan Meatballs are to make. Watch the video!!!


Baked Chicken Meatballs, Parmesan Meatballs, Chicken Parmesan Meatballs
Meatballs, Chicken, Italian
Yield: MAKES 48 Meatballs

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are your favorite chicken Parmesan transformed into these tender and flavorful, saucy baked chicken meatballs.Topped with the perfect blend of ooey gooey cheese. You're going to love 'em!
prep time: 12 minscook time: 18 minstotal time: 30 mins


  • 1 pound ground chicken breast
  • 3/4 cup Italian breadcrumbs
  • 1-1/4 cup fresh grated Parmesan cheese, divided
  • 3 garlic cloves, minced
  • 1/2 small onion, grated (or minced)
  • 2 tablespoons + 1 cup marinara sauce (divided)
  • 1/2 tablespoon dried Italian seasoning
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 large egg, lightly beaten
  • 1 cup shredded mozzarella cheese, for topping


  1. Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
  2. Set aside 1 cup marinara, 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.
  3. In a large mixing bowl, combine all remaining ingredients (chicken, breadcrumbs, 1 cup Parmesan, garlic, onion, 2 tablespoons marinara sauce, Italian seasoning, basil, parsley, salt, pepper and egg). Mix well, do not over mix or you will have tough meatballs.
  4. Using a 1-1/2 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
  5. Bake for 16-18 minutes until lightly browned.
  6. Turn oven to broil.
  7. Drizzle a spoonful of marinara over each meatball. Sprinkle with mozzarella cheese.
  8. Broil for 2-3 minutes until cheese is golden brown and bubbly.
  9. Serve and enjoy!

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  1. Your recipes are always amazingly simple yet look so delicious! I want to try this out very soon as we experiment with ground chicken. We usually have ground pork or beef but never chicken! Good starting point, methinks.

  2. I'm commenting cause those chicken parm meatballs look so dang good n it should be commented on!

  3. I would like to get the recipe..but when I click the printable recipe link it takes me to a page where I have to download a new Total recipe Home Page. Not good!!!

    1. If you hit print it will pull up a printable page. Press PRINT and it will take you there. Let me know if this works now. Enjoy!

    2. I can't get to the Italian Herb recipe either. I click on it and it takes me to a picture.

    3. Priscilla,

      Click the image or the bold recipe title and it will take you to the page for the recipe. The actual recipe is toward the bottom of the page. Enjoy!

  4. Hi when you freeze these do you leave the marinara sauce and cheese off and freeze before that stage, or with it on?

  5. I'm on the weight watchers plan and wondering what the serving size is - I would think maybe 3 mtbls but retying to figure out points. Any help would be appreciated

  6. Can you tell me what the serving size would be. I'm thinking 3 mtbls. I'm on the Weight Watchers Plan and am trying to figure out prs and serving size.

  7. These are too cute! They're like mini chicken parmesans. :) It would be so easy to add these to some noodles and marinara, you'd have a full dinner. What an awesome idea!

  8. You say you use a 1 1/2 Tablespoon scoop but your recipe says use 1 Tablespoon of the chicken mixture... so do you make meatballs using 1 tablespoon or 1 1/2 tablespoons of the mixture?

  9. These are the bomb! Just like mini chicken parms! Im taking them to a meeting tomorrow....i dont know how there will be any left!! They are too good!!

  10. I was looking for an awesome recipe for my husband and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! He is so happy! Thanks for this!

  11. wow delicious .. your recipe very nice !!!!

  12. It turned out sooo yummy. I used sliced cheddar cheese on the bottom and sliced Colby Monterey jalapeño cheese on top and i added fresh green chilies and onions to the scrambled eggs. I didn’t have any maple syrup so I used brown sugar and butter and added some Chia seeds. ❤️❤️🤗🤗

  13. What can I exchange for the bread crumbs? I’m on keto. Thank you

  14. Can you make this same recipe as a meatloaf (removing the extra work of rolling them into balls)? Any advice on how to do this?

  15. I have the same question. What changes would I have to make to make as a meatloaf? How long would I bake before topping with mozzarella?

  16. The recipe looks really good but I am confused ? I wanted to see the Video and no Video found . It does say with Video .

  17. Do you have to use fresh Parmesan cheese or can it be Kraft?


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