Baked Chicken Parmesan Meatball Recipe

Easy Chicken Parmesan Meatball recipe makes a delicious meatball sandwich, served over a plate of pasta, or a quick and easy meatball appetizer with your favorite sauce or dip!

This chicken meatball recipe is so quick and easy to make. They make a great appetizer and leftovers can double as a meatball sub dinner. Baking them ensures that they’re never over or under cooked.

There is always so much going on. I used to say as soon as we get through “this”, everything will settle down. Well, as soon as we do get through “this” the next “this” pops up. You know what I mean? I think it’s universal.

Even though we are so busy, it makes it all that more important to get together with friends or to sit down together with each other at the end of the day. That is why I love baking up a big batch of chicken meatballs.

I cook in batches. It’s just as easy to cook twice as much as we need and have leftovers the next night or put the extra food in serving size containers and freeze it.

Then I’m prepared if we need a quick meal or appetizer for impromptu entertaining.

Easy Parmesan Chicken Meatball Ingredients

• Ground Chicken
• Egg – Grade A
• Bread Crumbs – We use Italian bread crumbs but plain will work as well.
• Panko Bread Crumbs – we use these bread crumbs in the breading of the meatballs but not in the meatball because they would change the texture.
• Cheese – We used Pecorino Romano in the meatball and Mozarella on top. You could use all shredded or grated Pecorino, Parmesan, or Mozzarella too.
• Seasonings – We used garlic powder, Italian seasoning, salt, and pepper.
  • You could use oregano or thyme any combination you prefer instead of the Italian seasoning.
• Diced tomatoes – We made our own simple marinara for our chicken meatball sub recipe. You could be ready-made marinara for convenience.

How to make Easy Chicken Parmesan Meatballs

1. n a medium bowl, combine ground chicken, bread crumbs, pecorino Romano cheese, egg, garlic powder, salt, pepper, and Italian seasoning.
2. Roll chicken mixture into 1-1/2″ meatballs and put on prepared pan. (I used a 1-1/2 Tbl scoop)
3. Combine egg, 1 tablespoon of water, and whip together with a fork. In a separate bowl combine panko, breadcrumbs, Italian seasoning, and salt. Glaze the meatballs with the egg mixture and then roll them in the breading mix.
4. Bake
5. Make the marinara. Add a can of diced tomatoes to a 9 to 10-inch saucepan. Add garlic powder and Italian seasoning. Cook until most of the liquid has cooked off. About 10 minutes.
6. Add mozzarella to the top of each meatball. Broil until melted.

Other ideas for Chicken Meatballs Recipe

• They make a great easy parmesan chicken recipe over pasta.
• Stuff them into a bun for a meatball sub.
• Bake them and put them in a slow cooker covered with sauce to keep them warm for your next gathering. Guests can help themselves.
• Meatball fondue – serve with picks and provide several sauces such as marinara, cheese sauce, or pesto.

There are so many ways you can flavor meatballs. These Baked Italian chicken meatballs are way up there on our love list.

THERE ARE SO MANY GREAT WAYS TO MAKE MEATLOAF. HERE ARE A FEW MORE RECIPES YOU MAY LIKE

• Cheesy Meatloaf Minis
• Cheddar Stuffed Meatballs
• Easy Meatloaf – Two Loaf Recipe
• Mexican Meatballs
• Cheese Stuffed Meatloaf
• Turkey Meatball Appetizer

Gadgets we use

The best way to know when your meatballs are done is to test them with an Instant Read Thermometer. I personally use this thermometer for everything that I cook by temperature even my bread! Chicken meatballs are done when they reach a temperature of 165° F.

When I make meatballs or cookies or anything that I want to be a similar size, I use scoops.

They not only look better but they cook evenly too. You can make a larger scoop when serving these meatballs over pasta or a smaller one when serving them as appetizers.

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Dipping sauces and topping ideas for these delicious chicken parmesan meatballs!

• Easy Fresh Balsamic Tomato Chutney – Hostess At Heart
• Copycat TGI Friday’s Jack Daniel’s Sauce – Persnickety Plates
• 3 Minute Yum Yum Sauce – Masala Herb
• Caramelized Onion-Bacon Dip – Hostess At Heart

To me, one thing that I am picky about when I have a sandwich is the bread, roll, or bun. I used my Simple Ciabatta Bread Recipe for these rolls.

In our post, we show you two different ways you can make them with plenty of process shots to help you make them.

They’re definitely perfect for this Chicken Parmesan Meatball sandwich!

We used the following buttercream frosting for this delicious little monster. You could also use an Easy Vanilla Frosting that’s light and fluffy.

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5 from 20 votes

Baked Chicken Parmesan Meatball Recipe

Baked Chicken Parmesan Meatballs are delicious over a plate of pasta for dinner or served with sauces or dips as appetizers.  They’re quick, easy, and delicious!

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 4 sandwiches

Author Julie Menghini

Cook ModePrevent your screen from going dark

Ingredients

Meatballs

• 1 lb ground chicken
• 1 egg large
• 1/4 cup Italian bread crumbs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 tsp garlic powder
• 1 1/2 tsp Italian seasoning
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper

Breading

• 1 egg
• 1 tbsp water
• 1/4 cup Italian bread crumbs
• 1/4 cup panko bread crumbs
• 1/2 tsp Italian seasoning
• 1/4 tsp kosher salt

Marinara

• 14 oz can of diced tomatoes don’t drain
• 1/4 tsp garlic powder
• 1/2 tsp Italian seasoning

Remaining Ingredients

• 4 oz fresh mozzarella
• fresh parsley optional
• hoagie rolls or pasta optional

Instructions

• Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Set aside.
• In a medium bowl, combine ground chicken, bread crumbs, pecorino romano cheese, egg, garlic powder, salt, pepper, and Italian seasoning.
  
• Roll chicken mixture into 1-1/2″ meatballs and put on prepared pan. (I used a 1-1/2 Tbl scoop)
  
• Combine egg, 1 tablespoon of water and whip together with a fork.  In a separate bowl combine panko, breadcrumbs, Italian seasoning, and salt.  Glaze the meatballs with the egg mixture and then roll them in the breading mix.
• Bake for 20 minutes or until the register an internal temperature of 165°F.
  
• While meatballs bake, add a can of diced tomatoes to a 9 to 10-inch saucepan. Add garlic powder and Italian seasoning. Cook until most of the liquid has cooked off. About 10 minutes.
  

Assembly

• Turn the oven to broil and put the oven rack in the top 1/4 of the oven or about 10 inches from the top.  Add mozzarella to the top of each meatball.  Broil until melted.  Watch carefully this will only take about 5 minutes.
• Place meatballs in a hoagie roll (if using) and top with sauce.  Garnish with fresh parsley.

Notes

Nutritional value doesn’t include hoagie rolls or pasta.  You can also use store-bought marinara for convenience.  Serving size is 4 meatballs per sandwich.  The recipe makes approximately 16 meatballs.

Nutrition

Calories: 421kcal | Carbohydrates: 19g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 214mg | Sodium: 1233mg | Potassium: 875mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 9.2mg | Calcium: 378mg | Iron: 3.8mg

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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