Chicken parmesan is a classic dish where chicken cutlets are coated in breadcrumbs and fried until golden brown before being topped with marinara sauce and melted mozzarella cheese. These chicken meatballs are inspired by the flavours of chicken parmesan! The meatballs are the simple combination of ground chicken with an egg and breadcrumbs as binders, Italian seasoning, onion, garlic, red and parmesan for flavour and spinach to help keep the meatballs moist and tender. (The spinach is optional and you can omit it or replace it with shredded zucchini which also works well to keep the meatballs nice and moist!) Everything is mixed, formed into balls and baked until golden brown and cooked through. I like to serve the meatballs in a tasty marinara sauce (link) over pasta for a quick and easy meal! You can also cover the meatballs in mozzarella and let it melt before serving!
Note: This recipe is a pantry friendly version that uses dried onion powder, garlic powder and herbs rather than fresh and you can find options to use fresh ingredients below the recipe!
Chicken Parmesan Meatballs
Juicy and tender chicken meatballs filled with parmesan and italian seasoning served on marinara sauce over pasta!
ingredients
- 1 pound ground chicken (or beef or turkey)
- 1 large egg
- 1/2 cup bread crumbs (gluten-free for gluten-free) *
- 1/4 cup parmigiano reggiano (parmesan cheese), grated
- 1 teaspoon Italian seasoning (link) (or oregano)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch red pepper flakes (or to taste)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup baby spinach, chopped (optional)
- 8 ounces pasta (gluten-free for gluten-free)
- 2 cups marinara sauce (link)
For the meatballs:
For the meal:
directions
- Mix everything well, form into 2 tablespoon balls, place on a baking sheet and bake in a preheated 400F/200C oven until cooked (165F) and lightly golden brown, about 25-30 minutes.
- Cook the pasta as directed.
- Warm the marinara sauce in a pan, add the cooked meatballs, mix and serve over the cooked and drained pasta.
For the meatballs:
For the meal:
Option: Add 1 small onion, grated, mixed into the meatballs.
Option: Add 2 cloved garlic, minced/grated, mixed into the meatballs.
Option: Add 1 tablespoon parsley, chopped, mixed into the meatballs.
Option: Add 1 tablespoon basil, chopped, mixed into the meatballs.
Option: Replace the spinach with: 1 cup zucchini, shredded and squeezed to drain off excess liquid.
Option: Sprinkle 1 cup mozzarella, shredded, on top of the meatballs and marinara sauce while still in the pan and let it melt before serving over the pasta!
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