Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

(Makes 20-25 meat balls)



  • 1 pound ground chicken breast
  • ¾ cup Italian breadcrumbs (fine)
  • 1 ¼ cup grated Parmesan cheese, divided
  • 3 garlic cloves, minced
  • ½ small onion, finely chopped
  • 2 tablespoons + 1 cup marinara sauce, divided
  • ½ tablespoon dried Italian seasoning
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon 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 ¼ 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. Form small balls (slightly smaller than a golf ball – approximately 2 tablespoons) and place on the baking sheet.
  5. Baked for 16-18 minutes.  They should be slightly browned.  Remove from oven.
  6. Drizzle a spoonful of marinara over each meatball.  Sprinkle with mozzarella cheese.
  7. Return to oven and bake an additional 2-3 minutes or until cheese is golden brown and bubbly.
  8. Serve and enjoy as an appetizer or over your favorite pasta with additional marinara sauce!

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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