Chicken Parmesan Meatballs

Chicken Parmesan is Hubs’ favorite thing to order at Italian restaurants.  I’ve made a couple versions here on the blog (but nothing like the restaurant version since I don’t deep fry).  The one I’ve really wanted to revisit was the Chicken Parmesan Meatballs.

Meatballs are always a hit in my house and I always felt that this particular recipe could be a bit “more”.

This version builds layers and layers of classical Italian flavors - from the meatballs to the breading to the sauce. This version is our favorite to date!

Chicken Parmesan Meatballs


2 pounds ground chicken

2 eggs

¼ cup grated parmesan

2 teaspoon Italian seasoning

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon black pepper


½ cup bread crumbs

2 tablespoons grated parmesan

1 ½ teaspoons Italian seasoning

¼ teaspoon garlic powder


1 (15 ounce) can tomato sauce

½ teaspoon onion powder

1 ½ teaspoons Italian seasoning

¼ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes

To finish

1-1 ½ cups shredded mozzarella

1 pound pasta, cooked al dente

Preheat oven to 400 degrees F.

Mix together the meatball ingredients.  Then, mix together the breading ingredients and place into a bowl.

Form the chicken mixture into meatballs and roll through breadcrumbs.  Place on a baking sheet.  Bake in the preheated oven for 15-20 minutes or until cooked through.

Meanwhile, stir together the sauce ingredients and boil the pasta.

Once the meatballs are cooked through, gather them to the center of the pan (transfer to a different pan if using a pan lined with parchment or silicone mats).  

Turn the oven to broil. 

Place the meatballs under the broiler for about 2 minutes or until the breading is crispy and browned (this step can be skipped if they were adequately browned in the baking process.)

Pour half the sauce over the top, followed by mozzarella.    Broil until the cheese is melted and browned.  Serve over pasta with remaining sauce.