Chicken Parmesan Meatballs

Chicken Parmesan Meatballs smothered in sauce and cheese and baked until bubbly hot. This healthy chicken meatball recipe is a new low-carb twist on an Italian classic that's easy to make and will quickly become a family favorite! You can add it to your meal prep rotation for an easy make-ahead dinner during the busy work week.

5 from 22 votes

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Course: dinner, dinner recipe, Main Course

Cuisine: American, Italian

Keyword: chicken parm meatballs, chicken parmesan meatballs

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: people

Calories: 253kcal

Author: Tammy Overhoff

Equipment

Mixing Bowls
Large baking sheet
9 x13 casserole dish

Ingredients

1 lb ground chicken
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon Worcestershire
1/4 cup grated parmesan or romano cheese
1/2 cup unseasoned bread crumbs
2 cups marinarai sauce divided
1 cup shredded mozzarella cheese

Instructions

Start by preheating the oven to 375 degrees.
In a large bowl, add the ground chicken, egg, garlic powder, onion powder, Italian seasoning, salt, black pepper, Worcestershire sauce, grated cheese, breadcrumbs, and 1/4 cup of the sauce.
Using your hands, slowly mix until just combined.
Using a medium scoop, form the meatball mixture into 18 small meatballs and place onto a lined baking sheet or baking sheet coated with cooking spray.
Bake the meatballs for 20 minutes.
As the meatballs cook, cover the bottom of a 9 x 13 casserole baking dish with 1/2 cup of the sauce.
After the meatballs are done, place them in the baking dish.
Pour the rest of the sauce over the chicken meatballs and sprinkle the mozzarella cheese over the top.
Cover the baking dish with foil and bake for another 20 minutes.
Serve hot. Sprinkle with fresh basil or any fresh herbs, if you like.

Video

Notes

Make-ahead & Storage Tips

These healthy chicken parmesan meatballs store and reheat well, making them perfect for meal prep.

For the week:

Cook the ground chicken meatball recipe completely, and after it cools, place it in glass meal prep containers to heat and eat during the week. It's also helpful to divide the meatballs into individual containers if you're looking for a grab-and-go lunch or dinner.

Bake the meatballs, assemble the recipe into a casserole dish, cover, and refrigerate for 3 to 4 days. On cooking day, continue with the recipe.

Bake and store the meatballs in an airtight container or storage bag and refrigerate for 3 to 4 days. On cooking day, assemble the rest of the ingredients and continue with the recipe.

To freeze:

The easiest way to free this recipe is to Cook the chicken meatballs, cool them, and freeze them in freezer bags. Take the meatballs out of the freezer the night before to thaw in the refrigerator. Assemble the meatballs and the rest of the ingredients into the casserole dish and continue with the recipe.

Assemble the ingredients into a disposable casserole dish, cover, label, and freeze. Take out of the freezer the day before to thaw in the fridge. Continue with the cooking instructions; you might need to add more cooking time if it's still cold.

For heat and eat freezer meal, cook the chicken meatball parm thoroughly, let the recipe cool, and then portion out into individual containers and freeze. Taking the portion out the day before to thaw in the refrigerator is helpful. However, you can reheat it from frozen. Use a microwave dish and reheat for 3-4 minutes until hot.

Nutrition