chicken parm meatballs

5 from 7 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4


  • 1 (32 oz.) jar marinara sauce
  • 1 lb. ground chicken
  • 1 cup breadcrumbs, divided
  • ½ cup grated Parmesan cheese, divided
  • ½ small yellow onion finely chopped or grated
  • 1 large egg
  • 3 cloves garlic, minced
  • ½ teaspoon Italian seasoning
  • 2 teaspoons olive oil
  • 2 cups shredded mozzarella cheese
  • torn fresh basil, for garnish
  • kosher salt and cracked black pepper


  • Heat a 10 or 12-inch cast iron or oven-safe skillet over medium heat, add 32 oz. marinara sauce and bring to a simmer. Meanwhile, place in a large bowl 1 lb. ground chicken, ½ cup breadcrumbs, ¼ cup Parmesan, ½ chopped onion, 1 egg, 3 cloves minced garlic, ½ teaspoon Italian seasoning, and a big pinch salt and pepper; mix with a fork until combined.
  • While sauce is simmering, form chicken mixture into 1 ½-inch meatballs, about 2 tablespoons each. Wet hands with water as needed to keep the mixture from sticking to your hands. Carefully drop meatballs into the sauce in a single layer. If you have extra meatball mixture, you can shape and freeze for later.
  • Cover and simmer gently for 10 minutes. Remove the lid and flip the meatballs over. Return the lid and continue cooking for 10 more minutes.
  • Meanwhile, preheat oven to broil.
  • Combine remaining ½ cup breadcrumbs, ¼ cup Parmesan cheese, 2 teaspoons oil, and a pinch salt and pepper in a small bowl; mix with fork and set aside.
  • Uncover meatballs and sprinkle with 2 cups shredded mozzarella followed by breadcrumb mixture.
  • Broil, uncovered, until cheese is melted and bubbly and breadcrumbs are golden-brown, about 2-3 minutes. Garnish with fresh basil and serve.


  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Meatballs can be frozen in an airtight freezer bag or container for up to 3 months.


  • Serve with cooked spaghetti and a big caesar salad and garlic bread to complete this meal.


  • Protein: Swap ground chicken for ground turkey, pork, or beef.
  • Vegetarian: I recommend using the Impossible Meatballs or plant based ground protein substitute.
  • Gluten-free: Use gluten-free breadcrumbs.


  • Shape meatballs, freeze flat on a sheet tray and store in an airtight bag in the freezer for up to 3 months.


Calories: 572kcal | Carbohydrates: 33g | Protein: 44g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 191mg | Sodium: 1640mg | Potassium: 1260mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1277IU | Vitamin C: 14mg | Calcium: 530mg | Iron: 5mg