Chicken Parm Meatballs




The Italian comfort food favorite gets lightened up and transformed into fun to eat meatballs in this family friendly meal.  Serve with zoodles and additional marinara for a unique twist on spaghetti and meatball night.

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1 lb lean ground chicken
3/4 cup panko breadcrumbs, divided
1/4 cup grated parmesan cheese
1 large egg
2 tsp no-salt Italian seasoning, divided
1 1/2 tsp kosher salt, divided
1/2 tsp garlic powder
3/4 cup marinara sauce
1/2 cup part skim shredded mozzarella
Fresh basil for garnish


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or cooking spray-covered foil. Combine chicken, ¼ cup breadcrumbs, cheese, egg, 1 ½ tsp Italian seasoning, 1 tsp kosher salt, and garlic powder in a large bowl.
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In a small bowl, stir together remaining ½ cup panko, ½ tsp Italian seasoning, and ½ tsp kosher salt.
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Shape chicken mixture into 16, 1 ½” diameter meatballs. Dredge meatballs in panko mixture and place on your prepared baking sheet. Spray lightly with cooking spray and bake for 15 minutes or until firm to the touch and lightly browned.
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Transfer meatballs to an ovenproof 9” skillet, pie plate, or 8”x 8” baking pan. Top evenly with marinara and sprinkle with mozzarella. Return to the oven for 3-4 minute to melt the cheese. Serve garnished with chopped fresh basil.
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