RecipeChicken Parm Meatballs

Nutrition Facts
Amount per Serving
  • Calories: 60
  • Protein: 6 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 2
    • Saturated Fat: 1.5 g
  • Cholesterol: 35 mg
  • Total Carbohydrate: 3 g
  • Dietary Fiber: 1 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 150 mg

This recipe has everything you love about chicken parm…rolled into a meatball. Each bite is cheesy, delicious and packed with satiating protein. Pair with whole grain pasta, spaghetti squash or zucchini noodles for a guaranteed dinner winner!

  • Prep time
  • Total Time
This recipe makes 25 meatballs
  • • 1 pound lean ground chicken or turkey (at least 90% lean)
  • • 2 eggs, lightly beaten
  • • ½ cup Parmesan cheese, shredded or grated
  • • ⅓ cup panko breadcrumbs (preferably whole grain)
  • • ¾ teaspoon salt
  • • ½ teaspoon ground black pepper
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon garlic powder
  • • ½ teaspoon dried parsley
  • • ½ teaspoon red pepper flakes, optional
  • • 25 small “pearl-sized” mozzarella balls
  • • 1 jar (24 ounces) marinara sauce

Preheat oven to 350°. In a large mixing bowl, combine the ground chicken, parmesan, breadcrumbs, eggs, salt, pepper, basil, oregano, parsley and red pepper flakes. Mix everything together, but be careful to not over-mix.

Liberally coat a baking sheet with oil spray. Form the ground chicken mixture into small meatballs (about golf ball size) and lay them on the baking sheet. *The meatball mix will be sticky; it helps to first mist hands with cooking spray and then form balls. Alternatively, you can place bowl with meatball mix in fridge for about 15 minutes to firm.

Working with one meatball at a time, insert a small mozzarella ball into the center of each, reforming the chicken around the cheese so it’s completely tucked and hidden within the meatball.

Cook in oven on middle/upper rack for 15 minutes. Then carefully transfer meatballs into a pot with heated marinara sauce, cover with lid, and allow meatballs to simmer in sauce for about 40 to 60 minutes. Occasionally lift lid and stir.

Serve over whole grain pasta, zucchini noodles or spaghetti squash. Garnish with chopped parsley or basil.

Nutrition per 1 meatball

Try my Slow Cooker Italian Meatballs.