Easy Chicken Parm Meatballs

By: Meghan McGarry

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



For the Chicken Parm Meatballs:

1 pound ground chicken
1 egg
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 cup panko breadcrumbs
1/4 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1 tablespoon olive oil
1 (24-ounce) jar marinara sauce
1 cup shredded mozzarella cheese

For the Toasted Breadcrumb Topping:

2 tablespoons unsalted butter
3/4 cup panko breadcrumbs
1/8 teaspoon salt
1/4 teaspoon Italian seasoning
Fresh, chopped parsley, for garnish


For the Chicken Parm Meatballs: 

  1. Combine chicken, egg, onion, garlic, breadcrumbs, Parmesan, salt, pepper, Italian seasoning and onion powder in a bowl. Form into 12 (1 and 1/2”) meatballs.
  2. Heat olive oil in Farberware Classic Series 6-Quart Chef Pan over medium heat. Add meatballs and cook for 5-7 minutes, until browned on all sides. You will have to do this in two batches as not to crowd the pan. Reduce heat to medium-low and slowly add marinara sauce. Simmer meatballs until cooked through, about 25 minutes, turning once halfway through.
  3. Reduce heat to low and top meatballs with mozzarella cheese. Cover and simmer for 5-7 minutes, until cheese is melted.

For the Toasted Breadcrumb Topping: 

  1. Melt butter in Farberware Classic Series 9-Inch Skillet over medium heat and add breadcrumbs. Sauté for 2-3 minutes, stirring constantly, until golden and toss with salt and Italian seasoning. Top each meat-ball with a heaping spoon of breadcrumbs, garnish with parsley and serve.