Chicken Parmesan Meatballs

February 12, 2016

Chicken Parmesan Meatballs


By: Ally from Ally’s Sweet & Savory Eats



I am the quintessential typical American when it comes to classic Italian food.  Any true blooded Italian reading this knows there is much more to their cuisine than spaghetti, lasagna, fettuccine alfredo and Chicken Parmesan.


But golly, all of those are just so darn good.

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I’m sure there is SO much more…possibly a rich carbonara or a yummy baked fish, but hands down my favorite since before I can remember is Chicken Parmesan.  I make the classic dish often, probably too much in fact.  It is my go-to dish.  Everyone loves it and that is one reason why I love it so much.


This time I wanted to do something different.  My 6 year old’s favorite food of all-time is a meatball.  Plain, covered in barbecue sauce, simmering over spaghetti, in a sub or stabbed with a toothpick, he doesn’t care.  He eats them all.


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With this, I decided to combine the two.  Chicken Parmesan + meatball = Chicken Parmesan Meatballs.      Easy Peasy, right?


Take some help from the grocery store and buy ground chicken, or be like me and ground your own.  I had never done it before, but the food processor did all the work for me and it came together in a cinch!  Even though I did grind my own chicken, I did take some help with a jarred marinara sauce.


Tit for tat.

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But please, oh please do not skip deglazing the pan with some red wine.  Even if you don’t drink wine, buy a bottle keep it in your fridge and use it every time you are cooking meats and then making a gravy or a sauce.  Pouring a little in the hot pan and scraping up the cooked bits, really gives any sauce you are making such a dept of flavor.


Then pour yourself a glass.


Again, if you like wine.


{I do, can you tell?}  

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I cooked these up early in the day {which makes your house smell fantastic by the way} then put the lid on the pot and stuck them in the fridge to reheat later.  I love meals that allow me to do that.  The dinner hour is frantic enough with young kids, so I love prepping early and eating in somewhat {hello, 3 kids under the age of 6} of a peaceful manner.


So do yourself a favor make these in the morning or even the day before then right before reheating boil some spaghetti and you’ve got yourself a superb meal.


My meatball loving kid had 7 of these.  We all loved them!


Chicken Parmesan Meatballs


1 lb. Ground chicken

1 egg

¼ c. Italian style breadcrumbs

¼ c. Parmesan cheese

1 t. garlic powder

1 t. onion powder

1 T. dried parsley

½ c. dry red wine

1 jar of marinara sauce

olive oil


  1.  In a bowl combine the ground chicken {pulse cut up chicken breasts in the food processor until just ground or buy pre-ground} with breadcrumbs, cheese, seasonings and egg.
  2.  In a dutch oven or stock pot drizzle in olive oil until it covers the bottom of the pan and bring to a medium-high heat.
  3.  Using a cookie scoop, scoop out the meat mixture and roll into a ball.  Place the meatball into the hot pan.
  4.  Cook meatballs in two batches, turning on sides when starting to brown.  Brown all sides and remove from the pan {they will finish cooking in the sauce later}.
  5.  With the pan still hot, deglaze the bottom of the pan with the red wine.  Using a wooden spoon scrape up the bits and stir for 1-2 minutes.
  6.  Pour in the marinara sauce and return the meatballs to the pot.  Cover and let simmer for 1 hour.
  7.  Eat while warm, or let cool and refrigerate for later that night or the next day.
  8.  Serve alone, on subs or with a side of spaghetti.


What can I say…I’m a meatball fanatic!  This isn’t my first rodeo with the little buggers.  Here are a few of our other favorites.  Take a peek!




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