Welcome to my kids favorite meal.   My kids are obsessed with anything in meatball form (aren’t all kids?). So, if there’s one dinner that gets an instant yes from my crew, it’s my delicious Chicken Parm Meatballs!

I set out to create a kid friendly twist on the Classic. These have all the flavors you love from traditional Chicken Parm, but in fun, bite-sized form that kids devour. 

On busy nights, these meatballs are a lifesaver. Make a double batch and freeze half; just reheat when ready and plate with pasta.  Pair it with my Avocado Caesar salad and you’ve got a perfect dinner. Or If you are feeling creative, make a Chicken Parm Meatball Sub with my Same Day Baguette.  Can you say YUM!?

😍 Why You’ll Love my Chicken Parm Meatballs

Now that school is back in full swing, I’m leaning hard into meals that I can prep ahead and freeze. These meatballs are the perfect candidate for that. I’ll often double the batch, half for dinner & half for the freezer, and the future-me is always so grateful.

This hits all the notes of traditional Chicken Parm, without the heaviness which is what I set out trying to achieve.  Baking them on a sheet pan helps give them that golden-brown crust and leaves behind any extra grease.  This makes them lighter, but still packed with all the traditional flavor.

I also am loving how versatile these meatballs are.  Serve them with crusty bread and a simple salad, toss them over pasta, or even put them out with toothpicks and a bowl of marinara for dipping at your next gathering. They do it all.

🗒️ Ingredients

Ground Chicken- Use lean ground chicken for best texture and flavor.

Large Eggs- Acts as a binder to help hold the meatballs together.

Parmesan Cheese- Use a good quality parmesan to add saltiness to the meatball mixture.

Grated Mozzarella Cheese- provides that classic cheesy, melty interior.

Panko Breadcrumbs- Helps absorb moisture and keeps the meatballs light and tender.

Chopped Parsley- Adds freshness and color.

Onion Powder- Adds depth without excess moisture.

Garlic Cloves- Use fresh garlic for best flavor; adds savory punch.

Dried Oregano- Italian seasoning essential

Warm Water- Loosens the mixture just slightly to keep meatballs juicy. Add this last.

Your Favorite Marinara Sauce- Homemade or jarred (like Rao’s). You’ll need enough to cover meatballs while baking and for serving.

👩‍🍳How to Make my Chicken Parm Meatballs

For the Sauce:

• Remove the tomatoes from the cans and place in a large bowl, reserving their juices. Crush tomatoes using scissors or your hands.  Remove and discard the hard core from the stem ends, and any skin and tough membrane.  Reserve.
• Place the oil in a large saucepan over medium-low heat. Add the onion, and cook until soft and just beginning to brown, about 3 minutes. 
• Stir in the garlic and cook until softened, about 30 seconds. 
• Stir in the tomatoes and their reserved juices and season with 1 teaspoon of salt. Increase the heat and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about an hour.  
• Stir in the oregano, basil if using and pepper.  Taste and add salt if needed.
•  Using an immersion blender, blend the sauce until smooth if you want a very smooth texture.  
• Continue cooking 1 minute more. Remove from the heat and serve with pasta, or anything you like.

For the Meatballs:

• Preheat oven to 450 degrees F.
• Spread olive oil over the bottom of a shallow, large griddle or sheet pan (preferably cast iron but anything oven safe will do)  
• Beat eggs lightly, then add cheese, garlic, and herbs.  Whisk to combine. then add breadcrumbs, then the warm water and and gently but thoroughly combine.  Set aside to rest for 5 minutes so the panko can hydrate.
• Add the meat, 2 teaspoons salt and ½ teaspoon pepper and mix –  do this with my hands so as not to overwork.
• Using a 3 tablespoon scoop or measuring cup, scoop out the meatballs onto prepared sheet pan.  Drizzle with oil.
• Bake on the top third of the oven for about 10 minutes, or until almost cooked through. 
• Transfer the meatballs to the pot of sauce and let them simmer for another 2-3 minutes to finish cooking and marry the flavors.  

🤲 Substitutions

Ground Chicken: 

• Ground Turkey 
• Ground Beef would even work.

Parmesan:

•  You could try Pecorino Romano which is saltier & sharper 
•  Provolone which is mild and melty

Panko:

• Regular breadcrumbs or Italian style crumbs
• Crushed crackers (like Ritz or saltines) – Simply put in a ziplock bag and hit with a wooden spoon or a meat mallet. Works great!

Sauce Substitutions: 

• Rao’s is a great choice if you don’t have time to make
• Any jarred Marinara or Arrabbiata will work.

📓 Best served with

• My Same Day Baguette
• My Cheesy Vegan Kale Salad  or my Avocado Caesar Salad
• For Dessert: Vanilla ice cream with my Pink Peppercorn Strawberries

👝 How to Store Leftover Meatballs

To store leftover sauce-stuffed meatballs, place them in an airtight container and refrigerate for up to 3 days for easy meal prep. If you want to keep them longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container—this way, they’ll last for up to 3 months. When reheating, I would recommend adding a bit of extra sauce to keep them moist and flavorful!

🧠 Commonly Asked Questions