Chicken Meatball Parmigiana 

All the flavours of classic chicken parmigiana – but in meatball form!

All the flavours of everyone’s favourite chicken parmigiana, but in the form of oven-baked, tender, juicy meatballs! Yes please. This Chicken Meatball Parmigiana is the ultimate comfort food, but made without the fuss of frying or assembling individual pieces of chicken as in the traditional parmigiana. What’s even better? You don’t have to pre-cook the meatballs – they go straight into the sauce and bake to perfection in the oven, covered in melty cheese and a crispy breadcrumb topping. And it’s all made in just one pan!

The chicken meatballs are seriously delicious. Flavoured with simple low-cost ingredients like garlic and herbs, they are then popped into a pan with a rich, garlicky tomato sauce. After being topped with cheddar, mozzarella and crispy panko breadcrumbs, the meatballs are finally baked in the oven for 25 minutes. The final result looks and smells absolutely amazing when you pull it out of the oven!

This is one of those easy, crowd-pleasing dinners that feels indulgent, but comes together quickly. Although it’s a stress-free weeknight dinner (also great for weekend meal prep), this dish always makes me feel like I’m serving up something really special. Plus, it’s freezer-friendly and goes straight from the oven to the table. It’s perfect with a side of salad or some crusty bread for dipping!

How can I boost the veggies in the dish?

Add veggies to the meatballs – Consider adding some vegetables to the meatball mixture. Try adding 1 cup (135 g) of grated zucchini (courgette), with the excess juice squeezed out, or 2 large handfuls of finely chopped fresh baby spinach.

Add veggies to the sauce – Consider adding up to 2 cups of mushrooms, zucchini (courgette) or eggplant (aubergine) at the same time as the onion. Ensure the veggies are cut into small pieces to ensure they cook evenly and quickly. Cook for 5–6 minutes until softened. You could also stir through frozen baby peas or baby spinach right before adding the meatballs.

What else can I serve with Chicken Meatball Parmigiana?

Serve with pasta, rice, quinoa or couscous for a more filling meal, or try serving with steamed vegetables (broccoli, carrot, cauliflower, corn, asparagus or green beans all work well) or roasted vegetables (eggplant/aubergine, capsicum/bell pepper or zucchini/courgette).

Can I use other types of minced (ground) meat instead of chicken?

You could use minced (ground) beef (just make sure it’s regular minced beef, not lean or the meatballs will be too dry), minced pork or regular minced lamb.

Watch how to make Chicken Meatball Parmigiana

What are some other meatball recipes?

If you enjoy dishes with meatballs, I think you’ll love:
Swedish Meatballs
Risoni Mozzarella Meatballs
Meatball Bake
Pasta with Baked Meatballs in Garlicky Tomato Sauce

Chicken Meatball Parmigiana 

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4.6 from 5 reviews

Chicken Meatball Parmigiana has all the flavours of a classic chicken parmigiana, but in a simple, oven-baked meatball dish! Juicy chicken meatballs are baked in a rich tomato sauce, covered with melty cheese and a crispy breadcrumb topping. It’s a crowd-pleasing, comforting dinner that’s perfect with crusty bread or a green salad.

• Total Time: 45 minutes
• Yield: 4 1x

Ingredients

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CHICKEN MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
• 1 tsp freshly minced garlic
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp milk
• ½ cup (50 g) freshly grated parmesan
• 1 egg

SAUCE

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste (concentrated puree)
• 1 tbsp red wine vinegar
• 800 g (1 lb 12 oz) canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
•   ½ tsp cracked black pepper
• 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

THE BAKE

• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray

TO SERVE

• Toasted crusty bread
• Fresh green leafy salad

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Instructions

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
3. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
4. Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
6. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
7. Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
8. Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
9. Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
10. Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
11. Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Cooking the tomato paste for a couple of minutes in the pan caramelises it, bringing out the sugar in the paste and reducing any sourness.

 

Make ahead

You can assemble the meatballs and sauce in advance (up to 24 hours before baking). Just cover the pan tightly and refrigerate. When ready to bake, sprinkle with the cheese and breadcrumbs and cook as directed.

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Leftovers can also be frozen for up to 3 months. For best results, thaw completely in the fridge overnight prior to reheating. To reheat, cover with foil and bake at 200°C (400°F) (180°C/350°F fan-forced) until heated through. You can also microwave individual portions. Note the panko breadcrumb topping will soften, but will be equally delicious as if it was freshly made.

Cook once, eat twice

Meatball subs – Stuff leftover meatballs into baguettes for lunches the next day! Add your favourite salad ingredients and sauce.

 

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: chicken
• Method: Oven-baked
• Cuisine: Italian-inspired