Chicken Parm Meatballs

These are absolutely delicious! Depending on the size of your package of ground chicken (1-lb or 1 1/4-lb) this recipe makes 11 to 12 large meatballs. The second time I prepared these, I made a slight change and added olive oil to the meatballs, and thought the texture was better. Whether for a weeknight dinner or a dinner party you will find these quick and easy to prepare. Enjoy!

Chicken Parm Meatballs
1 1/4 lbs. ground chicken
1/2 C. breadcrumbs
2 Tbsp. chopped onion
1 Tbsp. chopped parsley
1/2 C. Pecorino (or Parm)
salt to taste
Pepper to taste
1 clove garlic, minced
1 tsp. fennel seeds
1 egg, whisked
zest of half a lemon
3 Tbsp. olive oil
1 14-oz. jar pizza sauce
4-oz. fresh mozzarella, sliced
into 12 slices

Preheat oven to 400 degrees, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 12 ingredients. Shape into lacrosse-ball size balls and place a few inches from each other on a foil lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with a drizzle of olive oil. Brush this mixture on top of each meatball and bake for 15 minutes.

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce.


    • Judy on November 4, 2014 at 11:42 am

    I tried your parmesan meatballs last night.. We loved them. So easy, cause you bake them. With all the different ingredients in them I was surprised I could taste the lemon zest. We’ll have them again I’m sure.

  1. So glad you guys enjoyed them!

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