Chicken Parmesan Meatballs


  • 1 Tablespoon  olive oil
  • 1/2 Cup  chopped onion
  • cloves garlic, minced
  • 1 Pound  ground chicken
  • 1 Cup  Italian seasoned breadcrumbs, divided
  • 1 Cup  shredded mozzarella cheese
  • 1 Teaspoon  dried oregano
  • 1 Teaspoon  dried Basil
  • 1 Teaspoon  chopped parsley
  • 1/2 Teaspoon  red pepper flakes
  • large egg
  • 1 Teaspoon  sea salt
  • 1/2 Cup  plain panko
  • 1 Cup  marinara sauce

These chicken meatballs are incredibly easy to make and perfect for entertaining. They can be made a day in advance so that all you have to do is heat and serve when the party arrives. 


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Preheat the oven to 350 degrees.

Heat theolive oil over medium high heat in a small sauté pan. Sauté the onion until soft, about 5 minutes. Add the garlic and sauté for one additional minute.

Lightly mix together the onion and garlic, ground chicken, ¼ cup Italian breadcrumbs, mozzarella cheese, oregano, basil, parsley, red pepper flakes, egg, and salt in a large bowl.

Using a melon scoop or your hands, roll the chicken mixture into mini meatballs. In a platter or a large bowl add the panko and remaining ¾ cup italian seasoned breadcrumbs and combine well. Roll each meatball into the mixture.

Place the meatballs on a greased baking sheet and bake until the chicken is cooked through, about 20 minutes. Place a toothpick in each ball and serve alongside the marinara sauce.

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