Chicken Meatball Parmigiana Recipe

Introduction

Chicken Meatball Parmigiana is a comforting and flavorful dish perfect for family meals. Juicy chicken meatballs simmered in a rich tomato sauce and topped with melted cheese create a delicious Italian-inspired experience. It’s easy to prepare and sure to please everyone at the table.

Ingredients

• 500 g minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 2 tbsp finely chopped flat-leaf parsley leaves, or 1 tsp dried parsley
• 1 tsp freshly minced garlic
• 60 g panko breadcrumbs
• 2 tbsp milk
• 50 g freshly grated parmesan
• 1 egg
• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste
• 1 tbsp red wine vinegar
• 800 g canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 2 tbsp chopped fresh oregano leaves, or 2 tsp dried oregano
• 60 g shredded cheddar
• 150 g shredded mozzarella
• 60 g panko breadcrumbs
• Olive oil spray
• Toasted crusty bread, to serve
• Fresh green leafy salad, to serve

Instructions

1. Step 1: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Step 2: Make the meatball mix by placing all the meatball ingredients into a large bowl. Use your hands to combine into a uniform mixture.
3. Step 3: Assemble the meatballs by rolling portions of the mixture into balls slightly larger than a golf ball. Wet your hands with water to prevent sticking.
4. Step 4: Heat olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the diced onion and minced garlic, cooking and stirring for 2–3 minutes until softened.
5. Step 5: Stir in the tomato paste and cook, stirring, for 1–2 minutes until it deepens in color.
6. Step 6: Add the red wine vinegar and cook, stirring, for 1 minute until it evaporates.
7. Step 7: Stir through the canned diced tomatoes, sugar, sea salt, black pepper, and oregano. Let the sauce simmer for 2–3 minutes.
8. Step 8: Add the meatballs to the sauce in a single layer and spoon some sauce over them. They don’t need to be completely covered.
9. Step 9: Remove the pan from heat. Sprinkle the shredded cheddar and mozzarella over the meatballs, then add the panko breadcrumbs. Spray generously with olive oil spray.
10. Step 10: Bake in the oven for 25 minutes. For a crispier top, grill (broil) under high heat for 3–5 minutes until the cheese is melted and breadcrumbs are golden brown.
11. Step 11: Serve the chicken meatballs family-style with toasted crusty bread and a fresh green leafy salad.

Tips & Variations

• Use dried herbs if fresh are not available, but reduce quantities slightly to avoid overpowering the dish.
• Wet your hands before shaping meatballs to make rolling easier and prevent sticking.
• For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.
• Add red chili flakes to the sauce for a spicy kick.
• Leftover meatballs can be served over pasta or inside a sandwich for a quick meal.

Storage

Store leftover meatball parmigiana in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 180°C (350°F) until warmed through, or microwave in short bursts. The topping may soften slightly after reheating, so re-crisp under the grill if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the meatballs and sauce separately, then assemble and bake on the day you want to serve. This allows the flavors to develop and saves time when cooking.

Can I use other meats instead of chicken?

Absolutely. Ground turkey or a mix of beef and pork also work well, but cooking times may vary slightly. Adjust seasoning to suit the meat used.

Chicken Meatball Parmigiana Recipe

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★★★★★

4.9 from 80 reviews

This Chicken Meatball Parmigiana recipe features juicy chicken meatballs baked in a rich tomato sauce, topped with melted cheddar and mozzarella cheeses and a crispy panko breadcrumb crust. Served with toasted crusty bread and a fresh green leafy salad, this dish combines comforting flavors with a satisfying texture, perfect for a family-style meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

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

Sauce

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

Topping

• 60 g shredded cheddar
• 150 g shredded mozzarella
• 60 g panko breadcrumbs
• Olive oil spray

To Serve

• Toasted crusty bread
• Fresh green leafy salad

Instructions

1. Preheat Oven: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) to ensure it reaches the right temperature for baking the meatballs.
2. Make Meatball Mixture: In a large bowl, combine minced chicken, sea salt, black pepper, parsley, minced garlic, panko breadcrumbs, milk, freshly grated parmesan, and egg. Use your hands to mix everything thoroughly into a uniform mixture.
3. Form Meatballs: Roll portions of the meatball mixture into balls slightly larger than a golf ball. Wet your hands with water as needed to prevent sticking during shaping.
4. Prepare Sauce Base: Heat olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add diced onion and minced garlic and cook, stirring, for 2–3 minutes until softened.
5. Cook Tomato Paste: Add tomato paste to the pan and cook, stirring for 1–2 minutes until the paste deepens in color, enhancing flavor.
6. Deglaze with Vinegar: Stir in the red wine vinegar and cook for 1 minute until it evaporates, adding acidity to the sauce.
7. Add Tomatoes and Seasoning: Stir in canned diced tomatoes, sugar, sea salt, black pepper, and oregano. Let the sauce simmer gently for 2–3 minutes to meld flavors.
8. Add Meatballs to Sauce: Place the formed meatballs into the sauce in a single layer. Spoon some sauce over the meatballs; they do not need to be completely covered.
9. Add Cheese and Crumb Topping: Remove the pan from heat. Sprinkle shredded cheddar and mozzarella over the meatballs, then evenly distribute the panko breadcrumbs on top. Spray generously with olive oil spray to promote browning.
10. Bake: Place the pan in the preheated oven and bake for 25 minutes until meatballs are cooked through and the cheese is melted. Optionally, grill (broil) on high for 3–5 minutes to brown the top for extra crispiness.
11. Serve: Serve the chicken meatballs family-style in the pan or a serving dish, accompanied by toasted crusty bread and a fresh green leafy salad for a complete and satisfying meal.

Notes

• For a deeper flavor, stir the tomato paste well until it darkens before adding liquids.
• Using panko breadcrumbs in the topping with olive oil spray creates a crunchy, golden crust on top of the melted cheeses.
• Wet your hands when shaping meatballs to prevent the mixture from sticking and make rolling easier.
• Optional broiling at the end intensifies the cheese melt and breadcrumb crispiness but is not necessary.
• This dish pairs excellently with a crisp green salad and crusty bread to soak up the delicious sauce.

Keywords: chicken meatballs, parmigiana, Italian chicken recipe, baked meatballs, tomato sauce, comfort food, family dinner