Chicken Meatball Parmigiana Recipe

Introduction

Chicken Meatball Parmigiana is a comforting and flavorful dish that combines tender chicken meatballs with a rich tomato sauce and melted cheese topping. Perfect for a family dinner, it’s baked until golden and served with crusty bread and a fresh salad.

Ingredients

• 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 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
• 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)
• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (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 chicken meatballs by placing minced chicken, salt, pepper, parsley, garlic, panko breadcrumbs, milk, parmesan, and egg in a large bowl. Use your hands to combine into a uniform mixture.
3. Step 3: Roll the mixture into even balls, just larger than a golf ball. Wet your hands with water if needed to prevent sticking.
4. Step 4: Heat olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add diced onion and garlic, cooking for 2–3 minutes until softened.
5. Step 5: Stir in the tomato paste and cook for 1–2 minutes until it deepens in colour.
6. Step 6: Add red wine vinegar and cook for 1 minute to allow it to evaporate.
7. Step 7: Add diced tomatoes, sugar, salt, black pepper, and oregano. Simmer the sauce for 2–3 minutes.
8. Step 8: Place the meatballs into the sauce in a single layer. Spoon sauce over them; they don’t need to be fully covered.
9. Step 9: Remove the pan from heat. Sprinkle shredded cheddar and mozzarella over the meatballs, then top with panko breadcrumbs. Spray generously with olive oil spray.
10. Step 10: Bake in the oven for 25 minutes. For a crispy top, grill (broil) under the oven grill for 3–5 minutes until the cheese melts and breadcrumbs turn golden.
11. Step 11: Serve the meatballs family-style with toasted crusty bread and a fresh green leafy salad.

Tips & Variations

• Use fresh herbs like parsley and oregano for a brighter flavor, but dried herbs work well too.
• For a spicier sauce, add a pinch of chili flakes with the tomato paste.
• Wet your hands before shaping meatballs to keep the mixture from sticking.
• Substitute cheddar with provolone or fontina for a different cheese twist.
• If you prefer a lighter version, bake the meatballs separately and add sauce and cheese just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For best texture, reheat in the oven to keep the topping crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey can be used as a substitute and will work well with this recipe’s flavors and texture.

How can I make this dish gluten-free?

Use gluten-free breadcrumbs in place of panko breadcrumbs and check that your tomato paste and canned tomatoes do not contain gluten.

Chicken Meatball Parmigiana Recipe

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★★★★★

4.8 from 50 reviews

• Author: Elara
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Chicken Meatball Parmigiana recipe features tender chicken meatballs simmered in a rich tomato sauce, topped with cheddar, mozzarella, and crunchy panko breadcrumbs. Baked to golden perfection, it’s a comforting, family-style Italian-inspired meal served with toasted crusty bread and fresh green salad.

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Ingredients

Scale 1x2x3x

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 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 & Topping

• 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)
• 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 Oven: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) to prepare for baking the assembled dish.
2. Make Chicken Meatballs: In a large bowl, combine minced chicken, sea salt, black pepper, parsley, minced garlic, panko breadcrumbs, milk, parmesan, and the egg. Mix thoroughly using your hands to form a uniform mixture for the meatballs.
3. Assemble Meatballs: Roll the mixture into even-sized balls slightly larger than a golf ball. Wet your hands as needed to prevent sticking.
4. Cook Sauce: Heat olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add diced onion and minced garlic; cook, stirring, for 2–3 minutes until softened.
5. Add Tomato Paste & Vinegar: Stir in the tomato paste and cook for 1–2 minutes until deepened in color. Then add red wine vinegar and cook for another minute to let it evaporate, enhancing the sauce flavor.
6. Add Tomatoes and Seasoning: Stir in canned diced tomatoes, sugar, salt, black pepper, and oregano. Let the sauce simmer gently for 2–3 minutes to blend the flavors.
7. Add Meatballs to Sauce: Place the meatballs into the sauce in a single layer. Spoon some sauce over them; they don’t have to be fully submerged.
8. Add Cheese & Breadcrumb Topping: Remove the pan from heat. Sprinkle shredded cheddar and mozzarella cheese evenly over the meatballs, then add a layer of panko breadcrumbs. Generously spray with olive oil spray for a crisp topping.
9. Bake: Bake the dish in the preheated oven for 25 minutes until the meatballs are cooked through and the topping is golden and bubbly. For extra crispness, optionally grill (broil) under high heat for 3–5 minutes until the cheese melts and breadcrumbs turn golden brown.
10. Serve: Serve the chicken meatballs family-style in the pan, accompanied by toasted crusty bread and a fresh green leafy salad for a hearty, satisfying meal.

Notes

• Using olive oil spray on the breadcrumb topping helps achieve a golden, crispy crust when baking.
• The optional grilling step at the end gives the cheese and breadcrumbs a beautifully browned finish but is not mandatory.
• If fresh parsley and oregano are unavailable, dried herbs can be substituted at about one-third the quantity.
• Wet your hands when shaping meatballs to prevent sticking and keep their smooth texture.
• This recipe works well with either fresh or canned diced tomatoes for convenience.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: chicken meatball parmigiana, baked chicken meatballs, Italian chicken meatballs, cheesy chicken bake, family dinner recipe