Chicken Parmigiana Meatballs

Chicken Parmigiana Meatballs Recipe

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Eddie Szczerba


For those in your family who don't eat beef.

★★★★★ 1 vote
20 Min
30 Min


2 pkg
ground chicken breast meat
1/2 c
romano cheese, grated
1/4 c
parsley, italian,chopped
1/2 tsp
salt and pepper
1 pinch
oregano, dried
1 pkg
whole milk mozzarella cheese cubed (8 oz.)
1 1/2 c
bread crumbs, seasoned


2 large
2 c
bread crumbs, seasoned
1 c
all purpose flour
2 c
vegetable oil for frying
2 qt
marinara sauce (your favorite or you can try mine!)
2 c
1 lb
pasta of choice


1In a large mixing bowl combine the ground chicken with all of the ingredients,not the mozzarella!, and mix well.
Moisten your hands with a little of the vegetable oil and roll the meatballs,inserting a piece of cheese in the middle, into two inch balls,place on a tray or platter. Refrigerate them for about fifteen minutes while you get the frying pan and oil ready.
2using two bowls,one for the flour bread crumb mix,the other for the egg and milk mixture,dip the meatballs into the egg batter,then roll them in the crumb mixture and then into the frying pan. You can bread them ahead but I find that they are crunchier when done this way.
3Place your meatballs in a baking dish and cover with sauce and keep warm in the oven until your pasta is ready,then serve with the pasta and some good bread or garlic bread! Enjoy!!:)

About Chicken Parmigiana Meatballs

Course/Dish: Chicken, Other Sauces
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #delicious