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All the flavours of classic chicken parmigiana – but in meatball form!

All the flavours of everyone’s favourite chicken parmigiana, but in the form of oven-baked, tender, juicy meatballs! Yes please. This Chicken Meatball Parmigiana is the ultimate comfort food, but made without the fuss of frying or assembling individual pieces of chicken as in the traditional parmigiana. What’s even better? You don’t have to pre-cook the meatballs – they go straight into the sauce and bake to perfection in the oven, covered in melty cheese and a crispy breadcrumb topping. And it’s all made in just one pan!

Close-up of a spoon scooping Chicken Meatball Parmigiana
Minimal prep and low cost ingredients add up to the most deliciously satisfying chicken meatballs in tomato sauce, topped with melty cheddar, mozzarella and crispy breadcrumbs.

The chicken meatballs are seriously delicious. Flavoured with simple low-cost ingredients like garlic and herbs, they are then popped into a pan with a rich, garlicky tomato sauce. After being topped with cheddar, mozzarella and crispy panko breadcrumbs, the meatballs are finally baked in the oven for 25 minutes. The final result looks and smells absolutely amazing when you pull the dish out of the oven!

Close-up of a spoon scooping Chicken Meatball Parmigiana
Minimal prep and low cost ingredients add up to the most deliciously satisfying chicken meatballs in tomato sauce, topped with melty cheddar, mozzarella and crispy breadcrumbs.

This is one of those easy, crowd-pleasing dinners that feels indulgent, but comes together quickly. Although it’s a stress-free weeknight dinner (also great for weekend meal prep), this dish always makes me feel like I’m serving up something really special. Plus, it’s freezer-friendly and goes straight from the oven to the table. It’s perfect with a green leafy salad or some crusty bread for dipping!

Close-up of Chicken Meatball Parmigiana in a Bowl
The best of both worlds! All the flavours of a classic chicken parmigiana, but in the form of oven-baked, tender, juicy meatballs! Simple to put together and all cooked in just one pan.

How can I boost the veggies in the dish?

  • Add veggies to the meatballs – Consider adding some vegetables to the meatball mixture. Try adding 135 g (1 cup) of grated zucchini (courgette), with the excess juice squeezed out, or 2 large handfuls of finely chopped fresh baby spinach.
  • Add veggies to the sauce – Consider adding up to 2 cups of mushrooms, zucchini (courgette) or eggplant (aubergine) at the same time as the onion. Ensure the veggies are cut into small pieces to ensure they cook evenly and quickly. Cook for 5–6 minutes until softened. You could also stir through frozen baby peas or baby spinach right before adding the meatballs.

What else can I serve with Chicken Meatball Parmigiana?

Serve with pasta, rice, quinoa or couscous for a more filling meal, or try serving with steamed vegetables (broccoli, carrot, cauliflower, corn, asparagus or green beans all work well) or roasted vegetables (eggplant/aubergine, capsicum/bell pepper or zucchini/courgette).

Freshly made meatballs in a pan of tomato sauce
There’s no need to pre-cook the meatballs. Just pop them in the tomato sauce, top with the cheese and breadcrumbs, spray with oil, then into the oven they go.

Can I use other types of minced (ground) meat instead of chicken?

You could use minced (ground) beef (just make sure it’s regular minced beef, not extra-lean or the meatballs will be too dry), minced pork or regular minced lamb.

Watch how to make Chicken Meatball Parmigiana

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Close-up of a spoon scooping Chicken Meatball Parmigiana

Chicken Meatball Parmigiana 

Author: Nicole
4.9 from 20 votes
“So clever. The taste is insane and hits the Parma craving with a green side salad. Yum!”
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Chicken Meatball Parmigiana has all the flavours of a classic chicken parmigiana, but in a simple, oven-baked meatball dish! Juicy chicken meatballs are baked in a rich tomato sauce, covered with melty cheese and a crispy breadcrumb topping. It’s a crowd-pleasing, comforting dinner that’s perfect with crusty bread or a green salad.
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Servings: 4

Ingredients

CHICKEN MEATBALLS
  • 500 g (1 lb) minced (ground) chicken
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 2 tbsp finely chopped flat-leaf parsley leaves, or use 1 tsp dried parsley
  • 1 tsp freshly minced garlic
  • 60 g (1 cup) panko breadcrumbs
  • 2 tbsp milk
  • 50 g (½ cup) 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 (28 oz) 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
THE BAKE
  • 60 g (½ cup) shredded cheddar
  • 150 g (1 cup) shredded mozzarella
  • 60 g (1 cup) panko breadcrumbs
  • Olive oil spray
TO SERVE

Equipment

Instructions

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Make the meatball mix – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
  • Assemble the meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
  • Make the sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
  • Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
  • Add the vinegar and cook, stirring, for 1 minute, until evaporated.
  • Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
  • Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
  • Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
  • Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
  • Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

Nutrition information

Nutrition Facts
Chicken Meatball Parmigiana 
Amount per Serving
Calories
681
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
205
mg
68
%
Sodium
 
2465
mg
107
%
Potassium
 
1466
mg
42
%
Carbohydrates
 
45
g
15
%
Fiber
 
6
g
25
%
Sugar
 
13
g
14
%
Protein
 
46
g
92
%
Vitamin A
 
1358
IU
27
%
Vitamin C
 
29
mg
35
%
Calcium
 
628
mg
63
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Cooking the tomato paste for a couple of minutes in the pan caramelises it, bringing out the sugar in the paste and reducing any sourness.

Make ahead

You can assemble the meatballs and sauce in advance (up to 24 hours before baking). Just cover the pan tightly and refrigerate. When ready to bake, sprinkle with the cheese and breadcrumbs and cook as directed.
To freeze –  You can also freeze the raw meatballs and sauce separately. Roll the meatballs and place them on a lined tray to freeze until firm, then transfer to a snaplock bag or airtight container. Pour the sauce into a separate freezer-safe container. Freeze both for up to 3 months. To use, thaw in the fridge overnight. Assemble in the baking dish, top with cheese and breadcrumbs, and bake as per the recipe (you may need to add an extra 5 minutes to the cooking time if the dish is still slightly cold).

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days.
To freeze leftovers – Allow the cooked meatballs and sauce to cool completely, then portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, cover with foil and bake at 200°C (400°F) (180°C/350°F fan-forced) until hot throughout, or microwave individual portions. The panko topping will soften once frozen, but the flavour will still be delicious.

Cook once, eat twice

Meatball subs – Stuff leftover meatballs into baguettes for lunches the next day! Add your favourite salad ingredients and sauce.

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Course chicken
Cuisine Italian-inspired