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4.85 from 20 votes

Chicken Meatball Parmigiana 

Author: Nicole
Servings: 4
Calories: 681kcal
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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients

CHICKEN 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 use 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

THE BAKE

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

TO SERVE

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.

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.
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.

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