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Chicken Parmesan Meatballs - Makes a hearty appetizer as well as an easy dinner idea served over pasta! | The Love Nerds #as

One Pan Chicken Parmesan Meatballs

Author Maggie @ The Love Nerds


  • 1.25 lb ground chicken
  • 1/4-1/2 of yellow onion diced finely (1/4 is large onion)
  • 1/2 c bread crumbs
  • 1 tbsp parsley for meatballs and more reserved for topping
  • 1 tbsp italian seasoning
  • salt and pepper to taste
  • 1/4 c bread crumbs
  • 1/4 c grated parmesan
  • RaguĀ® Traditional Sauce
  • Provolone Cheese Slices cut down into small squares for topping.


  1. Add chicken, onion, parsley, seasoning, and bread crumbs to a bowl and mix well together.
  2. Add 1/4 c breadrcrumbs and grated parmesan cheese into small bowl. (for rolling the meatballs)
  3. Form into small meatballs, about 1.5", roll in the breadcrumbs/parmesan mixture, and put on a pan lined with aluminum foil until ready.
  4. Heat up your skillet and add cooking spray if needed.
  5. Cook meatballs on all sides until nice and golden all over (a couple minutes on each side).
  6. Add marinara sauce until meatballs are halfway covered, add lid, and let cook on low for at least 10 minutes. Check the temperature of meatballs using a meat thermometer. Ground chicken should reach 165 F.
  7. Once chicken is cooked through, add parmesan squares on top and place lid back on until cheese is melted.
  8. Sprinkle with additional parsley and grated parmesan cheese if desired. then enjoy!