Italian Chicken Meatballs Recipe

Tender, flavorful Italian chicken meatballs made with lean ground chicken, herbs, and Parmesan cheese—perfect for pasta, soups, or appetizers. A lighter take on a comfort food classic, ideal for meal prep and weeknight dinners.

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Course: Appetizer, Dinner, Main Course

Cuisine: Italian, Mediterranean

Prep Time: 15

Cook Time: 30

Simmering Time: 10

Total Time: 55

Servings: servings

Calories: 280kcal

Cost: $10–12

Equipment

1 Large mixing bowl For combining meatball mixture
1 Baking sheet Lined with parchment paper
1 Skillet For browning and simmering in sauce
1 Slotted spoon To transfer meatballs into sauce
1 Parchment paper Prevents sticking during baking
1 Meat thermometer To check doneness (165°F)

Ingredients

Meatballs

1 lb Ground chicken 85% lean for best texture
½ cup Panko breadcrumbs Can use gluten-free
¼ cup Parmesan cheese Grated
1 Egg Beaten
2 Garlic cloves Minced
2 tablespoon Fresh parsley Chopped
1 teaspoon Italian seasoning
½ teaspoon Salt
¼ teaspoon Black pepper
¼ teaspoon Crushed red pepper Optional, for heat
2 tablespoon Olive oil For searing or drizzling

Sauce

2 cups Marinara sauce Homemade or store-bought
¼ cup Onion Finely chopped
1 teaspoon Italian herb blend
2 tablespoon Romano cheese Grated

Instructions

Preheat oven.
Mix all meatball ingredients in a large bowl.
Shape into 16–18 meatballs.
Bake at 400°F until golden and cooked through (about 20 minutes).
Simmer meatballs in marinara sauce for 10 minutes.
Serve warm with extra cheese or herbs if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition