Chicken Parm Meatballs

Katherine Gillen

Mmm, we adore chicken Parm…but the breading and frying? Not so much. Enter this recipe for chicken Parm meatballs, which has all the cheese, tomato sauce and stick-to-your-ribs appeal, but in a format that’s surprisingly less effort than it sounds. In fact, the whole thing can be ready in about 30 minutes and with just one skillet.

We like to serve this dish with lots of crusty Italian bread for dipping into the sauce, but you could also plop the meatballs onto ciabatta or buns to make sandwiches. It’s your call.

Chicken Parmesan Bites


4 slices white bread, torn into small pieces

½ cup water

2 large eggs

1 pound ground chicken

¼ cup finely grated Parmesan, plus more for serving

2 tablespoons minced parsley

1 garlic clove, grated

1 teaspoon kosher salt

Freshly ground black pepper

Extra-virgin olive oil

One 16-ounce jar marinara sauce

3 to 4 slices provolone cheese

Fresh basil, to garnish

Crusty bread, for serving (optional)


1. In a large bowl, combine the bread and water and set aside to soak for about 3 minutes. Add the eggs and whisk together with a fork to combine. Add the chicken, Parmesan, parsley, garlic, salt and a few grinds of black pepper. Using the same fork, gently mix together until well combined.

2. Divide the meat mixture into 12 portions and roll into meatballs.

3. In a large, oven-safe skillet, heat about 3 tablespoons of olive oil over medium-high heat. Working in batches if needed, add the meatballs and brown on all sides. Reduce the heat to low, add the marinara and simmer until the meatballs are cooked through, 8 to 10 minutes.

3. Set the broiler to high. Top the meatballs with the provolone, then transfer to the broiler and broil until the cheese is melted and bubbly, about 2 minutes. Top with more Parmesan and fresh basil before serving with crusty bread, if desired.