published May 29, 2024, updated Aug 14, 2024 This chicken meatball recipe is another great example of the effect that the American melting pot had on recipes from all over the world. Chicken parmesan, as we know it, is an Italian-American dish from the 1950s — and this dish takes what we love about it, rolls it all up, and serves it as a plate of plump, zesty meatballs! Parmesan is baked into the meatballs themselves, melting deliciously with freshly zested lemon, chopped parsley, red pepper flakes, fennel, and garlic. I double up on those flavors by serving them with my pesto alfredo sauce, but they’re great with marinara and any other pasta sauce! Chicken parm meatballs are lighter than traditional Italian beef meatballs and great with rigatoni, bucatini, spaghetti, and ziti. Actually, those noodles are good with pretty much any Italian dish, from traditional basil pesto to white pesto pasta to pasta with vodka sauce.
Recommended Tools
Sauté Pan – Toasting the pine nuts fresh in a sauté pan only takes a few minutes, but adds a more pronounced, nutty flavor and crunch to these chicken parm meatballs. Small Cookie Scoop – There’s no easier way to shape meatballs than with a cookie scoop. Baking Pan – For baking the chicken meatballs. If you have one that comes with a lid, it’ll make storing any leftovers way easier.
Storing and Reheating
Leftovers can be refrigerated for up to 4 days. Store along with any sauce to help keep them moist. To reheat, return to the oven at 300 degrees F or so (we want a low temperature to avoid overcooking and drying the chicken) until warmed through. Love this recipe? Share it with the world on Pinterest.
