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This recipe for baked sheet pan chicken parmesan meatballs is such a fun way to serve pasta with meatballs. It’s a twist on chicken parm that your family is going to devour! Each bite is loaded with incredible flavors from the cheese, herbs and seasonings. The addition of zucchini in these chicken parm meatballs makes them incredibly moist and juicy. You’re going to love these meatballs with marinara as a comforting lunch or dinner on a chilly night with a side of steaming pasta. Best of all? This sheet pan dinner only takes 35 minutes to make!
Make this easy-going sheet pan chicken parmesan meatballs recipe and slurp them up with pasta for the perfect comfort food dish.
If chicken parmesan meatballs sound heavenly, try my BBQ sheet pan meatballs, this Italian soup with meatballs, or a one-pot meatball meal.
Why You’ll Love It
Mid-week perfect: Ground chicken parmesan meatballs are an easy sheet-pan meal perfect for busy nights.
Hidden vegetables: Adding shredded zucchini is a great way to add nutrients and antioxidants.
Crowd-pleaser: You can easily double the recipe and serve these chicken parmesan meatballs at a party.
Chicken Parmesan Meatball Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Lean ground chicken breast: Chicken easily absorbs flavors from seasonings and sauces.
Panko breadcrumbs: These light and airy breadcrumbs add structure to this chicken meatball recipe. They absorb moisture and ensure they hold their shape without becoming dense.
Zucchini: Adds moisture and a subtle vegetable boost to the meatballs while keeping them juicy. Be sure to remove extra water from the zucchini to make sure the mixture becomes soggy.
Grated parmesan cheese: Brings a salty, nutty taste to the meatballs.
Italian seasoning: A classic blend of dried herbs like oregano, basil, and thyme infuses the meatballs with a burst of Mediterranean flavor.
Marinara sauce: A rich, tomato sauce that brings all the components together, adding tanginess and moisture to the final dish. Use pre-made or try my recipe for homemade marinara.
Mozzarella ball: Mozzarella cheese melts beautifully over this recipe for chicken parmesan meatballs, creating a creamy, stretchy topping.
Fresh basil: Thinly sliced for garnish, basil adds a fresh, herbal note that cuts through the richness of the cheese and sauce, giving the dish a fragrant finish.
Cooked spaghetti: Serves as the perfect base for the ground chicken meatballs, soaking up the marinara sauce and creating a hearty, comforting meal.
How to Make Chicken Parmesan Meatballs
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the meatball mixture: Mix together the ground chicken, egg, panko, zucchini, parmesan, Italian seasoning, garlic powder, minced onion, salt, and pepper until well combined.
Roll the meatballs and bake: Scoop and roll the mixture into 1½-tablespoon-sized meatballs, place them on a parchment or foil-lined baking sheet and bake.
Top with sauce: Remove from the oven, top each meatball with marinara sauce and a slice of mozzarella, then return to the oven for 10 to 15 minutes or until fully cooked.
Get ready to serve: Garnish your baked chicken parmesan meatballs with fresh basil and parmesan and serve over spaghetti.
Substitutions and Variations
Protein swaps: You can use ground beef, ground turkey, or Italian sausage.
Cheese alternatives: Shredded mozzarella cheese, Monterey Jack, or provolone can all be used.
Other crumbs: Swap regular or Italian breadcrumbs instead of panko.
Pasta: Use any type of pasta like penne, linguine or another shape.
Gluten Free: Swap the panko breadcrumbs for gluten-free panko (like this one here), and make sure to use a gluten-free marinara sauce to create a gluten-free version of this dish.
Serving Suggestions
Appetizer: Start with an antipasto board or this bean dip with your favorite dippers.
Main: Serve this chicken parm meatball recipe with any pasta – spaghetti, linguine, farfalle, penne, or even orzo would be delicious. Enjoy a Caprese salad on the side with some fresh garlic bread.
Dessert: Whip up this Amaretto cream pie or a lemon tart.
How to Store Baked Chicken Parmesan Meatballs
Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freezer: Cooked meatballs can be frozen in an airtight container for up to 3 months. Allow to cool before freezing.
Thaw: Pop frozen meatballs in the fridge overnight.
Reheat: Reheat for a couple of minutes in the microwave or the oven at 350°F until warmed through.
Top Tips
Prevent sticking: Add a little olive oil to your hands before rolling the meatballs. It will make it less sticky when making sheet pan chicken parm meatballs.
Drain the zucchini: Squeeze out as much moisture as possible from the shredded zucchini to prevent soggy meatballs. A kitchen towel works great for this step.
Use a cookie scoop: For evenly sized meatballs, a cookie dough scoop ensures uniform portions, which helps them cook evenly and look more professional.
Don’t overmix: Mix the ingredients just until combined. Overmixing can make the meatballs tough and dry.
Make extra for later: These chicken meatballs freeze beautifully! Make a double batch and freeze some for quick, easy meals down the road.
Use a meat thermometer: I highly recommend using an instant-read meat thermometer to check the meatballs are fully cooked to 165°F.
Chicken Parm Meatball FAQs
The shredded zucchini in this recipe helps to keep the meatballs moist. Be sure not to overbake them, as chicken cooks quickly and can dry out if left too long in the oven.
Yes, it’s important to squeeze out excess water from the shredded zucchini to prevent the meatballs from becoming too soggy. Use a kitchen towel or paper towel to press out the moisture.
Definitely! If you want to skip the cheese, the meatballs will still be flavorful. You can top them with just marinara sauce, or even leave them plain for a lighter version.
Chicken Parmesan Meatball Recipe
Sheet Pan Chicken Parmesan Meatballs
Equipment
- Cookie Scoop 1½-tablespoon
- Pot Large
Ingredients
- 1½ Pounds ground chicken, lean
- 1 egg
- ½ Cup panko breadcrumbs
- 1 zucchini, small, shredded and drained of water
- ½ Cup parmesan cheese, freshly shredded
- 1 Teaspoon Italian seasoning
- 1 Teaspoon garlic powder
- 1 Tablespoon dried minced onion
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ½ Cup marinara sauce
- 1 Ball fresh mozzarella, 8-Ounce size, sliced
To Serve:
- fresh basil, thinly sliced
- spaghetti, cooked
- parmesan cheese, freshly shredded
Instructions
- Preheat the oven to 400 degrees F.
- Combine the chicken, egg, panko, shredded zucchini, parmesan, Italian seasoning, garlic powder, minced onion, salt, and pepper in a large mixing bowl.
- Mix until fully combined.
- Using a 1½-tablespoon cookie dough scoop, roll the mixture into meatballs.
- Arrange them on a sheet pan lined with parchment paper or foil and bake for 10 minutes.
- Remove the meatballs from the oven and top each meatball with 1 tablespoon marinara sauce and 1 small slice of mozzarella.
- Put the meatballs back in the oven and bake for another 10 to 15 minutes, or until the meatballs are fully cooked (165°F in the center).
- Serve over hot cooked spaghetti, garnished with freshly chopped basil and shredded parmesan if liked.
Notes
Drain the zucchini: Squeeze out as much moisture as possible from the shredded zucchini to prevent soggy meatballs. A kitchen towel works great for this step.
Use a cookie scoop: For evenly sized meatballs, a cookie dough scoop ensures uniform portions, which helps them cook evenly and look more professional.
Don’t overmix: Mix the ingredients just until combined. Overmixing can make the meatballs tough and dry.
Make extra for later: These chicken meatballs freeze beautifully! Make a double batch and freeze some for quick, easy meals down the road.
Use a meat thermometer: I highly recommend using an instant-read meat thermometer to check the meatballs are fully cooked to 165°F.
Nutrition
This recipe for sheet pan chicken parmesan meatballs offers a delicious spin on traditional pasta and meatballs. Each bite is packed with rich flavors from the cheese, herbs, and spices, while the zucchini adds a tender, juicy texture. Perfect for a comforting lunch or dinner on a cool evening, especially when served with a warm bowl of pasta. And the icing on the cake? You can have everything prepped in just 10 minutes!
Other Chicken Recipes to Try
- You will make this chicken tater tot recipe on repeat once you’ve tasted it.
- Chicken lo mein is loaded with yummy veggies and umami flavors for a tasty meal.
- Crunch your way through this delicious autumn chicken salad.
- Slow-cooker chicken fettuccine is an all-time favorite that begs for a fresh side salad and some crusty bread.
- Sink your teeth into my favorite chicken avocado wrap with Caesar flavors.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The chicken parmesan meatballs were incredible! Moist, cheesy, and perfect with marinara over pasta!
These chicken parmesan meatballs were a family favorite! Juicy, cheesy, and so flavorful.