Lexi Martone

Cauldron Cookbook: Chicken Parm Meatballs.

June 19, 2017 0 Comments

Sundays in an Italian house mean big family dinners. After 24 years of spaghetti and meatballs, it begins to get a little boring. I might end up chucking a meatball at someones head. The monotony has given me such a distaste I won’t even eat them anymore. I am a big fan of chicken parm, but once again, repetition is boring. So.. chicken parm meatballs. The meatball for when you hate meatballs. 

I found some recipes online and put my own spin on them and came up with these. They’re rolled in Panko breadcrumbs for some crunch and topped with marinara sauce and melted mozzarella. I wanted to stuff the insides with fresh mozzarella but that didn’t seem to make the grocery list… so, next time it is…

They are definitely getting added to the list of new Sunday dinner favorites.

Chicken Parm Meatballs.

Chicken Parm Meatballs.


  • 2lbs Ground Chicken
  • 1 1/2 Cups Panko Breadcrumbs
  • 2 Eggs
  • 3-4 cloves Garlic
  • 1/2 cup Parmesan cheese
  • Salt, Pepper, Oregano, Parsley, Basil, to taste
  • Marinara sauce, store bought or homemade


  1. Preheat oven to 375F.
  2. In a large bowl combine ground chicken, breadcrumbs, eggs, cheese, garlic, and seasonings. I add about 1tsp each parsley, basil, and oregano and a pinch of salt and pepper. You can add more or less depending on your taste.
  3. Mix together and form meatballs.
  4. Take some additional Panko Breadcrumbs and roll the meatballs around to coat the outside.
  5. Bake for about 20 minutes, flipping them over halfway through so each side gets crisp and golden brown.
  6. Top with marinara sauce and mozzarella cheese and place back in the oven until cheese melts.
  7. Plate and enjoy! I served mine on fresh basil and sprinkle of parsley.

June 19, 2017