Chicken Parm Meatballs with Fresh Mozzarella


As we have mentioned before, we have learned a lot from our Mom about cooking. Our Mom makes a lot of things exceptionally well but one thing that stands out and always seems to come up as one of her all time best is the meatballs that she makes. With this being said, it just seemed right to create our own meatball recipe.

In an attempt not to compete with our Mom's meatballs (as we don't think it would be much of a competition) we added a few twists to our recipe. These meatballs are made with ground chicken, are coated in our own homemade red sauce, and topped with a slice of melted fresh mozzarella.

Pomodoro sauce

The perfect size!

For starters, these chicken parm meatballs are the perfect size. They're big enough that they're not bite size, because let's be honest when they're that small we just end up eating closer to ten than a few... but they aren't too big either.

Plus they are chicken parm meaning you get that classic, cozy spaghetti (and when I say spaghetti I really mean angel hair) and meatballs dinner but with an Italian touch. Still giving you all your favorite warm winter dinner vibes, while still being a meal that is new and exciting that feels just a little special for a December weekend for two or for the whole family!

Fresh mozzarella and chicken parm meatballs

All the seasonings and spices

Okay, so getting down to the steps of this recipe- it's super simple and easy. These chicken meatballs are made up of 1 pound of ground chicken and then some mix ins to make them both herby and delicious...

  • egg
  • chopped onion
  • oregano
  • garlic powder
  • salt
  • freshly ground pepper
  • fresh basil
  • grated parmesan
  • water
  • breadcrumbs
  • fresh mozzarella-for topping

Chicken parmesan meatballs

While the meatballs are in the oven, it is the perfect opportunity to make your pomodoro sauce! Sauté away to achieve this not too smooth but not too chunky red sauce. It's one of my personal favorites. After baking, these chicken meatballs achieve the perfect golden brown on the outside. I always like to just double check the internal temperature of them, ensuring that they have reached 165 degrees.

Then it's all about plating. Add some red sauce to the base of your serving dish. Then transfer 2-3 meatballs to the dish and sprinkle with some fresh basil if desired. I highly suggest serving these meatballs with some angel hair as well and enjoy!

Recipe Details:

Servings: 12

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Chicken Parm Meatballs with Fresh Mozzarella

Chicken parm meatballs with homemade pomodoro sauce, each topped with a slice of fresh mozzarella and a sprinkle of basil.




  • 1 pound ground chicken
  • 1 egg
  • ¼ cup chopped onion
  • 3/4 tsp oregano
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • 1/4 tsp freshly ground pepper or to taste
  • 1 tbsp fresh basil
  • 3 tbsp grated parmesan
  • 2 tbsp water
  • ½ cup breadcrumbs
  • 12 small slices fresh mozzarella

Pomodoro Sauce

  • 2 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1 28 ounce can of plum tomatoes
  • 1 tbsp fresh thyme
  • 2 tbsp grated carrot
  • salt and freshly ground pepper to taste


  1. Preheat oven to 400 degrees.
  2. Combine all of the ingredients excluding the breadcrumbs and fresh mozzarella in a large mixing bowl, ensuring that you are mixing gently.
  3. Once ground chicken mixture is mixed well but gently, add breadcrumbs and combine gently, mixing just until combined.
  4. Form ground chicken mixture into 1 inch sized balls. Place meatballs in a roasting pan to bake.
  5. Bake for approximately 30 minutes or until the meatballs have begun to brown and the internal temperature has reached 165 degrees.
  6. While meatballs are baking, heat olive oil in small sauce pan over medium heat for the pomodoro sauce.
  7. Add onion to sauce pan and stir over medium heat until translucent but not brown.
  8. Add garlic and sauté for one minute.
  9. In a separate bowl, gently break apart plum tomatoes.
  10. Add plum tomatoes and remaining ingredients to sauce pan. Simmer over low heat for 20-25 minutes. Keep warm.
  11. When meatballs are done baking, remove from oven and place one slice of fresh mozzarella on top of each meatball. Place back in the oven for 2-3 minutes, just until mozzarella has begun to melt over each of the meatballs.
  12. Spoon sauce on to plate to serve. Place three meatballs on plate and sprinkle with basil if desired.

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