When it comes to Game Day eats, you can’t do better than these Chicken Parm Meatballs!
When it comes to watching the Big Game, I have my priorities in order: first, snacks. Then figure out what’s going on with the football.
Chicken Parm Meatballs
This baked chicken meatball recipe is so easy to prepare and will make a tasty addition to your game day spread! Served on their own speared with toothpicks as a finger food or piled on to buns for a sandwich, everyone loves these meatballs.
To make Chicken Parmesan Meatballs, you need . . .
- Ground chicken
- 1 egg
- RAGU New Simply Roasted Garlic Sauce
- 4C Seasoned Breadcrumbs
- 4C Shredded Parmesan
- Dorot Gardens Garlic
- Olive oil
- Oregano, onion powder, parsley and salt
In a large bowl, beat the egg lightly. Add ground chicken, breadcrumbs, cheese, garlic, oregano, onion powder, salt, parsley, half of the olive oil and half of the Ragu sauce to the bowl.
Gently mix until just combined. Do not over mix or meatballs will be tough.
Scoop out approximately 2-3 tablespoons of the mixture and shape by hand into a ball, then place onto the prepared baking sheet. Repeat with remaining chicken mixture. Leave an inch of space between each meatball.
Whisk together the remaining sauce and olive oil.
Use a basting brush to brush the olive oil and sauce mixture over each meatball. You want each meatball lightly covered but not saturated in the roasted garlic sauce.
Bake the meatballs in an oven preheated to 400 F for 18 -22 minutes until cooked through and firm. Remove from the oven and serve immediately.
I served these with the remaining RAGU garlic sauce on the side for dipping. Everyone who tasted them kept coming back for more!
Chicken Parmesan Meatballs Recipe
With lots of garlic and herb flavor, these easy baked chicken meatballs are a surefire hit for your football game day party. Delicious dipped in homemade Alfredo sauce!
Chicken Parm Meatballs
Ingredients
- 1 pound ground chicken (do not use extra lean)
- 1 large egg
- 1/2 cup 4C Seasoned Bread Crumbs
- 1/2 cup 4C HomeStyle Parmesan Grated Cheese
- 2 cubes Dorot Gardens Crushed Garlic (thawed)
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 2 tsp dried parsley
- 2 tbsp olive oil, divided
- 4 tbsp Ragu Roasted Garlic Pasta sauce, divided
Instructions
- Preheat oven to 400 degrees F. Prepare a baking sheet by placing a silicone mat on it, or a baking pan by lightly spraying with non-stick cooking spray.
- In a large bowl, beat the egg lightly. Add ground chicken, breadcrumbs, cheese, garlic, oregano, onion powder, salt, parsley, half of the olive oil and half of the Ragu sauce to the bowl. Gently mix until just combined. Do not over mix or meatballs will be tough.
- Scoop out approximately 2-3 tablespoons of the mixture and shape by hand into a ball, then place onto the prepared baking sheet. Repeat with remaining chicken mixture. Leave 1" space between each meatball.
- Combine remaining olive oil and Ragu sauce, and mix well to combine. Brush mixture over the top of each meatball.
- Place in oven and bake for approximately 18-22 minutes. Remove and serve with a side of Ragu Pasta Sauce for dipping.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Can I use mozzarella cheese instead of Parmesan? Or maybe half and half?
Mozzarella will be a bit more gooey, for lack of a better way to put it, but you could try. I’d maybe do half and half at most.
Maybe I missed it. What is the serving size for the sake of the nutrition facts? Looks super good though!
Conner, the serving sizes are in the recipe card, just under the buttons that say print, pin it, share and save. This recipe makes approximately 20 meatballs, and the nutrition info is per meatball. Hope that helps.
It’s great that people like to read the review but all the people above have left review and never made it kind of silly. I did make it in the recipe is good. It could use a bit more flavor so I added my own spices. The one problem I have with your site and I’ll never come back is that you have all this advertising before you can even get to a recipe. With all the other sites out there I think you might want to make a few changes with yours too bad you have some good recipes
While it won’t matter, due to your not coming back and all, you seem to have missed the handy dandy “jump to recipe” link at the very top of this recipe post, and all others on my site. It literally lets you skip all the ads and go straight to the recipe, which seems to be your goal. So the best of both worlds, you don’t pay and you don’t have to exhaust yourself with strenuous scrolling of a mouse, to get to that free recipe that you think should be presented in a method that you find most appealing. Sorry Freya, I can’t control if you don’t bother to take the provided shortcut that you desire.
The advertising is why there is a free recipe for you to see. Exactly like “all the other sites out there” who also run ads (it’s the industry standard) those ads pay for the costs of running this website. The alternative to ads is for sites to run off subscriptions, which you pay for, which I’m guessing you would not like either. So you either sign up and pay, or you scroll past a few ads. Overwhelmingly people have said that scrolling is preferred to opening their own wallets. Or use the jump to recipe button mentioned above to avoid ads. Or buy my cookbooks to avoid ads. So many options for you – You are welcome!
These look delicious and I’ll make them for Sunday’s Super Bowl game.
Sharon
I like good old queso with chips
Those meatballs look amazing, definitely going to put those on the snack list! I’m torn between two party recipes. Buffalo chicken dip is a standby for our game day, but the other thing I’ve had requests for is a cheesy pull-apart bread. I call my local bakery a day or two beforehand to make a dome-shaped, crusty Italian bread (think of a round, thick-crusted ‘french bread’ with a flat bottom). Also needed are a 16 ounce block of pepperjack cheese (sliced from one short end to the other), one stick of butter (melted), a bit of fresh chopped green onion tops, and poppy seeds.
Preheat oven to 375
1. Cut the bread into a grid of squares, keeping the bottom of the dome intact, place on a foil- lined cookie sheet.
2. Wedge cheese into all of the spaces between the bread pieces springing out.
3. Pour melted butter over it all.
4. Sprinkle as much green onion over and into the crevices with the cheese as to your liking.
5. Sprinkle with poppy seeds for flare.
Pop into the oven and start checking it after 12 minutes, until the cheese is melted or until you can’t stand it and must remove from the oven because guests are demanding it.
This is a “pull apart” bread, serve with tongs for easier “pulling.” The Ragu sauce you introduced may pair well with it this year for dipping. 🙂
Your meatballs look soooo good, might have to try them. We love to nosh on chips and salsa along with pigs in a blanket.
Thanks, Carol!
Nachos are usually my go to appetizer for the big game
Carrie, these pair great with my nachos!
We always make crockpot meatballs in red sauce and have small rolls on the side for mini meatball subs. So easy and a crowd pleaser. Maybe I’ll go chicken meatballs this year!
This recipe looks really good and super easy. Curious about the over mixing making the meatballs tough though. I don’t think I have ever heard that in regards to meat. Will have to research that to understand the science.