These Easy Chicken Parmesan Meatballs are the BEST I’ve Ever Eaten!


When I threw this dish together with the ingredients I had on hand, the end result was the BEST chicken parmesan meatballs we’ve ever had!

These Chicken Parmesan Meatballs are Delicious!

I was surprised at how yummy these meatballs turned out to be, as I literally threw the recipe together using ingredients that I had on hand. This goes to show that sometimes the easiest dishes turn out to be the best! These meatballs are tender, rich, and flavorful. We served this to guests, and everyone asked for the recipe!

Ingredients Used to Make These Chicken Parmesan Meatballs

The ingredients in this recipe are simple. Ground turkey, sliced bread, milk, parmesan,  spinach, and Rao’s marinara are the main characters. The rest of the ingredients are a few simple seasonings that most of us keep on hand.

The “Panade” Makes These Meatballs Moist and Tender

A panade is a paste of sorts made from soaking bread in milk. I keep frozen slices of bread in the freezer to pull out when I make meatballs. For this recipe, I made the panade with Dave’s White Done Right Bread and 2% milk. I tore the bread into small pieces in a small bowl. Then I poured milk over the bread~pushing the bread down until all of it was submerged in the milk. This method takes only a few minutes and is a game changer to meatballs, meatloaf, or hamburger.

What Makes Meatballs Stick together?

Egg is a binder for most ground beef dishes, and typically one egg is enough for a pound of ground meat. A panade also makes meat stick together, so this recipe does not call for an egg. I will say, these meatballs tend to break easily when sautéing them in oil. The secret is to let them get golden brown before turning them so that the meat will more easily lift from the skillet. If they break, that won’t affect the flavor one bit. 

cooking chicken parmesan meatballs


Spinach Makes These Meatballs Healthier

Adding spinach to meatballs makes them higher in fiber, vitamins, and minerals. Spinach adds more volume to the meatballs, making the meat stretch further than if you didn’t use it. If you serve these meatballs to picky eaters, I promise they’ll never know they are eating spinach! They will love these meatballs!

What I Serve With These Meatballs

I often serve spaghetti squash and pasta with these meatballs. Both spaghetti noodles and egg noodles are perfect for this dish. Jovial Brown Rice Pasta is a gluten-free pasta that we love. It is delicious! Outer Aisle Gourmet Cauliflower Thins are a great alternative to bread. I spray the slices with avocado oil and top with shredded Toscano or mozzarella cheese. I put it in my oven on air fry (400 F) until the cheese melts and the edges of the crusts begin to crisp. Then I toss a spinach salad with berries, blue cheese,  glazed pecans, and Briana’s blush vinaigrette.

Watch Me Make These Chicken Parmesan Meatballs

Chicken Parmesan Meatballs


  • 1 pound ground chicken
  • 2 Slices White Bread
  • 1/2 cup 2% or whole milk
  • 1/2 cup fresh spinach, chopped fine
  • 1-2 teaspoons minced garlic
  • 1 teaspoon dried parsley
  • 1 teaspoon Italian seasoning
  • 1/2 cup finely grated fresh parmesan
  • 1/4 cup EVOO (or enough to cover skillet surface)
  • 1 (24oz or 28 oz) Rao’s Marinara (I also love Mezzetta)


    1. Add all ingredients except EVOO and marinara to a bowl. Mix gently with hands until all seasonings are dispersed (be careful not to overmix).
    2. Heat EVOO in large skillet over medium-high heat. Add meatballs, allowing them to brown before turning to the other side. Sautee until all meatballs are golden on the outside.
    3. Pour the marinara over the meatballs, making sure all meatballs are fully submerged. Simmer until internal temperature of largest meatball is 165 F or higher.
    4. Serve with pasta and a salad; enjoy!!!!

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