This is hands down the most popular Italian Chicken Parma Balls recipe ever! A healthy oven baked chicken dinner that's on the table in less one hour. Family-friendly, easy and delicious! Serve the layers of tender chicken meatballs, rich tomato sauce and cheesy topping with pasta or a creamy mash.
This recipe is an absolute favourite with my readers...
I can't tell you how many emails and Facebook/Instagram messages I have received telling me that they make my Chicken Parma Balls at least once a week! Like SOOO many of you!
I'm absolutely thrilled that this has become such a popular dinner recipe as it's certainly delicious, incredibly easy, and totally kid friendly!
This recipe came about a few years ago when my son Will was a toddler. He was the FUSSIEST little eater you ever did meet (thank goodness he's turned into a great eater now... because fussy eating kids are HARD WORK!)
Anyway, I made this recipe one night when we were in peak fussy stage and expecting the usual complaints and refusal to eat, but he actually LOVED it (and still does today!)
So whether you're trying to feed a little fusspot eater, or you're just trying to find a great and simple family dinner, these Chicken Parma Balls are for you.
Try for yourself and see why they're so popular!
Why You're Going To Love This Recipe
These Chicken Parma Balls have been on high rotation in our house for the past few years, and still as popular as ever!
Here's why we love them so much:
- Kid-Friendly - this is at the very top of my list of reasons because it was literally the dinner that saved me during my son's fussy toddler stage. I've never met a kid who hasn't loved these yummy little balls.
- Budget-Friendly - this recipe tastes amazing but it certainly wont break the bank! Made using chicken mince and basic pantry staples, it's the perfect recipe for when you're sticking to a grocery budget.
- Freezer-Friendly - freeze any leftovers in an airtight container for up to 1 month. Tip: If you have little toddlers, freeze a couple of meatballs in little containers or plastic sealable bags for a quick and easy individual serve meal.
- Just Like A Pub Parma - here in Australia, a 'parma' (or chicken parmesan as it's known in the US) is an iconic staple at any pub or restaurant. My chicken parma balls have the same delicious layers - chicken meatballs, Italian tomato sauce and then gooey melted cheese on top. YUM!
What You Need
There's two parts to making this simple chicken dish - the meatballs and the sauce.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Meatballs
It couldn't be easier to make these chicken meatballs - just one bowl to prepare the mixture in and then let them bake in the oven!
Here's what you need:
- chicken mince - also known as ground chicken
- panko crumbs - this gives the meatballs a delicious texture and helps to hold them together. Tip: if you can't buy panko crumbs, you can substitute them for regular breadcrumbs
- egg
- onion - use a finely diced brown or yellow onion
- Italian herbs - use dried Italian herbs such as parsley or oregano
For The Sauce
You can either make your own homemade Italian tomato sauce using my recipe below, or for a time-saving option, you can use a jar of store-bought tomato pasta sauce.
- onion and garlic - use a finely diced brown or yellow onion. You can use store-bought minced garlic or mince your own garlic cloves.
- tomatoes - use diced or crushed tinned tomatoes (or fresh!)
- tomato paste - this gives the sauce a beautiful rich base
- Italian herbs - use dried Italian herbs such as parsley and oregano
- raw sugar - optional. I like to add a tiny amount of raw sugar to my tomato sauce which gives it a little sweetness and takes away any acidity from the tomatoes.
Step By Step Instructions
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Just 20 minutes prep time is all it takes to make this winner, winner chicken dinner!
Step 1 - Make The Meatballs
Preheat the oven to 200 degrees celcius (fan forced).
Place all of the chicken meatball ingredients into a large bowl.
Mix together until well combined (I find it easiest to use my hands for this step!)
Roll the mixture into tablespoon sized balls and place into a lightly greased large baking dish.
Bake in the oven for 20 minutes.
Step 2 - Prepare The Sauce
Saute the garlic and onion in a frying pan until soft and translucent.
Add the remaining sauce ingredients and leave to simmer (stirring occasionally).
Step 3 - Bake
When the sauce has thickened and the meatballs have cooked for 20 minutes, pour the sauce over the top.
Top with grated cheese and bake for a further 15 minutes or until the cheese is melted and the meatballs are cooked through.
Serving Suggestions
I'm a carb-loving girl, so 99% of the time I make my Chicken Parma Balls, I serve them with a big bowl of pasta (either fettuccine, penne, rigatoni or spirals).
However, if you want to change things up a bit, these are some other delicious ways that you can serve the parma balls:
- zoodles - if you love pasta but want to avoid the carbs, then zoodles (zucchini noodles) are a great option
- mashed potato - creamy mashed potato is a classic accompaniment to any chicken dinner
- cauliflower puree - a low carb alternative to mashed potato
- sweet potato mash - just as delicious as mashed potato, but with added sweetness from the sweet potato (called kumara in NZ)
- rice - fill up those hungry tummies with a side of white or brown rice to soak up the delicious sauce
- crunchy roast potatoes or fries - super crunchy potatoes or fries make a tasty side to these chicken parma balls - a great 'fake-away' option.
Expert Tips & FAQ
Yes, absolutely! If you don't have time to make your own homemade tomato sauce, you can use any store-bought red pasta sauce (like Leggo's Napoli or Napoletana sauce).
I like to use a combination of cheddar, mozzarella and parmesan. The cheddar gives a lovely rich flavour, the mozzarella adds the oozy cheesiness and the parmesan gives it a classic Italian taste. You can use any combination of these cheeses you like.
Simply add a sheet of foil loosely over the top (make sure it doesn't touch the cheese otherwise it will stick to the foil).
Also, moving the baking dish to a shelf lower in the oven (away from the heat source) will help.
Store any leftovers in an airtight container in the fridge and consume within 2 days.
Freeze any leftovers in an airtight container in the fridge and consume within 1 month. You can either defrost the parma balls in the fridge before reheating or reheat them in the microwave directly from frozen.
More Chicken Dinner Recipes
Who doesn't love a simple chicken dinner?
- Slow Cooker Creamy Tuscan Chicken - a family favourite in our house! This rich and creamy sun-dried tomato chicken dish is delicious served with fettuccine or rigatoni.
- One Pot Creamy Pesto Chicken Pasta - This classic pasta is made in just one pot and couldn't possibly be any yummier.
- Creamy Oven Baked Chicken & Rice - this one dish wonder is super popular with my readers (and I'm sure you're going to love it too).
- Chicken & Leek Pies - the perfect winter warmer! The flaky pastry is so scrumptious served with the creamy chicken, leek and bacon filling.
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Oven Baked Chicken Parma Balls
Ingredients
For the meatballs:
- 500 g chicken mince
- 1 brown onion finely diced
- 1 tbs Italian herbs parsley, oregano etc - fresh or dried
- 120 g panko breadcrumbs or regular breadcrumbs
- 1 egg
- salt and pepper to season
For the tomato sauce:
- 1 brown onion finely diced
- 1 clove (1 tsp) garlic crushed
- 1 tbs olive oil
- 400 g tomatoes fresh or tinned - diced or crushed
- 2 tbs tomato paste
- 1 cup (250 ml) water
- 2 tsp Italian herbs parsley, oregano etc - fresh or dried
- 1 tsp raw sugar optional
- salt and pepper to season
- ½ cup grated cheese combination of parmesan, mozzarella, cheddar
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Add all meatball ingredients to a bowl and mix until well combined.
- Roll into 1 tablespoon-sized balls and place into a greased baking/casserole dish. Cook in the oven for 20 minutes.
- While the meatballs are cooking, make the tomato sauce by placing the chopped onion, garlic and olive oil into a frying pan and sautéing for 2 minutes.
- Add all other sauce ingredients and simmer on low heat (approx 20 minutes). Add more water if needed.
- When the meatballs have cooked for 20 minutes, pour the tomato sauce over the top and grate over the cheese. Bake for the final 15 minutes.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Place the onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides and repeat.
- Add all remaining meatball ingredients and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 10 seconds.
- Roll into 1 tablespoon-sized balls and place into a greased baking/casserole dish. Cook in the oven for 20 minutes.
- While the meatballs are cooking, make the tomato sauce by placing the onion and garlic into a clean Thermomix bowl. Chop on Speed 6, 10 seconds. Scrape down the sides and repeat if needed.
- Add the olive oil and saute for 2 minutes, 80 degrees, Speed 2. Add the remaining sauce ingredients and cook for 20 minutes, Varoma, Speed 1.
- When the meatballs have cooked for 20 minutes, pour the tomato sauce over the top and grate over the cheese. Bake in the oven for the final 15 minutes.
Notes
- chicken mince - also known as ground chicken
- panko crumbs - this gives the meatballs a delicious texture and helps to hold them together. If you can't buy panko crumbs, you can substitute them for regular breadcrumbs
- raw sugar - optional. I like to add a tiny amount of raw sugar to my tomato sauce which gives it a little sweetness and takes away any acidity from the tomatoes
- grated cheese - I like to use a combination of cheddar, mozzarella and parmesan. The cheddar gives a lovely rich flavour, the mozzarella adds the oozy cheesiness and the parmesan gives it a classic Italian taste. You can use any combination of these cheeses you like.
Also, moving the baking dish to a shelf lower in the oven (away from the heat source) will help. Storing - Store any leftovers in an airtight container in the fridge and consume within 2 days. Freezing - Freeze any leftovers in an airtight container in the fridge and consume within 1 month. You can either defrost the parma balls in the fridge before reheating or reheat them in the microwave directly from frozen.
Colleen
Hi. Can I use spring onions for the meatballs?
Lucy
Hmm it will have a different flavour, but I can't see why not!!
Viv
Excellent recipe. Yum. Definitely a go-to
Michelle
This was delicious. We served it with penne pasta and steamed veggies on the side. Your recipes are always delicious.
Lucy
Thank you so much!! xx
Maria
Hi
I was just wondering what you can substitute the breadcrumbs, to make it gluten free?
Lucy Mathieson
Hi Maria, you could make your own breadcrumbs using gluten-free bread. xx
Kaye
I used gf bread crumbs or rice crumbs
Lyn
I just used Rice flour and it was beautiful
Danielle
What ratio of rice flour did you use please?
Pauline
Hi Lu cy....could I put the uncooked meatballs and the sauce in a slow. cooker????
Lucy Mathieson
Hi Pauline, I dont see why not! They might call apart a bit, but I bet they'd be delicious!
Felicity
Another mouth watering recipe. Thank you!! I made 3 times the recipe because Cole's sent me 3 packets of mince in my weekly grocery order all used by that day. I stuck a tray in the freezer of the cooked meatballs, topped with the sauce and unmelted cheese, ready for reheating. I added extra crumbs ontop of cheese for extra crunch. Delicious.
Lucy
That's such a great idea! I'm so thrilled you liked them!