Chicken Parmesan Meatballs in Creamy Tomato Sauce

If you love Chicken Parmesan but want a cozier easy to make version, these Chicken Parmesan Meatballs in Creamy Tomato Sauce are for you.  Tender and juicy ground chicken meatballs in a simple tomato sauce.  Perfect for weeknights served over pasta or just on thier own for a protein packed dinner.

Meatballs are beautiful things.  I don’t know why I go so long before I make them.   Portable, stuffable…like stuff them in your mouth stuffable.  You could make a meatloaf with the exact same ingredients but it won’t taste as good as a meatball…why is that?  Life is full of food mysteries my friends….

Ingredients for Chicken Parmesan Meatballs –

• Ground Chicken –  93/7 fat content to keep them juicy.
• Parmesan Cheese
• Panko Crumbs – or regular non-seasoned bread crumbs
• Garlic Powder
• Onion Powder
• Paprika
• Fresh Parsley
• Olive oil
• Salt and Pepper

Ingredients for Creamy Tomato Sauce –

• 32 ounce jar Marinara Sauce – use a good quality brand.  Avoid flavored sauces like mushroom or beef.
• 1/3 cup heavy cream

For Topping –

• Grated Parmesan Cheese
• Mozzarella (if desired)
• Fresh Basil (if desired)

How to make the meatballs –

• Mix all meatball ingredients in a large bowl.  Roll into 2 inch balls.
• You can cook the meatballs two ways:
  • Make this a one skillet meal.  Brown the meatballs in a skillet with olive oil.
  • Bake on a sheet pan.  20 minutes at 350 degrees.

Prepare the Creamy Tomato Sauce –

• Once you have either seared the meatballs in a skillet or baked.  Set them aside.
• Pour your quality marinara sauce into a large skillet.  Heat until simmering.
• Pour in the cream.
• Add the meatballs to the sauce and continue to simmer until heated through.

How to serve Chicken Meatballs –

• serve on thier own for a protein packed easy meal, along side a simple salad or steamed veggies.
• serve over pasta.  Any shape or size that you love.
• serve in a baguette or french roll for a delicious meatball sandwich

How to store and freeze –

• • these chicken meatballs can be store in the refrigerator for up to 4 days or frozen for up to 3 months.

More meatballs!

• Ditalini Pasta with Meatballs Skillet Dinner
• One Pan Pasta and Meatballs
• Greek Meatballs
• Buffalo Chicken Meatballs

Let’s EAT!

Kathi and Rachel

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Chicken Parmesan Meatballs with Creamy Tomato Sauce

With or without pasta these Chicken Parmesan Meatballs with Creamy tomato sauce will become a family favorite!

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 21 minutes minutes

Total Time: 45 minutes minutes

Servings: 5

Author: Kathi & Rachel

Ingredients

For the Meatballs

• 1 pound ground chicken 93/7 fat content
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup panko crumbs or plain bread crumbs

For the Tomato Sauce

• 1 32 ounce Marinara Sauce store bought good quality
• 1/3 cup heavy cream

Toppings

• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Instructions

• In mixing bowl, combine all meatball ingredients together. Roll into 2 inch balls.
• Choice 1). Bake the meatballs at 350 degrees for 20 minutes. Set aside.

  Choice 2). Add one tablespoon of olive oil to a large skillet. Sear the meatballs until cooked through. Remove from skillet and set aside.
• In large skillet heat the marinara until simmering. Add the heavy cream and stir well.
• Place the cooked meatballs into the sauce in the skillet. Reduce heat to low and allow the meatballs to heat up.
• Top with fresh mozzarella or grated parmesan cheese.
• Serve alone or on top of pasta.

Notes

Store in the refrigerator for up to 4 days or freeze for up to 3 month.

Nutrition

Serving: 5g | Calories: 375kcal | Carbohydrates: 9g | Protein: 29g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1072mg | Potassium: 586mg | Fiber: 1g | Sugar: 1g | Vitamin A: 804IU | Vitamin C: 0.1mg | Calcium: 324mg | Iron: 2mg