Need a hearty appetizer for your next holiday or family gathering? These chicken parm meatballs are it! Serve with crusty bread and enjoy!

I’ll be first to admit that I’m just smitten with appetizer spreads. Grab a little bit of this, a little of that. It’s a total win-win! We hosted some friends over this past weekend and these bad boys were a massive hit! I’ll for sure be making these on repeat, even for upcoming football game days! Other favorites include these Crispy Cordon Bleu Chicken Bites, my Hot Chicken Dip Wonton Tacos, and Cheesy Homemade Corn Dogs Spiked With Pickles. You’ll love ’em all… I promise!

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INGREDIENTS FOR THIS RECIPE:

We eat a lot of chicken in our house, so I’m constantly trying to think of different recipes to use it in. I always opt for Springer Mountain Farms, as their dedication to quality of life and a nutritious diet results in a simply superior chicken for you and your family to enjoy. Here’s everything you’ll need:

Springer Mountain Farms Ground White Chicken Meat
Egg
Grated Parmesan
Panko Breadcrumbs
Fresh Spinach
Salt + Black Pepper
Garlic Powder
Onion Powder
Dried Italian Seasoning
Marinara
Mozzarella Cheese
Italian Parsley
Shredded Parmesan Cheese
Red Pepper Flakes
Toasted Baguette Slices

While I prefer to serve this with toasted baguette, you can use any type of toasty bread or crackers you enjoy most (give my Foolproof Homemade Garlic Bread a try!) If you’d like to make this into a main meal, serve the meatballs & sauce over pasta (or spaghetti squash for low carb!).

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Cheesy Chicken Parm Meatballs Skillet

Need a hearty appetizer for your next holiday or family gathering? These chicken parm meatballs are it! Serve with crusty bread and enjoy!

SERVINGS Meatballs

Prep Time 10

Cook Time 35

Total Time 45

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Ingredients

1 lb. Ground Chicken
1 Egg
1/2 cup Grated Parmesan
1/2 cup Panko Breadcrumbs
1 cup Chopped Fresh Spinach
1 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Dried Italian Seasoning
3 cups Marinara
1 cup Shredded Mozzarella
3 tbsp. Chopped Italian Parsley
Shredded Parmesan Cheese, for garnish
Red Pepper Flakes, optional for garnish
Toasted Baguette Slices, for serving

Instructions

Mix the ground chicken, grated parmesan, breadcrumbs, spinach, salt, pepper, garlic powder, onion powder, and dried Italian seasoning in a large bowl until combined.
Preheat the oven to 400 F. Pour the marinara in the bottom of an oven-safe skillet. Start to roll the meatballs and place them directly on top of the marinara. You should get about 15 meatballs.
Loosely tent with aluminum foil and bake for 30 minutes.
Once baked, uncover the foil and sprinkle the entire skillet evenly with shredded mozzarella. Place back into the oven and crank on the broiler. Broil until cheese is melted and bubbly, about 3 - 4 minutes.
Garnish with Italian parsley, shredded parmesan, and optional red pepper flakes. Serve with toasted baguette for dipping.

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NOTES ON THIS RECIPE:

When combining all the ingredients for the meatballs, fold until just combined. Try not to overmix.
Sometimes I’ll use fresh garlic in these instead of garlic powder. I’d say 3 – 4 cloves should do the trick! Just make sure to mince them good so they blend in with all of the other ingredients.
I roll my meatballs about the size of golf balls. This will create around 15 meatballs. Go ahead and roll them bigger or smaller, whichever you prefer. Cooking times may vary when rolled into different sizes.
I tent the meatballs and marinara with foil to avoid marinara splattering in my oven while they bake.
Any leftover meatballs should be refrigerated, in a sealed container, and consumed within 2 – 3 days.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!