Food Recipes Chicken Parmesan Meatballs 4.6 (16) 1 Review Mamma mia! It’s a meet-cute between two classics: Enjoy the flavors of chicken parm rolled up into juicy meatballs. By Julia Levy Julia Levy Julia Levy has been testing and developing recipes for over eight years. She has worked in the culinary arts since 2009 as a humble line cook and intern. In her 12-plus years in the food industry, she has held various positions such as prep cook, food runner, and test kitchen assistant. She began her recipe-developing career at Oxmoor House and currently creates recipes for Real Simple, among many others. Highlights: * Received her Bachelor's of Science in Culinary Nutrition from Johnson & Wales University * Received an Associate of Occupational Studies, Culinary Arts from The Culinary Institute of America * Published at Southern Living, HuffPost, New York Daily News, Health, Cooking Light, and more Real Simple's Editorial Guidelines Updated on September 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Hands On Time: 20 mins Total Time: 40 mins Yield: 4 serves Jump to recipe These meatballs are bursting with flavor—Parmesan, parsley, and garlic—and slathered with marinara and melty provolone. What could be better? They pair perfectly with spaghetti squash for a healthy take on pasta, but let’s be real, regular noodles would work here, too. Shopping tip: Look for ground chicken that isn’t all white meat, since a mixture of white and dark will ensure moist, tender meatballs. Ingredients 1 1½-pound spaghetti squash, halved crosswise and seeded 4 tablespoons olive oil, divided ¾ teaspoon kosher salt, divided 1 teaspoon black pepper, divided 1 pound ground chicken ½ cup Italian-style bread crumbs ½ cup finely grated Parmesan cheese (about 2 ounces) ¼ cup chopped fresh flat-leaf parsley, plus more for serving 1 egg, beaten 3 cloves garlic, grated 1 25-ounce jar marinara sauce 1 ounce sliced provolone cheese (about 5 slices) Directions Preheat oven to 400 F. Rub cut sides of squash with 1 tablespoon oil; season with ¼ teaspoon salt and ½ teaspoon pepper. Place, cut sides down, on a baking sheet lined with parchment paper. Bake until tender when pierced with a fork, 25 to 30 minutes. Let cool for 10 minutes. Scrape out flesh with a fork (discarding skin), creating spaghetti-like strands. While squash bakes, mix chicken, bread crumbs, Parmesan, parsley, egg, garlic, 2 tablespoons oil, and remaining ½ teaspoon each salt and pepper in a large bowl; shape into 16 balls. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Working in 2 batches, cook meatballs, turning once, until browned, about 4 minutes total. Return all meatballs to skillet. Pour marinara over meatballs and bring to a simmer over medium-high. Top with provolone and transfer to oven; bake until a thermometer inserted in the middle of a meatball registers 165 F and cheese is melted and bubbly, about 10 minutes. Garnish with parsley and serve with spaghetti squash. Rate it Print