Parm Meatballs with 2x Chicken
with Cheesy Bread & Italian Salad
- Wheat
- Soy
- Milk
- Eggs
Make easy yet scrumptious recipes from New York Times bestselling cookbook author Caroline Chambers. This one-pan spin on chicken Parmesan brings all the flavor of this Italian American classic to your weeknight dinner table. Ground chicken and freshly grated Parm are formed into meatballs, then baked in a rich marinara sauce. It’s all finished with melty mozzarella cheese and served with a crisp salad and baked cheesy bread.
Ingredients
14 ounce
Marinara Sauce
1 unit
Baby Lettuce
20 ounce
Ground Chicken
1 unit
Ciabatta
(Contains: Wheat, Soy)
1.5 ounce
Italian Dressing
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Parmesan Cheese Block
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and discard root end from lettuce; separate leaves and tear into bite-size pieces over a large bowl.
-
Grate Parmesan over a small bowl.
-
In a second large bowl, combine chicken*, panko, mayonnaise, Italian Seasoning, half the Parmesan, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.
-
Form into 8-10 1-inch meatballs (16-20 meatballs for 4).
-
Heat 2 TBSP oil in a large, preferably ovenproof, pan over medium heat. Add 5 meatballs and cook until browned on all sides, 30-45 seconds per side (they’ll finish cooking in next step).
-
Transfer seared meatballs to a plate; repeat with remaining meatballs. Turn off heat; wipe out pan.
-
Add marinara to pan used for meatballs (if your pan isn’t ovenproof, use an 8-by-8-inch baking dish instead).
-
Arrange meatballs in pan, nestling each one in sauce. Bake on top rack until meatballs are cooked through, 6-8 minutes.
-
Remove from oven; carefully sprinkle meatballs and sauce with mozzarella. Return to top rack and bake until cheese melts, 2-3 minutes more.
-
While meatballs bake, halve ciabatta and place on a baking sheet. Drizzle cut sides with olive oil and sprinkle with remaining Parmesan. Toast on middle rack until cheese melts.
- Add dressing to bowl with lettuce; toss to coat.
- Divide chicken Parm meatballs and cheesy bread between plates. Serve with salad on the side.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The chicken meatballs and marinara sauce were widely praised for their rich, satisfying flavor 🎉. Some found the meatballs or sauce a touch bland and wished for more garlic, onion powder, or seasoning.
- Ease of prep: Most found the recipe easy to follow, though a few noted the meatball browning step took longer than the recipe suggested.
- Suggestions: Add pasta — spaghetti or penne — to make it a more complete meal; many reviewers did this and loved the result. Consider garlic butter on the bread instead of olive oil for richer flavor, and bulk up the salad with tomatoes, shredded carrots, or extra Parmesan.
- Leftovers: Leftover meatballs made excellent pasta the next day, and one reviewer added them to a sub roll for a great sandwich.
