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Baked Chicken Parmesan Meatballs

Makes approx 15 meatballs


  • 1 lb ground chicken
  • 1/2 cup seasoned Italian breadcrumbs
  • 1 egg beaten
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese shredded and divided
  • 24 oz jar Bertolli Pasta Sauce {I used Olive Oil and Garlic}
  • salt and pepper to taste
  • olive oil for saute
  • parsley chopped for garnish {optional}
  • cooked spaghetti for serving {optional}


  • Preheat oven to 350 degrees.
  • Mix together ground chicken, breadcrumbs, egg, 1/4 cup Parmesan cheese, and salt and pepper in a large bowl. I like to use my hands to make sure it is all combined.
  • Now, scoop out small portions and roll into balls.
  • Place on a plate and set aside,
  • Next, add a swirl of olive oil to a large over safe skillet {I use cast iron} over medium heat.
  • Add the meatballs to the pan in a single layer.
  • Cook for a few minutes then flip so they are browned on both sides. Add more oil if needed.
  • Then pour the jar of Bertolli sauce into the pan, on top of the meatballs.
  • Sprinkle Mozzarella cheese and remaining 1/4 cup Parmesan cheese on top of the meatballs and place the skillet in the oven.
  • Bake for 15-20 minutes, until the cheese is melted and the meatballs are cooked through.
  • Remove from oven and serve the meatballs and sauce on top of hot pasta if desired.