Chicken Meatball Parm with Spinach

I’m going to let you in on a little secret: almost any dish can be transformed by making the protein a meatball!

Once you have a basic meatball recipe that never lets you down, uses easy to find ingredients, is always tender and juicy, and makes for a fun day of meatball prep, you want to use it as often as possible.

My Chicken Meatballs Ingredients

These meatballs are exactly the recipe I described above!  All you will need to make up a great batch of meatballs are the following ingredients:

Ground chicken (try not to use the most lean that is available, or else adjust the olive oil up a smidge)

Panko breadcrumbs (I also replace these with gluten free bread which I whiz up in the food processor and store in a freezer bag in the freezer)

Parmesan cheese

Flavour makers: parsley, garlic, Italian seasoning, paprika, chilli flakes, salt and pepper.

The binders: egg, olive oil, milk

See, the recipe list is pretty basic.  You can adjust the seasonings to suit your taste, or the taste of your family. 

Meatball Method

As with all my meatball and meatloaf methods, once you have brought the ingredients together in a bowl, take a small amount (about the size of a quarter) and sauté it up in a small pan.  Taste it, and see if you are happy with the flavours.  If not, now is the time to adjust them, before you have gone to all the work of forming the meatballs.

Roll the mixture into golf ball sized balls (I pat down the mixture level, and then divide it into quadrants.  I usually get about 7 meatballs per quadrant.  Lay them out on a wax paper or parchment lined baking sheet.  At this point you can transfer the baking sheet to the freezer.  Once the meatballs are frozen, they can be transferred to a freezer bag and stored till needed.  Count on 3-4 meatballs per person per meal, and this will tell you how many to pull out and thaw in the fridge to use for a recipe.

Once thawed, place them on a parchment lined baking sheet and bake in a 425F oven till 165 degrees has been reached, about 25-30 minutes.  If you want a bit more colour, just turn on the broiler and let it add some browning.  This should only take about 5 minutes or so, but keep an eye on them.  From this point you can use them with any of your favourite sauces, or tossed with small amount of Greek Salad dressing, with a Greek salad and potatoes on the side.  Or how about covered in Butter Chicken sauce and served with rice?  Make some of the meatballs smaller and they are great for soup!

Meatball Flavour Variations

Want these to be leaning Mexican, replace the Italian seasoning with with Tex-Mex seasoning and cumin.

Go Greek by replacing some of the parmesan cheese with feta.  Add some dried oregano.

Levantine flavours could include some chopped fresh mint, and cinnamon to the Greek version you started above.

Chicken Parm (Parmesan)

Today I’m going to use these versatile meatballs in one of our favourite dishes: Chicken Parm.  The truly classic method involves pounded veal or pork schnitzel (breaded and lightly fried thin cuts of meat) covered in marinara sauce and cheese.  Instead of taking the time to prepare and sauté or bake up the schnitzel, I say, sub in these easy to make and pull out of the freezer meatballs.

You can make the marinara sauce the night before, or as part of your week’s meal prep (do you guys have a week prep day to get a head start on cooking for the week?)  Make up a double batch and freeze half and then you truly are ahead of the game, with all the major players only needing thawing.

Which Cheese to Use?

The name of this dish is deceiving.  Just because Parmesan is in the classic title, it really has little to do with Parmesan (Parmigiano Reggiano) cheese.  Yes, it can be a finishing cheese in the classic dish, but it isn’t the star, usually some form of melting cheese like mozzarella or provolone is.  If you want a good read on the history of the name and dish, check out this link. In fact, we’ll discover via that link, that chicken is more of a North American meal, since the orginal used eggplant instead of an animal protein.

Having said all that, I like Provolone or even Fontina.  Yes, mozzarella is good.  But mozzarella has the least amount of flavour if it is a choice between these three.  To grate or not to grate? Do whatever floats your boat.  I like shaving thin slices to put over the meatballs (or schnitzel) since it really ensures a gooey stretchy cheesy result!

Spinach

Yes, spinach is my other addition to this dish.  I’m always looking for easy ways to sneak greens into dinner.  In this case it is baby spinach.  But it could be lacinato kale or swiss chard.  No matter which one you choose, roll the leaves up tightly and slice thinly.  This will make them melt in easily into the sauce as the dish bakes into the oven, with no prior cooking needed.

How to Finish

Classically, this dish is served on the side of pasta which is lightly tossed in some of the marinara sauce.  But why not serve it over gnocchi, or rice? Why not serve these as a sub sandwich or slider??!  Or skip all carbs, and serve these meatballs with a hearty salad, and all is good.

Final Thoughts

Yes, these meatballs are versatile.  Make up the batch and use them with all your favourite sauces.  Form them smaller and use in soup.  The marinara sauce is perfect for all your pasta needs.  It can even be tweaked and turn into the best pizza sauce! (that’s for another day, you’ll actually see how easy it is when my book comes out!)

Here are some sauce option recipes: Butter Chicken, Chicken Paprikash,  Moroccan Chicken Tagine, Peanut Satay Chicken Legs,   Thai Green Chicken Curry

Love Jen

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Chicken Meatball Parm

Classic Chicken Parmesan, but with meatballs! A simple marinara sauce, melty cheese and the addition of spinach makes this an easy and tasty meal, any day of the week. Serve with pasta, rice, or even gnocchi. These will become your favourite meatball!

Course Main Course

Cuisine Italian

Keyword marinara sauce, meatballs, pasta, provolone cheese

Prep Time 1 hour

Cook Time 20 minutes

Servings 4

Ingredients

Meatballs, can be made in advance

• 2 lb ground chicken, not ultra lean
• 1 cup panko breadcrumbs, or fresh breadcrumbs, can be gluten free
• 1 cup parmesan cheese
• 2 tbsp fresh chopped parsley
• 2 garlic cloves, minced
• 2 tsp Italian seasoning
• 2 tsp onion flakes
• 1 tsp paprika
• 1/2 tsp dry chilli flakes
• 1 tsp kosher salt, or more to taste
• 3/4 tsp ground black pepper, or more to taste
• 1 large egg
• 2 tbsp olive oil, or more if needed
• 2 tbsp milk, or more if needed

Marinara Sauce, can be made in advance, makes about 3 cups

• 1 tbsp olive oil
• I medium yellow onion, small diced
• 2 medium garlic cloves, minced
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp dried thyme
• 1 tsp dried basil
• I large 28 oz (796 ml) can or jar of pureed tomatoes, or whole tomatoes crushed in a blender
• 2 tbsp butter cubed
• 1 bay leaf
• 1/4 cup parmesan cheese, optional
• salt and pepper
• chilli flakes

Assemble

• 2 cups fresh spinach, finely shredded with a knife
• 8 oz spaghetti, or pasta of choice
• 4 oz melting cheese like Mozzarella, Fontina or Provolone, shaved into thin slices or grated, as desired
• 2-4 tbsp parmesan cheese for finishing
• cracked black pepper for finishing

Instructions

Meatballs

1. Combine the chicken, breadcrumbs, parmesan cheese, parsley, garlic, Italian seasoning, onion flakes, paprika, chilli flakes, and salt and pepper in a large bowl. Use your finger tips to mix until JUST combined, no further, don't overwork the meat.
2. In a separate small bowl combine the egg, olive oil and milk. Pour this over the meat mixture. Combine gentlyand let it sit for 10 minutes. This will allow the bread to soak up the liquid and will help you determine if more liquid is needed. The mixture shouldn't be dry or too stiff. If needed, add a little more olive oil and milk.
3. Form a small portion into a disk about the size of a quarter and sauté in a small pan with oil over medium high heat till golden on both sides. Let it cool slightly and then taste it. If you like the flavour, then move on to the next step. If not, adjust any seasonings now.
4. Pat the mixture down level, and then use the back of your hand to divide the top into four equal portions. Each portion should give you about 7 average sized meatballs. If you want to turn one quadrant into soup meatballs, then you should be able to get about 21 meatballs from it.
5. Have one or two baking sheets covered with wax paper ready to go.
6. Wetting your hands periodically, roll the meat mixture into golf sized balls and place onto the wax paper. Once you have used up all the mixture, you can now freeze the meatballs. Once frozen transfer the meatballs to freezer bags. If you want to use some right away, set aside 12 for the Chicken Meatball Parm.

7. Set these onto a parchment lined baking sheet. Bake in a 400F oven on the centre rack till 165F is reached in the interior of the meatballs. An instant read thermometer is your friend here, you don't want to overcook chicken meatballs of any kind, or else they will dry out. This should take between 20-25 minutes depending on your oven. If you want a bit more colour, just place under the broiler for a few minutes, keeping your eye on them. These can be baked off ahead of time and stored in the fridge till ready to bake with the sauce and cheese. Bring back to room temperature before proceeding

Marinara Sauce

1. Add the olive oil to a pot heated over medium high heat. Sauté the diced onion for 3 minutes, stirring to keep from scorching. You don't want them to turn brown, adjust the heat if necessary. Add the garlic and stir through for another 2 minutes.

2. Add the tomato paste, Italian seasoning. thyme and basil and stir through to coat the onion. Pour in the puréed tomatoes. Stir and bring to a gentle bubble. Add the butter and bay leaf. Reduce the heat and let it simmer and thicken with the lid only slightly on. Or use a splatter guard. After 20 minutes, stir in the parmesan cheese, if using. After another 15 minutes, stir through the salt, pepper and chilli flakes. Taste and re-season if desired. This can be stored in a sealed container in the fridge till needed.

To assemble the Chicken Meatball Parm

1. Preheat the oven to 425F. Have the baked meatballs at room temperature if you pre-baked them in advance. Warm the sauce to bubbling on the stove top before the next step.

2. Spray a baking dish or skillet with non stick spray. Pour in about 2 cups of the marinara sauce. Scatter 1 cup of the thinly sliced baby spinach on top and stir through.

3. Place the meatballs into the sauce gently. Place the cheese evenly over all the meatballs. Scatter another 1/2 cup of the spinach over the cheese.

4. Place the baking dish into the oven and bake till the cheese is bubbling and browned, about 15 minutes. Finish under the broiler for extra melty browned goodness.

5. While the meatballs are baking, prepare the spaghetti according to the package directions.

6. Drain.

7. Divide the pasta between four plates, Serve the meatballs on or next to the pasta, spooning some of the sauce over the pasta. Finish with a grating of parmesan cheese, and sprinkle the remaining spinach evenly between the plates. Grind some pepper over it all if desired.
8. See blog article for more details and ideas.

Recipe Notes

Count on 2 oz of pasta per person. If you made the meatballs the larger size, 3 or maybe 4 will be enough, depending on who you are feeding!
Leftovers are easily stored in a container and reheated in covered skillet or 300F oven.

Depending on how much everyone likes sauce, you can keep the rest of the sauce warm ready to serve.  If not, store in a sealed container and use in soup, stew or with leftover meatballs.

Smaller meatballs will take less time in the oven.  Or you can just brown them in a skillet and finish cooking them in soup or sauce as desired.