Chicken meatballs simmering in marinara sauce in a large saucepan

Chicken Meatballs with Marinara

This Chicken Meatballs with Marinara recipe is juicy, tender and full of garlicky flavor - a delicious dinner recipe for anyone who loves chicken Parmesan!
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Italian
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6 servings
Calories: 227kcal
Author: Yumna Jawad


  • 1 pound ground chicken
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 egg
  • 2 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 26 ounces marinara sauce


  • In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
  • Using wet hands (with either water or olive oil), combine everything until the mixture is well blended. Form the mixture into small 1-2 inch meatballs. It will yield about 12-15 balls.
  • Heat the olive oil in a large non-stick skillet over medium heat. Transfer the meatballs to the pan and cook for 2-3 minutes per side, until they get lightly browned, but not fully cooked
  • Pour the marinara sauce over the chicken meatballs, reduce the heat to low, and simmer uncovered for 12-15 minutes, turning the meatballs around once.
  • Toss in cooked spaghetti and serve with fresh basil, if desired.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can also freeze the chicken meatballs before or after cooking them.
  • To freeze them prior to cooking, lay the the formed balls on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
  • To freeze them after cooking, simply store them in an airtight bag after they've cooled. To re-heat, thaw in the fridge overnight and re-warm for a few minutes with the marinara sauce on the skillet when ready to eat.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of ground chicken, you can use ground turkey, ground beef or sausage.
  • Instead of marinara sauce, you can use crushed tomatoes, but be sure to season them with salt and pepper as they can be bland on their own.
  • Swap the breadcrumbs with panko breadcrumbs or almond flour for a lower-carb option.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. It does not include the pasta.


Calories: 227kcal | Carbohydrates: 11g | Protein: 18g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 797mg | Potassium: 820mg | Fiber: 2g | Sugar: 6g | Vitamin A: 649IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 2mg