To make your meatballs, grab some ground chicken and a few eggs as the binding agent. Thanks to meatballs’ versatility in general, you can customize the flavor profile of your chicken Parmesan based on what ingredients you choose to add to your chicken meatballs. For instance, tangy, salty Chicken and Feta Meatballs combine breadcrumbs, Greek yogurt, coriander, cumin, oregano, red pepper flakes, mint, and lemon for a bright, complex flavor. If you prefer a richer, more faithful chicken parm adaptation, French Onion Chicken Meatballs are packed with savory grilled onions, Gruyere cheese, fresh parsley, breadcrumbs, yellow onions, and garlic.
Best of all, you can cook the chicken meatballs directly in the tomato sauce as it simmers — cutting down on steps, minimizing dirty dishes, and helping the meatballs absorb even more flavor and moisture. (We’re all about a one-pan meal). If you have a tried and true red sauce recipe, feel free to bust it out. Jarred pasta sauce also works just fine to save on prep time. Frozen chicken meatballs can be found in many grocery stores, too.
To serve, garnish with freshly shaved Parmigiano and basil leaves, and serve with garlic bread and Caesar salad. Pair with a full-bodied red like Pinot Noir, or sweeter Lambrusco to keep it light. A natural orange wine would pair beautifully with this reimagined chicken parm, as well.