Dinner, Lunch

Cheesy Chicken Parmesan Meatballs with Penne Marinara

  • Prep 35 mins
  • Total 1 hour
  • Medium
  • Serves 4


  • Contains Milk/Dairy
  • Contains Wheat
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 8 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chicken or vegetable stock
  • 1 can (28 ounces) whole plum tomatoes, crushed slightly by hand
  • 4 cloves garlic, minced
  • 1/2 medium yellow onion, chopped finely
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 6 fresh basil leaves


  • 1 pound ground chicken
  • 3 large eggs, beaten, divided
  • 1 teaspoon Italian season
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 cup whole milk ricotta cheese
  • 1/4 cup Romano cheese
  • 1 1/2 cups plain bread crumbs, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup all-purpose flour
  • 4 ounces low-moisture mozzarella cheese, cut in 8 pieces (1/2 inch each)
  • Nonstick cooking spray


  • 1/2 cup Parmesan cheese
  • 10–12 basil leaves, torn


  • Deluxe Reversible Rack (bottom layer only)
  • Large Bowl
  • Aluminum Foil
  • Three Small Bowls
  • Step 1

    To prepare the chicken meatballs, place the chicken, 1 beaten egg, Italian seasoning, 1 teaspoon kosher salt, ricotta cheese, Romano cheese, 1/2 cup bread crumbs, garlic, and crushed red pepper in a large bowl and mix until fully combined. Transfer mixture to the freezer for 15 minutes (or refrigerate for 30 minutes).

  • Step 2

    While the mixture sets, prepare the dredging station. Place the flour in a small bowl. In a second small ball, place the remaining eggs. In a third small bowl, place the remaining bread crumbs and 1/2 teaspoon kosher salt.

  • Step 3

    After the mixture has set, remove from the freezer or refrigerator and divide into 8 even balls, about 1/4 cup each. Place 1 pieces of cubed mozzarella in the center of each meatball.

  • Step 4

    To dredge the meatballs, evenly coat in flour, then egg, then the bread crumbs.

  • Step 5

    Place all Level 1 ingredients in the pot and stir to combine.

  • Step 6

    Place the bottom layer of the Deluxe Reversible Rack in the higher position, cover with aluminum foil, then place in the pot.

  • Step 7

    Place the meatballs on the aluminum foil and spray evenly with nonstick cooking spray.

  • Step 8

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 350°F and set the timer for 10 minutes. Close the lid and press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).

  • Step 9

    When cooking is complete, carefully remove the rack with the meatballs. Stir the pasta and serve with chicken meatballs, Parmesan cheese, and fresh basil.