Fillo Wrapped Chicken Parmesan Meatballs is an appetizer that is sure to impress!
Tender chicken parmesan meatballs are tucked inside a buttery, flaky filo dough!
You’re going to love these chicken phyllo appetizers! While they aren’t the usual cocktail meatball appetizers that you already know and expect, they are a snack that is sure to get your attention every time it’s presented. These little ground chicken parmesan meatballs are wrapped in fillo dough and look like little presents, making them hard to resist.
Baked Chicken Parmesan Meatballs
This bite-sized finger food is a delicate, buttery dough that adds a crisp contrast to the soft, succulent meatball. These chicken parmesan meatballs are going to revolutionalize the cocktail meatball.
These easy chicken parmesan meatballs are lean but flavorful. Made with ground chicken and spices that are combined and then baked just until golden. No toothpicks are needed because Athens Fillo Dough surrounds each tender little meatball. Mozzarella cheese gets added to each little fillo pouch just before baking.
Serve this filo chicken recipe with a very simple, homemade marinara sauce and you have yourself an impressive chicken parmesan appetizer that will be a huge hit wherever they will be served!
For the meatballs, you will need:
- Ground chicken
- Dried basil
- Dried oregano
- Dried thyme
- Garlic powder
- Fresh parsley
- Grated Parmesan cheese
- Italian style bread crumbs
- Shredded mozzarella cheese
- Melted butter
- Athens Foods Fillo Dough
- Non-stick spray
For the marinara, you will need:
- Olive oil
- Garlic cloves
- Crushed red pepper flakes
- Italian blend seasoning
- Crushed tomatoes
- Tomato paste
- Granulated sugar
For the exact amounts needed, please see the recipe card below.
How to Make Fillo Wrapped Chicken Parmesan Meatballs
- Preheat your oven to 425 degrees F.
- Spray a baking sheet with nonstick cooking spray and then set it aside.
- In a mixing bowl, combine the ground chicken, basil, oregano, thyme, garlic, parsley, cheese, and breadcrumbs. Mix by hand until just combined.
- Form the chicken into 2-inch meatballs.
- Bake the meatballs for 18 minutes on the baking sheet or just until browned. Remove the meatballs from the oven and allow them to cool.
- Open up both packs of phyllo dough and cover the dough with a piece of plastic wrap followed by a damp cloth. Keep the dough covered.
- Work quickly to place one piece of dough onto your work surface and brush the top of the sheet with butter.
- Top with another sheet of phyllo dough and butter the second sheet as well.
- Continue with two more sheets of dough, and butt in between.
- Top if ott with one meatball.
- Pinch up the corners of each square so that it looks like a bundled-up little purse.
- Place the bundle onto the baking sheet.
- Repeat with the remaining dough and meatballs.
- Lightly spray the tops of the bundles with cooking pray and bake in the oven at 375 degrees F for 15 minutes or until golden brown.
- While the bundles are baking, prepare the marinara sauce by heating the olive oil in a saucepan over medium heat.
- Add in the onions, garlic, red pepper flakes, and Italian seasoning.
- Stir in the crushed tomatoes, tomato paste, sugar, and salt.
- Reduce the heat and allow the sauce to simmer while the bundles are baking.
- Place marinara sauce onto a serving place and top with the chicken bundles.
- Serve and enjoy!
- Do not over mix your meatball ingredients. Over mixing will lead to a tough meatball texture. You want to mix by hand until the mixture is JUST combined.
- I used my hands to form my meatballs, but a small cookie scoop would work well too. You want your meatballs to be about 2 inches in size, roughly the size of a large gumball.
- When working with fillo, always keep your dough topped with a piece of plastic wrap and a damp kitchen towel. This will keep the dough from drying out and becoming brittle. Once the dough becomes brittle, it becomes very difficult to work with.
- Work quickly with your dough and be generous with the butter! I cut my stack of dough into 6 equal squares, but if your meatballs are larger, you may have to adjust the size of your squares.
- I lightly sprayed the tops of my bundles with non-spray just before baking.
How far in advance can I prepare these meatball appetizers?
You can prepare and bake the meatballs up to two days in advance but I do not recommend assembling them in fillo dough until closer to serving time so that you don’t risk them becoming soggy or brittle from drying out.
Why do you spray phyllo dough with cooking spray?
It’s a super quick and effective way to grease them up just a bit so that they turn golden in color as they bake. It’s very similar to brushing baked goods with butter but a lot more convenient for the awkwardly shaped area we are trying to cover.
Can I use ground turkey instead of chicken?
Absolutely! Use whichever ground meat you prefer. I love the flavor of the ground chicken but if you have turkey on hand feel free to use it!
If you love meatballs then you are going to love these delicious meatball recipes!
- Buffalo Ranch Meatball Subs
- Easy Vegetable Soup Recipe with Meatballs
- Meatball Sub Recipe
- Meatball Kabob Recipe
- Meatball Pizza
- Rigatoni and Meatballs in Vodka Cream Sauce
For the meatballs
- 2 lbs ground chicken
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/2 cup Italian style bread crumbs
- 3/4 cup shredded mozzarella cheese
- 3/4 cup butter, melted
- 1 box Athens® Foods Fillo Dough (16 oz)
- Non-stick spray
For the marinara
- 1/2 teaspoon olive oil
- 1/4 cup diced onion
- 1 clove garlic, mined
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons Italian blend seasoning
- 1 28 oz can crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- Preheat the oven to 425 degrees. Spray a baking pan with non-stick spray and set aside.
- In a bowl, combine chicken, basil, oregano, thyme, garlic, parsley, cheese and bread crumbs. Mix chicken by hand just until combined. Form chicken into 2-inch meatballs; roughly the size of large gumball.
- Bake meatballs for 18 minutes or just until browned, remove the meatballs from the oven and let them cool.
- Open both packs of fillo dough. Cover the dough with a piece of plastic wrap, followed by a damp cloth. Keep the dough covered.
- Working quickly, place one piece of dough on your work surface. Brush sheet with butter, top with a second sheet of fillo. Butter the second sheet; continue with two more sheets of dough. Cut dough vertically into thirds, then once across horizontally so that you have 6 equal sized squares. Place 1 teaspoon of cheese on your dough, topped with one meatball.
- Pinch up corners of each square so that your dough is bundled into a little purse. Place bundle on your baking sheet. Continue with remaining meatballs.
- Lightly spray tops of bundles with non-stick spray. Bake bundles at 375 degrees for 15 minutes or until golden brown.
- While bundles bake, prepare your marinara. Heat oil in a saucepan over medium heat. Add onions, garlic, red pepper flakes and Italian seasoning. Stir in crushed tomatoes, tomato paste, sugar and salt. Reduce heat and allow sauce to simmer while bundles bake.
- Place marinara on a serving plate, top with chicken bundles; serve.
Amount Per Serving Calories 109Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 253mgCarbohydrates 4gFiber 1gSugar 2gProtein 7g