Name: Chicken Meatballs Two Ways Meal Prep Lunches
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground chicken; 1 egg; 1 tbsp olive oil; 0.5 cup panko breadcrumbs; 0.5 cup parmesan cheese; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp salt; 0.25 tsp black pepper; 8 ounces pasta spirals; 1 small head garlic; 10 cherry tomatoes; 1 zucchini; 1 butter; 1 tbsp lemon juice; parmesan; 1 green bell pepper; 0.667 cup white mushrooms; 0.5 cup pizza sauce; 8 slice pepperoni; mozzarella cheese

Tasty little bites of chicken meatball goodness over your favorite pasta with roasted veggies on the side… four portions, TWO WAYS. Add variety to your meal prep with these Chicken Meatballs Two Ways Meal Prep Lunches!

Dinner

1 h

American

Project Meal Plan

June 9, 2026

Projectmealplan.com

Chicken Meatballs Two Ways Meal Prep Lunches

Chicken Meatballs Two Ways Meal Prep Lunches cover

From the Cook

1/4

Chicken Meatballs Two Ways Meal Prep Lunches

Project Meal Plan Verified

Projectmealplan.com

Ingredients

Warning0 allergens identified

Chicken Meatballs Two Ways Meal Prep Lunches

Meatballs & Pasta

1 lb ground chicken

1 egg

1 tbsp olive oil

½ cup panko breadcrumbs

½ cup parmesan cheese

½ tsp garlic powder

½ tsp onion powder

¼ tsp salt

¼ tsp black pepper

8 ounces pasta spiralsor pasta of choice

Garlic Veggie Meals

1 small head garlic

10 cherry tomatoes

1 zucchini

1 butter

1 tbsp lemon juice

Pizza Meals

parmesanshredded

1 green bell peppercut into 1 inch pieces

⅔ cup white mushrooms

½ cup pizza sauce

8 slice pepperoni

mozzarella cheeseshredded

Instructions

Visit Blog

Instructions

First, make the meatball mixture. Add all the meatball ingredients (ground chicken, egg, olive oil, breadcrumbs, parmesan cheese, garlic powder, onion powder, salt and pepper) to a large bowl. Use clean hands to mix everything together until just mixed. Place the meatball mixture in the fridge while you prepare the veggies and sheet pans.

Preheat the oven to 400F. Line two large sheet pans with parchment paper or a silicone baking sheet.

Cut the top end of the garlic head off (about 1/2 inch) to reveal the cloves. Place all your prepped veggies onto one sheet pan with head of garlic cut side up in the center (I like to keep the veggies separate for easier portioning later). Drizzle veggies with avocado or olive oil (about 2 tablespoons), then sprinkle lightly with salt and pepper. Use a wooden spoon or your hands to mix each section of veggies so they are covered with oil. Set this sheet pan aside.

Remove the meatball mixture from the fridge. Use clean hands and/or a small cookie scoop to form 24 meatballs, spacing them evenly apart on the second prepared sheet pan.

Place both sheet pans into the preheated oven, veggies on top. Cook for 25-30 minutes, or until the veggies appear roasted and tomatoes have burst. Check the temperature of the meatballs, they should be over 165F. If not, they may need another 5 minutes on the top rack after the veggies come out of the oven.

While the meatballs and veggies are in the oven, cook pasta according to package directions for just barely al dente (minimum cook time). Drain, set aside, and toss with a small amount of olive oil so the pasta doesn’t stick together.

Once everything has come out of the oven and is cooling, it’s time to make the lemon garlic butter. Take the roasted garlic and squeeze the cloves out through the top. Take 2-4 cloves of the roasted garlic (more if you are a garlic lover) and use a fork to mash them up with the room temperature butter. Once thoroughly mixed, add lemon juice and mix once more. Save any extra roasted garlic for another meal.

Finally, assemble your meal prep bowls. Divide pasta evenly between all four bowls. Add mushrooms and peppers to two bowls, and add zucchini and tomatoes to the other two bowls. Add 1/4 cup pizza sauce on top of the pasta to each pizza meal, and add lemon garlic butter to the garlic veggie meals. Cut the pepperoni into quarters and add to pizza meals. Top each meal with six meatballs each. Sprinkle with extra shredded parmesan cheese.

These meals will store for up to 4 days in the fridge in airtight containers. To reheat, cover and microwave on high for 90 seconds – 2 minutes.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Mixture 🧊
Refrigerate the ground chicken mixture for at least 30 minutes before forming meatballs to prevent them from falling apart during cooking and ensure they stay tender and juicy.
Two-Stage Cooking Method 🍳
Sear meatballs in a hot skillet for 2-3 minutes to develop a golden crust, then finish in a 400°F oven for 10-12 minutes for even cooking without browning the centers.
Panko-to-Meat Ratio Balance ⚖️
Use a 1:4 ratio of panko breadcrumbs to ground chicken (about 1/4 cup panko per pound) to keep meatballs light and tender rather than dense, while maintaining structural integrity.
Mozzarella Pocket Placement 🧀
Stuff mozzarella and pepperoni deep into the center of half the meatballs and seal the meat completely around them to prevent cheese leakage during cooking while creating a surprise element.
Meal Prep Freezing Strategy ❄️
Freeze uncooked meatballs on a sheet pan first, then transfer to freezer bags for up to 3 months; cook directly from frozen, adding just 3-4 minutes to cooking time for maximum convenience.