Chicken Parm Meatball Pops


Chicken Parm Meatball Pops Recipe

This week we are stepping well out of the sandwich zone. I haven’t met a child (or adult) yet that didn’t love any kind of food on a stick and these are no exception.

Easy to make, these “Pops” will delight your child when they find them in their lunch box. Putting the sticks in would be a fun task to get your little one involved in the process.

These freeze beautifully as well and will keep in the fridge for 2-3 days. If you are reluctant to send sticks in your child’s lunch box warm them up and put them inside of a Thermos, they make a great finger food straight out of the container.

Chicken Parm Pops Recipe Ingredients

Chicken Parm Meatball Pops Ingredients

  • 1 lb, Ground Chicken
  • ½ Cup, Italian Seasoned Panko Crumbs
  • 3 Tbsp, Spaghetti Sauce (Reserve 1 Tbsp.)
  • 1 Egg
  • 3 Mozzarella cheese sticks, each cut into 5 equal pieces
  • 2 Tsp., Olive Oil
  • 2 tsp, Garlic Salt
  • 1 tsp, Black Pepper black pepper

Chicken Parm Meatball Pops Instructions

  1. Preheat oven to 375° as you mix the ingredients.
  2. Combine all ingredients except olive oil and 1 Tbsp. of sauce in a bowl, mix thoroughly.
  3. Loosely form mixture about the size of a golf ball, make a hole in the center- press in one piece of cheese. Makes about 15.
  4. Continue to shape into a ball, making sure to completely enclose cheese.
  5. Place on cookie sheet lined with foil or parchment paper.
  6. Bake for 15 minutes.
  7. Remove from oven and allow to cool, insert stick. You can either use lollipop sticks from the candy making section or cut skewers into 2-3 pieces and remove pointed end.
  8. Mix remaining sauce and olive oil and spoon a small amount over each one.
  9. Serve with a side of spaghetti sauce/marinara.

Remember with all perishable foods to include an ice pack in your insulated lunch bag to keep them at a safe temperature.

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