Chicken Parmesan Meatballs and Marinara So, I found a recipe I wanted to make for Chicken Parmesan Meatballs and that sounded really good. When I actually started making the recipe, I could tell that it was very involved - and for no reason. The original recipe called for making sauce and roasting it while meatballs were being made, then removing the sauce, cleaning out a hot pan, heating the now cool pan to fry the meatballs, then putting the sauce and cheese and baking some more. No! Way too complicated for absolutely no reason. Instead, I made my traditional red sauce from Joe Iannuzu's Mafia Cookbook, and while that was cooking for 30 minutes, I roasted the meatballs for 20 minutes, put them in the pan with the sauce, topped with cheese, and baked until the cheese melted. We had it over pasta. It was delicious!