Chicken parmesan meatballs bring all the best parts of chicken parmesan together in one skillet. Think tender chicken meatballs, crispy Parmesan breadcrumbs, saucy marinara, and lots of melted mozzarella.
The Ultimate Comfort Food Mashup
- Crispy, cheesy, and so good: If you love chicken parmesan, you’ll love these meatballs. They’re crisp on the outside and cheesy and juicy inside.
- Easy for busy nights: You can prep these meatballs ahead of time, then cook them when you’re ready for dinner.
- So many ways to serve them: We love them over spaghetti, but they’re also great in a chicken parm sub or with a Greek salad.
Ingredients for Chicken Parmesan Meatballs
- Choose Your Meat: Swap the ground chicken for ground turkey or ground beef.
- Pick Your Sauce: Use your favorite jarred or homemade marinara.
- Add Some Heat: For a little kick, stir in some red pepper flakes.
- Fresh Garlic: If you prefer fresh garlic, use 4 cloves of minced garlic in place of the garlic powder.
How to Make Chicken Parmesan Meatballs
My family can never say no to meatballs! If your family is the same way, these chicken parmesan meatballs will be an instant favorite. I served mibe over pasta with a classic Caesar salad and cheesy garlic bread.
- Mix Coating: Preheat the oven to 400ºF, then, in a small bowl, combine half the panko breadcrumbs and half the grated Parmesan cheese. Set aside.
- Combine: In a large bowl, mix ground chicken, egg, the remaining half of the panko and the remaining half of the grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
- Form: Next, use a cookie scoop to portion out the meatballs. I got 16 meatballs with a 2-tablespoon cookie scoop. Then, roll each meatball in the breadcrumb mixture.
- Cook: Heat olive oil in a large oven-safe skillet over medium heat. Work in batches to brown the meatballs on all sides, about 1-2 minutes per side. Add the marinara sauce, then top with shredded mozzarella cheese and bake for 10-15 minutes, until the cheese is melted and the meatballs are cooked through. Garnish chicken parmesan meatballs with chopped fresh basil.
Alyssa’s Pro Tip
Don’t Overmix: Mix the meatball mixture just until everything comes together. Overmixing can make the meatballs tough.
Must Have Tools For This Recipe
- Cookie Scoop: Helps make each meatball the same size.
- Oven Safe Skillet: Use it to brown and bake the meatballs.
- Mixing Bowls: Use them to mix the meatballs and breadcrumbs.
Chicken Parmesan Meatballs
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Ingredients
- 1 pound ground chicken
- 1 egg
- 1 cup panko divided
- ½ cup grated Parmesan cheese divided
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons olive oil
- 2 ½ cups marinara sauce about 1 (24-ounce) jar
- 1 cup shredded mozzarella cheese
- fresh chopped basil optional for garnish
Instructions
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Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine half of the 1 cup panko (½ cup) and half of the ½ cup grated Parmesan cheese ( ¼ cup). Set aside.
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In a large bowl, combine 1 pound ground chicken, 1 egg, the remaining half of the 1 cup panko, the remaining half of the ½ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Mix until just evenly combined.
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Use a cookie scoop to portion out the meatballs. I got 16 meatballs using a 2-tablespoon-sized cookie scoop. Roll each meatball in the breadcrumb mixture.
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Heat 3 tablespoons olive oil in a large oven-safe skillet over medium heat. Working in batches, brown the meatballs on all sides, about 1-2 minutes per side.
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Add the 2 ½ cups marinara sauce to the skillet, along with the browned meatballs. Top with 1 cup shredded mozzarella cheese and bake for 10-15 minutes, until the cheese is melted and the meatballs are cooked through. Garnish with fresh chopped basil and serve.
Notes
- In the Refrigerator: Store cooled meatballs in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
- In the Freezer: Freeze uncooked or cooked meatballs in a single layer, then store in a freezer-safe Ziploc bag for up to 3 months.
- Make Ahead: Prepared uncooked meatballs can be refrigerated up to 2 days in advance.
Nutrition
More Meatball Recipes You’ll Love
If you love meatballs, I’m sharing a few of my family’s favorite recipes below. They’re easy, cozy, and each one has its own delicious twist, so there’s something for everyone!
