Chicken Parmesan Meatballs Recipe

Chicken Parmesan Meatballs

Looking for an easy, cheesy dinner that feels like a comfort-food hug?

These Chicken Parmesan Meatballs bring the flavors of the classic dish to a fun, bite-sized form!

Made with simple ingredients and topped with melty mozzarella and marinara,
they’re a family-friendly twist that’s just as satisfying as the original—without all the extra effort.

Whether you’re serving them on their own or over pasta, they’re bound to be a new favorite!

For Chicken Parmesan Meatballs

• Ground Chicken – The base of the meatballs, offering a lean and tender texture.
• Egg – Binds the ingredients together, providing structure.
• Panko Breadcrumbs – Adds lightness and helps hold the meatballs together.
• Parmesan Cheese – Offers a rich, nutty flavor and helps the meatballs stay moist.
• Italian Seasoning – A blend of herbs that gives the meatballs their savory, Italian flavor.
• Garlic Powder – Adds a subtle garlic flavor to the meatballs.
• Onion Powder – Enhances the overall flavor of the meatballs.
• Salt and Pepper – Season to taste, balancing all the flavors.
• Olive Oil – Used for frying the meatballs, adding a slight richness.

For the Topping and Sauce

• Marinara Sauce – A classic tomato-based sauce that complements the meatballs.
• Shredded Mozzarella Cheese – Melts perfectly over the meatballs, adding a creamy texture.

Chicken Parmesan Meatballs Recipe

Craving the delicious flavors of classic chicken Parmesan but short on time? These Chicken Parmesan Meatballs are the perfect solution! Packed with cheese, savory chicken, and topped with rich marinara, they’re an irresistible, easy-to-make twist on a beloved favorite.

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Course: Main Course

Cuisine: Italian-American

Keyword: Chicken Parmesan Meatballs Recipe

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

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Ingredients

• 1 lb ground chicken
• 1 egg
• 1/2 cup panko breadcrumbs
• 1 cup freshly grated Parmesan cheese (divided)
• 1/2 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• Pepper, to taste
• 2 tbsp olive oil (for frying)
• 24 oz jar marinara sauce
• 2 cups shredded mozzarella cheese

 

Instructions

1. Preheat the oven to 375°F (190°C) and move the rack to the top third of the oven.
2. In a large mixing bowl, combine the following ingredients:
   • Ground chicken
   • Egg
   • Panko breadcrumbs
   • Half of the Parmesan cheese
   • Italian seasoning
   • Garlic powder
   • Onion powder
   • Salt and pepper
     Mix everything together gently with your hands, being careful not to overwork the mixture. The mixture will be quite wet.
3. Form 1-inch meatballs (you should get about 20 meatballs) and place them on a parchment paper-lined baking sheet.
4. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Fry the meatballs in batches, turning them frequently with tongs until browned all over (about 5 minutes per batch). If needed, add more olive oil between batches.
5. Once browned, transfer the meatballs to a plate and set aside.
6. If there is excess oil in the skillet, drain it, but leave any browned bits. Remove the skillet from heat for a minute to cool slightly.
7. Pour marinara sauce into the skillet and return the meatballs to the pan. Arrange them evenly in the sauce.
8. Sprinkle the remaining Parmesan cheese and shredded mozzarella cheese over the meatballs.
9. Transfer the skillet to the oven and bake for 15 minutes or until the meatballs are cooked through.
10. Optional: Broil the dish for 1–2 minutes to brown the cheese, keeping an eye on it to prevent burning.
11. Serve the meatballs hot and enjoy!

 

Notes:

• Meatballs will cook at different rates depending on size, so use an instant-read thermometer to ensure they reach 165°F internally.
• This recipe is also featured in the "Salt & Lavender: Everyday Essentials" hardcover cookbook.

 

Nutrition

Calories: 586kcal | Carbohydrates: 20g | Protein: 44g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 204mg | Sodium: 2025mg | Potassium: 1226mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1395IU | Vitamin C: 12mg | Calcium: 560mg | Iron: 4mg

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1. How can I make shaping the meatballs less messy?

When forming the meatballs, the mixture can get sticky. To avoid this, lightly grease your hands with olive oil or use a spoon to scoop the mixture, then roll it into balls. This little trick helps everything come together quickly and keeps your hands cleaner!

2. Can I skip browning the meatballs before baking?

While browning adds flavor, it’s not a dealbreaker. If you’re short on time, you can skip the frying step and go straight to baking. However, if you have a few extra minutes, browning the meatballs in a hot skillet will give them a lovely crispy exterior!

3. Is store-bought marinara sauce okay to use?

Absolutely! Using a jar of marinara sauce is a quick and easy way to save time without sacrificing flavor. Just pour it over the browned meatballs and bake—simple, yet delicious.

4. How do I know when the meatballs are cooked through without overcooking?

The easiest way to ensure they’re perfectly cooked is by using a meat thermometer. Chicken meatballs should reach 165°F (74°C) in the center. No thermometer? Just cut one open—if it’s no longer pink inside, you’re good to go!

5. Can I prepare the meatballs ahead of time and freeze them?

Yes! You can form the meatballs and freeze them before cooking. Simply arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe container. When you’re ready, bake them straight from the freezer—just add a few extra minutes to the cooking time.