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Easy Chicken Parmesan Meatballs
These Chicken Parmesan Meatballs bring together tender ground chicken, savory Parmesan, marinara sauce, and plenty of melted mozzarella in one comforting Italian-inspired dinner. They’re a fun twist on classic chicken Parmesan, with browned meatballs tucked into sauce and finished with a bubbly layer of cheese.
As they bake, the cheese melts over the meatballs while the marinara sauce warms everything through. The combination of savory chicken, Italian seasoning, tomato sauce, and gooey cheese makes this a satisfying main course for a family dinner or an easy weeknight meal.
The meatballs are also portioned into small, bite-sized pieces, making them especially nice for serving with pasta, bread, or a simple side dish.
Why You’ll Love This Recipe
- Simple ingredients: Ground chicken, breadcrumbs, Parmesan, marinara, and mozzarella come together for a flavorful meal without a long ingredient list.
- Classic chicken Parmesan flavor: Italian seasoning, Parmesan, marinara, and mozzarella give the dish familiar chicken Parmesan flavors in meatball form.
- Golden and cheesy: Browning the meatballs first gives them a nicely browned exterior before they finish cooking under melted cheese.
- Weeknight-friendly: The recipe comes together in 45 minutes, making it practical for a family dinner.
- One-skillet finish: After the meatballs are browned, the marinara, cheese, and meatballs come together in an oven-safe skillet for the final stage.
- Easy to prepare ahead: The recipe notes that the uncooked meatballs can be prepared ahead and refrigerated or frozen.
For Chicken Parmesan Meatballs
- Ground Chicken – The base for these meatballs. You can use either ground chicken breast or a combination of breast and thigh for extra flavor.
- Egg – Binds the mixture together, making the meatballs hold their shape.
- Panko Breadcrumbs – Helps to give the meatballs a light texture.
- Parmesan Cheese – Adds rich, salty flavor and a bit of crispness when baked.
- Italian Seasoning – Gives the meatballs that classic Italian flavor.
- Garlic Powder – For a touch of savory, garlicky goodness.
- Onion Powder – Enhances the flavor profile of the meatballs.
- Salt & Pepper – Basic seasoning to bring everything together.
- Olive Oil – For frying the meatballs, helping to brown them perfectly.
For Topping
- Marinara Sauce – The classic tomato sauce that complements the cheesy meatballs.
- Mozzarella Cheese – Shredded cheese that melts perfectly and adds gooey goodness.
Step-by-Step Guide to Making Chicken Parmesan Meatballs
Step 1: Prepare the Chicken Meatball Mixture
Start by combining the ground chicken with the egg, panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until everything is combined, taking care not to overwork the mixture.
The mixture will be quite moist, so handle it gently as you shape it.
Step 2: Shape the Meatballs
Form the mixture into small, roughly 1-inch meatballs. The recipe makes about 20 meatballs, and keeping them similar in size helps them cook evenly.
Arrange the shaped meatballs on a parchment-lined baking sheet while you prepare the skillet.
Step 3: Brown the Meatballs
Heat the olive oil in an oven-safe skillet over medium-high heat. Brown the meatballs in two batches, turning them with tongs so they brown on all sides.
They brown quickly, so keep an eye on them as you turn each meatball. Once browned, remove them from the skillet and set them aside.
Step 4: Add the Marinara and Cheese
If there is too much excess oil in the skillet, drain it while leaving the browned bits behind. Let the skillet cool slightly before adding the marinara sauce to help prevent splattering.
Return the browned meatballs to the skillet and arrange them evenly in the sauce. Sprinkle the remaining Parmesan and shredded mozzarella over the top.
Step 5: Bake and Finish
Transfer the skillet to the oven and bake until the meatballs are fully cooked. The cheese will melt over the top, creating the classic cheesy finish.
If you want more color on the cheese, the recipe allows for a brief broiling step. Watch closely during broiling so the cheese does not burn.
Tips for the Best Chicken Parmesan Meatballs
- Avoid overmixing: Combine the meatball mixture until everything is incorporated, but avoid overworking it.
- Keep the meatballs similar in size: Consistent sizing helps the meatballs cook at the same rate.
- Brown in batches: Cooking the meatballs in two batches gives you room to turn them easily and brown all sides.
- Watch the skillet when adding sauce: Letting the skillet cool for a couple of minutes before adding marinara helps prevent splattering.
- Leave the browned bits: If you need to drain excess oil, leave the browned bits in the skillet for the sauce.
- Check doneness: The recipe notes that meatball cooking time can vary with size, so an instant-read thermometer can be used to check that the center reaches 165°F.
- Watch closely when broiling: If you choose to brown the cheese under the broiler, keep a close eye on it to avoid burning.
Common Mistakes to Avoid
- Overworking the mixture: Mixing the chicken mixture too much can make handling the meatballs more difficult. Mix just until combined.
- Making uneven meatballs: Meatballs of different sizes can cook at different rates. Aim for roughly 1-inch meatballs.
- Crowding the skillet while browning: The recipe calls for browning the meatballs in two batches, so follow that process rather than trying to brown them all at once.
- Adding marinara to a very hot skillet: Let the skillet cool slightly before adding the sauce to help prevent splattering.
- Forgetting the remaining Parmesan: Parmesan is divided in the recipe, with the remaining portion sprinkled over the meatballs before baking.
- Walking away during broiling: The cheese can brown quickly, so watch it closely if you use the broiler.
- Relying only on cooking time: Meatball size can affect cooking time. The recipe recommends checking for an internal temperature of 165°F.
Easy Ways to Change It Up
- Use ground chicken breast: The recipe specifically allows either ground chicken breast or a combination of breast and thigh.
- Adjust the cheese topping: For a different cheese experience, you can experiment with the cheese used on top, though this will change the original recipe.
- Change the serving style: Serve the meatballs with pasta, bread, or another favorite side instead of serving them on their own.
- Make them smaller or larger: You can adjust the size, but remember that changing the size will also affect cooking time.
- Add your favorite garnish: A simple garnish can add a fresh finishing touch when serving, without changing the meatball preparation itself.
These are optional ideas only; the original recipe card should remain unchanged.
How to Serve Chicken Parmesan Meatballs
Chicken Parmesan Meatballs are naturally suited to a hearty dinner. Serve them with pasta so the marinara sauce can coat the noodles, or pair them with crusty bread for scooping up the sauce.
For a lighter-feeling plate, add a simple green salad or your favorite vegetable side. Since the meatballs are already topped with marinara, Parmesan, and mozzarella, you can keep the rest of the meal simple.
They also make a fun choice for a casual family dinner when you want the familiar flavors of chicken Parmesan in a different format.
Make-Ahead and Storage Tips
The recipe notes that the meatballs can be prepared ahead of time and refrigerated or frozen.
For freezing, place the uncooked meatballs on a baking sheet and freeze them until firm. Once firm, transfer them to a freezer-safe bag or container.
When you’re ready to cook the frozen meatballs, the recipe notes that they can be baked from frozen with a few extra minutes added to the cooking time.
For the best results, pay attention to the size of the meatballs, since larger or smaller meatballs may need different cooking times. The recipe recommends using an instant-read thermometer to confirm that the meatballs reach 165°F internally.
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They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Chicken Parmesan Meatballs
Ingredients
- 1 lb ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- 1 cup freshly grated parmesan cheese, divided
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- Pepper, to taste
- 2 tbsp olive oil (for frying)
- 1 (24 oz) jar marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F and position the rack in the top third of the oven.
- In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, half of the parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix everything together until well combined, but avoid overworking the mixture. It will be quite moist. Form the mixture into 1-inch meatballs (about 20 meatballs) and arrange them on a parchment-lined baking sheet for easy cleanup.
- Heat the olive oil in an oven-safe skillet over medium-high heat for a few minutes. Cook the meatballs in two batches, browning them on all sides for about 5 minutes per batch. Use tongs to turn the meatballs quickly, as they will brown quickly. If necessary, add a little more olive oil to the pan for the second batch. Once browned, remove the meatballs from the skillet and set them aside.
- If there is too much excess oil in the skillet, drain it, but be sure to leave the browned bits. Remove the skillet from the heat for a couple of minutes to cool slightly before adding the marinara sauce (this prevents splattering).
- Pour the marinara sauce into the skillet, then return the meatballs to the pan, arranging them evenly. Sprinkle the remaining parmesan cheese and the shredded mozzarella over the top of the meatballs.
- Transfer the skillet to the oven and bake for 15 minutes, until the meatballs are fully cooked. If desired, broil for a couple of minutes to brown the cheese (watch closely to avoid burning).
Notes
- The cooking time for meatballs may vary depending on their size. For the best results, use an instant-read thermometer to check that the meatballs have reached an internal temperature of 165°F.
- This recipe is featured in Chapter 3 of the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Frequently Asked Questions
- How can I prevent the chicken mixture from sticking to my hands when forming meatballs?
To make it easier to handle, lightly oil your hands with olive oil before shaping the meatballs. This prevents the chicken mixture from sticking and makes the process smoother.
- Can I skip browning the meatballs before baking them?
While browning the meatballs gives them a better texture and deeper flavor, you can skip this step to save time. Just bake the meatballs directly and they’ll still turn out tasty, though they won’t have that crispy outside.
- Can I use jarred marinara sauce instead of making my own?
Absolutely! Using store-bought marinara sauce is a great shortcut and still results in a delicious meal. Just pick a high-quality sauce for the best flavor.
- How do I make sure my meatballs cook evenly?
To ensure even cooking, make your meatballs roughly the same size. Using a tablespoon or small ice cream scoop helps you portion them evenly, so they cook at the same rate.
- Can I make the meatballs in advance?
Yes! You can prepare the meatballs ahead of time and refrigerate or freeze them. To freeze, place the uncooked meatballs on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. When ready, bake from frozen, adding a few extra minutes to the cooking time.
