Chicken Parmesan Meatballs
Looking for a twist on the classic Chicken Parmesan?
These Chicken Parmesan Meatballs are your answer! Packed with melty cheese, savory marinara, and that irresistible crispy texture, they’re everything you love about chicken parm—now in bite-sized form.
Simple to make, packed with flavor, and ready in under 45 minutes, this recipe is perfect for a family dinner that everyone will devour.
Plus, with just a few ingredients, it’s an easy win on busy nights!
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.
Chicken Parmesan Meatballs
Craving the delicious flavors of Chicken Parmesan but want something a little more fun and easy to prepare? These Chicken Parmesan Meatballs are the perfect solution!
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Servings: 4
Calories: 586kcal
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
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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- 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.
