Ultimate Chicken Parmesan Meatballs: A Family Favorite Recipe

Welcome to a delicious twist on a beloved Italian classic! Our **Chicken Parmesan Meatballs** offer all the comforting flavors of traditional chicken parm, packed into perfectly tender, juicy meatballs. Each bite reveals a delightful, gooey mozzarella center, enveloped in seasoned ground chicken, then lightly crisped and simmered in a rich, homemade marinara sauce. Garnished with fresh herbs and a generous sprinkle of Parmesan, these meatballs are an absolute game-changer for your weeknight dinner rotation or a special family gathering.

Whether you’re looking for a hearty main course or a fun appetizer, these meatballs deliver. Pair them with a vibrant side like this refreshing Cucumber Salad or a light and zesty Caprese Salad to complete your meal. They’re designed to be versatile, appealing to both adults and the pickiest of eaters, ensuring an empty plate every time.

From the Kitchen

Why You’ll Be Obsessed With These Chicken Parmesan Meatballs

• Irresistible Cheese-Stuffed Center: Prepare for a delightful surprise with every single bite! Each meatball is carefully stuffed with a pearl of fresh mozzarella, melting into a gooey, savory core as it cooks. This secret ingredient elevates the texture and flavor, making these meatballs truly extraordinary.
• Inspired by Classic Italian Flavors: Drawing inspiration from beloved dishes like Chicken Parm Stuffed Shells, this recipe captures that familiar, comforting taste profile. It’s a harmonious blend of tender chicken, savory Parmesan, aromatic herbs, and bright tomato sauce that transports you straight to an Italian kitchen.
• Crispy Exterior, Amazingly Juicy Interior: The unique preparation method involves a quick pan-fry followed by oven baking. This two-step process ensures a beautifully golden, slightly crispy crust on the outside, while locking in all the moisture to keep the chicken meatballs incredibly tender and juicy on the inside.
• Kid-Approved and Fun to Eat: These meatballs are not just delicious; they’re also a hit with the younger crowd! Their manageable size and cheesy surprise make them an exciting and enjoyable meal for children, often encouraging even the pickiest eaters to clean their plates.
• Excellent for Meal Prepping: Simplify your weeknights! These chicken parmesan meatballs are fantastic for meal prep. Cook a large batch on the weekend, and you’ll have a quick, easy, and healthy dinner ready to go for several days, saving you time and stress during busy schedules.
• Perfect Pairing with Pasta and Rich Sauces: While superb on their own, these meatballs truly shine when served alongside your favorite pasta, generously coated in their rich, hearty homemade marinara sauce. Add a fresh salad and some crusty bread for a complete and satisfying Italian feast.

Essential Ingredients for Perfect Chicken Parmesan Meatballs

Crafting these exceptional meatballs requires a few key ingredients, each playing a vital role in achieving that perfect flavor and texture. Here’s a detailed look at what you’ll need:

• Ground Chicken: The foundation of our meatballs. For the best results, use cold ground chicken directly from the refrigerator. This makes the mixture firmer and significantly easier to handle and form into meatballs. If you prefer, ground turkey can be a fantastic, lean alternative, offering a similar texture and taking on flavors beautifully.
• Panko Breadcrumbs: Not just any breadcrumbs! Panko, a Japanese-style breadcrumb, is crucial for achieving a superior texture. Its larger, flakier crumbs absorb less oil and become wonderfully crisp, providing that desirable crunchy exterior contrast to the juicy interior, unlike regular breadcrumbs which can be denser.
• Freshly Grated Parmesan Cheese: Skip the pre-grated varieties! Freshly grated Parmesan melts more smoothly and integrates better into the meat mixture, contributing a rich, nutty, and savory depth of flavor that is simply unparalleled. It’s also essential for the final garnish.
• Large Egg: The egg acts as a binder, holding all the ingredients together. When mixing, be gentle and avoid overworking the mixture once the egg is added. Over-mixing can result in tough, dense meatballs rather than the tender ones we’re aiming for.
• Seasonings (Dried Parsley, Dried Oregano, Onion Powder, Garlic, Red Pepper Flakes, Salt & Pepper): This blend of herbs and spices is carefully chosen to imbue the meatballs with classic Italian-American flavors. Feel free to adjust the quantities to suit your personal taste—add more red pepper flakes for a spicier kick, or dial back if you prefer a milder flavor profile. Minced garlic, divided between the meatballs and the sauce, ensures aromatic depth throughout the dish.
• Mozzarella Cheese Pearls: These small, fresh mozzarella balls are the secret to that irresistible, gooey, cheesy center. As the meatballs cook, the pearls melt into pockets of deliciousness, creating a delightful surprise in every bite.
• All-Purpose Flour: A light dredge in flour before searing helps create that beautiful, crispy golden-brown crust on the meatballs. It provides a protective layer that locks in moisture and adds a pleasant textural contrast.
• Crushed Tomatoes (Fire-Roasted Recommended): For the homemade marinara, a good quality can of crushed tomatoes is key. Opting for fire-roasted crushed tomatoes will introduce an extra layer of smoky depth and sweetness, enhancing the overall richness and complexity of your sauce.
• Fresh Basil: The vibrant, aromatic flavor of fresh basil is essential for finishing this dish. To preserve its delicate taste and aroma, tear the basil leaves just before serving, rather than chopping them, and sprinkle generously over the finished pasta and meatballs.

Step-by-Step Guide: How To Make The Best Chicken Parmesan Meatballs

Creating these delightful Chicken Parmesan Meatballs is straightforward with our easy-to-follow instructions. Get ready to impress your family and friends with this incredible dish!

1. Prepare the Chicken Mixture: In a large mixing bowl, combine the cold ground chicken, panko breadcrumbs, grated Parmesan cheese, the large egg, dried parsley, dried oregano, onion powder, 1 teaspoon of minced garlic, and 1/4 teaspoon of red pepper flakes. Season generously with about 1 teaspoon of salt and 1/2 teaspoon of freshly cracked black pepper, or to your taste. Gently knead the ingredients together using your hands until everything is just evenly combined. Be careful not to over-mix, as this can make the meatballs tough. Cover the bowl tightly and refrigerate while you prepare the mozzarella pearls. This chilling step is crucial for easier handling.
2. Stuff with Mozzarella: Take the mozzarella cheese pearls and slice them in half. Remove the chicken mixture from the fridge. Take a small portion of the chicken mixture (a mini cookie scoop works wonders here!), flatten it slightly in your palm, place half a mozzarella pearl in the center, and then carefully form the meat around the cheese, ensuring the mozzarella is completely enclosed within the meatball. Repeat for all meatballs.
3. Dredge in Flour: Pour the all-purpose flour into a shallow bowl. Gently roll each formed meatball in the flour, coating it evenly. Tap off any excess flour and place the dredged meatballs on a clean plate. This flour coating will help create a beautiful crispy crust during cooking. Preheat your oven to 350°F (175°C).
4. Brown the Meatballs: Heat 1/4 cup of olive oil in a very large, oven-safe nonstick skillet over medium-high heat until the oil is shimmering hot. Carefully add half of the meatballs to the hot skillet, ensuring not to overcrowd the pan. Sauté for 3-4 minutes, turning them occasionally with tongs, until they are beautifully browned and golden on all sides. The goal here is to create a crust, not to cook them through completely. Remove the browned meatballs to a clean plate.
5. Finish Cooking in the Oven: If needed, add a little more olive oil to the skillet and repeat the browning process with the remaining meatballs. Once all meatballs are browned, return them all to the oven-safe skillet. Transfer the skillet to the preheated oven and bake for 5-10 minutes, or until the meatballs are thoroughly cooked through and reach an internal temperature of 160°F (71°C). Check with a meat thermometer at the 5-minute mark and continue baking if necessary.
6. Prepare the Homemade Marinara Sauce: While the meatballs are baking, heat the remaining 1/4 cup of olive oil in a separate large skillet over medium heat. Once shimmering, add the remaining 1 teaspoon of minced garlic. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it. Pour in the can of crushed tomatoes. Add about 1 cup of water to the empty tomato can, swirl it around to catch any remaining tomato goodness, and add this liquid to the skillet. Season the sauce with approximately 1 teaspoon of salt and pepper (or to taste), the remaining 1/4 teaspoon of red pepper flakes, Italian seasoning, and add a fresh sprig of basil for extra aroma.
7. Simmer the Sauce and Cook Pasta: Bring the marinara sauce to a gentle simmer and let it cook uncovered while the meatballs finish baking in the oven. This allows the flavors to meld beautifully. Meanwhile, prepare your favorite pasta, such as spaghetti or penne, according to the package directions. Remember to generously salt the pasta water for flavorful results, then drain well.
8. Combine and Serve: Once the meatballs are fully cooked, carefully transfer them from the oven skillet directly into the simmering marinara sauce. Toss gently to ensure each meatball is coated in the rich, flavorful sauce. Serve these delectable Chicken Parmesan Meatballs and marinara generously over the hot, cooked pasta. Finish with a sprinkle of fresh basil, torn just before serving, and extra freshly grated Parmesan cheese to taste. Adjust any additional salt, pepper, or red pepper flakes as desired. Enjoy this hearty and comforting meal hot!

Explore More Delicious Dinner Recipes

If you loved these Chicken Parmesan Meatballs, you’re sure to enjoy these other fantastic dinner ideas from our kitchen:

• Chicken Salad: A light, refreshing, and incredibly versatile dish, perfect for entertaining guests or for a quick lunch.
• Margherita Pizza: Get a classic, cheesy pizza on the table in just 15 minutes with this speedy recipe.
• Coconut Curry Chicken: An aromatic and flavorful one-pot meal that’s both comforting and exotic.
• Chicken Chow Mein: A quick and easy stir-fry that’s ready in under 30 minutes, featuring healthy spiralized zucchini.
• Beef Ragu: A rich, slow-cooked beef ragu that simmers to perfection in your crockpot, ideal for a hearty pasta sauce.

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Chicken Parmesan Meatballs

By
Chelsea Lords

Chicken Parmesan Meatballs put a fun spin on a classic! Juicy, seasoned chicken meatballs simmer in homemade marinara—perfect over pasta with fresh herbs and Parmesan.

Prep Time:

30 minutes

Cook Time:

20 minutes

Total Time:

50 minutes

Servings:

4 servings

Equipment

• 2 Large skillets (1 oven-safe)

Ingredients

• 1 pound ground chicken
• 1/2 cup panko breadcrumbs (see note 1 below)
• 1/2 cup freshly grated Parmesan cheese (plus extra for serving if desired)
• 1 large egg
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 2 teaspoons garlic (minced, divided)
• 1/2 teaspoon red pepper flakes (divided)
• Salt and pepper (to taste)
• 20 mozzarella cheese pearls
• 1/2 cup flour
• 1/2 cup olive oil (divided)
• 1 (28-ounce) can fire-roasted crushed tomatoes
• 1 teaspoon Italian seasoning
• Fresh basil (for garnish)
• Cooked spaghetti (for serving)

Instructions

1. Combine Meatball Ingredients: In a large bowl, combine the ground chicken, panko, grated Parmesan, egg, dried parsley, dried oregano, onion powder, 1 teaspoon minced garlic, and 1/4 teaspoon red pepper flakes. Add about 1 teaspoon salt and 1/2 teaspoon cracked pepper (or to taste). Knead the ingredients together until just evenly combined. Do not overmix. Cover tightly and refrigerate this mixture while preparing the mozzarella cheese pearls.
2. Stuff and Form Meatballs: Slice the mozzarella pearls in half. Form the chilled ground chicken mixture into meatballs (a mini cookie scoop helps here!) and insert half a mozzarella pearl into the center of each. Make sure the meat completely covers the mozzarella.
3. Dredge in Flour: Add the flour to a shallow bowl. Dredge each meatball in the flour, tapping off any excess. Set the meatballs on a plate. Preheat oven to 350°F (175°C).
4. Brown Meatballs: Grab a very large oven-safe nonstick skillet and add in 1/4 cup of the olive oil. Once oil is shimmering and hot, add half the meatballs. Sauté for 3–4 minutes, turning occasionally, until meatballs are browned on the outsides but not cooked through. Remove to a plate.
5. Bake Meatballs: Repeat browning with the remaining meatballs, adding extra olive oil if needed. Return all browned meatballs back into the skillet. Place the skillet in the oven and bake 5–10 minutes or until meatballs are completely cooked through (internal temperature of 160°F / 71°C). Check internal temperature with an oven thermometer at 5 minutes and cook longer as needed.
6. Prepare Marinara Sauce: Meanwhile, in another large skillet, heat the remaining 1/4 cup olive oil. Once oil is shimmering, add the remaining 1 teaspoon garlic. Stir for 1 minute, then add in the can of crushed tomatoes. Add 1 cup water to the tomato can, slosh it around to get all the remaining tomatoes, and add that liquid to the skillet. Add about 1 teaspoon salt and pepper (or to taste), remaining 1/4 teaspoon red pepper flakes, Italian seasoning, and a sprig of fresh basil.
7. Simmer Sauce & Cook Pasta: Simmer the sauce gently until the meatballs are finished cooking in the oven. At the same time, cook your preferred pasta according to package directions (don’t forget to generously salt the pasta water!) and drain.
8. Combine & Serve: When meatballs are cooked through, transfer them to the marinara sauce and toss gently to coat. Serve the marinara with meatballs generously over the cooked pasta. Top with fresh basil (torn) and freshly grated Parmesan cheese to taste. Season with any additional salt, pepper, and/or red pepper flakes as desired. Enjoy hot!

Recipe Notes

Note 1 (Panko Breadcrumbs): Panko breadcrumbs are similar to regular breadcrumbs, but their unique flaky structure creates a much crunchier and lighter result. For more details on panko, you can refer to this article.

Note 2 (Meatball Handling): The colder the meatball mixture, the easier it is to roll and form the meatballs. Chicken meatball mixtures tend to be a bit wetter than typical beef meatballs, which contributes to their ultra-moist texture. If the mixture is too hard to roll, refrigerate it for 10–15 minutes and try again. It’s often helpful to keep most of the meat mixture in the fridge and work with smaller batches (5–10 meatballs) at a time.

Nutrition Note: The nutritional information provided below does not include the cooked pasta, only the meatballs and sauce.

Storage: Store cooked Chicken Parmesan Meatballs in an airtight container in the fridge for 3–4 days. To freeze, store meatballs separately from the sauce for up to 3 months. Thaw in the refrigerator before reheating in the oven or microwave.

Nutrition

Calories:
909kcal

|

Carbohydrates:
19g

|

Protein:
54g

|

Fat:
71g

|

Saturated Fat:
19g

|

Cholesterol:
203mg

|

Sodium:
446mg

|

Potassium:
652mg

|

Fiber:
1g

|

Sugar:
1g

|

Vitamin A:
239IU

|

Vitamin C:
1mg

|

Calcium:
686mg

|

Iron:
3mg

Nutrition information is automatically calculated, so should only be used as an approximation.