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Chicken Parmesan Meatballs bring together all the comforting, cheesy, and classic flavors you crave from chicken parmesan in a dinner that is quick to prep and easy to love. Tender ground chicken blends with Italian spices and gooey cheese, all nestled under a blanket of rich marinara for a family favorite that comes together in only about half an hour.
This recipe turned into an instant hit at my house when I first made it on a hectic weeknight. Now my family requests it every time they spot ground chicken in the fridge.
Ingredients
- Olive oil: For greasing the pan and adding a bit of richness to the dish I love using a fruity extra virgin olive oil
- Ground chicken: Is the base for tender juicy meatballs look for fresh chicken with no added fillers
- Marinara sauce: Coats the meatballs in classic Italian flavor choose a sauce you like to eat by the spoonful
- Parmesan cheese: Brings savory depth and classic parmesan flavor freshly grated makes a difference
- Mozzarella cheese: Gives a stretchy creamy topping go for whole milk mozzarella and shred it yourself if possible
- Panko breadcrumbs: Help the meatballs hold together and stay tender these are lighter than regular breadcrumbs
- Large egg: Acts as a binder so the meatballs keep their shape cage free or farm fresh eggs add great color
- Italian seasoning: Provides herby background flavor a blend of oregano basil and thyme works well
- Onion powder: Gives subtle sweetness and complexity look for onion powder that smells sweet and not stale
- Garlic powder: Adds easy garlicky notes perfect if you are pressed for time
- Salt and black pepper: To balance and bring out all the flavors use sea salt and freshly cracked pepper for best results
Step-by-Step Instructions
- Make the Meatball Mixture:
- Combine ground chicken egg panko breadcrumbs Italian seasoning garlic powder onion powder parmesan cheese salt and black pepper in a large bowl Mix gently until all the ingredients are just combined do not overmix or the meatballs will turn dense
- Shape the Meatballs:
- If the mixture feels overly sticky chill it in the fridge for twenty minutes for easier rolling Shape the mixture into even sized meatballs about one to one and a half inches across A cookie scoop works wonders for this Keep your hands damp to prevent sticking
- Arrange and Prepare to Bake:
- Lightly grease an oven safe skillet or baking dish with olive oil Place the meatballs into the pan leaving space so they are not crowded This ensures they bake evenly
- Bake with Sauce:
- Pour your marinara sauce evenly over the meatballs so each meatball gets blanketed Slide the dish into the oven preheated to four hundred degrees Bake for twenty five to thirty minutes until the meatballs are cooked through and reach one hundred sixty five degrees on a thermometer
- Add the Cheese Finale:
- Remove the dish from the oven sprinkle generously with mozzarella and a bit more parmesan Return to the oven for just a couple minutes until the cheese melts and gets a little bubbly Let rest for five minutes before serving
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Watching that blanket of cheese melt over the saucy meatballs brings me right back to my childhood kitchen My favorite ingredient here is the fresh mozzarella because nothing beats that melt
Storage Tips
Store cooled meatballs in an airtight container in the refrigerator for up to four days For longer storage freeze meatballs and sauce separately on a lined baking sheet until firm then transfer to freezer bags This stops them sticking together and makes thawing simple
Ingredient Substitutions
Swap ground chicken with ground turkey for a slightly leaner version For dairy free try dairy free mozzarella and parmesan style cheeses You can use gluten free panko to make this recipe gluten free If you have fresh basil or parsley stir it into the sauce right before baking for extra flavor
Serving Suggestions
Serve over buttered fettuccine or spaghetti for a classic pairing These meatballs are amazing in sandwiches stuffed into a crusty roll with more sauce and cheese For parties set out with toothpicks as an easy appetizer
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A Bit of History
Chicken parmesan started as an Italian American twist on traditional eggplant parmigiana Combining breaded fried chicken cutlets with tomato sauce and cheese it quickly became a staple in Italian American kitchens These meatballs give you the same flavors but with easier prep and serving
Commonly Asked Questions
- → How can I keep meatballs moist and tender?
Add a splash of milk to the breadcrumbs before mixing and avoid overcooking. This adds moisture to the meatballs and keeps them soft.
- → What cheese works best for this dish?
Freshly shredded mozzarella and parmesan cheeses melt beautifully and add rich flavor to the meatballs.
- → Can I prepare the meatballs ahead of time?
Yes, you can assemble or bake the meatballs in advance. Store in the refrigerator or freeze for future meals.
- → What's the best method to keep meatballs evenly sized?
Use a cookie scoop to ensure all meatballs are uniform, helping them cook evenly in the oven.
- → How should leftovers be stored?
Cool to room temperature, then refrigerate in an airtight container for up to four days. Freeze for longer storage.
- → What pairings go well with these meatballs?
Serve with buttered pasta, a crisp green salad, or classic garlic bread for a complete Italian-style meal.