Go Back

Chicken Parmesan Meatballs

These Chicken Parmesan Meatballs combine the classic flavors of chicken parmesan into bite-sized wonders that are tender, juicy, and perfect for family meals or entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian-American
Calories: 360
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken (or ground turkey) Choose high-quality meat for the best flavor.
  • ½ cup breadcrumbs Opt for Italian-seasoned breadcrumbs for an extra flavor boost or make your own from stale bread.
  • 1 egg Use a large egg at room temperature for optimal mixing.
  • ½ cup grated parmesan cheese (plus extra for topping) Always choose fresh parmesan for authentic taste and melt.
  • 2 cloves garlic, minced Freshly minced garlic gives a beautiful aroma and depth of flavor.
  • ¼ cup finely diced onion (optional) Adds natural sweetness; can be skipped if not a fan.
  • 2 tbsp chopped fresh parsley Fresh herbs elevate the dish.
  • 1 tsp Italian seasoning A perfect blend of herbs; adjust to taste.
  • Salt and pepper, to taste Essential for flavor.
Sauce and Toppings
  • 2 cups marinara sauce Use store-bought or homemade for an even tastier result.
  • 1 cup shredded mozzarella cheese Freshly shredded will melt beautifully.
  • Fresh basil, for garnish Adds color and a pop of flavor.

Method
 

Preparation
  1. In a large bowl, combine the ground chicken, breadcrumbs, egg, ½ cup parmesan, minced garlic, diced onion (if using), chopped parsley, Italian seasoning, salt, and pepper. Mix gently using your hands or a spatula until just combined—don’t overmix or the meatballs will be tough!
Cooking
  1. In a large skillet with a lid, heat the marinara sauce over low heat until warmed through but not boiling.
  2. Scoop about 3 tablespoons of the meat mixture and roll them gently into balls. Wetting your hands can help prevent sticking.
  3. Carefully drop the meatballs into the simmering sauce, cover with a lid, and let them simmer for about 15 minutes, flipping them halfway through for even cooking.
  4. Once cooked, sprinkle the remaining parmesan and all of the shredded mozzarella cheese evenly over the top. Broil in the oven for 3-5 minutes until the cheese is melty, bubbly, and golden brown.
Serving
  1. Garnish with fresh basil and enjoy your Chicken Parmesan Meatballs over pasta, rice, or with garlic bread on the side!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Prepare raw meatballs ahead of time and store them in the fridge for up to a day or freeze for up to 3 months.