If you love chicken parmesan, wait until you try it in meatball form. These cheesy, saucy, basil-topped Chicken Parmesan Meatballs are weeknight magic and perfect for entertaining.
Table of Contents
Why I Love This Recipe
Back in college, my cooking skills were… let’s just say limited. If you came over for dinner, you were getting either chicken parm or roasted chicken with salad. That was it, no exceptions! Thankfully my repertoire has grown quite a bit since then (culinary school and over 1,600 recipes later, I’d say it paid off), but chicken parm has always held a special place in my heart. My classic chicken parm recipe is a forever winner, but these days I’m all about remixing the classics.
So I took every element of chicken parm and packed it into these Chicken Parmesan Meatballs. The herbs, the parmesan, the breadcrumbs, all tucked inside. And of course, mozzarella in the middle for that epic melty surprise. Even the flour coating gives them that golden crust you expect from chicken parm. Honestly, I don’t know why I didn’t make these sooner. I’m fully obsessed, and you will be too. These skillet-baked Chicken Parmesan Meatballs are next-level comfort food, and I guarantee you’ll be licking your plate clean.
Ingredients & Substitutions
- Ground chicken
- Parmesan cheese (grated, use Pecorino as a swap)
- Panko breadcrumbs (regular or gluten-free)
- Egg
- Kosher salt and freshly cracked black pepper
- Dried oregano
- Dried parsley (or fresh if you have it)
- Red pepper flakes
- All-purpose flour (or gluten-free flour for dredging)
- Bocconcini mozzarella balls (or small fresh mozzarella pieces)
- Olive oil
- Marinara sauce (store-bought or homemade)
- Fresh basil leaves
*For a full list of ingredients and instructions please see recipe card below.
How to Make Chicken Parmesan Meatballs
Step 1: In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
Step 2: Form the ground chicken mixture into small meatballs, each the size of a golf ball. Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight.
Step 3: Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour. Preheat the oven to 350 degrees F.
Step 4: Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.
Step 5: Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
Step 6: Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through. Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.
How to Store Chicken Parmesan Meatballs
You can store these meatballs in an airtight container in the fridge for 2-3 days. To reheat on the stovetop, microwave or oven until warmed through.
How to Freeze Chicken Parmesan Meatballs
You can sure freeze these meatballs! You can decide at what point you want to freeze them. You can freeze uncooked meatballs, or after they are sautéed. Line the meatballs in a single layer in a baking sheet in the freezer, and once they are firm, transfer them to a freezer bag. Store up to three months.
Tips & Tricks
- Stuffing the Chicken Parmesan Meatballs: Make sure the mozzarella is fully sealed inside the meatball to prevent it from melting out during cooking.
- Browning step: Don’t skip this! Searing the meatballs before baking gives them flavor and texture.
- Sauce swap: Try vodka sauce or arrabbiata for a twist.
- Make ahead: Roll and stuff the Chicken Parmesan Meatballs up to 24 hours in advance, then cook when ready.
- Freezer friendly: Freeze uncooked meatballs on a sheet tray, then transfer to a bag. Cook straight from frozen, just add a few extra minutes.
FAQs
Making a big meal for hosting or Thanksgiving, can I prep these ahead?
If you're trying to prep these Chicken Parm Meatballs ahead of time - you could make the mixture and scoop it into balls 2 days before serving. Just make sure to cover with plastic wrap to keep all the moisture. Then you'll add the cheese and sauté day of to keep them fresh and get that golden crust.
Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly.
What if I can’t find bocconcini?
Use any fresh mozzarella cut into small cubes. Or a string cheese cut into small pieces!
Do I have to fry them in oil first?
Technically no, but you’ll miss that golden crust. Browning in oil adds flavor and helps them hold together.
Can I bake them entirely in the oven?
Yes, bake at 400°F for about 20–25 minutes, then simmer in sauce.
How do I serve them?
Over pasta, tucked into sub rolls, or just on their own with crusty bread.
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Chicken Parmesan Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup grated parmesan
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ cups flour
- 12 bocconcini mozzarella balls
- ¼ cup olive oil
- 24 ounces marinara sauce
- handful of basil leaves torn
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the ground chicken, parmesan, panko, egg, salt, pepper, oregano, parsley, and red pepper flakes. Mix with your hands until evenly combined.
- Form the mixture into golf ball–sized meatballs. Insert a bocconcini ball in the center of each, sealing the chicken mixture around the cheese so it is fully enclosed.
- Dredge each meatball lightly in flour, shaking off any excess.
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add half the meatballs and cook for 3–4 minutes, turning occasionally, until browned on all sides. Remove and repeat with the remaining meatballs.
- Pour the marinara sauce into the skillet, then nestle the browned meatballs on top.
- Transfer the skillet to the oven and bake for 15–20 minutes, until the meatballs are cooked through.
- Remove from the oven, top with fresh basil, and serve immediately.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
These are amazing! A family favorite!
The store only had Turkey, no chicken but they were amazing. “Best turkey meatballs I’ve ever had” - husband. Made with Marcella Hazan tomato sauce. Yum!
thrilled to hear it!
These are on HEAVY rotation in my house! Delicious over pasta, by themselves, or in a sub (OMG). Could not recommend more!
These are one of my favorite meatballs! Make extra and freeze for a quick week night dinner. I warmed the frozen meatballs in sauce last night and they came out perfect, cheese pull and all!!
This was a huge hit!! Meatballs weee moist and so flavorful. Definitely adding to our dinner rotation. Served over parmesan polenta and everyone loved! Thank you.