Chicken Parmesan Meatballs


Total Time:

35 minutes



My Chicken Parmesan obsession runs deep. We kicked off the week with a classic chicken parmesan recipe and today we’re getting fancy with Chicken Parmesan Meatballs!!

My cooking skills were somewhat limited in college. If you came over for dinner it was either chicken parm or a roasted chicken with salad. That’s it. The only options you got! You could say I’ve expanded my repertoire a bit since then (with over 1000 recipes on this site I think culinary school has officially paid off), but I always come back to chicken parm. My classic chicken parm recipe is a winner, but I wanted to jazz things up a bit today.

Chicken Parmesan Meatballs from (@whatsgabycookin)

So I took each and every ingredient from the chicken parm recipe, and turned it into mozzarella stuffed chicken parmesan meatballs. So all those herbs – into the meatballs! The parmesan and breadcrumbs – into the meatballs. The mozzarella, well, you get the point! There’s even a bit of flour on the outside of every meatball to give it a bit of a crust.

Chicken Parmesan Meatballs from (@whatsgabycookin)

I kinda of hate myself for not making these earlier, because to say I’m obsessed would be an understatement. I practically licked the skillet clean when I made these. You absolutely, positively, must try these!

Chicken Parmesan Meatballs from (@whatsgabycookin)

Chicken Parmesan Meatballs

Your fav Chicken Parmesan recipe meets meatballs! These will be your new favorite weeknight meal no matter what your age!
5 from 62 votes
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Italian, American
Servings 4 people


  • 1 pound ground chicken
  • 1/2 cup grated parmesan
  • 1/3 cup panko breadcrumbs
  • 2 eggs
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes
  • 1/2 cups flour
  • bocconcini mozzarella balls
  • 1/2 cup olive oil
  • 1 jar marinara sauce
  • handful of basil leaves torn


  • In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
  • 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.
  • Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.
  • Preheat the oven to 350 degrees F.
  • 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.
  • Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
  • Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
  • 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.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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Recipe Rating


  1. susan vierra-cousins

    5 stars
    Yum….my niece Risa just made your scrumptious Chicken Parmesan Meatballs for dinner….can’t wait to make them myself…..super recipe!!!

  2. Kimberlee Baker

    Aren’t Bocconcini mozzarella balls the larger sizes, about the size of an egg? It won’t work to slide them into a meatball formed the size of a golf ball as directed in the recipe 😉 Seems like this recipe should be calling for cillegine mozzarella balls. Can you clarify this for me? Thanks!

    • Gaby

      I dont know where you’re getting your Bocconcini but I WISH mine were the size of an egg. The ones sold in stores by me are a little smaller than the size of a quarter so they are perfect for meatballs. cillegine would absolutely work as well

  3. Julie Hirschfeld

    Should I have emptied the oil out of the pan before adding the marinara?

  4. Lori A. Lawson-Chabot

    5 stars
    This is not only a genius idea but it’s absolutely delicious in it’s simplicity!! It hits all the chicken parm notes in a meatball, so creative & perfect!!! I’ve made it many times (as I have so many of Gaby’s amazing recipes) & I never remember to leave a review. If you’re a fan of chicken parm & the idea of this sounds appealing to you DON’T pass it by!! Thanks Gaby; can’t ever go wrong cooking your recipes!!

  5. Ynes

    5 stars
    Hands down one of the quickest and easiest meals for a weeknight but also would be great to serve guests! Meatballs have so much flavor, and sometimes ground chicken or Turkey can be bland, spices were just perfect for it. The side she mentions in comments or above is also a great combo, her butter lettuce salad. Make this meal! Made pasta for my 7 year old, but we were fine with the salad and meatballs, so hearty.

  6. Kelly

    5 stars
    These were so forking delicious. I have one or two go-to meatball recipes but this is a strong contender for when I want to be a little fancier. The flavors are perfection and everyone was delighted by the gooey, melty cheese inside. I esp love the browning step to created a most excellent crust that still manages to survive the oven bake. Now I need to figure out how to large-batch these so I can make multiple meals at a time.