Chicken Parmesan Meatballs

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!!

Why I Love This Recipe

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.

So I took each and every ingredient from the chicken parm recipe, and turned it into 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.

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!

Ingredients & Substitutions

• Ground Chicken
• Parmesan grated
• Panko Breadcrumbs
• Egg
• Salt
• Black Pepper freshly cracked
• Dried Oregano
• Dried Parsley
• Red Pepper Flakes
• Flour
• Bocconcini Mozzarella Balls
• Olive Oil
• Basil Leaves

*For a full list of ingredients and instructions please see recipe card below.

How to Make Chicken Parm 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 Parm 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 Parm 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

If you haven't heard of this technique, I highly recommend dredging the raw meatballs in flour. This helps them form a delightful crust when you brown them in the pan!

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