Chicken Parmesan Meatballs

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. If you love meatballs, my Perfect Italian Meatballs are the classic version. Serve either of them with my Best Garlic Bread and Simple Sautéed Greens for the ultimate Italian dinner.

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 for the Best Chicken Parmesan Meatballs

Juicy, cheesy, and loaded with classic chicken parm flavor

• Use ground chicken with a little fat. Super lean ground chicken can dry out quickly. A mix that includes dark meat keeps the meatballs tender and flavorful.
• Don’t overmix the meat mixture. Mix just until everything comes together. Overworking it makes meatballs dense instead of soft and juicy.
• Grate your Parmesan finely. Finely grated cheese blends evenly into the mixture and adds savory flavor in every bite.
• Use fresh breadcrumbs if possible. They keep the meatballs lighter and help lock in moisture.
• Season generously. Ground chicken needs a little extra love, so make sure the mixture has enough salt, pepper, garlic, and herbs.
• Brown the meatballs first. A quick sear adds flavor and helps them hold their shape before finishing in the sauce.
• Simmer them gently in marinara. Let the meatballs finish cooking in the sauce so they absorb all that tomatoey goodness.
• Add cheese at the end. Melt mozzarella over the meatballs right before serving so it stays stretchy and gooey.
• Finish with fresh basil. A little freshness balances the richness and makes the whole dish pop.
• Serve with something saucy. Pasta, toasted bread, or even over polenta. You’ll want something that catches every bit of that marinara.

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