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!!
Table of Contents
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!
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 make these with spaghetti or a different sauce?
Yes!! You can pair these meatballs with any grain, or another sauce that you like!
Stuck in a dinner rut? Looking for new delicious dinner ideas? Check out my roundup of 50+ easy dinner ideas here.
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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
- bocconcini mozzarella balls
- ½ cup olive oil
- 1 jar marinara sauce
- handful of basil leaves torn
Instructions
- 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.
- 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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
My American cousin recommended this recipe so we thought we'd give it a go over in the UK!
The whole family loved it. My son has autism and usually "hates" chicken apart from processed nuggets. He loved these even more than regular meatballs which are one of his favourite dinners - t'was a miracle to see him eating chicken! Thank you so much.
P.S. subbed a slice of crumbled up gluten free bread for the panko which was fine.
Thank you so much for this absolutely easy & delicious recipe. I was a bit skeptical at first drenching the meatballs in flour, & adding mozzarella, kept them so moist and delicious, love all of your recipes, and this is going to be another favorite to add to my collection ✌️
I need to and the gluten-free for a friend. Will using gluten free panko & flour effect the taste/texture. I never use gluten-free products so not sure
Thanks!
no prob! still perf
Can’t express how much I loved these. Family agreed. There will never be any other chicken meatball in this home. Love how easy they are to prepare too!! I’m totally a fan Gaby
My daughter just sent me this recipe and told me that I have to make them, she said they’re amazing!!! You said they can be served with pasta but what kind of pasta is your favorite with them?
These are delicious, but take WAY more than 5 minutes to prepare. It’s worth it though. Trust me! They are so so so good. Also serves way more than four. Six hearty servings easily.
I made these meatballs last night for dinner.
They were a very big hit.
I sent my pic of them to my daughter.
They were the bomb!
Has become part of frequent rotation in our house.
Can I make and flour these the night before, then cook them the next day?
I could flour them right before you sear rather than the night before!
I make this recipe often as it's one of my family's favorites. I always double the recipe so I can give a pan to my daughter and SIL. I buy a block of mozzarella and cut it into small cubes instead of buying bocconcini mozzarella balls. This recipe is absolutely delicious!
Please suggest how to make ahead and finish in oven. Better to brown meatballs, freeze, defrost or make day ahead and reheat?
I bake them, add extra sauce, let them cool and then freeze. To re-heat, let thaw in the fridge the day before and then reheat in a non stick skillet over medium low heat
OMG!!! Just made these tonight...and this was insanely so good!!! I will be making this again!!! Love your recipes!!!
Definitely one of my favorite/go to Gaby recipe. So yummy!!
My family and I love this recipe! Is it an option to use ground Turkey if I ran out of ground chicken?
absolutely
I get it. These are amazing. They were fun to make. Make these!!