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
Saw this recipe last night on cooking live...how much Tuscan spice goes in?
I did about 2 tablespoons for 1.25 lbs of meat!
Hi! I have daughter with an egg allergy, what do you recommend as a replacement? I usually use a little ricotta instead. I’m not against a third cheese here but didn’t know if you had a better alternative. Thanks!
I havent tested it with an egg replacement. I've made it without eggs and it's still great!
I have always read that boccancini does not freeze well so I am wondering how it is in this recipe. Does it change the texture at all?
Thanks!
These were excellent! I made a double batch and froze them before searing off and baking. Last night I cooked them from frozen and added a few minutes to the bake time. Came out perfect.
Delicious and so easy. Great weeknight meal that’s a win for all eaters!
Always perfect and yummy!
Hi Gaby! Could these be made into smaller sized meatballs and served as a bite sized appetizer with toothpicks? Or are they better to be made into “normal sized” meatballs and eaten with a fork? Thanks in advance!
totally would work and yum!
You have the nutrition information but no serving size... 589 Kal for 2 meatballs.... 15.....??? how many??
the recipe says it serves 4! so it depends how big you roll your meatballs but it's safe to say that if you make the recipe, and have 4 equal servings, the nutrition information is listed correctly
A new favorite! So yummy!
Hi Gaby!
Can these be made in the air fryer? If so, what would you suggest?
Thx!
they certainly can! No adjustments needed
Did anyone have trouble finding ground chicken? Would ground turkey be okay?
YES totally!
If you freeze these is it best to cook them and then freeze them or freeze them raw?
I've done it both ways- either works!!
i absolutely love making these! i use a cookie scoop to make the meatballs, and shove the mozz ball into the scoop and then release them; helps keep the meatballs together and the cheese from escaping! I freeze half for quick weekday lunches or dinners. thanks for another great recipe Gaby!
As usual, Gaby makes this super approachable and repeatable and the end result is literal 5 star restaurant quality. I am obsessed and it was a family favorite! This is a must try.
These are WONDERFUL!
Hi once these are cooked can you keep them in crockpot to keep warm?
sure can!