I love taking a classic comfort food and giving it a fun twist, and these Chicken Parmesan Meatballs do exactly that. They pack all the flavors of traditional chicken parmesan into tender, cheesy, perfectly browned meatballs simmered in marinara and topped with melty mozzarella. They come together quickly, they’re satisfying, and they make a crowd-pleasing dinner any night of the week.
Why You’ll Love This Recipe
I appreciate how this recipe delivers big flavor with simple ingredients. I get the crispy edges, cheesy topping, and savory marinara I crave, but in a more playful, bite-sized format. I also like that everything cooks in one skillet, making cleanup easy, and the whole dish is ready in under an hour—ideal for busy nights or casual entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the chicken parmesan meatballs:
1 lb ground chicken
1 large egg
1/2 cup panko breadcrumbs
1 cup freshly grated parmesan cheese, divided
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
Pepper, to taste
2 tbsp olive oil (for frying)
For topping:
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
Directions
Preheat the oven to 375°F and position the rack in the top third.
Combine the ground chicken, egg, panko, half of the parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper in a large bowl. I mix gently so I don’t overwork the meat. Shape the mixture into about twenty 1-inch meatballs.
Heat the olive oil in an oven-safe skillet over medium-high. Brown the meatballs in two batches for about 5 minutes per batch, turning them quickly so they crisp on all sides. Set them aside.
If needed, drain excess oil from the skillet but keep the browned bits. Let the pan cool slightly, then pour in the marinara sauce.
Return the meatballs to the skillet, nestling them into the sauce. Top with the remaining parmesan and the mozzarella.
Bake for 15 minutes, or until the meatballs reach 165°F internally. I sometimes broil the skillet for a minute or two to brown the cheese.
Servings And Timing
This recipe makes 4 servings.
Prep time: about 20 minutes
Cook time: about 25 minutes
Total time: about 45 minutes
Variations
I sometimes swap ground chicken for ground turkey for a slightly richer flavor.
I like adding a pinch of red pepper flakes to the meat mixture for heat.
I occasionally mix fresh herbs like basil or parsley into the meatballs for extra freshness.
I use seasoned panko when I want a more herby, crunchy finish.
I sometimes spoon the meatballs over pasta, zucchini noodles, or toasted garlic bread for serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. They reheat well in the microwave, but I prefer warming them in a covered skillet over low heat so the sauce stays glossy and the cheese softens evenly. They also freeze nicely—either cooked or uncooked. When I freeze uncooked meatballs, I bake them directly from frozen and simply add a few extra minutes.
FAQs
How can I prevent the chicken mixture from sticking to my hands when forming meatballs?
I lightly oil my hands with a little olive oil before shaping them, and the mixture becomes much easier to handle.
Can I skip browning the meatballs before baking?
I can skip it to save time, but browning adds a deeper flavor and better texture. Without browning, the meatballs will still turn out tender but won’t have that crispy exterior.
Can I use jarred marinara instead of homemade sauce?
Yes. I often use a good-quality jarred sauce when I want to keep things simple.
How do I help the meatballs cook evenly?
I make sure they’re uniform in size—using a tablespoon or small scoop keeps everything consistent and ensures even cooking.
Can I prepare these meatballs in advance?
Yes. I refrigerate or freeze the shaped meatballs. If I freeze them, I place them on a tray until solid, then store them in a freezer-safe container. I bake them from frozen, adding a few extra minutes.
Conclusion
I love how these Chicken Parmesan Meatballs bring together familiar flavors in a fresh, comforting way. They’re simple, satisfying, and versatile enough for weeknights or entertaining. Whether I serve them with pasta, bread, or a crisp salad, they always land on the table as a warm, cheesy favorite.
These Chicken Parmesan Meatballs bring all the flavors of classic chicken parmesan into juicy, cheesy meatballs simmered in marinara and topped with melty mozzarella. They’re easy to make, incredibly satisfying, and perfect for weeknight dinners or casual entertaining.
Ingredients
1 lb ground chicken
1 large egg
1/2 cup panko breadcrumbs
1 cup freshly grated parmesan cheese, divided
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
Pepper, to taste
2 tbsp olive oil (for frying)
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
Instructions
Preheat oven to 375°F and position rack in top third.
In a large bowl, gently combine ground chicken, egg, panko, 1/2 cup parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Form into about twenty 1-inch meatballs.
Heat olive oil in an oven-safe skillet over medium-high heat. Brown meatballs in two batches for about 5 minutes per batch, turning to brown all sides. Set aside.
Drain excess oil if needed. Let skillet cool slightly and pour in marinara sauce.
Return meatballs to skillet, nestling into the sauce. Top with remaining parmesan and mozzarella cheese.
Bake for 15 minutes, or until meatballs reach 165°F internally. Broil briefly for browned cheese if desired.
Notes
Lightly oil hands when shaping meatballs to prevent sticking.
Use a small scoop for evenly sized meatballs and even cooking.
Browning adds flavor but can be skipped to save time.
Serve over pasta, zoodles, or garlic bread for a full meal.
Freeze cooked or uncooked meatballs and bake directly from frozen, adding extra minutes.
