Craving the comfort of Italian flavors but want something different from the usual? These irresistible Chicken Parmesan Meatballs might become your family's new favorite dinner recipe! The tender and juicy chicken meatballs are cooked in a rich marinara sauce, topped with gooey melted mozzarella, and garnished with fresh basil for a cozy dish that has everything you love about chicken parmesan in an easy bite-sized form.
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We simply love Italian food and some of our favorite meals are my Italian Tortellini Soup, Pasta Casserole Bake and a Creamy Parmesan Chicken Spinach Pasta. These cheesy chicken parm meatballs fit right in with our rotation of Italian comfort food meals!
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Why You'll Love This Chicken Parmesan Meatball Recipe!
- Quick and easy - This cheesy chicken parmesan meatball recipe is perfect for busy schedules because the entire process, from prep to plating, takes less than an hour.
- Packed with flavors - parmesan, Italian seasoning and garlic make these chicken meatballs tender, juicy and addictively tasty!
- Versatile - Serve with spaghetti, roasted veggies or add them to a toasted sub.
- Crowd-friendly - These chicken parm meatballs are loved by all ages making it a great family dinner.
Equipment Needed
- Large mixing bowl
- Cast iron or oven-proof skillet
- Measuring spoons and cups
- Meat thermometer
- Parchment paper, optional
Key Ingredients
Ground chicken - the base of tender and juicy meatballs. 92% lean is recommended.
Parmesan cheese - It adds nutty, salty depth of flavor to the chicken mixture.
Bread crumbs - Helps bind the mixture together and it gives the meatballs structure.
Seasonings (onion powder, garlic powder, and Italian seasoning) - These seasonings help achieve the classic Italian flavor.
Marinara sauce - To achieve the best flavor, use a high-quality jar of marinara.
Mozzarella cheese - Melts into that golden, bubbly topping for the chicken meatballs.
Fresh basil- For garnishing and additional color to make the dish really pop.
Olive oil - For browning the meatballs before baking.
Step-By-Step Instructions
Start by preheating the oven to 350°F and lining a tray with parchment paper. You just need something to sit the meatballs on while assembling before cooking. A plate or tray will work fine.
Make the meatballs by mixing ground chicken, bread crumbs, egg yolk, Parmesan, onion powder, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl. Mix just until everything is combined.
Form the mixture into golf ball-sized meatballs and place them on the tray.
Heat the olive oil in an oven-safe skillet (I love cast-iron) over medium heat. Brown the meatballs for 2 minutes on each side (they will not be fully cooked through yet).
Drain any excess oil and then pour marinara over the meatballs.
Sprinkle the shredded mozzarella cheese all over the top of the meatballs. Transfer the skillet to the oven and bake for 18 to 20 minutes or until the internal temperature of the meatballs reach 165°F.
Sprinkle with fresh basil and serve hot with your favorite sides.
Serving Recommendations
- Achieve a classic Italian dinner by pairing the dish with spaghetti or linguine.
- Make the ultimate chicken parm meatball sandwich by pairing it with a toasted sub roll.
- For a lighter meal, pair it with a fresh green salad or roasted vegetables. For a low carb option try Oven Roasted Spaghetti Squash.
- Include the dish on your game day spread as finger food! You can serve them with toothpicks for easy snacking and pair the meatballs with this Garlic Monkey Bread!
Make Ahead
You can prepare the meatballs, then store them uncooked in the fridge for 1-2 days or freeze for up to 3 months. Then follow the remaining directions to complete the meal.
Storage
If there are leftovers, store them in an airtight container inside the fridge for up to 3 days. You can also freeze the cooked meatballs without the mozzarella cheese in a freezer-safe container or bags for up to 3 months. Add mozzarella cheese on top and reheat in the oven before serving.
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Chicken Meatball Parmesan
Ingredients
- 1 pound ground chicken (92% lean) *see notes
- 1 large egg yolk
- ¼ cup bread crumbs
- ⅓ cup parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 24 ounce jar high quality marinara sauce
- 1 8 ounce bag shredded mozzarella cheese
- fresh basil (optional)
Instructions
- Preheat oven to 350℉. Line a plate or tray with parchment paper.
- Add the ground chicken, egg yolk, bread crumbs, parmesan cheese, Italian seasoning, garlic powder, onion powder, salt and pepper to a large bowl.
- With clean hands combine the ingredients together and form golf ball sized meatballs, (I made 12.) Set these on the parchment lined tray while forming all of the meatballs.
- Meanwhile heat an oven proof skillet with 1 tablespoon of olive oil over medium heat. Once the meatballs are formed and the oil is hot drop the meatballs in the skillet and brown for 2 minutes on one side, then flip and brown for an additional 2 minutes. (The meatballs will not be cooked through at this point.)
- If there is excess oil in the skillet, drain off and pour marinara over the meatballs. Sprinkle the mozzarella cheese over top and place the skillet in the oven for 18-20 minutes or until the meatballs are cooked through and reach 165℉ when checked with a meat thermometer.
- Serve with a garnish of fresh basil, spaghetti, garlic bread and a fresh salad.
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