These moist and tender Chicken Parmesan Meatballs are the perfect weeknight dinner! It’s a quick and easy, one-pot recipe made with juicy chicken meatballs flavored with grated Parm and coated in crispy breadcrumbs. The meatballs are served in cheesy marinara sauce and can be enjoyed as is, stuffed into subs, or spooned over pasta.
“Delicious and quick dinner! We loved the change up from our usual spaghetti dinner.” – Sarah, So Much Food reader
Table of contents
Your Favorite Chicken Parm, in Meatball Form!
Raise your hand if you love comforting home cooked meals that require little effort to assemble and make minimal mess — I know I’m raising my hand high!
This is where meatballs come in. They’re ultra-flavorful but so easy to get on the table for dinner in no time. Instead of pan frying the meatballs, I like to broil mine all at once in the oven. This way there’s no fussing with searing the meatballs in a skillet, which always makes a mess!
These chicken parm meatballs taste like your favorite crispy chicken Parmesan, just rolled into juicy, bite-sized meatballs. They have a crispy parmesan and panko coating on the outside while being tender on the inside and packed with flavor! They also freeze like a dream and are perfect for weekly meal prep.
Required Kitchen Tools
Ingredients and Substitutions
- Ground chicken. I always try to use dark meat ground chicken (93/7) for a bit of extra fat and flavor. This keeps the chicken meatballs juicy. You could use ground breast meat as well, just note that your meatballs will be a little drier. (This recipe would also be great with ground turkey or even ground beef.)
- Panko. Panko is my go-to for the crispy coating on these chicken parmesan meatballs. You could also use regular breadcrumbs.
- Onions and garlic. Grated onion and garlic add tons of flavor to the meatballs.
- Egg. Egg is the perfect binder and keeps the meatballs together.
- Parmesan. I love adding parmesan to my meatballs for a bit of extra cheesy goodness as well as baking them in a mixture of mozzarella and parmesan.
- Marinara sauce. You can make your own, or use your favorite store bought.
- Basil. Fresh basil in the meatballs adds great flavor. You could also use dried spices in a pinch.
- Tomato paste. A bit of tomato paste in the meatball mix adds concentrated flavor and keeps the meatballs from drying out.
How to Make Chicken Parmesan Meatballs
Jenny’s Tip: I recommend investing in a quality skillet or braiser for this recipe. It’s a huge workhorse in my kitchen and I’ve made countless recipes in it.
- Mix and shape meatballs. The meatball mixture comes together quickly using just your hands. (I prefer using my hands to combine to the meat mixture to prevent accidental overmixing.) Roll 2- to 3-tablespoon balls between the palms of your hands.
- Dredge in the crispy coating. Whisk together the breadcrumbs, Parm, and spices in a shallow dish. Then, roll the meatballs in the seasoned breadcrumbs until fully coated.
- Bake until crispy. For easy cleanup, I suggest lining your baking sheet with foil or parchment paper.
- Assemble. After baking, transfer the meatballs to an oven-safe skillet or braiser filled with warm marinara sauce (I use store-bought to save time on busy weeks!). Top with mozzarella and more Parm, then return to the oven until the sauce is bubbling and the cheese is gooey.
Jenny’s Tips for Making Meatballs
Grate your onion on a box grater. Rather than adding diced onion to the meatballs, I always grate my onion. It mixes in well without having big chunks and the extra water from the onion keeps the meatballs moist.
Always mix by hand. Making meatballs is a tactile exercise! It’s more efficient and you can really get in there and make sure that all the ingredients are totally incorporated.
Mix well, but don’t over work the meatballs. Over-mixing meatballs can make them tough and chewy. Mix the ground meat gently with the other ingredients and the beaten egg just until everything holds together.
Use a scoop for even cooking. I love using a 3 tablespoon cookie scoop so that I can ensure the meatballs are all the same size and that they cook evenly.
Use damp hands to roll the meatballs. Using damp hands keeps the meat from sticking and keeps them nice and smooth.
Bake the meatballs, don’t pan fry. Baking/broiling your meatballs instead of browning them in the pan makes for way less mess! You get the nice browning without all the messy work.
Make-Ahead Options
Prep the meatballs in advance! There are a few really easy and helpful ways to do this so that you can save even more time in the kitchen. Love a time saving hack!
- Make a double batch of the meatball mixture. You can easily make a double batch of the ground chicken meatball mixture and then freeze half for a later date.
- Prep and freeze the meatballs. Prep and roll the meatballs, place on a large sheet pan and then freeze for 30-45 minutes. Once the meatballs have hardened, transfer them to a freezer safe storage bag or container. When it’s time to cook, you can either cook the meatballs from frozen or let them thaw overnight in the fridge before cooking.
- Cook and freeze the meatballs. You can also prep and then fully cook the meatballs before freezing. When you are ready to use them, just remove from the freezer and let the meatballs simmer in the marinara sauce until heated through. Once hot, transfer the meatballs to the oven to finish baking. Important note: This method may sacrifice some crispiness from the outside, but still works just fine.
Side Dish Suggestions
The sky is the limit here! You can serve chicken parmesan meatballs with your favorite pasta, as a meatball sandwich, or even solo alongside a leafy green salad and veggies for a lighter meal. Some side dish ideas include:
If you give this recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Weeknight Meatball Recipes to Try
- Sesame-Ginger Meatballs
- Beef Stroganoff Meatballs
- Thanksgiving Turkey Meatballs
- Ricotta Meatballs
- Classic Spaghetti and Meatballs
- Italian Meatball Soup
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Chicken Parmesan Meatballs Recipe
Ingredients
Chicken Parmesan Meatballs
- 1 1/2 lbs ground chicken (93/7)
- 2/3 cup panko or regular breadcrumbs
- 1/4 yellow onion, grated
- 3 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 1 egg, lightly beaten
- 1/3 cup freshly grated parmesan
- 3 tablespoons minced fresh basil
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- olive oil or olive oil spray
Crispy Coating
- 1 1/4 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Remaining Ingredients
- 3 cups marinara sauce
- 1 cup shredded mozzarella
- 1/2 cup freshly grated parmesan
- fresh basil leaves, chopped
Instructions
- Preheat an oven to 425 F. Line a baking sheet with parchment paper and set aside.
- Mix the meatballs. Combine the meatball ingredients in a bowl and mix by hand until just combined. Take care to not overmix! Use a 2-3 tablespoon cookie scoop to portion out the meatballs and roll them by hand into smooth balls.
- Roll in crispy coating. Mix the breadcrumbs and remaining ingredients in a shallow dish until well combined. Roll the meatballs in the mixture until they are really well coated on the outside. Transfer to a baking sheet lined with parchment paper.
- Bake. Drizzle the meatballs with olive oil or spray with olive oil and bake for 15-18 minutes, until crispy. Remove from the oven.
- Assemble. While the meatballs bake, bring your marinara to a simmer in a large skillet over medium-low heat. Once the meatballs are out of the oven, arrange them in an even layer in the sauce. Top with mozzarella and parmesan and transfer the skillet to the oven. Bake until hot and bubbly, about 20 minutes.
- Remove from the oven and top with fresh basil before serving.
Storage Instructions
- To store: Leftover meatballs can be stored after cooking as leftovers for 1 week. Let the meatballs cool to room temperature and store in an airtight container.To reheat: Add the meatballs and sauce to a skillet and bring to a gentle simmer. You may need to add some extra marinara to the skillet.If you plan to freeze these meatballs: Freeze the meatballs and sauce separately. Transfer to an airtight container or ziplock bag and label. You can keep them for up to 6 months.To defrost the meatballs and sauce, transfer them to the fridge overnight and let them defrost. You can also defrost them under cold water while in their respective bags.
Nutrition
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Rate & Review This Recipe
Delicious and quick dinner! We loved the change up from our usual spaghetti dinner. Pair it with a salad and garlic bread for a complete meal.
So happy you loved the recipe!