Pin This hearty Chicken Parmesan Meatballs recipe transforms the classic Italian dish into bite-sized morsels of comfort food perfection. The juicy chicken meatballs are infused with Italian herbs and Parmesan cheese, then baked until golden before being nestled in a rich tomato sauce and topped with melty mozzarella.
I first created these meatballs when my Italian grandmother was visiting and wanted something that captured the flavors of chicken parmesan without the fuss of pounding and breading chicken. She ended up asking for the recipe before heading home – my greatest culinary achievement to date!
Ingredients
- Ground chicken: provides a lighter alternative to beef while still delivering great flavor and texture
- Fresh breadcrumbs: help keep the meatballs tender and juicy
- Parmesan cheese: adds rich umami flavor and helps bind the mixture
- Fresh parsley: brightens the meatballs with herbaceous notes
- Dried oregano: brings authentic Italian flavor that stands up to baking
- Garlic cloves: add aromatic depth that permeates the entire dish
- Egg: acts as the crucial binder that holds everything together
- Marinara sauce: can be store bought for convenience or homemade for extra flavor
- Mozzarella cheese: creates that classic melty parmesan finish we all crave
- Fresh basil leaves: add a pop of color and fresh flavor to finish the dish
Instructions
- Prepare the meatball mixture:
- Combine ground chicken, Parmesan, breadcrumbs, minced garlic, egg, chopped parsley, dried oregano, salt, and pepper in a large bowl. Mix gently with your hands or a fork until just combined. Overmixing will result in tough meatballs, so stop once everything is evenly incorporated.
- Form the meatballs:
- With slightly damp hands to prevent sticking, scoop about 2 tablespoons of the mixture and gently roll between your palms to form balls approximately 1.25 inches in diameter. Place them on a parchment-lined baking sheet, leaving a little space between each one. You should get about 16 meatballs from the mixture.
- Bake to perfection:
- Brush or spray the meatballs lightly with olive oil to promote browning. Bake in the preheated 400°F oven for 18 to 20 minutes until they're lightly golden on the outside and register 165°F internally on a meat thermometer. The meatballs should feel firm but still have a slight give when pressed.
- Prepare the sauce base:
- While the meatballs are baking, warm your marinara sauce in a large ovenproof skillet or baking dish over medium heat until it begins to simmer gently. This preheating helps the meatballs nestle in properly and starts the flavor melding process immediately.
- Combine and top with cheese:
- Transfer the baked meatballs into the warmed sauce, arranging them evenly throughout the dish. Sprinkle the shredded mozzarella over the top, making sure to cover both the meatballs and some of the sauce for that perfect cheese pull effect later.
- Final bake:
- Return the dish to the oven for 10 to 12 minutes, or until the cheese is completely melted, bubbly, and just beginning to brown in spots. For an extra golden top, you can switch to the broiler for the final 2 minutes, but watch carefully to prevent burning.
Pin Parmesan cheese is truly the secret star of this recipe. I always recommend grating it fresh rather than using pre-grated varieties which often contain anti-caking agents. The depth it adds to these meatballs transforms them from good to absolutely memorable, especially when you get little pockets of melted Parmesan throughout each bite.
Make-Ahead Options
These Chicken Parmesan Meatballs are perfect for meal prepping. You can prepare the meatballs through the initial baking stage, then cool and refrigerate for up to 2 days. When ready to serve, simply warm your sauce, add the meatballs, top with cheese and finish in the oven until everything is hot and bubbly. This makes them perfect for busy weeknights or entertaining when you want to minimize last-minute cooking.
For longer storage, freeze the baked meatballs on a baking sheet until solid, then transfer to a freezer bag where they'll keep for up to 3 months. Thaw overnight in the refrigerator before combining with sauce and cheese for the final bake.
Serving Suggestions
While spaghetti is the classic pairing for these meatballs, there are numerous ways to enjoy them. Try serving over creamy polenta for an elevated comfort food experience, or with roasted spaghetti squash for a lower-carb option. For a lighter meal, pair with a bright arugula salad dressed simply with lemon and olive oil to cut through the richness.
These meatballs also make excellent sliders! Split small dinner rolls, add a meatball with some sauce and extra cheese, then broil briefly until the cheese melts. They're perfect for game day or casual entertaining.
Troubleshooting Tips
If your meatballs are turning out tough, you might be overmixing the meat mixture or compacting the balls too tightly when forming them. Handle the mixture gently and form the meatballs with a light touch.
For meatballs that fall apart during cooking, your mixture might be too wet. If this happens, add a few more breadcrumbs to help bind everything together. Conversely, if your meatballs seem too dry after cooking, your mixture might need more moisture next time from an extra tablespoon of olive oil or even a tablespoon of ricotta cheese.
Ingredient Substitutions
Creating these meatballs can still be possible even with dietary restrictions or when you're missing certain ingredients:
- Ground turkey works beautifully in place of chicken with nearly identical results
- Gluten free breadcrumbs can replace regular breadcrumbs for a gluten free version
- Dairy free mozzarella style shreds can substitute for regular mozzarella
- If you're out of fresh breadcrumbs, panko works well as a substitute
- No fresh parsley? Use half the amount of dried parsley instead
Pin Serve hot from the oven with your favorite side dish or on their own. Enjoy the satisfying blend of tender meatballs, rich sauce, and gooey cheese.
Recipe Questions
- → Can I substitute ground turkey for chicken?
Yes, ground turkey works well and brings a slightly different flavor and texture while maintaining juiciness.
- → How can I make this gluten-free?
Use gluten-free breadcrumbs in place of regular breadcrumbs to keep the meatballs gluten-free.
- → Should I pan-fry or bake the meatballs?
Baking is easier and healthier, but you can pan-fry for extra browning and flavor if preferred.
- → What are the best serving suggestions?
These meatballs pair beautifully with spaghetti, crusty bread, or a green salad for a complete meal.
- → Can I make these ahead of time?
Yes, you can prepare and refrigerate the meatballs or freeze them before final baking with sauce and cheese.
- → What is a good wine pairing?
A light Italian red wine, such as Chianti, complements the flavors of this dish nicely.