Chicken Parmesan Meatballs are delicious chicken meatballs lightly breaded and baked before simmering in marinara sauce. Top them with lots of melted cheese for a twist on classic chicken parmesan.
Table of contents
If comfort food is what you want, then these chicken Parmesan meatballs are what you need. Tender chicken meatballs flavored with Italian seasonings are breaded and then baked until lightly crispy on the outside and tender on the inside.
I like to finish them in marinara sauce on the stove and then serve them up with pasta, rice, or all on their own with some bread. It’s a nice twist on chicken Parm – cozy, hearty, and familiar.
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- Olive oil
- Minced garlic
- Diced onion
- Ground chicken
- Large egg
- Panko breadcrumbs
- Kosher salt and black pepper
- Italian seasoning
- Dried parsley
- Italian seasoned breadcrumbs
- Jarred marinara sauce
- Shredded mozzarella cheese
- Garnishes: grated Parmesan cheese and chopped fresh parsley
How to Make Chicken Parm Meatballs
I like to sauté the onions and garlic first so they soften. This gives them a head start on the cooking process so you don’t end up with half-cooked pieces in the meatballs.
For the meatballs, you mix the ground meat, egg, and panko in a large bowl. Add the seasonings and the cooked onions and garlic. Mix well but don’t overmix.
Form the meatball mixture into 1″ balls and then roll each in the panko, so they’re evenly coated. Place them on a prepared sheet pan and bake them until they’re cooked through – this usually takes between 12 and 15 minutes.
Warm the marinara sauce in a large pan or skillet and once the chicken meatballs are done baking, place them in the warm sauce.
Sprinkle the shredded cheese over the top and then stick the pan under the broiler for a few minutes to melt the cheese.
For fun, sprinkle some Parmesan cheese and fresh chopped parsley over the top for garnish.
Different Ways to Serve Them
- Pasta: Toss the chicken Parmesan meatballs with spaghetti, bucatini, penne, rotini, or other pasta you like.
- Rice: Spoon the sauce and meatballs over cooked rice with some roasted broccoli on the side.
- Bread: Or serve them straight from the skillet with just some garlic toast to scoop up all the sauce.
Recipe Tips and Tricks
How to make juicy and tender meatballs:
First, don’t overmix the meat mixture. I think it’s easier to use my hands to mix the meat so that everything gets mixed without overmixing.
Second, don’t overbake the meatballs. They are done when the internal temperature is 165°F, so check early and take them out once they hit that temp. Or, you can slice one in half to check it’s cooked through.
Substitutions and Other Add-Ins
- You can use ground turkey or lean ground beef instead of chicken.
- Instead of dried Italian seasoning try the same amount of dried oregano.
- If you like some heat, add some red pepper flakes to the meatball mixture or the sauce (or both!)
- Use your favorite homemade tomato sauce or jarred sauce. I love Rao’s marinara.
Make these chicken Parmesan meatballs for dinner, won’t you? I know you’ll love all the ooey-gooey cheese with the crispy breaded chicken meatballs. It’s so, so good.
More Meatball Recipes
- Slow Cooker Italian Meatballs – This is an easy recipe, no browning required! Just roll the meatballs and drop them in the slow cooker.
- 5-Ingredient Honey Garlic Meatballs – These double as dinner or as an appetizer. They’re so simple!
- Orange Chicken Meatballs – This is a twist on orange chicken that’s so delicious.
- French Onion Chicken Meatballs – Caramelized onions and chicken meatballs in a savory sauce. Topped with lots of gruyere cheese!
- Spinach Chicken Meatballs – Make these for meal prep and serve them with pasta or rice. They’re freezer-friendly, light, and healthyish.
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Chicken Parmesan Meatballs are delicious chicken meatballs that are lightly breaded and baked before simmering in marinara sauce. Top them with lots of melted cheese for a twist on classic chicken Parmesan.
- 2 teaspoons olive oil
- 5 cloves of garlic, minced
- 1/2 small yellow onion, diced
- 1 pound ground chicken
- 1 egg
- 1/2 cup panko bread crumbs
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 teaspoons Italian seasoning
- 1 1/2 teaspoons dried parsley
- 1/3 cup Italian seasoned breadcrumbs, for coating
- 3 1/2 cups jarred marinara sauce
- 2 cups shredded mozzarella cheese
- Preheat the oven to 350°F and coat a sheet pan with non-stick cooking spray.
- Heat the oil in a skillet over medium-high heat. Add the garlic and onion. Saute them in the oil until the onions are softened, about three minutes. Take the skillet off the heat to cool.
- Combine the ground chicken, egg, and panko in a large mixing bowl. Add the salt, pepper, Italian seasoning, and parsley. Add the onions and garlic and mix to combine. Form the mixture into 1″ meatballs.
- Pour the breadcrumbs into a shallow bowl. Roll each meatball in the crumbs so they are evenly coated. Place them on the prepared sheet pan.
- Bake the meatballs for 12 to 15 minutes or until the internal temperature is 165°F.
- While the meatballs bake, warm the marinara sauce in a large oven-safe skillet on the stove. Once the meatballs are baked, place them in the sauce in a single layer. Sprinkle the shredded cheese over the top
- Turn the oven to broil and place the skillet under the broiler for a few minutes to melt the cheese. Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
- Calories: 584
- Sugar: 13.8g
- Sodium: 2232.1mg
- Fat: 30.1g
- Saturated Fat: 11.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0.1g
- Carbohydrates: 37.8g
- Fiber: 6g
- Protein: 40.3g
- Cholesterol: 191.7mg
Keywords: chicken parmesan meatballs
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.