Chicken Parmesan Meatballs are a fun twist on the classic. Tender chicken meatballs are served in from-scratch marinara, topped with fresh herbs and parm.
Serve these alongside this Cucumber Salad or Caprese Salad.
author’s note
Why I’m Obsessed With These Chicken Parmesan Meatballs
- Cheese-stuffed center—every bite has gooey, melty mozzarella inside.
- Inspired by the classic flavors in Parmesan Chicken.
- Crispy outside, juicy inside—a quick pan-fry adds the reliable golden crust.
- These meatballs are kid-approved and fun to eat!
- Great for meal prep, so they’re great for straightforward dinners during the week.
- reliable for pairing with pasta and a rich and hearty sauce.
Chicken Parmesan Meatballs Ingredients
- Ground chicken: Use cold chicken to form meatballs easier. Ground turkey also works.
- Panko breacrumbs: Crunchy breadcrumbs have a crispier texture compared to regular breadcrumbs.
- Fresh Parm: Freshly grated parm melts better.
- Egg: Don’t over-mix the mixture with the egg to keep meatballs tender.
- Seasonings: Adjust seasonings to taste if you want more or less flavor.
- Mozzarella pearls: Create a gooey, cheesy center in your meatballs.
- Flour: Coats the meatballs for a crispy exterior when seared.
- Crushed tomatoes: Look for fire-roasted crushed tomatoes for added flavor.
- Basil: Tear the basil just before serving to keep its flavor fresh.
Quick Tip
Use a mini cookie scoop (if you have one) to make rolling the balls easier. The meat will be a little wetter and stickier than regular beef meatballs.
How To Make Chicken Parmesan Meatballs
- Roll meatballs: Don’t over-mix so they stay tender.
- Add cheese: Place a mozzarella ball inside each meatball for a cheesy center.
- Dredge in flour: Coat meatballs with plain flour so it has a crispy outside.
- Brown meatballs: Cook in hot oil until browned, then keep nearby.
- Cook in the oven: Bake at 350°F until fully cooked inside.
- Prep sauce: Cook garlic in oil, then add tomatoes, water, and herbs. Simmer.
- Boil pasta: Cook your pasta in salted water.
- Mix together: Toss meatballs in sauce and serve over pasta. Top with basil and parm.
Storage
Leftovers?
Store in the fridge: Keep chicken parmesan meatballs in a sealed container for 3-4 days.
Put in the freezer: Freeze meatballs separately from sauce for up to 3 months.
Reheat: Let it defrost if frozen, then heat up in the oven or microwave.
More satisfying Dinner Recipes
- Chicken Salad reliable for hosting
- Margherita Pizza ready in 15 mins
- Coconut Curry Chicken made in one pot
- Chicken Chow Mein ready in 30 mins
- Beef Ragu made in the slow cooker
