Chicken Parmesan meatballs are tender ground chicken meatballs seasoned with Italian herbs, simmered in marinara sauce, and topped with melted mozzarella and Parmesan cheese. They’re a flavorful twist on the classic dish, perfect as an appetizer for a party or in pasta or subs.
Chicken Parmesan meatballs are incredibly versatile. Serve them over spaghetti for a classic meal, on a sub roll with extra marinara and cheese for a killer sandwich, or on their own with a side of garlic bread and a fresh salad for a lighter option.
Ingredients
- Breadcrumbs
- Milk
- Ground Chicken
- Grated Parmesan
- Large Egg
- Minced Garlic
- Italian Seasoning
- Onion Powder
- Crushed Red Pepper Flakes
- Salt
- Black Pepper
- Mozzarella Pearls
- Olive Oil
- Favorite Pasta Sauce
How to Make Chicken Parmesan Meatballs
- In a small bowl, combine breadcrumbs and milk. Let set while gathering and combining the other ingredients in the next step.
- In a medium-sized bowl, combine ground chicken, grated Parmesan, egg, garlic, Italian seasoning, onion powder, crushed red pepper flakes, salt, black pepper, and finally, the breadcrumb mixture.
- To make it easier to form into balls, I recommend refrigerating for 15-30 minutes to get a firmer texture.
- Make meatballs by getting enough ground chicken mixture that’s a little bigger than a golf ball, flattening it to make a disc, and placing a mozzarella pearl inside. Wrap the mozzarella pearl in the ground chicken mixture and shape into a ball.
- Heat a large skillet on the stove over medium-high heat. Add a tablespoon of olive oil. Once hot, add meatballs and cook on all sides 2-3 minutes, until they are golden brown. Remove meatballs from the pan.
- Preheat the oven to broil on high.
- Add marinara or pasta sauce to the large skillet (if it’s oven-safe or use a casserole dish.) Add meatballs to the pan again. Add the remaining mozzarella pearls around the meatballs.
- Broil in the oven for 3-4 minutes until the cheese is melted.
Tips for Making Perfect Chicken Parmesan Meatballs
Add moisture - Mixing milk-soaked breadcrumbs helps prevent clumps of dry crumbs in your cooked meatballs.
Don't overmix - Overmixing any ground meat can cause it to toughen. It breaks down the proteins too much, leading to dense, rubbery meatballs or patties. Ground chicken can easily get tough because it's lean and has a finer texture than beef, so it doesn’t take much to overwork it.
Chill before shaping - Refrigerate the mixture for 15-30 minutes to make forming meatballs easier.
Brown for flavor - Sear meatballs in a skillet or bake until golden before adding the sauce for better texture and taste.
Use quality marinara - A good sauce elevates the whole dish. Homemade or a trusted jarred brand works best.
Finish under the broiler - After topping with mozzarella and Parmesan, broil for 2-3 minutes until bubbly and golden.
Ways to Serve Chicken Parm Meatballs
Over Pasta with pasta sauce and extra Parmesan or mozzarella cheese melted.
Over zucchini noodles or spaghetti squash for a lighter, low-carb version.
Appetizer at a party with toothpicks in them, served with a side of pasta or marinara sauce for dipping. Another idea is adding them to mini skewers with fresh basil leaves and cherry tomatoes.
Meatball subs on toasted hoagie rolls with marinara and melted mozzarella.
Garlic bread sliders - tuck cooked meatballs into split garlic bread rolls, top with sauce and cheese, then bake until the tops are toasted.
Recommended Recipes
- Air Fryer Chicken Cordon Bleu Meatballs
- Air Fryer Chicken Parmesan with Panko
- Baked Italian Meatballs
- Baked Sweet and Sour Meatballs
- Cheeseburger Meatballs and Mini Mac Sauce
- One-Pan Baked Chicken Parmesan and Penne
Chicken Parmesan Meatballs
Ingredients
- ½ cup Breadcrumbs
- ½ cup Milk
- 1 pound Ground Chicken
- ½ cup Grated Parmesan
- 1 Large Egg
- 1 tablespoon Minced Garlic
- 1 teaspoon Italian Seasoning
- ½ teaspoon Onion Powder
- ½ teaspoon Crushed Red Pepper Flakes
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 8 ounces Mozzarella Pearls
- 1 tablespoon Olive Oil
- 20 ounces Favorite Pasta Sauce I used Gustare Vita Parmigiano Reggiano Pasta Sauce
Instructions
- In a small bowl, combine breadcrumbs and milk. Let set while gathering and combining the other ingredients in the next step.
- In a medium-sized bowl, combine ground chicken, grated Parmesan, egg, garlic, Italian seasoning, onion powder, crushed red pepper flakes, salt, black pepper, and finally, the breadcrumb mixture.
- To make it easier to form into balls, I recommend refrigerating for 15-30 minutes to get a firmer texture.
- Make meatballs by getting enough ground chicken mixture that's a little bigger than a golf ball, flattening it to make a disc, and placing a mozzarella pearl inside. Wrap the mozzarella pearl in the ground chicken mixture and shape into a ball.
- Heat a large skillet on the stove over medium-high heat. Add a tablespoon of olive oil. Once hot, add meatballs and cook on all sides 2-3 minutes, until they are golden brown. Remove meatballs from the pan.
- Preheat the oven to broil on high.
- Add marinara or pasta sauce to the large skillet (if it's oven-safe or use a casserole dish.) Add meatballs to the pan again. Add the remaining mozzarella pearls around the meatballs and place them on top of the meatballs. Some of them are difficult to add on top, so I flattened the mozzarella before placing them.
- Broil in the oven for 3-4 minutes until the cheese is melted.
Leave a Reply