If you’re searching for a comforting dish that packs a punch of Italian flavor in every bite, look no further! This Chicken Parmesan Meatballs Recipe brings together tender, juicy ground chicken meatballs with a crispy Panko crust, all smothered in rich marinara sauce and topped with gooey mozzarella. It’s a delightful spin on classic chicken parmesan that’s perfect for feeding a crowd or enjoying as a cozy family dinner. Once you try this recipe, it will surely become one of your favorite weeknight go-tos, combining ease, a touch of elegance, and that irresistible cheesy goodness.
Ingredients You’ll Need
This recipe is all about simple, down-to-earth ingredients that work harmoniously to build flavor, texture, and color. Each component plays a key role, from the richness of Parmesan to the crispy crunch of Panko breadcrumbs, culminating in a dish bursting with Italian charm and homemade warmth.
- 1 lb ground chicken: The lean protein base that ensures your meatballs stay moist and tender.
- 1 egg: Acts as the perfect binder, helping all ingredients hold together just right.
- 1/2 cup grated Parmesan cheese: Adds a nutty, salty depth that elevates every bite.
- 1/2 cup Panko breadcrumbs: Provides tender structure within the meatballs.
- Approximately 3/4 cup more Panko breadcrumbs: Used for rolling to get a wonderfully crisp crust on the outside.
- 1 teaspoon garlic powder: Infuses subtle savory warmth without overpowering.
- 1 teaspoon Italian seasonings: A fragrant blend that brings classic herbs right to your kitchen.
- 1 teaspoon kosher salt: Enhances all flavors and balances the savory profile.
- 1/2 teaspoon pepper: Adds a gentle kick of heat and depth.
- 1/2 teaspoon crushed red pepper: For a touch of spicy excitement that wakes up the palate.
- 1/4 cup olive oil (divided): Used for pan-searing the meatballs to golden perfection.
- 1 (26 ounce) jar marinara sauce: The luscious tomato base that ties everything together with tang and sweetness.
- 1/2 cup shredded mozzarella: Melted just right on top for that signature cheesy finish.
- 2 tablespoons torn basil (optional): A fresh herbal pop that brightens the whole dish beautifully.
How to Make Chicken Parmesan Meatballs Recipe
Step 1: Mix the Meatball Ingredients
Start by combining the ground chicken with egg, grated Parmesan, Panko breadcrumbs, and all the seasonings in a large bowl. This mixture is your flavor-packed foundation, so be sure to mix gently but thoroughly to distribute everything evenly. When it’s ready, roll the mixture into 1 1/2 inch balls—just the right size for that ideal balance between bite-sized and satisfying.
Step 2: Brown the Meatballs in Batches
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Roll half of your meatballs in the extra Panko breadcrumbs to create a crispy coating, then carefully brown them on each side in the hot oil. This step is crucial as it locks in moisture and adds a delightful texture contrast. Set the browned meatballs aside, wipe out any leftover crumbs and oil, then repeat with the remaining meatballs, adding more oil if necessary.
Step 3: Bake the Meatballs in Marinara
Preheat your oven to 350 degrees Fahrenheit. Pour the marinara sauce into the skillet or a baking dish, then nestle your browned meatballs right on top. The sauce will keep them extra juicy while they bake. Bake for 20 minutes, and in the last 5 minutes sprinkle shredded mozzarella over the meatballs so it melts into a gooey, golden blanket.
How to Serve Chicken Parmesan Meatballs Recipe
Garnishes
To finish off your Chicken Parmesan Meatballs Recipe, sprinkle torn fresh basil over the top. The bright, herbal notes lift the richness of the dish, adding color and a burst of freshness. A little more grated Parmesan can also be sprinkled for an extra savory kick.
Side Dishes
This dish pairs wonderfully with a simple bed of spaghetti or your favorite pasta to soak up the sauce. For a lighter option, serve alongside garlic roasted vegetables or a crisp green salad dressed with lemon vinaigrette, balancing the hearty meatballs with refreshing crunch.
Creative Ways to Present
For an eye-catching presentation, place your Chicken Parmesan Meatballs Recipe in individual ramekins layered with marinara and topped with mozzarella for mini baked casseroles. You can also skewer meatballs for a fun party appetizer or nestle them onto toasted garlic bread as an elevated snack or lunch option.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Keep them with some sauce to prevent drying out, and they will stay flavorful and moist for your next meal.
Freezing
You can freeze cooked meatballs by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container. They keep well for up to 3 months, making them perfect to prepare in advance for quick dinners or lunchboxes.
Reheating
To reheat, warm meatballs gently in a saucepan with sauce over low heat until heated through, or pop them in the oven covered with foil at 350 degrees until hot. Avoid microwaving directly without sauce as this can dry them out.
FAQs
Can I use a different type of ground meat for this recipe?
Absolutely! While this Chicken Parmesan Meatballs Recipe shines with ground chicken for a lighter touch, you can easily substitute ground turkey, beef, or a blend depending on your preference. Just keep an eye on cooking times and moisture.
What can I do if I don’t have Panko breadcrumbs?
If Panko is not on hand, regular breadcrumbs will work fine—though they produce a softer crust. You can also crush some crackers or cornflakes for a similar crunchy texture.
Is it possible to make these meatballs gluten-free?
Yes! Use gluten-free breadcrumbs or almond flour as a substitute for the Panko breadcrumbs. Just adjust quantities slightly to get the right meatball consistency.
Can I prepare the meatballs ahead of time before cooking?
Definitely. You can shape the meatballs and refrigerate them for up to 24 hours before browning and baking. This makes meal prep easier if you want to get a jump start on dinner.
How spicy are these meatballs?
The recipe includes crushed red pepper for just a mild touch of heat, which can easily be adjusted or omitted based on your tolerance. The overall flavor is rich and savory rather than overwhelmingly spicy.
Final Thoughts
There’s something truly heartwarming about a dish like this Chicken Parmesan Meatballs Recipe that feels both special and comforting. Whether you’re cooking for friends or just craving a cozy night in, these meatballs hit all the right notes—juicy, cheesy, flavorful, and downright irresistible. Don’t hesitate to give this recipe a try; I promise it will bring smiles all around your table and might just become your new favorite way to enjoy chicken parm.
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Chicken Parmesan Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 20 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
These Chicken Parmesan Meatballs are a delicious twist on classic chicken Parmesan, combining tender ground chicken seasoned with Italian herbs and spices, baked in marinara sauce and topped with melted mozzarella cheese. Perfect for a family dinner or meal prep, they are crispy on the outside and juicy inside, served best over pasta or a fresh salad.
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs (plus about 3/4 cup more for rolling)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasonings
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup olive oil (divided)
Sauce and Topping
- 1 (26 ounce) jar marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, torn (optional)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, egg, grated Parmesan cheese, 1/2 cup Panko breadcrumbs, garlic powder, Italian seasonings, kosher salt, black pepper, and crushed red pepper. Mix until well incorporated. Shape the mixture into 1 1/2 inch meatballs.
- Brown the meatballs in two batches: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in the additional Panko breadcrumbs. Brown these meatballs on all sides in the hot oil until golden, about 2-3 minutes per side. Remove from the pan and set aside. Wipe out any remaining crumbs from the skillet.
- Bread and brown remaining meatballs: Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on all sides similarly. Remove from heat once browned.
- Assemble and bake: Preheat your oven to 350°F (175°C). Pour the marinara sauce into the oven-safe skillet (or transfer to any baking dish if preferred). Arrange all the browned meatballs on top of the sauce evenly.
- Bake and add cheese: Place the skillet or baking dish in the oven and bake for 20 minutes. In the last 5 minutes of baking, sprinkle the shredded mozzarella evenly over the meatballs to melt.
- Garnish and serve: Remove from the oven and sprinkle torn fresh basil over the top if desired. Serve the chicken Parmesan meatballs hot, ideally over cooked pasta or your favorite side.
Notes
- Using an oven-safe skillet streamlines cooking but any baking dish will work for the baking step.
- Adjust crushed red pepper according to your heat preference or omit for a milder flavor.
- Panko breadcrumbs give a nice crisp crust but regular breadcrumbs can be substituted.
- Make sure meatballs are cooked through; internal temperature should reach 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
