These Chicken Parmesan Meatballs are a delicious twist on classic chicken parm. Ground chicken is seasoned, rolled into meatballs, and topped with mozzarella. Then they are baked in marinara until tender and the cheese is melty. Serve them over pasta, tucked into a sub, or straight from the skillet.
Chicken parmesan and spaghetti-and-meatballs are two of my all time favorites. This recipe combines the two for an amazing meal you will want to make on repeat. The meatballs have all the classic chicken parm flavors, are easy to make, and turn out delicious.
I love piling them over spaghetti with a simple salad, but they also make a great appetizer. I hope you love them as much as we do. Enjoy! Xoxo -Katie.
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Ingredient notes and substitutions
You will need the following ingredients to make chicken parmesan meatballs.
- ground chicken- You can substitute with ground turkey.
- milk- Use whole milk or low-fat milk.
- egg
- panko bread crumbs- You can substitute with plain bread crumbs.
- grated Parmesan cheese
- garlic cloves- You can substitute with 1 teaspoon of garlic powder.
- bocconcini mozzarella balls (mini mozzarella balls)- This ingredient is optional but it does add cheesy goodness!
- dried oregano, basil, salt, and pepper- You can substitute basil and oregano with Italian seasoning.
- flour-This is optional but it helps with the browning of the meatballs. You can also substitute with panko bread crumbs.
- olive oil
- marinara sauce- I use jarred marinara to save time and keep things simple. I prefer Raos marinara sauce. However, if you have the time, feel free to make homemade marinara sauce.
- grated mozzarella cheese
Steps
Follow these simple steps to chicken parmesan meatballs.
- Preheat oven to 350°F. In a small mixing bowl, mix milk and panko bread crumbs. Set aside.
- In a large mixing bowl, mix together ground meat, Parmesan cheese, crushed garlic, basil, oregano, salt, pepper, and egg. Add the soaked bread crumbs and mix until evenly combined. (Do not overmix. For best results, use your hands.)
- Shape the meatball mixture into round, golf-ball sized balls. Insert a bocconcini ball into the center of each one, then seal the chicken mixture around it until cheese is fully enclosed. (You can skip this step if desired.)
- Roll each meatball lightly in flour, dusting off any excess. Set each meatball on parchment paper until ready to cook.
- In a large, heavy bottomed skillet, heat olive oil over medium-high heat. Add half of the meatballs, and cook 3-4 minutes on each side until browned all over. Remove meatballs, and repeat with the remaining batch.
- Remove the meatballs once browned. Pour half of the marinara sauce into the skillet. Nestle meatballs back into the tomato sauce, then pour the remaining sauce over the top.
- Transfer the skillet into the preheated oven and bake for 15 minutes.
- Remove skillet from the oven, top the meatballs with grated mozzarella, then bake an additional 15 minutes, or until the cheese is completely melted. Let rest for 5 minutes before serving.
Watch how to make
How do you freeze chicken meatballs?
You can freeze chicken meatballs either before cooking, or after they are browned. To freeze place shaped meatballs on a baking sheet, making sure they are not touching. Freeze them about 30 minutes or until firm. Transfer them into a freezer bag. (This will keep them from sticking together.) When you are ready to use them, spread frozen meatballs on a baking sheet and completely thaw. Then cook according to directions.
You can also freeze them after they are fully cooked in the sauce. Store them in an airtight container and freeze. When ready to reheat, thaw them, then microwave or bake at 350 until warmed through.
Meatball Shaping and Cooking Tips
- The meatball mixture is sticky, so use damp hands and/or a cookie scoop to shape them. Damp hands help with the chicken from clinging to your fingers. The cookie scoop helps portion them evenly.
- Brown them in batches to avoid overcrowding the pan. This will give them a nice brown crust instead of steaming them.
- Prep ahead. Roll and stuff chicken meatballs up to 24 hours in advance and refrigerate. This helps with time management. Chilling the meatballs also help them hold their shape when cooking.
When you make these chicken parm meatballs, tell me what you think in the comment section! I would love to hear back! My readers will too.
Also post your picture of your baked chicken parmesan meatballs on Instagram or Facebook, and tag @aforkstale and use #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
Baked Chicken Parmesan Meatballs You'll Make on Repeat
Ingredients
- 1 pound ground chicken
- ½ cup panko bread crumbs
- ⅓ cup milk
- ¼ cup Parmesan cheese
- 2 garlic cloves minced
- ¾ teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 egg
- 16 bocconcini mozzarella balls (mini mozzarella balls)
- ¼ cup flour
- ¼ cup olive oil
- 28 ounce marinara
- 1½ cups shredded mozzarella
Instructions
- Preheat oven to 350°F. In a small mixing bowl, mix ⅓ cup milk and ½ cup panko bread crumbs. Set aside.½ cup panko bread crumbs, ⅓ cup milk
- In a large mixing bowl, mix together 1 pound ground chicken, ¼ cup Parmesan cheese, 2 garlic cloves,½ teaspoon dried basil, ½ teaspoon dried oregano, ¾ teaspoon salt, ¾ teaspoon pepper, and 1 egg. Add the soaked bread crumbs and mix until evenly combined. (Do not overwork. For best results, use your hands.)1 pound ground chicken, ¼ cup Parmesan cheese, 2 garlic cloves, ¾ teaspoon salt, ¾ teaspoon pepper, ½ teaspoon dried oregano, ½ teaspoon dried basil, 1 egg
- Shape the mixture into round, golf-ball sized balls. Insert a bocconcini mozzarella balls into the center of each one, then seal the chicken mixture around it until cheese is fully enclosed.16 bocconcini mozzarella balls
- Roll each meatball lightly in ¼ cup flour, dusting off any excess. Set each meatball on parchment paper until ready to cook.¼ cup flour
- In a large, heavy bottomed skillet, heat ¼ cup olive oil over medium-high heat. Add half of the meatballs, and cook 3-4 minutes on each side until browned all over. Remove meatballs, and repeat with the remaining batch.¼ cup olive oil
- Remove the meatballs once browned. Pour half of the 28 ounce marinara into the skillet. Nestle meatballs back into the sauce, then pour the remaining sauce over the top.28 ounce marinara
- Transfer the skillet into the preheated oven and bake for 15 minutes.
- Remove skillet from the oven, top the meatballs with 1½ cups shredded mozzarella, then bake an additional 15 minutes, or until the cheese is completely melted. Let rest for 5 minutes before serving.1½ cups shredded mozzarella
Lora says
These were so cozy and flavorful, and I loved the chicken parm twist. So good over pasta or tucked into a sub with extra marinara!
Ben says
I made this with penne pasta, and we loved it so much. The perfect combo of flavor and ease.
Terri says
I made these for sub-sandwiches, and they were amazing. My new favorite meatball recipe.
Beth says
It doesn't get better than meaty, cheesy, and easy. Love it.
Linda philbrick says
Can I do this with chicken breasts or thigh? Love your recipes! Miss seeing you…😀
Katie Crenshaw says
Awe! I miss seeing you too Linda. You are so sweet for reaching out.You can replace the meatballs with breasts to make chicken parmesan. It will be like the more original version.