Chicken Parmesan Meatballs
These chicken parmesan meatballs are an easy, kid-friendly twist on the classic Italian comfort food we all love. Italian chicken meatballs are stuffed with mozzarella, lightly breaded, pan-fried until golden, then baked in marinara sauce and served over your favorite pasta.
All the flavors of chicken parmesan: crispy breading, melty cheese and rich tomato sauce in easy, weeknight-friendly meatball form. Are you hungry yet?
As a mom of three, I've learned that anything served as a meatball suddenly becomes more appealing to kids. Something about the smaller size just works, especially when there's cheese hiding inside.
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Why This Recipe Works
- Weeknight meal: This chicken parmesan meatball recipe comes together in about 30 minutes.
- Great texture: You get melty mozzarella, crisp breading, and saucy goodness in every bite.
- A fun twist on a classic: Same comforting flavors as chicken parmesan, but easier to serve and eat.
- Kid-approved: Meatballs + cheese = a win for both kids and adults alike.
Ingredient Notes
Here's a few tips on some of the ingredients of this recipe. For full measurements, see the recipe card below:
- Ground chicken - Chicken can dry out quickly, but this recipe keeps the meatballs tender and juicy throughout cooking.
- Breadcrumbs & egg - This mixture helps the meatballs hold together and stay moist. I like Panko breadcrumbs for a lighter texture.
- Italian seasoning - A blend of oregano, basil, rosemary, thyme, and marjoram gives these meatballs classic Italian flavor.
- Mozzarella cheese - Will be cut into cubes to stuff inside the meatballs for a cheesy surprise!
- Marinara sauce - Your favorite store-bought marinara or spaghetti sauce will work great.
How to Make Chicken Parmesan Meatballs
Step 1: Mix the meatballs - In a mixing bowl combine all meatball ingredients, including ½ cup of breadcrumbs. A pair of clean hands works best for this. Don't overmix meat mixture as it can create tough meatballs.
Quick Tip: Consider making a double batch and freeze half of the meatballs for another time!
Step 2: Stuff the meatballs - Scoop meat into 1 ½ inch balls. Gently flatten meatball in the palm of your hand. Place a cube of cheese in the center and fold the meat around while forming it into a ball. Be sure to seal all the cracks. You should get about 18 meatballs.
Don't cut the cheese cubes larger than 1 inch as it can leak out of the meatball if too big.
Step 3: Bread the meatballs - Roll meatballs in the remaining ½ cup of breadcrumbs, pressing lightly so they stick.
Step 4: Cook the meatballs - Heat oil in a large skillet over medium-high heat. I use olive oil, but another neutral oil like vegetable or canola would work.
Brown meatballs in batches for 3-4 minutes, turning on all sides to brown evenly. If needed, brown in batches and leave space between meatballs so they brown instead of steam.
Place cooked meatballs on a plate.
Step 5: Sauce - Add a jar of marinara sauce to the skillet and nestle the meatballs into the sauce. Don't completely coat them in sauce so the breading on top stays crispy.
Step 6: Bake - Bake at 350 degrees for 18-20 minutes until meatballs are cooked through with an internal temperature of 165 degrees.
Serving Tips
Serve these chicken parmesan meatballs over your favorite pasta like spaghetti, penne, or rigatoni. Cook the pasta while baking the meatballs so everything comes together at once. Top with some grated parmesan if you'd like!
For younger kids, slice meatballs in half to reveal the cheesy center. They will cool faster and the melty cheese won't be so hot. Plus, your kids just might be impressed!
Pair with a Caesar or simple garden salad.
Add garlic bread or steamed vegetables for a complete meal.
Storage & Reheating Tips
Store leftover chicken parm meatballs in the airtight container in the refrigerator for up to 4 days.
Reheat meatballs and sauce in the microwave or stovetop until an internal temperature of 165 for food safety.
Note: Meatball breading won't be as crispy when reheating leftovers, but the flavor is still spot-on!
FAQ
Absolutely. You can prep and shape the chicken parmesan meatballs up to 24 hours in advance and store them covered in the refrigerator until ready to cook. Don't coat in breadcrumbs. This makes them great for busy weeknights or entertaining.
Yes, ground turkey works as a swap in chicken parmesan meatballs.
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📖 Recipe
Chicken Parmesan Meatballs
Ingredients
Method
- Preheat oven to 350 degrees. In a mixing bowl combine meatball ingredients, using ½ cup of breadcrumbs, until well combined.1 pound ground chicken, ¼ cup grated parmesan cheese, 1 tsp. italian seasoning, ½ tsp. salt, ¼ tsp. black pepper, ¼ tsp. garlic powder, 1 egg
- Scoop meat mixture into 1 ½ inch balls. Gently flatten ball in your hand and place a cube of cheese in the middle. Fold the meat around the cheese and roll back into a ball.4 oz. mozzarella
- Roll meatballs in remaining ½ cup breadcrumbs so they are well coated.
- Add oil (enough to coat entire bottom in a thin layer of oil) to a large heat-proof skillet over medium-high heat . Add meatballs (in batches if necessary) and cook for 3-4 minutes while browning on all sides. Repeat with remaining meatballs and add more oil to the pan if necessary.2-3 tbsp. olive oil for frying
- Place browned meatballs on a plate. Add marinara sauce to the skillet and nestle meatballs in the sauce (don't completely coat).32 oz. jar marinara sauce
- Bake meatballs for 18-20 minutes until internal temperature reaches 165 degrees. Serve with your favorite pasta.
Notes
- Don't overcrowd the pan. Depending on the size of your skillet you may need to work in batches.
- Use a thermometer to check that the internal temperature of the meatballs reaches 165 degrees.
- Ensure cheese is completely sealed in meatball to avoid any leaking out when cooking.
So tasty! Followed the recipe as is and it was a hit for the whole family.