Name: Chicken Parmesan Meatballs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 lbs ground chicken; 1 cup Italian seasoned panko breadcrumbs; 1 small finely diced sweet onion or white onion; 1/2 cup finely grated Parmesan cheese plus 2 Tbsp for the top; 3 Tbsp whole milk; 2 large eggs; 4 medium garlic cloves, minced; 1/4 cup chopped fresh parsley plus 2-3 Tbsp for garnishing; 2 tsp dried Italian seasoning; 1 1/2 tsp seasoned salt; 1 tsp black pepper; 1/2 tsp crushed red pepper flakes; 1 24 oz jar marinara sauce i.e. Bertolli's Four Cheese or similar; 2 cups shredded low moisture mozzarella cheese; olive oil for brushing the skillet

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Chicken Parmesan Meatballs are a delightful blend of savory ground chicken, gooey cheese, and aromatic herbs. Each meatball is a bite-sized gateway to Italian flavor, coated with a rich marinara sauce and topped with melted mozzarella. How do you turn humble meatballs into something truly special? It all comes down to the right mix of ingredients and a splash of love! When I first made these for a family gathering, they were an instant hit.

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These meatballs not only satisfy a craving for comforting Italian flavors but also make for an impressive dish that’s perfect for any occasion. Whether it’s a casual weeknight dinner or the star of your next party spread, Chicken Parmesan Meatballs are versatile enough to shine. Easy to prepare and quick to bake, these meatballs are a budget-friendly option that fills your home with a warm, inviting aroma. So roll up your sleeves and get ready to enjoy a delicious dish that everyone will want seconds of!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Parmesan Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Parmesan Meatballs

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time, these meatballs are ready in no time.
Irresistible Flavor: A perfect blend of Italian herbs, savory chicken, and melted cheese makes every bite delightful.
Eye-Catching Appeal: They come together beautifully in a cast iron skillet, perfect for serving.
Flexible Serving: Great as an appetizer, on hoagie rolls for sandwiches, or served over pasta for a full meal.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping panko for gluten-free breadcrumbs.

Ingredients You’ll Need

2 lbs ground chicken: The star of the show—use a good-quality, lean ground chicken for moist meatballs.
1 cup Italian seasoned panko breadcrumbs: These add a fantastic crunch and flavor. You can substitute with regular breadcrumbs if needed but check for flavor.
1 small finely diced sweet onion or white onion: Sweet onions provide a mild, pleasant flavor to the meatballs.
1/2 cup finely grated Parmesan cheese plus 2 Tbsp for the top: A must for that cheesy richness; freshly grated works best.
3 Tbsp whole milk: Moistens the mixture, preventing dry meatballs; can be replaced with chicken broth for a lower calorie option.
2 large eggs: Binds the ingredients together and adds moisture; ensure they are at room temperature for optimal blending.
4 medium garlic cloves, minced: Infuses the meatballs with aromatic flavor; you can use pre-minced garlic for convenience.
1/4 cup chopped fresh parsley plus 2-3 Tbsp for garnishing: Adds freshness and color to the dish.
2 tsp dried Italian seasoning: A blend of herbs that provides authentic Italian flavor.
1 1/2 tsp seasoned salt: Enhances all the flavors, but you can adjust to taste.
1 tsp black pepper: A little kick that balances the dish perfectly.
1/2 tsp crushed red pepper flakes: Adds a touch of heat. Adjust according to your spice tolerance.
1 24 oz jar marinara sauce: Choose your favorite brand, such as Bertolli’s Four Cheese, for added creaminess.
2 cups shredded low moisture mozzarella cheese: Melts beautifully to top your meatballs; opt for low moisture for better baking results.
Olive oil for brushing the skillet: Prevents sticking and adds flavor; feel free to use another oil, like avocado oil.

How to Make Chicken Parmesan Meatballs

Preheat the Oven: Begin by preheating your oven to 400°F. While it heats, brush the bottom and sides of a 12-inch cast iron skillet with olive oil and set it aside.
Make the Meatball Mixture: In a large mixing bowl, combine 2 lbs ground chicken, 1 cup Italian seasoned panko breadcrumbs, 1 small finely diced sweet onion, 1/2 cup finely grated Parmesan cheese, 3 Tbsp whole milk, 2 large eggs, 1/4 cup chopped fresh parsley, 4 minced garlic cloves, 2 tsp dried Italian seasoning, 1 1/2 tsp seasoned salt, 1 tsp black pepper, and 1/2 tsp crushed red pepper flakes. Mix everything until fully blended, cover, and chill for about 1 hour. This chilling step allows the flavors to meld and makes the mixture easier to work with.
Form the Meatballs: Once chilled, uncover the mixture and use a scoop or your hands to form the mixture into 1-inch balls. Arrange them in the prepared skillet, ensuring they have space between them for even cooking. If you prefer larger meatballs, form them into 2-inch sizes and bake for 30-35 minutes.
Initial Baking: Bake the meatballs for 10 minutes. After this, carefully turn them with tongs.
Add the Sauce and Cheese: Pour your choice of marinara sauce over the meatballs and sprinkle the top generously with 2 cups shredded low moisture mozzarella cheese and the remaining 2 Tbsp Parmesan cheese.
Finish Baking: Return the skillet to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly. If you like your cheese a little more golden, broil for an extra 3-4 minutes at the end for that perfect golden crust.
Serve: Garnish with the remaining parsley and enjoy your Chicken Parmesan Meatballs hot from the oven! They pair beautifully with some crusty French bread or tossed with pasta for a satisfying meal.

Storing & Reheating

Store any leftovers at room temperature for a couple of hours before transferring them to the refrigerator in an airtight container. They will last up to 3 days when refrigerated. If you want to store them longer, freeze the meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F for about 15-20 minutes, or until heated through. Do note that reheating may alter their texture slightly, so feel free to refresh them with a splash of marinara sauce.

Chef’s Helpful Tips

Shape your meatballs carefully to ensure even cooking; too loose, and they’ll fall apart, too tight, and they can become tough.
For maximum flavor, use room temperature eggs and let your ingredients come to room temperature before mixing. This helps to create a more even texture.
If you notice the meatballs are too dry, consider adding a touch more milk or mixing in some grated zucchini or carrots for moisture.
Feel free to mix and match cheeses; a blend of mozzarella and provolone can add extra depth of flavor.
These meatballs can also be made ahead and frozen before baking—just thaw and bake when ready to enjoy.

Chicken Parmesan Meatballs are not only delightful but also perfect for customization. Feel free to adjust seasonings, cheese types, or sauces to match your preferences. You might find a new version you adore even more.

There is something truly comforting about savoring homemade meatballs right out of the oven. The crispy exterior meets tender, juicy insides, all draped in rich marinara and bubbling cheese. Whether served over pasta, in a sandwich, or on their own, they guarantee to warm your heart and home.

Recipe FAQs

Can I use a different type of meat for these meatballs?

Absolutely! While ground chicken offers a lean option, you can substitute with ground turkey or pork for a different flavor profile. Just adjust the cooking time slightly depending on fat content.

How can I make these meatballs gluten-free?

Swap out the Italian seasoned panko breadcrumbs for gluten-free breadcrumbs. You can also make your own by pulsing gluten-free bread in a food processor until fine.

Can I prepare these meatballs ahead of time?

Yes, you can prepare the meatball mixture a day in advance and keep it covered in the fridge. Alternatively, shape and freeze them before cooking; just pop them in the oven straight from the freezer, increasing baking time by a few minutes.

What sides go well with Chicken Parmesan Meatballs?

These meatballs are incredibly versatile! They pair well with a simple side salad, garlic bread, or your favorite pasta tossed in olive oil or marinara sauce. Enjoy getting creative with your sides!

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Chicken Parmesan Meatballs