If you’ve ever craved the classic comfort of chicken parmesan but wanted something a little more playful and easy to share, Chicken Parm Meatballs are the answer! These juicy, cheesy little bites combine all the best parts of the Italian-American favorite—tender chicken, savory herbs, rich marinara, and gooey mozzarella—into a fun, crowd-pleasing package. Whether you’re dishing them up for a family dinner, party appetizer, or a satisfying weeknight meal, Chicken Parm Meatballs always hit the spot with their irresistible blend of flavors and textures.
Ingredients You’ll Need
The beauty of Chicken Parm Meatballs lies in their simple ingredient list—each item is carefully chosen to bring out the best flavor, moisture, and melt-in-your-mouth goodness. With just a handful of pantry staples and fresh touches, every bite bursts with Italian-inspired comfort.
- Ground chicken: Lean, mild, and perfect for soaking up all those savory flavors without feeling heavy.
- Breadcrumbs (Italian-style or plain): These bind the meatballs and give them that classic texture—Italian-style adds even more herby flavor!
- Grated Parmesan cheese: A salty, nutty punch that infuses each bite with cheesy richness.
- Chopped fresh parsley or basil: Fresh herbs add color and brighten up the whole dish.
- Egg: The essential binder that keeps everything tender and together.
- Minced garlic: For a bold, aromatic base that brings out the best in the chicken.
- Onion powder: Adds a subtle sweetness and depth without overpowering the other flavors.
- Salt: Just enough to make the flavors pop.
- Black pepper: For a gentle, warming kick.
- Marinara sauce: Brings tangy, garlicky tomato flavor and keeps the meatballs super juicy.
- Shredded mozzarella cheese: Melts to bubbly perfection for that signature Chicken Parm finish.
- Extra Parmesan and chopped herbs (optional): A sprinkle on top adds a gorgeous, flavorful flourish!
How to Make Chicken Parm Meatballs
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C) to ensure the meatballs cook evenly and develop a lovely golden color. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking, so the Chicken Parm Meatballs lift right off with no fuss.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, fresh parsley or basil, egg, minced garlic, onion powder, salt, and black pepper. Use clean hands or a sturdy spoon to gently mix everything together until just combined—this keeps the meatballs light and tender, not tough.
Step 3: Shape and Bake the Meatballs
Scoop out the mixture and roll it into 16 evenly sized meatballs, arranging them on your prepared baking sheet. Pop them in the oven and bake for 15 to 18 minutes, or until they’re cooked through and lightly golden on the outside. The aroma will have everyone peeking into the kitchen!
Step 4: Sauce and Cheese It Up
Transfer the baked meatballs to a baking dish, nestling them together cozily. Pour the marinara sauce over the top, making sure each meatball gets a generous coating. Sprinkle the shredded mozzarella cheese evenly over everything to create that bubbly, melty Chicken Parm Meatballs magic.
Step 5: Return to the Oven and Finish
Bake the sauced and cheesed meatballs for another 5 to 7 minutes, just until the mozzarella is melted and starting to brown in spots. The sauce will be bubbling, and your kitchen will smell absolutely irresistible. Finish with a shower of extra Parmesan and fresh herbs, if you like.
How to Serve Chicken Parm Meatballs
Garnishes
A final flourish of grated Parmesan and a sprinkle of chopped parsley or basil make Chicken Parm Meatballs pop with color and flavor. If you want a touch of heat, add a dash of crushed red pepper flakes before serving!
Side Dishes
Chicken Parm Meatballs are incredibly versatile—pile them over a bed of hot spaghetti for a classic comfort meal, tuck them inside a toasted roll for a killer meatball sub, or serve them alongside roasted veggies for a lighter, low-carb feast. A simple green salad with a zesty vinaigrette also pairs beautifully.
Creative Ways to Present
Turn Chicken Parm Meatballs into irresistible party bites by skewering them with toothpicks and setting out a bowl of extra marinara for dunking. Or, try layering them into a cheesy baked pasta casserole, or even nestle them into slider buns for a fun appetizer spread!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Parm Meatballs keep beautifully in the refrigerator. Simply place them in an airtight container and store for up to 4 days. The flavors meld and deepen overnight, making them just as delicious reheated for lunch or dinner the next day.
Freezing
For longer storage, let the cooked meatballs cool completely, then transfer them (with or without sauce) to a freezer-safe container. They’ll keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
To reheat, place the meatballs in a covered baking dish and warm in a 350°F oven until hot and bubbly, about 15 minutes. For a quicker option, microwave them in 30-second bursts, checking often so the cheese stays melty and the meatballs don’t dry out.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe, offering a similar texture and flavor profile. Just be sure to watch the cooking time, as turkey can dry out a bit faster than chicken.
What if I don’t have fresh parsley or basil?
No worries—dried herbs can step in for fresh if needed. Use about one-third the amount of dried in place of fresh, and add a little extra to taste if you love that herby kick.
Can I make Chicken Parm Meatballs gluten-free?
Definitely! Swap out the breadcrumbs for your favorite gluten-free variety or use crushed gluten-free crackers. Everything else in the recipe is naturally gluten-free, so it’s an easy adjustment.
How do I know when the meatballs are cooked through?
The best way is to use a meat thermometer: the internal temperature should reach 165°F (74°C). If you don’t have one, just cut one open to check that it’s no longer pink inside and the juices run clear.
Can I double the recipe for a party?
Absolutely! This recipe doubles (or even triples) easily. Just use a larger baking sheet or bake in batches, and keep the meatballs warm in a low oven until you’re ready to serve.
Final Thoughts
If you’re searching for a dish that’s as comforting as it is fun to eat, Chicken Parm Meatballs are sure to become a new favorite. With their cheesy centers, zesty sauce, and endless serving possibilities, there’s every reason to give them a try—your family and friends will thank you!
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Chicken Parm Meatballs Recipe
- Total Time: 40 minutes
- Yield: 16 meatballs 1x
- Diet: Non-Vegetarian
Description
Delicious and easy-to-make Chicken Parm Meatballs combining lean ground chicken with classic Italian flavors, baked to perfection and topped with marinara sauce and melted mozzarella cheese. Perfect as a main course, these meatballs are flavorful, tender, and great served with pasta or as a sandwich filling.
Ingredients
Meatballs
- 1 pound ground chicken
- 1/3 cup breadcrumbs (Italian-style or plain)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley or basil
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Garnish (optional)
- Extra Parmesan cheese
- Chopped fresh herbs (parsley or basil)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped parsley or basil, egg, minced garlic, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated forming a consistent mixture.
- Form Meatballs: Shape the mixture into 16 evenly sized meatballs to ensure uniform cooking. Place them spaced apart on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15–18 minutes until they are cooked through, firm to the touch, and have a lightly golden exterior.
- Add Sauce and Cheese: Remove the meatballs from the oven and transfer them into a baking dish. Pour the marinara sauce evenly over the meatballs, then sprinkle shredded mozzarella cheese on top.
- Final Bake: Return the baking dish to the oven and continue baking for an additional 5–7 minutes, or until the mozzarella cheese has melted and is bubbly.
- Garnish and Serve: Garnish with extra grated Parmesan cheese and chopped fresh herbs, then serve hot. These meatballs pair well with spaghetti, on sandwich rolls, or alongside roasted vegetables.
Notes
- Serve over spaghetti for a classic Italian-American meal.
- Use toasted rolls to make meatball subs.
- Pair with roasted vegetables for a low-carb, satisfying dish.
- Can substitute fresh basil for parsley according to preference.
- Ensure meatballs are cooked through by checking internal temperature reaches 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 110 mg
