If you’re craving all the comforts of a classic Italian-American favorite, but want something a little more fun, Chicken Parm Meatballs are here to steal the show. Imagine juicy, flavorful meatballs loaded with Parmesan, simmered in tangy marinara, and finished with a cascade of melty mozzarella cheese. Every bite is a burst of nostalgia—tender and cheesy with just the right hint of herbs and garlic. These meatballs bring all the magic of your favorite Chicken Parmesan, but in a weeknight-friendly, utterly irresistible package.
Ingredients You’ll Need
The heart of Chicken Parm Meatballs lies in just a handful of simple, wholesome ingredients—each one essential for achieving that perfect texture, vibrant flavor, and ooey-gooey topping we all adore. There’s nothing fancy here: just classic, reliable elements coming together for pure comfort.
- Ground chicken: Lean and mild, this offers the ideal base, allowing the cheesy-herb flavors to shine without being overpowering.
- Breadcrumbs: They bind everything together and give each bite a light, tender texture—opt for seasoned or plain, or swap in gluten-free if needed.
- Grated Parmesan cheese: Provides salty, nutty richness, baking right into the meatballs for deep flavor.
- Fresh parsley: Brings a pop of green brightness and a delicate herbal kick.
- Italian seasoning: This blend adds that unmistakable Italian comfort—think oregano, basil, and thyme.
- Garlic powder: For subtle, consistent garlic warmth in every bite.
- Salt & black pepper: Essential for seasoning and rounding out every flavor in the mix.
- Large egg: Acts as the glue, holding the meatballs together without drying them out.
- Marinara sauce: The tangy, garlicky bath that makes these meatballs sing—choose your favorite jarred option or homemade.
- Shredded mozzarella cheese: Melts into stretchy, bubbly perfection across the top.
- Olive oil spray or olive oil: Keeps the meatballs moist as they bake and helps achieve that stunning golden finish.
How to Make Chicken Parm Meatballs
Step 1: Preheat the Oven and Prep Your Pan
Set your oven to 400°F (200°C)—this high heat ensures the meatballs will cook through quickly without drying out. Line a baking sheet with parchment paper for easy cleanup or give it a light greasing so nothing sticks. This little bit of prep will make the whole process smoother!
Step 2: Mix the Meatball Ingredients
Grab a large bowl and bring all your meatball ingredients together: ground chicken, breadcrumbs, Parmesan, parsley, Italian seasoning, garlic powder, salt, pepper, and a whisked egg. Mix them with clean hands or a sturdy spoon—just until combined. Overmixing can make the meatballs tough, so a gentle touch is your friend here.
Step 3: Shape the Meatballs
Using a spoon or scoop, portion out the mixture and roll it into meatballs about 1½ inches in size. Place each one on your prepared baking sheet, leaving just a bit of space between so they brown evenly. A quick spritz or brush of olive oil on top will encourage a lovely golden color as they bake.
Step 4: Bake to Perfection
Pop the tray in the oven and bake for 15–17 minutes. You’ll know the Chicken Parm Meatballs are done when they’re cooked through, lightly golden, and just starting to sizzle around the edges. Your kitchen will smell heavenly at this point!
Step 5: Bathe in Marinara & Bake with Cheese
Transfer the meatballs to a baking dish and pour the marinara sauce evenly over the top, making sure each one gets some saucy love. Sprinkle shredded mozzarella generously over everything, then return the dish to the oven for 8–10 minutes until the cheese is melted and bubbling. For a little extra golden color, broil them for 1–2 minutes at the end—just keep a sharp eye so nothing burns.
How to Serve Chicken Parm Meatballs
Garnishes
A little flourish goes a long way! Top your Chicken Parm Meatballs with extra chopped fresh parsley or a shower of grated Parmesan. If you’re craving that restaurant feel, some freshly cracked black pepper or chili flakes will give an extra layer of flavor and visual appeal.
Side Dishes
These meatballs are fantastic served over spaghetti or your favorite pasta shapes, where all that gooey cheese and marinara can mingle with the noodles. If you’re keeping things a bit lighter, pile them onto zucchini noodles or pair with a crunchy Caesar salad and a hunk of crusty garlic bread. Chicken Parm Meatballs are also next-level delicious tucked into a toasted sub roll for the ultimate chicken parm sandwich.
Creative Ways to Present
For game-day snacking or party appetizers, skewer the meatballs and serve them with marinara for dipping. Hosting a cozy dinner? Arrange them in individual ramekins, cheese bubbling over each portion. Or, turn leftovers into a cheesy meatball melt with extra marinara and mozzarella toasted in the oven—pure comfort!
Make Ahead and Storage
Storing Leftovers
If you have extra Chicken Parm Meatballs (lucky you!), let them cool completely before transferring to an airtight container. Store them in the fridge for up to 3 days. The flavors only get better as they mingle, making leftovers something to seriously look forward to.
Freezing
Chicken Parm Meatballs are a dream for meal prep. Bake the meatballs and let them cool, then freeze on a tray before transferring to a freezer bag. Add sauce and cheese later when you’re ready to enjoy, or freeze them fully sauced and baked—just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the meatballs (with sauce and cheese) in a covered baking dish and warm in a 350°F (175°C) oven until heated through and bubbly, about 15–20 minutes. For single servings, the microwave works in a pinch, but the oven is best for that fresh-from-the-oven cheesiness we all love.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works perfectly in place of chicken and yields similar tenderness. It’s a great way to switch things up or use what you have on hand.
Are Chicken Parm Meatballs gluten-free?
They can be! Just swap in your favorite gluten-free breadcrumbs and double-check your marinara is gluten-free. All the flavor, none of the gluten.
Can I prepare them ahead of time?
Definitely. You can shape the meatballs and refrigerate them (covered) a day in advance, then bake when you’re ready. You can also bake and assemble the full dish ahead, then just reheat when serving.
What’s the best way to get crispy cheese on top?
After the cheese melts, broil the dish for 1–2 minutes to create a bubbly, golden crust. Just keep a close watch so the cheese doesn’t go too far!
Can I double the recipe for a bigger crowd?
Absolutely. Simply double all the ingredients and use a larger baking dish or two sheets for baking. Chicken Parm Meatballs are a hit at parties, potlucks, or any family gathering!
Final Thoughts
If comforting, crowd-pleasing dinners are your thing, you owe it to yourself to make these Chicken Parm Meatballs. They bring together the best parts of classic chicken parmesan and cozy homemade meatballs, and I promise you’ll adore them. Give them a try—you might just discover your new go-to dinner!
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Chicken Parm Meatballs Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Parm Meatballs are a delicious twist on the classic chicken parmesan dish, combining flavorful ground chicken with a cheesy coating and marinara sauce. Baked to perfection, they make a satisfying and easy-to-prepare meal.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
For Assembly:
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- olive oil spray or 1 tablespoon olive oil (for baking)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, Italian seasoning, garlic powder, salt, pepper, and egg. Shape into meatballs.
- Bake the meatballs: Bake for 15–17 minutes until golden.
- Assemble: Transfer meatballs to a dish, top with marinara and mozzarella, then bake until cheese melts.
- Serve: Enjoy hot with preferred sides.
Notes
- Ground turkey can be used as a substitute
- For a crispier texture, broil the meatballs briefly after melting the cheese
- These meatballs freeze well for meal prep
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 370
- Sugar: 4g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
