If you’ve ever wished your favorite comforting Italian-American flavors came in the form of a tender, cheesy bite, Chicken Parm Meatballs are about to become your new dinner obsession. Imagine everything you love about chicken parmesan—moist chicken, savory Italian spices, melty cheese, and tangy marinara—wrapped up in irresistibly juicy meatballs, all baked and bubbling in the oven. Whether you serve them over pasta, stuff them in a soft sub roll, or pop them straight from the pan, these Chicken Parm Meatballs deliver bold flavor, weeknight-friendly ease, and delicious fun for all ages.
Ingredients You’ll Need
Chicken Parm Meatballs are blissfully straightforward, using pantry staples to create layers of flavor and texture. Every ingredient is chosen to make these meatballs perfectly moist, herby, and irresistibly cheesy—no complicated shopping lists here!
- Ground chicken: The juicy, slightly rich base that keeps your meatballs tender and light.
- Italian-style breadcrumbs: For classic Italian flavor and a fluffy, cohesive texture.
- Grated Parmesan cheese: Adds savory depth and that iconic parmesan punch.
- Garlic powder: Infuses every bite with aromatic, mellow garlic.
- Onion powder: Lends a subtle sweetness and roundness to the meatballs.
- Dried Italian seasoning: Brings essential herby notes—think oregano, basil, and thyme.
- Crushed red pepper flakes (optional): Gives a gentle kick of heat for those who love it spicy.
- Large egg: Acts as a binder, keeping the meatballs perfectly together.
- Milk: Adds moisture for that extra-tender bite.
- Salt and pepper to taste: Essential for bringing all the flavors into harmony.
- Marinara sauce: Hugs the meatballs in classic tomato richness.
- Shredded mozzarella cheese: For that irresistible gooey and melty topping.
- Chopped fresh basil or parsley (optional): Sprinkles of freshness and color to finish.
- Olive oil for greasing or spraying: Prevents sticking and encourages light browning in the oven.
How to Make Chicken Parm Meatballs
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F, which ensures the meatballs bake quickly and evenly. Lightly grease a baking sheet with olive oil or line it with parchment paper for easy cleanup and to prevent sticking. This simple step sets you up for perfectly browned, lift-off-the-pan meatballs later!
Step 2: Mix the Meatball Ingredients
In a large bowl, combine your ground chicken, Italian-style breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, optional red pepper flakes, egg, milk, and a good pinch of salt and pepper. Gently mix everything with your hands or a spoon just until incorporated. Take care not to overwork the mixture, as this will keep your Chicken Parm Meatballs super tender and juicy.
Step 3: Form and Bake the Meatballs
Roll the mixture into 1 1/2-inch meatballs—aim for uniform size so they cook evenly. Arrange them on your prepared baking sheet, leaving a little space between each for optimal browning. Bake for 15 to 18 minutes, until they are cooked through and the outsides are lightly golden. Your kitchen will already smell incredible by this point!
Step 4: Sauce, Cheese, and Melt
Carefully remove the meatballs from the oven, then spoon a little marinara over each. Sprinkle a generous layer of shredded mozzarella on top of every meatball. Return them to the oven for an additional 5 to 7 minutes, just until the cheese is melted, bubbly, and tempting enough to make you want to sneak a bite right from the pan.
Step 5: Garnish and Serve
Once the Chicken Parm Meatballs are beautifully cheesy and bubbling, finish them off with a handful of freshly chopped basil or parsley if you like. Serve while piping hot—over pasta, tucked into warm rolls, or with extra marinara for dipping. No matter how you enjoy them, these meatballs are pure comfort in every bite!
How to Serve Chicken Parm Meatballs
Garnishes
A sprinkle of freshly chopped basil or parsley not only adds a bright pop of color but also a burst of fresh flavor that lifts the rich, cheesy goodness of Chicken Parm Meatballs. For an extra savory touch, grate a little extra Parmesan over the top. If you love a little zip, a few chili flakes work wonders too.
Side Dishes
These meatballs are a superstar with spaghetti or any twirly noodle that soaks up the sauce. If you’re keeping things lighter, serve them over zucchini noodles or alongside a simple green salad. Garlic bread is always a crowd-pleaser, perfect for scooping up extra sauce without leaving a drop behind.
Creative Ways to Present
For parties or casual gatherings, slide the meatballs onto mini skewers with a dollop of extra marinara for an appetizer that’ll disappear in minutes. For an ultra-cozy family meal, pile Chicken Parm Meatballs into toasted sub rolls, top with extra cheese, and broil until golden. Even as a fun pizza topping, these meatballs shine in every role!
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Parm Meatballs in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making your next-day lunch or dinner even more delicious.
Freezing
These meatballs freeze incredibly well! After baking, allow them to cool completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. For best results, freeze them separately from the sauce and cheese, then assemble and bake when you’re ready for a quick, comforting meal.
Reheating
To reheat, place meatballs in a baking dish with sauce, cover with foil, and warm in a 350°F oven until hot throughout. You can also microwave them in a pinch, but the oven helps the cheese get that perfect melty finish. If reheating from frozen, let them thaw overnight before reheating for best texture.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works just as well as chicken for this recipe and creates equally moist, flavorful meatballs. The seasonings and cheese pair perfectly with either protein, so feel free to use whichever you have on hand.
How do I make Chicken Parm Meatballs gluten-free?
Simply swap in your favorite gluten-free breadcrumbs for the Italian-style breadcrumbs called for in the recipe. Everything else is naturally gluten-free, so you can enjoy these cheesy bites with zero worry.
Can I make these meatballs ahead of time?
Definitely! You can prepare and shape the meatballs up to a day ahead and stash them covered in the fridge until you’re ready to bake. Alternatively, bake the meatballs completely, then add sauce and cheese and finish in the oven just before serving.
What’s the best way to get crispy tops?
For irresistibly crispy, golden cheese, pop the assembled, saucy meatballs under the broiler for the last 2 minutes of cooking. Keep a close eye so that perfect melty top doesn’t burn!
What kinds of sauce can I use?
Classic marinara is always a winner with Chicken Parm Meatballs, but feel free to get creative with creamy tomato sauces, spicy arrabbiata, or even a vodka sauce for a new twist on the classic.
Final Thoughts
Whether you’re feeding a busy weeknight crowd or looking to impress at your next family dinner, Chicken Parm Meatballs deliver every time. There’s just something special about their mix of cheese, herbs, and saucy goodness that keeps everyone coming back for seconds. Take a night off from the ordinary and give these a try—your kitchen (and your taste buds) will be so glad you did!
Print
Chicken Parm Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 meatballs (4 to 6 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
These Chicken Parm Meatballs are a delicious twist on a classic favorite, combining the flavors of chicken Parmesan in convenient, bite-sized portions. Tender ground chicken is mixed with savory seasonings, baked to perfection, then topped with marinara sauce and melted mozzarella cheese.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 large egg
- 1/4 cup milk
- Salt and pepper to taste
For Serving:
- 1 1/2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
- Olive oil for greasing or spraying
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease or line a baking sheet with parchment paper.
- Prepare the meatball mixture: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, red pepper flakes, egg, milk, salt, and pepper. Mix gently until just combined.
- Form the meatballs: Roll the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake: Bake for 15 to 18 minutes until fully cooked and lightly browned.
- Add toppings: Spoon marinara sauce over each meatball, sprinkle with mozzarella, and bake for an additional 5 to 7 minutes until cheese is melted.
- Serve: Garnish with fresh basil or parsley and serve over pasta, in subs, or on their own with extra marinara for dipping.
Notes
- For crispier meatballs, broil for the last 2 minutes.
- Ground turkey can be used as a substitute for ground chicken.
- Meatballs freeze well and can be reheated in sauce when ready to serve.
Nutrition
- Serving Size: 3 meatballs
- Calories: 230
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg
