There’s something undeniably heartwarming about a dish that tastes like a hug from home. Chicken Parmesan Meatballs is one of those recipes—a dish that effortlessly blends comfort and elegance, tradition and convenience. Growing up in an Italian-American household, Sunday dinners weren’t just about food—they were rituals, filled with stories passed down at the dinner table, the scent of simmering sauce filling the house, and the laughter of generations gathered together. While my Nonna would make her legendary Chicken Parmesan with full-cutlets and bubbling cheese in a casserole dish, I’ve adapted that tradition into these bite-sized meatballs that carry the same love in a quicker, weeknight-friendly form.
The first time I made these Chicken Parmesan Meatballs, it was during a snowstorm in late January. The roads were closed, the city quiet, and the kitchen became a sanctuary of warmth. I remember gently browning the meatballs in a cast iron skillet, marinara sauce softly bubbling around them, and the mozzarella melting into golden, stringy perfection. That day, the house smelled like a trattoria in Rome, and each bite tasted like a little memory. This recipe, while rooted in family and culture, is also made for your modern kitchen—simple ingredients, straightforward steps, and full-on flavor.
Whether you’re planning a romantic dinner, prepping meals for the week, or just craving something that reminds you of home, these meatballs are a perfect go-to. They pair wonderfully with pasta, a side salad, or even tucked into a sub roll for the ultimate Chicken Parm sandwich. However you serve them, one thing is certain—these meatballs will bring warmth and satisfaction to your table.
Why You’ll Love This Recipe
- All the flavor of Chicken Parmesan in a fun, mini format
- Quick and easy to make on busy weeknights
- Kid-friendly and adult-approved
- Freezer-friendly—perfect for meal prepping
- Melty cheese, rich tomato sauce, and juicy meatballs in every bite
Chicken Parmesan Meatballs
- Yield: 4 servings (makes about 16 meatballs) 1x
Description
There’s something undeniably heartwarming about a dish that tastes like a hug from home. Chicken Parmesan Meatballs is one of those recipes—a dish that effortlessly blends comfort and elegance, tradition and convenience. Growing up in an Italian-American household, Sunday dinners weren’t just about food—they were rituals, filled with stories passed down at the dinner table, the scent of simmering sauce filling the house, and the laughter of generations gathered together. While my Nonna would make her legendary Chicken Parmesan with full-cutlets and bubbling cheese in a casserole dish, I’ve adapted that tradition into these bite-sized meatballs that carry the same love in a quicker, weeknight-friendly form.
The first time I made these Chicken Parmesan Meatballs, it was during a snowstorm in late January. The roads were closed, the city quiet, and the kitchen became a sanctuary of warmth. I remember gently browning the meatballs in a cast iron skillet, marinara sauce softly bubbling around them, and the mozzarella melting into golden, stringy perfection. That day, the house smelled like a trattoria in Rome, and each bite tasted like a little memory. This recipe, while rooted in family and culture, is also made for your modern kitchen—simple ingredients, straightforward steps, and full-on flavor.
Whether you’re planning a romantic dinner, prepping meals for the week, or just craving something that reminds you of home, these meatballs are a perfect go-to. They pair wonderfully with pasta, a side salad, or even tucked into a sub roll for the ultimate Chicken Parm sandwich. However you serve them, one thing is certain—these meatballs will bring warmth and satisfaction to your table.
Ingredients
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
Instructions
Step 1: Mix the Base
In a large mixing bowl, whisk together the egg, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper. This aromatic blend forms the flavor base for your meatballs.
Step 2: Add Breadcrumbs
Stir in the panko breadcrumbs to absorb the moisture from the egg mixture and help bind everything together.
Step 3: Fold in Ground Chicken
Add the ground chicken and gently mix with your hands until just combined. Avoid over-mixing, which can make the meatballs dense.
Step 4: Shape the Meatballs
Using damp hands, shape the mixture into meatballs, roughly the size of golf balls. You should end up with about 16 evenly-sized meatballs.
Step 5: Sear the Meatballs
In a large skillet, heat olive oil over medium-high heat. Sear the meatballs for 1-2 minutes on each side until golden brown. This locks in the juices and adds rich flavor.
Step 6: Simmer in Marinara
Lower the heat to medium, pour marinara sauce into the skillet, and nestle the meatballs into the sauce. Cover and simmer for 5-6 minutes to finish cooking the meatballs through.
Step 7: Top with Cheese and Bake
Sprinkle mozzarella cheese generously over the meatballs. Transfer the skillet to a 350°F oven and bake for about 10 minutes, or until the cheese is bubbly and golden.
Step 8: Let Rest & Serve
Let the meatballs rest for a few minutes before serving. This helps the flavors meld and keeps the cheese from sliding off when you serve them.
Notes
-
These Chicken Parmesan Meatballs are perfect for make-ahead meals. Prepare a double batch and freeze half for later.
-
For a gluten-free option, use gluten-free panko breadcrumbs.
-
Serve them over spaghetti, polenta, or on a toasted sub roll for a hearty meatball sandwich.
Nutrition
- Calories: 400
INGREDIENTS YOU’LL NEED:
- 1 lb ground chicken
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
How to Make Chicken Parmesan Meatballs
STEP-BY-STEP INSTRUCTIONS:
Step 1: Mix the Base
In a large mixing bowl, whisk together the egg, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper. This aromatic blend forms the flavor base for your meatballs.
Step 2: Add Breadcrumbs
Stir in the panko breadcrumbs to absorb the moisture from the egg mixture and help bind everything together.
Step 3: Fold in Ground Chicken
Add the ground chicken and gently mix with your hands until just combined. Avoid over-mixing, which can make the meatballs dense.
Step 4: Shape the Meatballs
Using damp hands, shape the mixture into meatballs, roughly the size of golf balls. You should end up with about 16 evenly-sized meatballs.
Step 5: Sear the Meatballs
In a large skillet, heat olive oil over medium-high heat. Sear the meatballs for 1-2 minutes on each side until golden brown. This locks in the juices and adds rich flavor.
Step 6: Simmer in Marinara
Lower the heat to medium, pour marinara sauce into the skillet, and nestle the meatballs into the sauce. Cover and simmer for 5-6 minutes to finish cooking the meatballs through.
Step 7: Top with Cheese and Bake
Sprinkle mozzarella cheese generously over the meatballs. Transfer the skillet to a 350°F oven and bake for about 10 minutes, or until the cheese is bubbly and golden.
Step 8: Let Rest & Serve
Let the meatballs rest for a few minutes before serving. This helps the flavors meld and keeps the cheese from sliding off when you serve them.
Helpful Tips
- Wet your hands with cold water when rolling the meatballs to prevent sticking.
- Use a cast iron skillet if possible—it helps the meatballs brown beautifully and transitions easily from stove to oven.
- Want extra flavor? Add a pinch of crushed red pepper flakes or swap in fresh herbs like parsley or basil for garnish.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (makes about 16 meatballs)
- Category: Main Course
- Method: Skillet + Oven
- Cuisine: Italian-American
- Diet: High-Protein
Notes
- These Chicken Parmesan Meatballs are perfect for make-ahead meals. Prepare a double batch and freeze half for later.
- For a gluten-free option, use gluten-free panko breadcrumbs.
- Serve them over spaghetti, polenta, or on a toasted sub roll for a hearty meatball sandwich.
Nutritional Information (per serving, approx.)
- Calories: 400
- Protein: 30g
- Carbohydrates: 20g
- Fat: 20g
- Fiber: 2g
- Sugar: 4g
Frequently Asked Questions
Can I bake the meatballs instead of pan-searing?
Yes! You can bake them at 400°F for 15-20 minutes, then add to sauce and top with cheese for the final bake.
Can I substitute ground turkey or beef?
Definitely. Both ground turkey and beef make excellent substitutes. Just keep an eye on the cooking time as beef tends to cook slightly longer.
How long do they last in the fridge?
They’ll stay fresh in the fridge for up to 3 days in a sealed container.
Can I freeze Chicken Parmesan Meatballs?
Yes! Freeze either uncooked (flash freeze on a tray first) or fully cooked. Store in airtight containers or freezer bags for up to 3 months.
Storage Instructions
Refrigerate any leftovers in a sealed container for up to 3 days. To reheat, gently warm in the oven at 350°F or simmer in extra marinara sauce on the stove. For frozen meatballs, reheat directly from frozen in sauce or oven until hot.
Related Recipes
If you loved these Chicken Parmesan Meatballs, try these next:
- Mediterranean Chicken Meatballs
- Baked Chicken Ricotta Meatballs with Spinach Alfredo
- A Cozy Twist on a Classic: Chicken Parmesan Meatballs
- A Crispy Tradition: The Story Behind Crispy Chinese Spring Rolls
Conclusion
Chicken Parmesan Meatballs are more than just a meal—they’re a nostalgic reminder of home, of family dinners, and of simple ingredients coming together in the most flavorful way. Whether you’re a seasoned cook or a beginner in the kitchen, this dish will reward you with hearty satisfaction and smiles all around the table. From cozy weeknights to special gatherings, these meatballs are always a win.