This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Jump to RecipeThese chicken Parmesan meatballs give you all the cheesy, saucy goodness of classic chicken Parmesan in easy, bite sized form. Juicy ground chicken meatballs are seasoned with garlic, Italian herbs and plenty of Parmesan, baked until golden, then simmered in marinara and topped with melted mozzarella and a crispy garlic breadcrumb topping. They are ready in under an hour and perfect over spaghetti, tucked into sub rolls or served on their own.
This recipe skips the breading and frying of traditional chicken Parmesan while keeping all the flavor. For more meatball favorites, try my garlic herb spaghetti with chicken meatballs or French onion chicken meatballs, and for another cheesy bake, my chicken Alfredo bake.
Why You Will Love Chicken Parmesan Meatballs
- All the chicken Parm flavor. Marinara, mozzarella and Parmesan.
- No frying. The meatballs bake in the oven.
- Juicy and tender. Thanks to a simple breadcrumb and milk panade.
- Versatile. Serve over pasta, in subs or as an appetizer.
- Freezer friendly. Make a big batch and freeze extras.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the meatballs
- Ground chicken: 1 1/2 pounds. A mix of white and dark meat stays juiciest.
- Italian breadcrumbs and milk: keep the meatballs moist.
- Egg: binds everything together.
- Grated Parmesan: for classic flavor.
- Garlic, fresh parsley, Italian seasoning, onion powder, salt and pepper.
- Red pepper flakes: optional, for a little heat.
For the sauce and topping
- Marinara sauce: homemade or a good quality jar.
- Shredded mozzarella: for gooey melted cheese.
- Panko breadcrumbs, butter and Parmesan: for a crispy topping that mimics chicken Parm’s crust.
- Fresh basil.
How to Make Chicken Parmesan Meatballs
1. Mix the meatballs
Preheat the oven to 400°F and line a sheet pan with parchment. In a large bowl, soak the breadcrumbs in the milk for 5 minutes. Add the ground chicken, egg, Parmesan, garlic, parsley, Italian seasoning, onion powder, salt, pepper and red pepper flakes. Mix gently with your hands just until combined.
2. Shape and bake
With lightly oiled hands, roll the mixture into 1 1/2 inch meatballs, about 20 to 24 in total, and place them on the sheet pan. Bake for 15 to 18 minutes, until golden and cooked through to 165°F. Check with an instant read thermometer.
3. Make the crispy topping
While the meatballs bake, melt the butter in a small skillet and toast the panko over medium heat for 2 to 3 minutes until golden. Remove from the heat and stir in the Parmesan.
4. Simmer in sauce
Warm the marinara in a large oven safe skillet or pour it into a baking dish. Nestle the baked meatballs into the sauce and spoon some sauce over each one.
5. Add the cheese and broil
Top each meatball with mozzarella. Broil for 2 to 4 minutes, until the cheese is melted and bubbly with golden spots. Sprinkle with the toasted panko and fresh basil and serve hot.
Tips for Juicy Chicken Meatballs
- Do not overmix. Overworking the meat makes meatballs dense and tough.
- Use a panade. Breadcrumbs soaked in milk keep lean chicken moist.
- Oil your hands. Ground chicken is sticky; oiled hands make rolling easy.
- Make them even. A cookie scoop helps them cook at the same rate.
- Do not skip the topping. Toasted panko adds the classic chicken Parmesan crunch.
Baked vs Pan Fried Meatballs
Baking is the easiest method for chicken meatballs. It is hands off, cooks a whole batch at once and requires very little oil, so the meatballs stay light and tender. For extra browning, broil them for the last 2 minutes. Pan frying gives a darker, crispier crust and more flavor, but it takes longer and requires turning the meatballs in batches. If you prefer to pan fry, brown them in a little olive oil over medium heat for 6 to 8 minutes, then finish cooking them in the simmering marinara for 10 minutes.
Easy Homemade Marinara
A simple homemade marinara takes about 20 minutes. Heat 2 tablespoons of olive oil in a saucepan, add 4 minced garlic cloves and cook for 1 minute. Stir in a 28 ounce can of crushed San Marzano style tomatoes, 1 teaspoon of dried oregano, a pinch of red pepper flakes, a pinch of sugar, salt and a few fresh basil leaves. Simmer for 15 to 20 minutes. It is bright, fresh and perfect for these meatballs, and it freezes well for later.
Ways to Serve Chicken Parmesan Meatballs
- Over pasta: spaghetti, penne or zucchini noodles.
- Meatball subs: pile into toasted hoagie rolls with extra cheese.
- Sliders: serve on small buns for parties.
- Appetizer: serve with toothpicks and warm marinara for dipping.
- Low carb: serve over spaghetti squash or a green salad.
- Polenta: spoon over creamy polenta for a cozy dinner.
Are Chicken Meatballs Healthy?
Ground chicken is leaner than ground beef or pork, so these meatballs are lighter than traditional versions while still being juicy and flavorful. Baking them instead of frying cuts down on oil. Tomato based marinara is naturally low in fat and provides lycopene and vitamin C. For a lighter meal, use part skim mozzarella, reduce the butter in the topping and serve over whole wheat pasta or zucchini noodles.
Chicken Parmesan Meatballs vs Classic Chicken Parmesan
Classic chicken Parmesan is made by pounding chicken breasts thin, breading them in flour, egg and breadcrumbs, frying them until crisp, then topping them with marinara and mozzarella and baking until bubbly. It is delicious, but the breading and frying take time and create a mess. These meatballs deliver the same flavors with much less effort.
The Parmesan and Italian breadcrumbs are mixed right into the meat, so every bite is seasoned, and the toasted panko topping brings back that signature crunch without any frying. Meatballs are also easier to portion, freeze and reheat, and they are fun for kids to eat. They make a great option when you are craving chicken Parm but short on time.
Make Ahead and Freezer Tips
These meatballs are perfect for batch cooking. Bake a double batch, let the meatballs cool completely, then freeze them in a single layer on a sheet pan until firm. Transfer them to a freezer bag and store for up to 3 months. On busy nights, simply warm the frozen meatballs in simmering marinara for 15 to 20 minutes, top with mozzarella and broil. You can also freeze the raw shaped meatballs and bake them from frozen at 400°F, adding 5 to 8 minutes to the cooking time.
Kid Friendly Tips
Kids love meatballs, and these are no exception. For little ones, make smaller meatballs so they are easier to eat, skip the red pepper flakes and serve with a side of plain pasta and extra cheese. Mini meatball sliders on soft rolls are a fun lunch or party idea.
Common Mistakes to Avoid
- Making the mixture too wet. Too much milk makes meatballs fall apart.
- Crowding the pan. Leave space so they brown evenly.
- Overbaking. Pull them out at 165°F to keep them juicy.
- Walking away from the broiler. Cheese can burn in seconds.
Variations
- Turkey meatballs: use ground turkey instead of chicken.
- Stuffed meatballs: press a small cube of mozzarella into the center of each meatball.
- Spinach: add a cup of finely chopped spinach to the mixture.
- Gluten free: use gluten free breadcrumbs or almond flour.
- Slow cooker: add baked meatballs and marinara to a slow cooker and cook on Low for 2 to 3 hours, then top with cheese.
What to Serve With Meatballs
Serve with spaghetti, garlic bread, a crisp Caesar or Italian salad, roasted broccoli or green beans. For a cheesy pasta night, pair them with my baked ravioli with spinach and mushrooms.
Storage and Freezing
- Refrigerator: store meatballs in sauce in airtight containers for up to 4 days.
- Freezer: freeze baked meatballs, with or without sauce, for up to 3 months.
- Reheating: warm in sauce on the stovetop or in a 350°F oven until hot, then add fresh cheese and broil.
Frequently Asked Questions
Can I use ground turkey?
Yes. Ground turkey works the same way.
How do I keep chicken meatballs from falling apart?
Use the right amount of breadcrumbs and egg, and chill the shaped meatballs for 15 minutes if the mixture feels soft.
Can I freeze them?
Yes. Freeze baked meatballs for up to 3 months.
Can I use jarred marinara?
Yes. Choose a good quality sauce.
What internal temperature should chicken meatballs reach?
165°F.
Can I make them ahead?
Yes. Bake the meatballs ahead and assemble with sauce and cheese when ready to serve.
Final Thoughts
Chicken Parmesan meatballs are cheesy, saucy and irresistibly comforting. With juicy baked meatballs, rich marinara, melted mozzarella and a crispy Parmesan topping, they bring the flavor of classic chicken Parm to an easy, family friendly dinner.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 40 g |
| Carbohydrates | 20 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Fiber | 2 g |
| Sugar | 7 g |
| Sodium | 1150 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Chicken Parmesan Meatballs
Ingredients
Method
- Preheat the oven to 400°F. Soak the breadcrumbs in milk, then gently mix with the remaining meatball ingredients.
- Roll into 1 1/2 inch meatballs and bake 15 to 18 minutes until 165°F.
- Toast the panko in butter until golden and stir in the Parmesan.
- Warm the marinara in an oven safe skillet and nestle in the meatballs.
- Top with mozzarella and broil 2 to 4 minutes until bubbly. Sprinkle with the crispy panko and basil and serve.
