Chicken Parmesan Meatballs

These chicken parmesan meatballs are smothered in marinara and topped with melty mozzarella cheese. They’re by far the best pasta or toasty garlic bread topper!

Why this recipe works

This chicken parmesan meatballs recipe starts with tender, and dare I say it, moist, ground chicken meatballs that are packed with parmesan, breadcrumbs, and shallots. You’ll go nowhere without a solid meatball foundation!

And in classic chicken parmesan fashion, we’ll let them swim in some good ole marinara sauce before topping with mozzarella. To break it down for you, this recipe starts in a skillet and ends in the oven so be sure to use an oven-safe skillet. These meatballs are an excellent choice for prepping ahead whether it’s for a party or to pop in the freezer for later. Let’s get it going.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MEATBALLS – Parmesan, breadcrumbs, shallot, egg, olive oil, oregano, salt, and pepper gives the ground chicken loads of flavor and plenty of binding properties.

MARINARA – Use your favorite bottle from the store or prep a batch of your own marinara sauce to use here. The marinara is a big part of the flavor profile so you definitely want to use a good quality jar or a homemade sauce that’s seasoned well.

MOZZARELLA – Anytime you’re aiming for melty cheese on a dish, it’s best to use cheese that’s shredded straight from a block. Pre-bagged shredded cheeses contain anti-caking agents which prevents it from melting as well. However, it’s totally doable if that’s all you have on hand.

How to Make Chicken Parmesan Meatballs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place a sheet of parchment paper on a baking sheet and set it aside.
2. In a large mixing bowl, combine the Parmesan cheese, breadcrumbs, shallot, egg, olive oil, oregano, and salt and pepper.
3. Add the ground chicken and stir to combine.
4. Using a 2-tablespoon cookie scoop, portion out evenly sized balls of the mixture onto the prepared baking sheet.
5. Allow the meatballs to chill for 4 hours for the flavors to meld together.
6. Preheat the oven to 350°F.
7. Add 2 tablespoons of olive oil to a 10-inch cast-iron skillet (or other oven-safe skillet) over medium heat.
8. Cook the meatballs in batches, placing half of them into the skillet and frying until browned. Place the meatballs on a plate while you fry the remaining batch, adding more olive oil if necessary.
9. Transfer all the meatballs to the skillet along with any accumulated juices.
10. Pour the marinara sauce over the meatballs and place the skillet in the oven.
11. Bake the meatballs uncovered, stirring them after 10 minutes so they don’t dry out. Continue cooking until they are no longer pink and cooked through (or when they register 165°F with an instant-read meat thermometer).
12. Sprinkle the meatballs with the mozzarella cheese. Return the skillet to the oven and place it on broil to allow the cheese to melt.
13. Remove the skillet from the oven and serve with pasta.

Frequently Asked Questions & Expert Tips

Realistically, it’s best that you make the meatballs at least 4 hours ahead of time to let the flavors mingle. You can make the meat mixture, shape them into balls, and refrigerate them up to a day in advance. I would avoid leaving them in the fridge for longer than a day to prevent unwanted bacteria from accumulating on the chicken. Check out below for tips on freezing them.

Absolutely. Shape them into meatballs and place them on a baking sheet with enough space in between so that they are not touching. Flash freeze the meatballs until solid. Once solid, transfer them to a large ziptop bag and store in the freezer for up to 2 months. Allow them to thaw before pan frying and continuing the recipe.

Yes, you can make them larger using a 3-tablespoon scoop. Just be aware that the cooking times will differ when doing so, and you will need to use a medium-sized cast iron pot instead of a skillet for the sauce to cover the meatballs adequately.

Serving Suggestions

Serve your chicken parmesan meatballs over a bed of pasta or on top of warm garlic bread. Pair with a side salad and enjoy!

More Meatball Recipes

• Asian Meatballs
• Swedish Meatballs
• Grape Jelly Meatballs
• Salisbury Steak Meatballs
• BBQ Meatballs

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