Growing up in a bustling household where food meant love, Sundays were sacred. The kitchen came alive with the simmering scent of garlic, tomatoes, and herbs—an orchestra of aromas that brought everyone together. While traditional Chicken Parmesan was a staple in many Italian-American homes like ours, it was these Chicken Parmesan Meatballs that became our cozy go-to for gatherings, game nights, and even casual weeknight dinners.
This recipe is more than just comfort food—it’s a warm reminder of how the simplest ingredients can create something magical when paired with a little time and a lot of heart. Bite-sized yet brimming with flavor, these meatballs marry the savory richness of Parmesan and mozzarella with the bright zest of marinara, all wrapped in the tender embrace of juicy ground chicken. Whether served over a plate of spaghetti, nestled in a sub roll, or enjoyed straight from the pan, they promise to win over any crowd.
The first time I made them was during a particularly cold fall evening. With everyone feeling a bit under the weather and craving something soothing, I decided to try a variation of the classic dish. To my surprise, these little meatballs became the star of our dinner table—and have been a family favorite ever since.
Why You’ll Love This Recipe:
- Family-Friendly Favorite: These are beloved by both kids and adults—cheesy, flavorful, and fun to eat.
- One-Pan Wonder: Minimal cleanup means more time to relax and enjoy the evening.
- Customizable: Easily tweak with different cheeses, herbs, or spice levels to suit your taste.
- Great for Entertaining: Serve as an appetizer or main dish—they’re always a hit at parties and potlucks.
- Meal Prep Friendly: They freeze beautifully and reheat like a dream.
A Cozy Twist on a Classic: Chicken Parmesan Meatballs
- Yield: 16–18 meatballs 1x
Description
Growing up in a bustling household where food meant love, Sundays were sacred. The kitchen came alive with the simmering scent of garlic, tomatoes, and herbs—an orchestra of aromas that brought everyone together. While traditional Chicken Parmesan was a staple in many Italian-American homes like ours, it was these Chicken Parmesan Meatballs that became our cozy go-to for gatherings, game nights, and even casual weeknight dinners.
This recipe is more than just comfort food—it’s a warm reminder of how the simplest ingredients can create something magical when paired with a little time and a lot of heart. Bite-sized yet brimming with flavor, these meatballs marry the savory richness of Parmesan and mozzarella with the bright zest of marinara, all wrapped in the tender embrace of juicy ground chicken. Whether served over a plate of spaghetti, nestled in a sub roll, or enjoyed straight from the pan, they promise to win over any crowd.
The first time I made them was during a particularly cold fall evening. With everyone feeling a bit under the weather and craving something soothing, I decided to try a variation of the classic dish. To my surprise, these little meatballs became the star of our dinner table—and have been a family favorite ever since.
Ingredients
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1 lb ground chicken
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½ cup panko breadcrumbs
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¼ cup freshly grated Parmesan cheese
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1 large egg, beaten
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1 small onion, finely diced
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp salt
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¼ tsp black pepper
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2 cups marinara sauce
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1 cup shredded mozzarella cheese
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2 tbsp chopped fresh parsley (optional)
Instructions
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Prepare the Mixture
In a large bowl, combine ground chicken, panko, Parmesan, beaten egg, finely diced onion, minced garlic, oregano, basil, salt, and pepper. Mix gently using a fork or your hands. Overmixing can make meatballs dense, so keep it light and airy. -
Shape the Meatballs
Roll the mixture into 1½-inch meatballs. If you’re cooking with kids, this is a great step to get them involved—just set out a little bowl of water to prevent the mixture from sticking to their hands. -
Brown the Meatballs
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Brown the meatballs in batches, turning them gently to get a golden crust on all sides. This not only builds flavor but locks in the juices. -
Simmer in Marinara
Once browned, return all the meatballs to the skillet. Pour the marinara sauce evenly over them, spooning some onto the tops to keep them moist. Cover with a lid and let them simmer for about 8–10 minutes until cooked through. -
Melt the Cheese
Sprinkle mozzarella cheese generously over the top. You can either cover the skillet to melt the cheese gently or place it under a broiler for a bubbly, golden-brown finish—just keep an eye on it. -
Garnish and Serve
Finish with chopped parsley for a fresh touch. Serve over pasta, with warm garlic bread, or as hearty sliders tucked into soft buns.
Notes
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Store-bought marinara works, but homemade sauce truly elevates the flavor.
-
Leftover meatballs make fantastic sandwich fillings—just add fresh basil and a ciabatta roll.
-
For gluten-free, use almond flour or GF breadcrumbs.
Nutrition
- Calories: ~400
INGREDIENTS YOU’LL NEED:
- 1 lb ground chicken
- ½ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 large egg, beaten
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley (optional)
How to Make Chicken Parmesan Meatballs
A Comfort Food Classic with a Modern Twist
Nothing beats the joy of forming meatballs by hand—a meditative ritual passed down through generations. Each step in this recipe builds flavor, texture, and warmth, and the result is a dish that tastes like home.
STEP-BY-STEP INSTRUCTIONS:
- Prepare the Mixture
In a large bowl, combine ground chicken, panko, Parmesan, beaten egg, finely diced onion, minced garlic, oregano, basil, salt, and pepper. Mix gently using a fork or your hands. Overmixing can make meatballs dense, so keep it light and airy. - Shape the Meatballs
Roll the mixture into 1½-inch meatballs. If you’re cooking with kids, this is a great step to get them involved—just set out a little bowl of water to prevent the mixture from sticking to their hands. - Brown the Meatballs
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Brown the meatballs in batches, turning them gently to get a golden crust on all sides. This not only builds flavor but locks in the juices.
- Simmer in Marinara
Once browned, return all the meatballs to the skillet. Pour the marinara sauce evenly over them, spooning some onto the tops to keep them moist. Cover with a lid and let them simmer for about 8–10 minutes until cooked through. - Melt the Cheese
Sprinkle mozzarella cheese generously over the top. You can either cover the skillet to melt the cheese gently or place it under a broiler for a bubbly, golden-brown finish—just keep an eye on it. - Garnish and Serve
Finish with chopped parsley for a fresh touch. Serve over pasta, with warm garlic bread, or as hearty sliders tucked into soft buns.
HELPFUL TIPS:
- If the mixture feels too wet, add a tablespoon of breadcrumbs at a time until it holds its shape.
- For added depth, stir a pinch of red pepper flakes into the marinara.
- Want to go low-carb? Serve over roasted spaghetti squash or zucchini noodles.
- Don’t skip browning—it’s key to achieving the classic “parm” flavor profile.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16–18 meatballs
- Category: Main Course
- Method: Skillet + Simmer
- Cuisine: Italian-American
- Diet: High-protein
NOTES:
- Store-bought marinara works, but homemade sauce truly elevates the flavor.
- Leftover meatballs make fantastic sandwich fillings—just add fresh basil and a ciabatta roll.
- For gluten-free, use almond flour or GF breadcrumbs.
NUTRITIONAL INFORMATION (per serving):
- Calories: ~400
- Protein: 30g
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 5g
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead of time?
Yes, shape and brown the meatballs in advance, then refrigerate. Reheat in sauce and finish with cheese before serving.
Can I freeze them?
Absolutely. Freeze cooked meatballs on a tray, then transfer to a bag. Reheat gently in marinara.
What can I serve with these?
They’re great with pasta, garlic bread, or a fresh Caesar salad.
Can I use another type of meat?
Yes—turkey is a great lean option. Beef adds a richer flavor but changes the classic Chicken Parmesan profile.
STORAGE INSTRUCTIONS:
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, warm in a covered skillet over medium-low heat or microwave with a splash of sauce. For longer storage, freeze in portions and reheat as needed.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Juicy Baked Chicken Meatballs
- Garlic Parmesan Grilled Chicken: A Flavorful Summer Tradition
- Seasoned Crispy Chicken Drumsticks
- Crispy Chilli Chicken
Conclusion
Chicken Parmesan Meatballs are the perfect example of how tradition can meet creativity in the kitchen. They’re easy, comforting, and versatile—ideal for making any meal feel special. Whether you’re serving them on a busy Tuesday or for a weekend dinner with friends, these meatballs will always bring warmth and joy to the table. Don’t be surprised if they become a regular request at your home too.
