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Chicken Parmesan Meatballs

Prep Time: 10 minutes
Cook Time: 40 minutes
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Chicken Parmesan Meatballs

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These delicious Chicken Parmesan Meatballs are the perfect, easy weeknight dinner! An easy one-pot recipe made with juicy chicken meatballs. If you love chicken parmesan, these amazing meatballs taste just like chicken parm with minimal effort.

I love an easy meatball dinner that doesn’t make a huge mess. It’s honestly my favorite go-to weeknight dinner hack! These chicken parmesan meatballs are baked before simmering in a cheesy marinara sauce for the perfect cozy dinner.

Serve these Chicken Parmesan Meatballs as a meatball sandwich or over your favorite pasta.

Chicken Parmesan Meatballs

If you’ve been here for a while, you know that we are busy on-the-go folks! I always want a home-cooked meal, but I love when there’s minimal prep and work involved. This is where meatballs come in! Ultra-flavorful, but so easy to get on the table for dinner.

The best part about these Chicken Parmesan Meatballs is that you cook them under the broiler and then in the sauce! There’s no fussing with searing the meatballs (which always makes a mess!).

Cooking meatballs under the broiler is my favorite trick–you don’t have to deal with messy oil splatter. I use this technique in my best ever SPAGHETTI AND MEATBALLS and my THAI CURRY MEATBALLS.

These Chicken Parmesan Meatballs have a crispy parmesan and panko coating on the outside while being tender on the inside and packed with flavor! They also freeze like a dream and are perfect for weekly meal prep.

Chicken Parmesan Meatballs

Why You’ll Love this Recipe

One-pot – Everyone loves a one-pot weeknight recipe! You simply broil the meatballs then add them to your favorite marinara sauce in a skillet, top with cheese, and bake until hot and bubbly! Chicken Parmesan Meatballs couldn’t be easier to put together any night of the week.

Make-ahead friendly – While you can make this recipe start to finish in under an hour, you can also prep elements ahead of time! You can mix and shape the meatballs ahead of time and keep them in the fridge. Then all you have to do is coat them in the crispy bread crumb topping and bake!

Cozy and delicious – There’s nothing quite as comforting as a gooey and cheesy recipe! These Chicken Parmesan Meatballs are packed with flavor for a delicious and satisfying dinner any night of the week.

Chicken Parmesan Meatballs

How to Make Chicken Parmesan Meatballs

Chicken Parmesan Meatballs couldn’t be easier to make! I recommend investing in a quality skillet or braiser for this recipe. It’s a huge workhorse in my kitchen and I’ve made countless recipes in it. I’ve linked my favorite below!

TOOLS NEEDED

Ingredients and Substitutions

  • Ground chicken. I always try to use dark meat ground chicken (93/7) for a bit of extra fat and flavor. This keeps the chicken meatballs juicy. You could use ground breast meat as well.
  • Panko. Panko is my go-to for the crispy coating on these chicken parmesan meatballs. You could also use regular bread crumbs.
  • Onions and garlic. Grated onion and garlic add tons of flavor to the meatballs.
  • Egg. Egg is the perfect binder and keeps the meatballs together.
  • Parmesan. I love adding parmesan to my meatballs for a bit of extra cheesy goodness as well as baking them in a mixture of mozzarella and parmesan.
  • Marinara sauce. You can make your own, or use your favorite store bought.
  • Basil. Fresh basil in the meatballs adds great flavor. You could also use dried spices in a pinch.
  • Tomato paste. A bit of tomato paste in the meatball mix adds concentrated flavor and keeps the meatballs from drying out.

The Process

  1. Mix the meatballs. Combine the meatball ingredients in a bowl and mix by hand until just combined. Take care to not overmix! Use a 2-3 tablespoon cookie scoop to portion out the meatballs and roll them by hand into smooth balls.
  2. Roll in crispy coating. Mix the breadcrumbs and remaining ingredients in a shallow dish until well combined. Roll the meatballs in the mixture until they are really well coated on the outside. Transfer to a baking sheet lined with parchment paper.
  3. Bake. Drizzle the meatballs with olive oil or spray with olive oil and bake for 15-18 minutes, until crispy. Remove from the oven.
  4. Assemble. While the meatballs cook, bring your marinara to a simmer in a large skillet over medium-low heat. Once the meatballs are out of the oven, arrange them in an even layer in the sauce. Top with mozzarella and parmesan and transfer the skillet to the oven. Bake until hot and bubbly!

Tips for Perfect Chicken Parmesan Meatballs

These are my best tips for making the perfect Chicken Parmesan Meatballs. They’re perfectly tender without ever drying out. 

  1. Grate your onion on a box grater. Rather than adding diced onion to the meatballs, I always grate my onion. It mixes in well without having big chunks and the extra water from the onion keeps the meatballs moist.
  2. Always mix by hand. Making meatballs is a tactile exercise! It’s more efficient and you can really get in there and make sure that all the ingredients are totally incorporated.
  3. Mix well, but don’t over work the meatballs. Over-mixing meatballs can make them tough and chewy. Mix the ground meat gently with the other ingredients and the beaten egg just until everything holds together. 
  4. Use a scoop for even cooking. I love using a 3 tablespoon cookie scoop so that I can ensure the meatballs are all the same size and that they cook evenly. 
  5. Use damp hands to roll the meatballs. Using damp hands keeps the meat from sticking and keeps them nice and smooth. 
  6. Bake the meatballs. Baking/broiling your meatballs instead of browning them in the pan makes for way less mess! You get the nice browning without all the messy work.

Make Ahead Tips for Chicken Parmesan Meatballs

Prep the meatballs in advance! There are a few really easy and helpful ways to do this so that you can save even more time in the kitchen. Love a time saving hack!

  • Make a double batch of the meatball mixture – you can easily make a double batch of the ground chicken meatball mixture and then freeze half for a later date.
  • Prep and freeze the meatballs –  Prep and roll the meatballs, place on a large sheet pan and then freeze for 30-45 minutes. Once the meatballs have hardened, transfer them to a freezer safe storage bag or container. When it’s time to cook, you can either cook the meatballs from frozen or let them thaw overnight in the fridge before cooking.
  • Cook and freeze the meatballs – You can also prep and then fully cook the meatballs before freezing. When you are ready to use them, just remove from the freezer and let the meatballs simmer in the marinara sauce until heated through. Once hot, transfer the meatballs to the oven to finish baking. Important note: This method may sacrifice some crispiness from the outside, but still works just fine.

Chicken Parmesan Meatballs

Storage Instructions for Chicken Parmesan Meatballs

We do a lot of meat prep in our household and this recipe is perfect for planning out my weekday meals and lunches.

Chicken parmesan meatballs can be stored after cooking as leftovers for 1 week. Let the meatballs cool to room temperature and store in an airtight container.

To reheat, add the meatballs and sauce to a skillet and bring to a gentle simmer. You may need to add some extra marinara to the skillet.

If you plan to freeze these meatballs, freeze the meatballs and sauce separately. Transfer to an airtight container or ziplock bag and label. You can keep them for up to 6 months.

To defrost the meatballs and sauce, transfer them to the fridge overnight and let them defrost. You can also defrost them under cold water while in their respective bags.

Chicken Parmesan Meatballs FAQs

Can I make chicken parmesan meatballs gluten free?

Yes! Just make sure to use a gluten-free breadcrumb for the coating and the meatball mix.

Can I use different ground meat for the meatballs?

Absolutely! Sometimes I like using a mix of ground chicken and pork. This recipe would also be great with ground turkey or even ground beef.

What should I serve with chicken parmesan meatballs?

The sky is the limit here! You can serve chicken parmesan meatballs with your favorite pasta, as a meatball sandwich, or even solo alongside a leafy green salad and veggies for a lighter meal.

Next time you’re in the mood for a skillet of hot, cheesy meatballs, try this Chicken Parmesan Meatballs recipe! It’s one of our year-round favorites, and I know you will love it just as much as we do! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More One-Skillet Recipes to Try Now

Sesame-Ginger Meatballs
Tomato and Burrata Gnocchi
Creamy Spinach and Feta Orzo
Coconut Milk Braised Chicken

This post for Chicken Parmesan Meatballs contains affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Chicken Parmesan Meatballs
Appetizer, Appetizers, Main Dishes

Chicken Parmesan Meatballs

These delicious Chicken Parmesan Meatballs are the perfect, easy weeknight dinner! An easy one-pot recipe made with juicy chicken meatballs. If you love chicken parmesan, these amazing meatballs taste just like chicken parm with minimal effort.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Makes: 4 – 6 servings

Ingredients

Chicken Parmesan Meatballs

  • 1 1/2 lbs ground chicken (93/7)
  • 2/3 cup panko or regular breadcrumbs
  • 1/4 yellow onion, grated
  • 3 garlic cloves, finely minced
  • 1 tablespoon tomato paste
  • 1 egg, lightly beaten
  • 1/3 cup freshly grated parmesan
  • 3 tablespoons minced fresh basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • olive oil or olive oil spray

Crispy Coating

  • 1 1/4 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Remaining Ingredients

  • 3 cups marinara sauce
  • 1 cup shredded mozzarella
  • 1/2 cup freshly grated parmesan
  • fresh basil leaves, chopped

Instructions

  • Preheat an oven to 425 F. Line a baking sheet with parchment paper and set aside.
  • Mix the meatballs. Combine the meatball ingredients in a bowl and mix by hand until just combined. Take care to not overmix! Use a 2-3 tablespoon cookie scoop to portion out the meatballs and roll them by hand into smooth balls.
  • Roll in crispy coating. Mix the breadcrumbs and remaining ingredients in a shallow dish until well combined. Roll the meatballs in the mixture until they are really well coated on the outside. Transfer to a baking sheet lined with parchment paper.
  • Bake. Drizzle the meatballs with olive oil or spray with olive oil and bake for 15-18 minutes, until crispy. Remove from the oven.
  • Assemble. While the meatballs bake, bring your marinara to a simmer in a large skillet over medium-low heat. Once the meatballs are out of the oven, arrange them in an even layer in the sauce. Top with mozzarella and parmesan and transfer the skillet to the oven. Bake until hot and bubbly, about 20 minutes.
  • Remove from the oven and top with fresh basil before serving.

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  1. 5 stars
    Delicious and quick dinner! We loved the change up from our usual spaghetti dinner. Pair it with a salad and garlic bread for a complete meal.