Name: Chicken Parm Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 pound ground chicken; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg; 1 cup marinara sauce; 1/2 cup shredded mozzarella cheese; 1 tablespoon olive oil; Chopped fresh basil or parsley for garnish (optional)

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If you’re craving all the cozy flavors of classic chicken parmesan but want something a little more playful, Chicken Parm Meatballs are about to become your new weeknight hero. Imagine tender, juicy meatballs packed with Italian herbs, smothered in marinara, and crowned with gooey mozzarella—every bite is pure comfort, but in a fun, bite-sized package. Whether you serve them on pasta, tuck them into a crusty sub, or pile them onto a platter for a gathering, you’ll find yourself making these again and again.

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Ingredients You’ll Need

These Chicken Parm Meatballs rely on a handful of simple ingredients that come together to create something truly irresistible. Each element brings its own magic, from juicy chicken to cheesy goodness and vibrant herbs, ensuring the final dish is loaded with flavor and the perfect texture every time.

Ground chicken: The foundation for tender, juicy meatballs with a lighter flavor than beef or pork.
Breadcrumbs: Help bind everything together while keeping the meatballs moist.
Parmesan cheese: Adds a salty, nutty depth that makes these meatballs taste just like classic chicken parm.
Garlic powder: Delivers a gentle, aromatic punch without overpowering the other flavors.
Onion powder: Brings sweetness and savoriness, giving a subtle background note.
Italian seasoning: A vibrant blend of herbs that instantly brings that beloved Italian-American flair.
Salt: Essential for seasoning the meatballs inside and out.
Black pepper: Adds just the right amount of warmth and spice.
Large egg: Works as the glue to hold all the ingredients together.
Marinara sauce: Bathes the meatballs in tangy, savory tomato goodness.
Shredded mozzarella cheese: Melts into a glorious, stretchy topping that truly completes the dish.
Olive oil: Helps achieve golden, flavorful meatballs and adds a hint of richness.
Chopped fresh basil or parsley (optional): The perfect fresh finish for color and a burst of flavor.

How to Make Chicken Parm Meatballs

Step 1: Mix the Meatball Ingredients

Start by grabbing a large mixing bowl and combine the ground chicken, breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, black pepper, and egg. Use clean hands or a sturdy spoon to mix just until everything is evenly incorporated. Try not to overmix—this is the secret to keeping your Chicken Parm Meatballs incredibly tender and juicy.

Step 2: Shape and Arrange

With your mixture ready, gently form the meat into 1 1/2-inch balls. You should get about 16 meatballs. Arrange them in a single layer on a parchment-lined baking sheet, giving them a little space so they cook evenly and brown nicely.

Step 3: Bake for Golden Perfection

Pop the tray into your preheated 400°F oven and bake the meatballs for 15–18 minutes. You’re looking for them to be fully cooked through, lightly golden on the outside, and still juicy on the inside. If you like, you can sear them in a skillet first for even more flavor and a beautiful crust.

Step 4: Simmer in Sauce

While the meatballs are baking, pour your favorite marinara sauce into a large skillet and warm it over medium heat. Once the meatballs are out of the oven, nestle them into the bubbling sauce. Let them soak up that tomatoey goodness for a couple of minutes.

Step 5: Add Mozzarella and Melt

Sprinkle the shredded mozzarella generously over the top of the meatballs. Cover the skillet and let the cheese melt and become bubbly, about 3–5 minutes. This is the moment when Chicken Parm Meatballs transform into pure cheesy bliss.

Step 6: Garnish and Serve

For a fresh, colorful finish, shower the meatballs with chopped basil or parsley just before serving. Now you’re ready to dig in!

How to Serve Chicken Parm Meatballs

Garnishes

A sprinkle of fresh basil or parsley adds both color and a pop of herby brightness that brings the whole dish to life. For extra flair, try a dusting of grated Parmesan or a pinch of crushed red pepper flakes if you like a little heat.

Side Dishes

Chicken Parm Meatballs are incredibly versatile. Serve them over spaghetti or your favorite pasta for a classic Italian-American meal. They’re also amazing on toasted sub rolls, tucked into a sandwich with extra sauce and cheese. For a lighter option, pair them with a crisp Caesar salad or roasted vegetables—no one will leave the table hungry!

Creative Ways to Present

For parties or family gatherings, arrange Chicken Parm Meatballs on a platter with toothpicks for easy, crowd-pleasing appetizers. Or, create a build-your-own meatball bar with rolls, pasta, and extra toppings so everyone can customize their own perfect bite. You can even serve them over creamy polenta or zucchini noodles for a fun twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Parm Meatballs (lucky you!), transfer them to an airtight container along with the sauce. They’ll keep well in the fridge for up to 3 days, making for a delicious, quick meal later in the week.

Freezing

Chicken Parm Meatballs freeze beautifully, either with or without sauce. Let them cool completely, then place in a freezer-safe container or bag. They’ll stay fresh for up to 2 months. For best results, freeze the meatballs and sauce separately, then combine when you’re ready to reheat.

Reheating

To reheat, place the meatballs and sauce in a covered skillet over medium-low heat until warmed through. You can also microwave them in a covered dish, stirring halfway through. If frozen, thaw overnight in the fridge before reheating for the best texture.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well as chicken in this recipe and makes a tasty alternative. The texture and flavor are very similar, so feel free to use whichever you prefer or have on hand.

How do I keep the meatballs from becoming dry?

The key is not to overmix the meatball mixture and to bake them just until cooked through. The breadcrumbs, egg, and cheese help lock in moisture, and finishing them in marinara sauce ensures juicy, tender Chicken Parm Meatballs every time.

Can I make these meatballs gluten-free?

Yes! Swap the regular breadcrumbs for your favorite gluten-free variety. Everything else in the recipe is naturally gluten-free, so you’ll barely notice the difference.

Is it possible to make Chicken Parm Meatballs ahead of time?

You can absolutely prepare the meatballs in advance. Shape and bake them as directed, then store in the fridge or freezer. When ready to eat, simply simmer in marinara and top with mozzarella to finish.

What’s the best way to serve Chicken Parm Meatballs for a crowd?

Arrange the meatballs in a large baking dish, cover with sauce and cheese, and bake until bubbly. Set out with pasta, rolls, or even skewers so guests can help themselves. They make an unforgettable centerpiece for any casual get-together!

Final Thoughts

There’s nothing quite like sharing a plate of homemade Chicken Parm Meatballs with friends or family. They’re simple, satisfying, and always a hit—whether you’re cooking for a busy weeknight or a special occasion. Give them a try and see how quickly they disappear from your table!

Chicken Parm Meatballs Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Chicken Parm Meatballs combine tender ground chicken with Italian seasonings, Parmesan, and mozzarella cheese for a flavorful twist on a classic favorite. Baked to perfection and simmered in marinara sauce, they’re perfect served over pasta, on a sub roll, or alongside a fresh salad for an easy Italian-American main dish.

Ingredients

Scale

Meatballs

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg

Sauce & Topping

1 cup marinara sauce
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
Chopped fresh basil or parsley for garnish (optional)

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Instructions

Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Make Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, black pepper, and the egg. Mix just until combined to keep the meatballs tender and not dense.
Form Meatballs: Shape the mixture into 1 1/2-inch meatballs and arrange them evenly spaced on the prepared baking sheet.
Bake Meatballs: Bake in the preheated oven for 15–18 minutes, or until the meatballs are cooked through and lightly golden on the outside.
Warm Marinara Sauce: While the meatballs bake, heat the marinara sauce in a skillet over medium heat until warm.
Combine Meatballs and Sauce: Transfer the baked meatballs into the skillet with the marinara sauce. Sprinkle the shredded mozzarella cheese evenly over the meatballs.
Cook to Melt Cheese: Cover the skillet and cook for 3–5 minutes until the mozzarella cheese is melted and bubbly.
Garnish and Serve: Garnish with chopped fresh basil or parsley if desired. Serve the meatballs hot over pasta, inside a sub roll, or accompanied by a side salad.

Notes

For extra flavorful meatballs, sear them in a hot skillet with olive oil before baking to develop a nice crust.
You can substitute ground turkey for ground chicken if preferred.
Add crushed red pepper flakes to the meatball mixture or marinara sauce for a spicy kick.
These meatballs can be frozen cooked or uncooked for meal prep convenience.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking + Stovetop
Cuisine: Italian-American