Transform classic Chicken Parmesan into bite-sized, juicy meatballs! These easy chicken parmesan meatballs are tender, flavorful, and topped with melty mozzarella and marinara sauce. Ready in under 45 minutes, they’re perfect for busy weeknights, family dinners, or meal prep. Serve over spaghetti, in subs, or as an appetizer—everyone loves this fun twist on a comfort food favorite!
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4-6 (about 20-24 meatballs)
Calories per serving: ~350 (varies by serving size)
Ingredients
For the Meatballs:
- 1 lb ground chicken (dark and white meat blend for best juiciness)
- 1 large egg
- ½ cup panko breadcrumbs (plus ¾ cup more for coating)
- ⅓-½ cup grated Parmesan cheese
- 2-3 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning (or basil + oregano)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp crushed red pepper flakes for a kick
- 2 tbsp fresh parsley, chopped (optional)
For the Sauce & Topping:
- 2-3 cups marinara sauce (jarred or homemade)
- 1-1½ cups shredded mozzarella cheese
- Fresh basil, chopped (for garnish)
- Extra Parmesan for sprinkling
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease an oven-safe skillet.
- Make the meatball mixture. In a large bowl, combine ground chicken, egg, ½ cup panko, Parmesan, garlic, garlic powder, onion powder, Italian seasoning, salt, pepper, and parsley (if using). Mix gently with your hands until just combined—don’t overmix to keep them tender.
- Form the meatballs. Use a cookie scoop or your hands to roll into 1½-2 inch balls (about golf ball size). For extra crunch, roll each in the remaining ¾ cup panko.
- Brown the meatballs (optional but recommended for flavor). Heat 1-2 tbsp olive oil in an oven-safe skillet over medium heat. Brown the meatballs in batches for 2-3 minutes per side until golden. (Skip if baking directly.)
- Add sauce and bake. Pour marinara sauce into the skillet or baking dish. Nestle the meatballs in the sauce. Bake for 20-25 minutes, until internal temperature reaches 165°F.
- Finish with cheese. Sprinkle mozzarella and extra Parmesan over the top. Broil for 2-4 minutes until bubbly and golden (watch closely to avoid burning!).
- Serve hot. Garnish with fresh basil. Enjoy over pasta, zoodles, or in subs!
Tips for Success
- Use ground chicken thigh blend for juicier results—avoid super-lean breast meat.
- For gluten-free: Swap panko for gluten-free breadcrumbs.
- Make ahead: Form meatballs and refrigerate up to 24 hours, or freeze raw for up to 3 months.
- Variations: Stuff with mozzarella cubes for a gooey surprise, or use ground turkey instead.
- Storage: Leftovers keep in the fridge for 3-4 days or freeze for 2-3 months.
These easy chicken parmesan meatballs capture all the cheesy, saucy goodness of the classic dish without the fuss. Try them tonight—your family will thank you!
Pin this recipe for later, and let me know in the comments how yours turned out! 🍝🧀