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This chicken meatball parmesan recipe delivers all the flavors of classic chicken parm in bite-sized form! Ground chicken is formed into tender, juicy meatballs, smothered in marinara sauce, topped with melty mozzarella, and finished with crispy, buttered breadcrumbs for that signature breaded crunch. So great for busy weeknight dinners, when you’re craving Italian comfort food without the fuss of breading and frying.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- Ready in just 30 minutes from start to finish, it all comes together in one skillet. Perfect for those chaotic Tuesday nights when everyone’s hungry and you need dinner fast.
- Those buttered breadcrumbs on top deliver that crispy, golden-brown texture you crave from traditional breaded chicken parmesan, but without all the hassle. Plus, the meatball form means every bite gets sauce, cheese, and that satisfying crunch (sighhh).
- Meatballs are universally loved, and these disappear fast. The mild Italian seasoning and gooey melted mozzarella make them a hit with kids, while adults appreciate the fresh basil and quality Parmesan. Serve them over pasta, with crusty bread, a side salad, or just with forks straight from the skillet.
- With ground chicken, egg, and two types of cheese, these meatballs deliver serious protein (about 25g per serving) to keep your family full and energized. They’re hearty enough to be the star of the meal but light enough that you won’t feel weighed down afterward.
What You Need to Know Before You Start
- Don’t skip the buttered breadcrumbs – I know they’re listed as optional, but they’re what transform these from “really good meatballs” to “legitimately tastes like chicken parmesan.” The toasted, buttery crunch mimics that classic breaded coating without any of the frying. Make them first so they’re ready to sprinkle on at the end.
- Aim for about 1 to 1½ inches in diameter (roughly 30 meatballs from this batch) for the size of your meatballs. Smaller meatballs cook faster and more evenly, plus they’re easier to coat with sauce and perfect for kids to eat. Use a small cookie scoop for consistency if you have one – it speeds up the rolling process and ensures even cooking.
- After browning your meatballs, remove the skillet from the heat for 30-60 seconds before pouring in the marinara. This prevents the sauce from splattering everywhere and gives you better control.
- Use full-fat mozzarella for the best results; it melts smoothly since it doesn’t have anti-caking agents and has better flavor than part-skim varieties. If you want extra cheesy coverage, you can add a few small cubes of fresh mozzarella directly on top of the meatballs before covering.
Recipe Variations
Make it with Ground Turkey: Swap the ground chicken for ground turkey using the exact same measurements. The texture and flavor will be nearly identical.
Add Heat: Mix ½ teaspoon red pepper flakes into the meatball mixture or sprinkle them over the finished dish for a spicy kick that balances the rich cheese.
Use Different Cheeses: Try a combination of mozzarella and provolone for a smokier flavor, or add a handful of shredded fontina for extra creaminess.
Serve it Different Ways: Toss these meatballs with spaghetti or penne for a complete pasta dinner, serve them in hoagie rolls for meatball subs, or pile them over creamy polenta or mashed cauliflower for a low-carb option.
Skip the Breadcrumb Topping: If you’re watching carbs or just prefer a simpler version, these are still absolutely delicious without the buttered panko on top.
Frequently Asked Questions
You can totally form the raw meatballs up to 24 hours in advance. Place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate until ready to cook. You can also brown the meatballs, let them cool completely, and refrigerate for up to 2 days before finishing them in the sauce.
Of course, place the formed meatballs on a parchment-lined baking sheet and bake at 400°F for 15 to 18 minutes, until browned and nearly cooked through. Then transfer them to a skillet with the marinara sauce and proceed with the recipe as written.
This usually happens if the mixture is too wet or if they’re handled too roughly while cooking. Make sure you’re using the correct measurements and that your ground chicken isn’t overly wet. Also, let the meatballs brown properly before trying to turn them – a good crust helps hold them together.
Freeze the cooked meatballs (without the breadcrumb topping) in the sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the oven. Make fresh buttered breadcrumbs to sprinkle on top before serving (it’s a must, really).
These are incredibly versatile! Serve them over spaghetti, angel hair, or penne for a classic pasta dinner. You can also serve them with garlic bread and a simple green salad, over zucchini noodles for a low-carb option, or with roasted vegetables and crusty bread for dipping in the extra sauce.
More Delicious Chicken Recipes
- Marry Me Chicken (In Sun-Dried Tomato Cream Sauce)
- Maple Dijon Chicken Thighs
- Creamy Marry Me Chicken With Orzo Skillet
- Million Dollar Chicken Casserole
- Marry Me Chicken Meatballs
- Mississippi Chicken Pot Roast
- Marry Me Chicken Pasta
- Creamy Ranch Chicken
- Cheesy Pesto Chicken
- Buffalo Chicken Bowls
- Bruschetta Chicken
- BBQ Chicken Salad
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Parmesan Chicken Meatballs
Equipment
- Large nonstick skillet with lid 12-inch works best
- large mixing bowl
- Small bowl
- Wooden spoon or sturdy spatula
- Tongs or two spoons
- Plate or baking sheet
Ingredients
For the Meatballs
- 1 pound ground chicken or turkey
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon fresh basil minced
- ½ teaspoon salt
- black pepper to taste
For the Sauce and Cheese
- 2 cups marinara sauce of choice
- 1 cup shredded mozzarella cheese full-fat preferably
- fresh basil chiffonaded, optional
For the Buttered Breadcrumbs (Optional But Delicious)
- ½ cup panko breadcrumbs
- 2 tablespoons butter
- pinch of salt
Instructions
Toast the Buttered Breadcrumbs
- Heat large nonstick skillet over medium-high heat.
- Add 2 tablespoons butter and swirl to melt and coat pan.
- Add ½ cup panko breadcrumbs. Reduce heat to medium and stir constantly.
- Continue cooking, stirring occasionally, for 3 to 5 minutes until golden brown and toasted.
- Remove from heat, add pinch of salt, stir, and transfer to small bowl. Set aside.
Make the Meatballs and Sauce
- In large mixing bowl, combine 1 pound ground chicken, 1 egg, ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 tablespoon minced fresh basil, ½ teaspoon salt, and black pepper to taste.
- Mix until just combined. Do not overmix.
- Roll mixture into approximately 30 small meatballs (1 to 1½ inches diameter). Place on plate or baking sheet.
- Wipe out skillet and heat thin layer of avocado oil over medium heat.
- Once oil is shimmering, add meatballs in single layer with space between each.
- Cook for about 5 minutes total, turning every minute to brown all sides evenly.
- Reduce heat to low and remove skillet from heat for 30 to 60 seconds to cool slightly.
- Return to low heat and add 2 cups marinara sauce over meatballs. Gently coat meatballs in sauce.
- Simmer 2 to 3 minutes until meatballs are cooked through (internal temperature should reach 165°F).
- Sprinkle 1 cup shredded mozzarella cheese evenly over meatballs.
- Cover skillet with lid and cook 1 minute until cheese is melted.
Serve the Meatballs
- Remove from heat and sprinkle reserved buttered breadcrumbs over top.
- Garnish with fresh basil if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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