Print

Chicken Parm Meatballs

Print Recipe

Chicken Parm Meatballs combine the rich, cheesy flavors of classic Chicken Parmesan with the comfort of bite-sized, juicy meatballs. Made with ground chicken, Parmesan, Italian herbs, and marinara sauce, these meatballs are seared for extra flavor and baked to perfection under a blanket of melted mozzarella and Parmesan cheese.

Perfect for weeknight dinners, meal prep, or entertaining, they can be served over pasta, in a sandwich, or as an appetizer. Whether you prefer them classic, gluten-free, low-carb, or spicy, this recipe is highly adaptable and sure to be a crowd-pleaser.

Ingredients

Scale

For the meatballs:

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg
  • 2 tbsp milk
  • 1 tbsp fresh parsley, chopped

For cooking and serving:

  • 2 tbsp olive oil
  • 1 1/2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, black pepper, egg, milk, and chopped parsley until well combined.

Roll the mixture into 1 1/2-inch meatballs and place them on a lined baking sheet.

Heat olive oil in a large oven-safe skillet over medium heat. Brown the meatballs on all sides for about 3-4 minutes.

Pour marinara sauce over the meatballs, then sprinkle mozzarella and Parmesan cheese on top.

Transfer the skillet to the oven and bake for 15 minutes, or until the meatballs are cooked through (internal temperature of 165°F or 75°C).

Garnish with fresh basil and serve warm.

 

 

Notes

  • Meatball Size Matters: Rolling the meatballs to a consistent size ensures even cooking. Aim for 1 ½-inch meatballs for the best results.
  • Don’t Overmix: Overworking the meat mixture can make the meatballs tough. Mix just until combined.
  • Use Fresh Parmesan: Freshly grated Parmesan cheese melts better and enhances the flavor.
  • Searing for Flavor: Browning the meatballs before baking adds depth and a crispier texture.
  • Storage Tip: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheating Advice: For best results, reheat in the oven at 350°F (175°C) for 10-12 minutes, or simmer in marinara sauce over low heat.

Find it online: https://claradelish.com/chicken-parm-meatballs/