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I can’t get over how these delicious Chicken Parmesan Meatballs are so simple to make! I’ve taken ground chicken and mixed it with cheese, basil, and garlic, and then smothered them in tangy marinara sauce. So satisfying and perfect for an easy weeknight dinner.
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Pin ItEasy Chicken Parmesan Meatball Recipe
I’ve taken two of my favorite Italian classics and combined them into one delicious dish, so I get all the amazing flavors of chicken Parmesan, in a meatball. I love how using ground chicken gives me juicy meatballs that melt in my mouth. Oven-baked on one pan, these little balls turn out soft and tender and ready to be covered in my favorite marinara sauce.
Tips for Beginners
- Get uniform, consistent meatballs (and cleaner hands). Use a 2 or 3 tbsp sized cookie scoop. This ensures that the meatballs are the same size and bake evenly.
- Be gentle when forming your meatballs. Don’t pack the meatballs too tightly, or they will be tough. A lighter touch gives you the perfect texture.
- Skip oiling the baking sheet. Line it with parchment paper instead. Before baking, spray the meatballs with olive oil cooking spray to help them crisp up in the oven.
Chicken Parmesan Meatballs Recipe
Ingredients
- 1 large egg
- ¾ cup breadcrumbs use gluten free if required
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 tbsp chopped fresh basil
- 2 cloves garlic minced
- 2 tsp dried Italian seasoning
- 1 tsp kosher salt
- ½ tsp crushed red pepper flakes
- 1 lb. ground chicken use lean ground beef, pork, turkey, or a combination of ground meats
- 2 tbsp olive oil
- marinara sauce store bought or homemade, for serving
Video
Instructions
- Preheat oven to 400°F. Set aside a baking sheet.
- In a large bowl, whisk the egg until beaten. Add the breadcrumbs, cheeses, basil, garlic, Italian seasoning, salt, and pepper flakes. Mix to combine.1 large egg, ¾ cup breadcrumbs, ¼ cup grated Parmesan cheese, ¼ cup shredded mozzarella cheese, 2 tbsp chopped fresh basil, 2 cloves garlic, 2 tsp dried Italian seasoning, 1 tsp kosher salt, ½ tsp crushed red pepper flakes
- Add the ground chicken and gently mix until the seasonings are evenly distributed throughout the meat.1 lb. ground chicken
- Drizzle the olive oil over the pan and rub it around with your hands (this will also coat your hands with olive oil to make rolling the meatballs easier).2 tbsp olive oil
- Portion out ¼ cup sized meatballs and roll into smooth balls. Place onto the oiled baking sheet and roll them in oil.
- Bake the meatballs for 20-22 minutes, or until the internal temperature registers 165°F on an instant read thermometer.
- While the meatballs cook, warm the marinara sauce in a large saucepan set over medium heat. Toss the cooked meatballs in the sauce and serve with additional Parmesan and parsley.marinara sauce
Equipment
- Baking Sheet
- Instant Read Meat Thermometer Optional
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Parmesan Meatballs Step by Step
Gather your ingredients and prepare a baking sheet: Preheat the oven to 400°F. Set aside a baking sheet.
Prepare the seasoning: In a large bowl, whisk 1 egg until beaten, and then add ¾ cup breadcrumbs, ¼ cup grated Parmesan cheese, ¼ cup shredded mozzarella cheese, 2 tbsp chopped fresh basil, 2 cloves garlic, 2 tsp dried Italian seasoning, 1 tsp kosher salt, and ½ tsp crushed red pepper flakes. Mix to combine all the ingredients.
Add the chicken: Add 1 lb. of ground chicken to the bowl and gently mix until the seasonings are evenly distributed throughout.
Grease the pan: Drizzle 2 tbsp of olive oil over the pan and rub it with your hands so it is easier to roll the meatballs.
Make the meatballs and bake: Use a ¼ cup measuring cup to scoop the ground chicken out of the bowl and then roll into smooth balls. Place the balls onto the oiled baking sheet and roll them in the oil.
Bake the meatballs for 20-22 minutes, or until the internal temperature registers 165°F on an instant read thermometer.
Get the marinara sauce ready: Warm the marinara sauce in a large saucepan set over medium heat.
Toss and serve: Toss the cooked meatballs in the sauce and serve with additional Parmesan and parsley or basil.
How to Store
Store meatballs in an airtight container in the refrigerator for up to 3 days.
To freeze meatballs, prepare them through step 6. Place cooled meatballs in a single layer on a baking sheet in the freezer. Once frozen, transfer to an airtight container and freeze for up to 2 months. When ready to serve, allow the meatballs to thaw in the refrigerator, reheat in the oven, and serve tossed in warm sauce.
Serving Suggestions
These meatballs are great over pasta, with rice, or even mashed potatoes. You can serve them up with all kinds of sides. Twice baked potatoes would taste great, as would a side of air fryer zucchini or a kale salad to lighten the meal.
