The aroma of Chicken Parmesan Meatballs wafts through the kitchen, an inviting blend of savory ground chicken, zesty marinara, and melted cheese that promises comfort in every bite. Picture the golden brown meatballs, tender yet hearty, nestled in a pool of delicious sauce and topped with bubbly mozzarella, then accentuated by the satisfying crunch of toasted breadcrumbs. It’s the kind of meal that brings everyone to the dinner table, eager for a taste.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Parmesan Meatballs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Parmesan Meatballs

I remember the first time I tried this dish: it was a cozy Sunday evening, the rain pattering against the window, and the warmth of the kitchen wrapping around me like a hug. My family gathered around as I served these delightful meatballs, each bite bursting with flavor. It became an instant favorite, perfect for busy weeknights or comforting weekends alike. Ready to make your own? Let’s dive into this scrumptious recipe together!

Why You’ll Love This Recipe

Simple & Quick: In just under an hour, you can whip up these meatballs, making them a go-to option for weeknight dinners.
Irresistible Flavor: Juicy chicken, tangy marinara, and rich cheese create a taste sensation that’s hard to resist.
Eye-Catching Appeal: These meatballs are as adorable as they are delicious, making them perfect for impressing family or guests.
Flexible Serving: Whether as a snack, appetizer, or a full meal with pasta, these meatballs fit the bill.
Diet-Friendly Options: Ground turkey can easily substitute for chicken, and gluten-free breadcrumbs work well, too!

Ingredients You’ll Need

1 pound ground chicken: This lean meat is tender when cooked right. You can also use turkey for a lighter option.
1 egg: Helps bind the meatball mixture and provides moisture.
½ cup panko breadcrumbs: They create a light and crispy texture. You can substitute regular breadcrumbs, but panko gives that perfect crunch.
½ cup grated Parmesan cheese: Adds salty, umami flavor, enhancing the overall taste. Authentic Parmigiano-Reggiano is fantastic, but any good-quality Parmesan will do.
2 tablespoons olive oil: Keeps the meatballs moist while cooking and adds flavor. Avocado oil is a great substitute if needed.
½ teaspoon garlic powder: Offers a nice depth of flavor; fresh garlic can be used if preferred.
½ teaspoon onion powder: Adds sweetness and depth. Granulated onion can also work if you’re in a pinch.
½ teaspoon dried oregano: This herb complements the chicken perfectly. If you have fresh oregano, feel free to substitute for a more vibrant flavor.
1 tablespoon fresh basil (minced): Adds a fresh, aromatic touch. Dried basil can replace it, but the flavor won’t be as bright.
½ teaspoon salt: Enhances all the flavors in the dish. Adjust according to taste.
Black pepper to taste: A little heat to elevate the flavor profile.
2 cups marinara sauce of choice: Homemade or store-bought, this sauce brings everything together in warmth and richness.
1 cup shredded mozzarella cheese: Melts beautifully on top, adding creaminess. Opt for full-fat mozzarella for the best melt.
Fresh basil (chiffonaded, optional): For garnishing, this adds a pop of color and freshness.
½ cup panko breadcrumbs: For topping; this adds that satisfying crispy finish.
2 tablespoons butter: When melted with breadcrumbs, it creates an irresistible crunchy topping.
Pinch of salt: Just a touch to enhance the topping’s flavor.

How to Make Chicken Parmesan Meatballs

Toast the Buttered Breadcrumbs: Start by heating a large nonstick skillet over medium-high heat and adding 2 tablespoons of butter until it’s melted and bubbling. Mix in ½ cup of panko breadcrumbs and reduce the heat to medium. Stir constantly for about 3 to 5 minutes, watching as they turn golden brown and become fragrant. Once they are perfectly toasted, remove from heat, add a pinch of salt, and transfer them to a small bowl to cool while you prepare the meatballs.

Make the Meatballs and Sauce: In a large mixing bowl, combine 1 pound of ground chicken, 1 egg, ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, ½ teaspoon garlic powder, and the other seasonings: ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 tablespoon minced fresh basil, and ½ teaspoon salt along with black pepper to taste. Mix gently until the ingredients come together, being careful not to overmix, as this can make them tough. Roll the mixture into about 30 small meatballs, about 1 to 1½ inches in diameter, and place them on a plate or baking sheet as you go.

Brown the Meatballs: Wipe out the skillet and add a thin layer of avocado oil, heating it over medium heat until shimmering. Carefully place the meatballs in the skillet in a single layer, ensuring they have room to brown evenly. Cook for about 5 minutes total, turning them every minute to achieve a nice golden crust on all sides.

Add the Sauce: Once the meatballs are browned, reduce the heat to low, allowing the skillet to cool for 30 to 60 seconds. Then, return to low heat and pour in 2 cups of marinara sauce, gently coating the meatballs. Let them simmer in the sauce for 2 to 3 minutes until fully cooked through, checking that the internal temperature reaches 165°F on a meat thermometer.

Top with Mozzarella: Sprinkle 1 cup of shredded mozzarella cheese evenly over the meatballs, covering them generously for that gooey goodness. Cover the skillet with a lid and let it cook for 1 minute, just until the cheese melts into a gooey blanket.

Serve the Meatballs: Remove the skillet from heat and sprinkle the reserved buttered breadcrumbs over the cheese-topped meatballs for that irresistible crunch. Sprinkle with fresh basil if you desire, then serve immediately while they’re warm and bubbling!

Storing & Reheating

To store your Chicken Parmesan Meatballs, cool them completely before placing them in an airtight container in the fridge, where they can last for about 3 to 4 days. They can also be frozen for up to 3 months. For freezing, consider laying them out on a baking sheet until firm before transferring to a freezer-safe container to prevent sticking. When you’re ready to enjoy them again, reheat in a skillet over medium-low heat with a splash of marinara sauce or in the microwave for about 1-2 minutes, checking frequently. Note that while the texture might soften slightly after freezing, a quick broil in the oven can revitalize that crispy topping!

Chef’s Helpful Tips

Avoid overmixing the meatball mixture to keep them tender; mix just until combined.
Use room-temperature ingredients; this will help the binding process and even cooking.
Allow browned meatballs to rest for a minute before adding the sauce to keep their juiciness.
If you find your meatballs are dry, consider adding a bit more olive oil or egg next time.
Freeze uncooked meatballs for a quick meal option later; just add a few extra cooking minutes when you bake or fry them.
Feel free to customize the herbs based on your preferences; fresh thyme or parsley would work beautifully.

The Chicken Parmesan Meatballs you’ve made are not just a meal; they’re a delicious experience waiting to be shared with those you love. By combining juicy meatballs with marinara and cheesy goodness, you’ve prepared a dish that wraps everyone in warmth and flavor. Don’t hesitate to try variations, mix in your favorite spices, or serve them in different ways. Enjoy every bite, savor the moment, and relish the joyful sounds of satisfied diners gathering around the table!

Recipe FAQs

Can I use turkey instead of chicken?

Absolutely! Ground turkey is a fantastic alternative that works just as well in this recipe. It has a nice flavor and stays moist when cooked correctly. You might notice a slightly different texture, but it will still be delicious!

What if I don’t have panko breadcrumbs?

No worries! You can use regular breadcrumbs for the meatballs, although they won’t be quite as crispy. Try toasting them lightly with some butter beforehand for added flavor and crunch, just like we do for the topping.

Can I make these meatballs in advance?

Yes! You can prepare the meatballs up to a day ahead, cover them, and store them in the fridge. Just cook them right before serving, either warming in the marinara sauce or baking them in the oven.

What sides go well with Chicken Parmesan Meatballs?

These meatballs pair beautifully with a simple pasta aglio e olio, a crisp garden salad, or even alongside garlic bread. Whatever you choose, make sure to have some extra marinara on hand for dipping!