Chicken Parmesan Meatballs are a flavorful twist on the classic Italian favorite, combining tender, juicy chicken with the comforting flavors of Parmesan cheese, garlic, and Italian herbs. These bite-sized delights are perfect for weeknight dinners, appetizers, or party platters.

Baked or pan-seared to golden perfection and then topped with marinara sauce and melted mozzarella, they deliver the perfect balance of savory, cheesy, and slightly tangy flavors. They’re easy to make, family-friendly, and satisfy every craving for Italian comfort food in a fun, handheld form.

Why I Love This Recipe

We love Chicken Parmesan Meatballs because they capture all the comforting flavors of classic Chicken Parmesan in a fun, bite-sized form. The tender, juicy chicken blended with Parmesan, garlic, and Italian herbs creates a savory base that’s full of flavor without being heavy.

Topped with marinara sauce and melted mozzarella, each meatball delivers that perfect balance of cheesy, tangy, and savory notes in every bite. Another reason this recipe is so lovable is its versatility and ease.

Why It’s a Must-Try Dish

This dish is a must-try because it transforms the classic flavors of Chicken Parmesan into a convenient, bite-sized delight that’s perfect for any occasion. Each meatball delivers a harmonious combination of tender, juicy chicken, savory Parmesan, fragrant herbs, tangy marinara, and gooey melted mozzarella—essentially a handheld version of a beloved Italian comfort food.

The result is a dish that’s satisfying, flavorful, and fun to eat, appealing to both kids and adults alike. It’s also a must-try because of its versatility and ease.

Recipe Details:

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6 (about 18–20 meatballs)
Calories per serving: ~380 kcal (with sauce and cheese)

Ingredients

For the Meatballs:

1 lb (450 g) ground chicken
½ cup breadcrumbs (Italian seasoned preferred)
¼ cup grated Parmesan cheese
1 large egg
3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp onion powder
½ tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped (or 1 tsp dried)
Salt & black pepper, to taste

For Baking & Finishing:

2 cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp olive oil (for greasing the baking dish)
Fresh basil or parsley, for garnish

Directions

Step 1: Preheat & Prep

Preheat oven to 400°F (200°C).
Lightly grease a baking sheet or line it with parchment paper.

Step 2: Make the Meatball Mixture

In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, onion powder, red pepper flakes, parsley, salt, and pepper.
Mix gently until just combined (don’t overmix, or the meatballs will be tough).

Step 3: Shape Meatballs

Roll mixture into 1–1.5-inch meatballs (about 18–20 meatballs).
Place evenly on the prepared baking sheet.

Step 4: Bake the Meatballs

Bake for 18–20 minutes, until meatballs are golden and cooked through (internal temp: 165°F / 74°C).

Step 5: Add Sauce & Cheese

Transfer baked meatballs to a baking dish or oven-safe skillet.
Pour marinara sauce over the meatballs.
Sprinkle mozzarella and Parmesan on top.

Step 6: Broil to Finish

Place under the broiler for 2–3 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish & Serve

Remove from oven, garnish with fresh basil or parsley, and serve hot.

How to Serve

Over spaghetti or penne pasta for a full Chicken Parm–style meal.
On toasted sub rolls with extra sauce and cheese for meatball subs.
With a side of garlic bread and salad for a classic Italian dinner.
As an appetizer with toothpicks at parties.

Recipe Tips & Variations:

Extra crispy: Roll meatballs in panko breadcrumbs before baking.
Cheese lovers: Stuff each meatball with a cube of mozzarella before baking.
Healthier option: Use ground turkey or lean chicken breast.
Gluten-free: Use gluten-free breadcrumbs.
Low-carb: Skip breadcrumbs and use almond flour instead.

Freezing & Storage

Storage: Keep leftovers in the fridge for up to 3 days in an airtight container.
Reheating: Warm gently in the oven or on the stovetop with extra marinara.
Freezing (uncooked): Shape meatballs and freeze on a tray. Once solid, store in a freezer bag for up to 3 months. Bake directly from frozen, adding 5 extra minutes.
Freezing (cooked): Freeze fully baked meatballs with sauce for up to 2 months. Thaw overnight before reheating.

Special Equipment Needed

Mixing bowl
Baking sheet (with parchment paper or lightly oiled)
Oven-safe skillet or baking dish
Meat thermometer (to check doneness)

FAQ:

Q1: Can I make these ahead of time?
Yes! You can assemble and refrigerate raw meatballs up to 24 hours in advance before baking.

Q2: Can I use jarred marinara?
Absolutely! A high-quality jarred marinara works perfectly.

Q3: What if I don’t have ground chicken?
Ground turkey works just as well, or you can mix chicken with a bit of ground pork for extra flavor.

Q4: How do I keep meatballs moist?
Don’t overmix the meat mixture, and add enough breadcrumbs and egg for binding.

Q5: Can I make this dairy-free?
Yes! Use dairy-free cheese substitutes or skip the cheese topping.

Conclusion

Chicken Parmesan Meatballs are the ultimate comfort food—juicy, cheesy, saucy, and so versatile. They’re quicker and easier than traditional Chicken Parmesan yet still deliver all the classic Italian-American flavors. Whether you serve them over pasta, in subs, or as appetizers, they’re bound to be a family favorite and a recipe you’ll want to make again and again.