Quick & Tasty Chicken Parm Meatballs Recipe for Family Dinner

Nestled in the heart of comfort food, these chicken parm meatballs bring a playful twist to a classic Italian-American favorite.

Juicy ground chicken mingles with herbs and cheese, creating irresistible bite-sized delights.

Crispy breadcrumb coatings promise a satisfying crunch that’ll make mouths water.

Marinara sauce drapes each morsel like a warm, tangy blanket of flavor.

Parmesan cheese sprinkled on top adds a salty, nutty dimension that completes the dish perfectly.

Melted mozzarella transforms these meatballs into a gooey, cheesy sensation you’ll want to devour immediately.

Serve these little flavor bombs over pasta or alongside a fresh salad for a meal that’ll have everyone asking for seconds.

What You’ll Need For Chicken Parm Meatballs

• Ground Chicken: A lean and versatile meat that provides a light, tender base for the meatballs.

• Breadcrumbs, Milk: A moisture-rich combination that helps hold the meatballs together and adds softness.
• Egg: Acts as a natural binding agent to keep the meatballs compact during cooking.

• Parmesan Cheese: Adds a sharp, salty depth to the meatball mixture.
• Garlic: Provides a robust and aromatic flavor profile to the chicken mixture.
• Basil: Introduces a fresh, herbal note to the meatballs.
• Dried Oregano: Contributes an earthy and slightly peppery undertone.
• Salt, Black Pepper: Essential seasonings that balance and intensify the overall taste.

• Marinara Sauce: Adds a rich, tangy layer that complements the chicken meatballs.
• Mozzarella Cheese: Creates a melty, golden finish that adds creaminess and visual appeal.

• Parchment Paper: Ensures easy meatball release and even cooking surface.

How To Make Chicken Parm Meatballs Step By Step

Step 1: Warm Up The Oven

Crank the oven to a toasty 400°F and line a baking sheet with parchment paper for the perfect meatball landing zone.

Step 2: Mix Flavor Powerhouse

• Ground chicken
• Parmesan cheese
• Garlic
• Fresh basil
• Dried oregano
• Salt
• Black pepper

Blend these ingredients until they become best friends.

Step 3: Breadcrumb Magic

Soak breadcrumbs in milk for a quick 2-3 minutes. This transforms them into a moisture-packed superhero for binding.

Step 4: Create Meatball Mixture

Fold in the milk-soaked breadcrumbs and a beaten egg. Mix gently but thoroughly, avoiding overworking the mixture.

Step 5: Shape Perfect Balls

Roll the mixture into golf ball-sized spheres, keeping them around 1.5 inches wide for consistent cooking.

Step 6: Arrange On Baking Sheet

Space out the meatballs on the parchment paper, giving them room to breathe and cook evenly.

Step 7: Bake To Golden Perfection

Cook for 15-18 minutes, giving the pan a spin halfway through to ensure all-over golden browning.

Step 8: Sauce It Up

Pull the meatballs out and drench them in marinara sauce, covering each one completely.

Step 9: Cheese Finale

Sprinkle mozzarella cheese generously over the saucy meatballs.

Step 10: Final Melt

Return to oven for 3-5 minutes until cheese becomes gooey and slightly golden.

Step 11: Rest And Serve

Let the meatballs chill for 2-3 minutes so flavors can mingle and cheese can set.

Tips To Nail Chicken Parm Meatballs Every Time

• Prep Ahead for Perfection: Make meatball mixture up to 24 hours in advance and refrigerate, allowing flavors to meld and deepen.
• Prevent Dry Meatballs: Use milk-soaked breadcrumbs to maintain moisture and create a tender, juicy texture in every bite.
• Master Uniform Sizing: Use a small ice cream scoop or tablespoon to create consistently sized meatballs for even cooking and professional presentation.
• Cheese Melting Hack: Choose low-moisture mozzarella for best melting performance and avoid watery cheese topping.
• Gluten-Free Option: Substitute breadcrumbs with almond flour or gluten-free breadcrumbs to accommodate dietary restrictions without compromising flavor.

Tasty Variations For Chicken Parm Meatballs

• Turkey Lean Option: Swap ground chicken with ground turkey for a similar protein-packed alternative that maintains the meatball's delicate texture and flavor profile.
• Gluten-Free Adaptation: Replace traditional breadcrumbs with almond flour or gluten-free breadcrumbs to accommodate individuals with wheat sensitivities while preserving moisture and binding.
• Mediterranean Herb Variation: Introduce chopped fresh rosemary, thyme, and mint to elevate the herb combination, creating a more complex and aromatic chicken meatball experience.
• Spicy Kick Version: Mix in red pepper flakes or diced jalapeños to add a zesty heat element, transforming the classic recipe into a more adventurous and bold culinary creation.

What To Pair With Chicken Parm Meatballs

• Pair with Fresh Herb Focaccia: Rustic Italian bread with rosemary and olive oil complements the chicken meatballs' herbal notes, providing a delightful textural contrast and soaking up the marinara sauce.
• Recommend Crisp Pinot Grigio: Light, zesty white wine cuts through the richness of cheese and meatballs, refreshing the palate with its citrusy undertones and balanced acidity.
• Create Mediterranean Salad Side: Chopped cucumber, tomatoes, feta, and kalamata olives dressed in lemon vinaigrette adds brightness and freshness to balance the hearty meatball dish.
• Serve with Garlic Roasted Broccolini: Tender green vegetable with caramelized edges provides a nutritious, slightly bitter counterpoint to the savory, cheesy meatballs.

Storing Chicken Parm Meatballs For Later

• Store cooled meatballs in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for up to 3-4 days, preserving their delicious flavor and texture.
• Transfer meatballs to freezer-safe containers or zip-top bags. Remove excess air, label with the date, and freeze for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Place meatballs on a microwave-safe plate, cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring gently between each interval until thoroughly warmed to 165°F.
• Preheat oven to 350°F.

Chicken Parm Meatballs FAQ

• Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute with similar texture and protein content. Ensure it’s lean for best results.

• How do I prevent meatballs from becoming dry?

Soaking breadcrumbs in milk and not overmixing the meat helps retain moisture. The egg also contributes to keeping the meatballs tender and juicy.

• Are these meatballs gluten-free?

Not by default. To make them gluten-free, use gluten-free breadcrumbs and verify all ingredients are certified gluten-free.

• What herbs can I swap for basil?

Oregano, parsley, or thyme work well as alternatives. Each herb will provide a slightly different flavor profile to the meatballs.

Why Chicken Parm Meatballs Are A Flavor-Packed Favorite

• Customize with Ease: Personalize these chicken meatballs by swapping herbs, adding different cheeses, or experimenting with spice levels to match your taste preferences.
• Perfect for Crowd-Pleasing Meals: Ideal for family dinners, potlucks, or game day gatherings where everyone craves a delicious, satisfying protein option that appeals to all ages.
• Healthier Protein Alternative: Packed with lean ground chicken, fresh herbs, and baked instead of fried, these meatballs offer a nutritious twist on traditional recipes while maintaining incredible flavor and juiciness.
• Simple Preparation Method: Requires minimal kitchen skills and basic ingredients, making this recipe accessible for home cooks of all experience levels who want a delectable meal without complicated techniques.

Chicken Parm Meatballs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 24 reviews

• Total Time: 35-38 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Savory chicken parm meatballs bring Italian-American comfort straight to your dinner table, blending classic flavors in a playful, hearty bite. Melted mozzarella and marinara sauce crown these juicy, cheesy gems that promise to delight pasta and protein lovers alike.

---

Ingredients

Scale 1x2x3x

Protein:

• 2 lbs ground chicken
• 1/2 cup grated parmesan cheese
• 1 large egg

Herbs and Seasonings:

• 2 tbsp fresh basil, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Binding and Coating:

• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1/2 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper, ensuring an even surface for optimal meatball placement.
2. In a spacious mixing bowl, combine ground chicken, grated parmesan, minced garlic, chopped basil, dried oregano, salt, and black pepper, creating a harmonious blend of flavors.
3. Soak breadcrumbs in milk for 2-3 minutes, allowing them to soften and create a moisture-rich binding agent for the meatballs.
4. Incorporate the milk-soaked breadcrumbs and beaten egg into the chicken mixture, gently folding ingredients until uniformly combined without overmixing.
5. Shape the mixture into uniform meatballs, approximately 1.5 inches in diameter, ensuring consistent size for even cooking.
6. Arrange meatballs on the prepared baking sheet, maintaining slight separation to promote thorough heat circulation.
7. Bake for 15-18 minutes, rotating the pan halfway through to ensure golden-brown exterior and completely cooked interior.
8. Remove from oven and generously spoon marinara sauce over each meatball, covering them with a rich, tangy layer.
9. Sprinkle shredded mozzarella cheese atop the sauced meatballs, creating a melty, decadent finish.
10. Return to oven for an additional 3-5 minutes, allowing cheese to melt and become slightly bubbly and golden.
11. Let meatballs rest for 2-3 minutes before serving to allow flavors to settle and cheese to set.

Notes

• Use fresh, high-quality ground chicken for the most tender and flavorful meatballs, avoiding pre-packaged meat with excess moisture.
• Grate parmesan cheese freshly for maximum flavor intensity and better melting properties compared to pre-grated varieties.
• For gluten-free adaptation, substitute breadcrumbs with almond flour or gluten-free breadcrumbs to maintain the meatballs’ binding structure.
• Control meatball moisture by gently mixing ingredients and avoiding overpacking, which prevents dense, tough texture during baking.

• Prep Time: 15 minutes
• Cook Time: 20-23 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 100 mg