All the cozy comfort of classic Chicken Parmesan—wrapped into juicy, bite-sized meatballs. These Chicken Parmesan Meatballs are baked until golden, simmered briefly in marinara, and finished with a blanket of melted mozzarella. You get tender chicken, crispy edges, and gooey cheese in every bite, without the fuss of pounding cutlets or deep-frying.
Serve them over spaghetti, tucked into toasted sub rolls, or piled into bowls with garlicky bread on the side.
Why You’ll Love Them
- Easier than classic Chicken Parm: Roll, bake, and broil—no messy frying.
- Juicy, not dry: Breadcrumbs, milk, and Parmesan keep the meatballs moist and flavorful.
- Saucy & cheesy: Baked in marinara and topped with melty mozzarella and extra Parm.
- Versatile: Great for pasta, subs, appetizers, or meal prep.
Ingredients
Chicken Parmesan Meatballs
- 1 ½ lb (680 g) ground chicken (or turkey)
- ½ cup plain breadcrumbs (or Italian-style)
- ¼ cup grated Parmesan cheese
- ¼ cup milk
- 1 large egg
- 2–3 garlic cloves, minced
- ½ tsp onion powder
- 1 tsp Italian seasoning (or dried oregano + basil)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
For Baking & Topping
- 2–2 ½ cups marinara sauce (homemade or store-bought)
- 1–1 ½ cups shredded mozzarella cheese
- 2–3 tbsp grated Parmesan cheese (for topping)
- 1–2 tbsp olive oil (for greasing or drizzling)
For Serving (Choose Your Style)
- Cooked spaghetti or other pasta, OR
- Toasted sub rolls or crusty bread
- Extra fresh basil or parsley, chopped
- Red pepper flakes (optional)
Time & Yield
- Prep: 20 minutes
- Cook: 25–30 minutes
- Total: ~45–50 minutes
- Yield: About 24 meatballs (4–6 servings)
How to Make Chicken Parmesan Meatballs
1) Mix the Meatballs
- Preheat the oven:
- Heat oven to 400°F (200°C).
- Lightly grease a baking dish or line a sheet pan with parchment.
- Hydrate the breadcrumbs:
- In a large bowl, stir together breadcrumbs and milk.
- Let sit for 2–3 minutes until the crumbs absorb the liquid and soften.
- Build the mixture:
- Add to the same bowl:
- Ground chicken
- Egg
- Parmesan
- Garlic
- Onion powder
- Italian seasoning
- Salt & pepper
- Parsley (if using)
- Add to the same bowl:
- Mix gently:
- Use clean hands or a spatula to mix just until everything is evenly combined.
- The mixture will be slightly sticky—that’s good for tender meatballs.
2) Shape & Bake
- Form meatballs:
- With lightly oiled hands, roll the mixture into 1½-inch balls (about 1½–2 tablespoons each).
- Arrange in a single layer on the prepared baking dish or sheet.
- Bake:
- Bake for 15–18 minutes, until the meatballs are lightly golden and mostly cooked through (internal temp about 160°F / 71°C).
3) Add Sauce & Cheese
- Sauce it up:
- Pour marinara sauce into a baking dish (if you baked on a sheet pan, transfer meatballs to a baking dish).
- Nestle the baked meatballs into the sauce, turning gently so each gets coated.
- Top with cheese:
- Sprinkle mozzarella evenly over the meatballs.
- Add extra Parmesan on top.
- Melt & brown:
- Return to the oven for 8–10 minutes, or until:
- The sauce is bubbling, and
- The cheese is fully melted.
- For browned, bubbly tops, switch to broil for the last 1–2 minutes, watching carefully so it doesn’t burn.
- Return to the oven for 8–10 minutes, or until:
4) Serve
- Spoon meatballs and sauce over hot cooked pasta, or:
- Pile into toasted sub rolls with extra cheese for Chicken Parm meatball subs.
- Serve in shallow bowls with crusty bread and a green salad.
- Garnish with fresh basil or parsley and a pinch of red pepper flakes if you like a little heat.
Nutrition (Per Serving – Approximate, for 5 servings)
Served with sauce but without pasta or bread:
- Calories: ~320–380 kcal
- Protein: ~26–30 g
- Fat: ~18–22 g
- Carbs: ~10–14 g
(Add pasta, bread, or extra cheese and the numbers will increase accordingly.)
Serve It Like This
- Classic plate:
- Spaghetti + meatballs + extra sauce + grated Parmesan.
- Game day / party:
- Serve in a shallow dish with toothpicks as a hot appetizer.
- Lighter option:
- Serve over zucchini noodles, spaghetti squash, or a simple arugula salad.
Pro Tips for Juicy, Flavorful Meatballs
- Don’t overwork the meat: Mix until just combined or the meatballs can get dense.
- Use the breadcrumb “panade”: Soaking breadcrumbs in milk keeps the meatballs moist.
- Check doneness: Aim for an internal temp of 165°F (74°C), but pull from the oven when they hit about 160°F since they finish cooking in hot sauce.
- Good marinara matters: A flavorful sauce makes a huge difference—pick one you love or use homemade.
- Broil at the end: That quick blast under the broiler gives you true “Chicken Parm” vibes with bubbly cheese.
Variations & Twists
- Extra Cheesy Centers:
- Press a small cube of mozzarella into the center of each meatball as you shape it, then seal well. Surprise melty middle!
- Herb Boost:
- Add fresh basil or oregano into the meatball mix for a brighter taste.
- Spicy Kick:
- Mix ¼–½ tsp red pepper flakes into the meatballs or the sauce.
- Low-Carb / Keto Style:
- Use almond flour instead of breadcrumbs and serve over roasted veggies or zucchini noodles.
Make-Ahead, Freezing & Reheating
- Make-Ahead:
- Form and bake the meatballs, then cool and refrigerate separately from the sauce for up to 2 days. Combine with sauce and cheese and bake until heated through when ready to serve.
- Freeze:
- Freeze baked, cooled meatballs on a tray, then transfer to a bag or container for up to 2–3 months.
- Reheat in marinara sauce on the stovetop or in the oven until hot in the center.
- Leftovers:
- Store cooked meatballs in sauce in the fridge for 3–4 days.
- Reheat gently on the stovetop or in the microwave (covered) until hot.
Why This Recipe Works
Ground chicken can dry out quickly, but a simple breadcrumb-and-milk mixture locks in moisture while Parmesan, garlic, and herbs pack in flavor. Baking the meatballs keeps things easy and light, and finishing them in marinara under a layer of mozzarella gives you all the comfort of classic Chicken Parmesan in a more flexible, weeknight-friendly form.
Final Thought: Whether you spoon them over spaghetti, tuck them into cheesy subs, or serve them straight from the pan, these Chicken Parmesan Meatballs are the kind of saucy, cozy dinner that never leaves leftovers for long.