I can never resist these Chicken Parmesan Meatballs, with juicy ground chicken, rich tomato sauce, and a bubbly blanket of mozzarella. This is the kind of dinner that makes everyone hover near the pan before it even hits the table.

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I am obsessed with these Cheesy Chicken Parmesan Meatballs because they hit that saucy, cheesy, slightly messy spot I always want from chicken parm without the whole fork-and-knife situation. I love how ground chicken keeps them tender and easy to pile into a bowl, onto bread, or straight from the skillet.

And mozzarella cheese melting over the top? Ridiculous.

I want the browned edges, the tangy sauce, the stretchy cheese pull, and that punchy Italian-ish flavor in every bite. But mostly, I love that this tastes like a big cheesy dinner win with zero fuss.

I keep coming back again.

Ingredients

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Ground chicken keeps the meatballs light, tender, and still super satisfying.
Panko gives them a little structure so they don’t turn mushy.
Parmesan brings salty, nutty flavor that makes everything taste more cozy.
Egg helps hold the meatballs together, like the quiet kitchen hero.
Milk keeps the inside soft, not dry or bouncy.
Garlic adds that classic “something smells amazing” moment.
Parsley freshens things up so it’s not too heavy.
Oregano and basil give the sauce that familiar Italian-ish comfort.
Crushed tomatoes and tomato paste make it rich, saucy, and clingy.
Plus, mozzarella melts into the bubbly, cheesy top you’ll absolutely want.
Red pepper flakes add a tiny kick, if you’re into that.
Basically, fresh basil makes it look pretty and taste brighter.

Ingredient Quantities

1 pound ground chicken

1/2 cup panko breadcrumbs

1/4 cup grated Parmesan cheese, plus 1/4 cup more for topping

1 large egg

1/4 cup milk

2 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

2 tablespoons olive oil for browning the meatballs

1 tablespoon olive oil for the sauce

1 small yellow onion, finely diced (about 1/2 cup)

1 (28 ounce) can crushed tomatoes

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon red pepper flakes, optional

1 1/2 cups shredded mozzarella cheese

Fresh basil leaves for garnish, optional

How to Make this

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1. Preheat oven to 400F and line a baking sheet with foil or parchment.

2. In a large bowl combine ground chicken, panko, 1/4 cup grated Parmesan, egg, milk, minced garlic, chopped parsley, kosher salt, black pepper, and dried oregano; mix gently until just combined.

3. Shape mixture into 1 1/4 to 1 1/2 inch meatballs and set aside on a plate.

4. Heat 2 tablespoons olive oil in a large skillet over medium heat; brown meatballs on all sides in batches, about 6 to 8 minutes total, then transfer to a plate. They do not need to be fully cooked through.

5. In the same skillet add 1 tablespoon olive oil and sauté diced onion until translucent, about 4 to 5 minutes; add tomato paste and cook 1 minute.

6. Stir in crushed tomatoes, sugar, dried basil, and optional red pepper flakes; bring sauce to a gentle simmer.

7. Return meatballs to the skillet or transfer sauce and meatballs to an ovenproof baking dish so meatballs are nestled in the sauce; simmer on low 8 to 10 minutes to finish cooking and meld flavors.

8. Sprinkle shredded mozzarella and the remaining 1/4 cup grated Parmesan evenly over the meatballs and sauce.

9. Bake in the preheated oven until cheese is melted and bubbly, about 8 to 12 minutes; garnish with fresh basil leaves if desired and serve hot.

Equipment Needed

1. Large mixing bowl
2. Baking sheet lined with foil or parchment
3. Large skillet (oven safe if you plan to finish in one pan)
4. Ovenproof baking dish (if not using skillet)
5. Measuring cups and spoons
6. Box grater or microplane for Parmesan
7. Wooden spoon or silicone spatula
8. Cookie scoop or kitchen scale for uniform meatballs
9. Tongs or slotted spoon for turning and transferring meatballs
10. Small knife and cutting board for onion, garlic, and parsley

FAQ

Q: How can I tell when the chicken meatballs are fully cooked? A: Use an instant read thermometer inserted into the center; they are done at 165 F. The juices should run clear and there should be no pink inside.

Q: Can I substitute ground turkey or beef for ground chicken? A: Yes. Ground turkey works almost the same; with beef you may want less milk and breadcrumbs because beef has more fat. Adjust salt and browning time as needed.

Q: How do I prevent the meatballs from becoming tough or dry? A: Do not overmix the meat mixture when combining. Keep the breadcrumbs and milk ratio as listed and avoid overbaking. Browning them quickly in hot oil seals juices before finishing in sauce.

Q: Can I bake the meatballs instead of browning on the stovetop? A: Yes. Arrange on a parchment lined baking sheet and bake at 400 F for 12 to 15 minutes, then finish in the sauce to absorb flavor and melt the cheese.

Q: How far ahead can I make these and can I freeze them? A: You can form and refrigerate raw meatballs up to 24 hours. For freezing, freeze cooked or uncooked meatballs in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating in sauce.

Q: How can I adjust the sauce if it is too thin or too spicy? A: For a thicker sauce simmer uncovered until it reduces. To tame heat add a pinch of sugar or a splash of cream. To boost flavor add more tomato paste, fresh basil, or a splash of balsamic vinegar.

Cheesy Chicken Parmesan Meatballs Recipe Substitutions and Variations

Ground chicken: substitute ground turkey, ground pork, or a mix of ground chicken and sweet Italian sausage for more flavor.
Panko breadcrumbs: use regular breadcrumbs, crushed saltine crackers, or 1/2 cup rolled oats finely pulsed in a food processor.
Grated Parmesan cheese: swap Pecorino Romano, Asiago, or nutritional yeast for a vegetarian option.
Shredded mozzarella: use provolone, fontina, or a blend of Monterey Jack and cheddar for a different melt and flavor.

Pro Tips

1. Chill the formed meatballs for 15 to 20 minutes before browning. That firms them up, helps them hold their shape in the skillet, and reduces the risk of them falling apart when you turn them.

2. Don’t overmix the meatball mixture. Use a light touch when combining ingredients so the texture stays tender. Pack them just enough to hold together, and they will stay juicy instead of becoming dense.

3. Brown the meatballs in batches without crowding the pan so you get a nice crust. That browning adds deep flavor to both the meatballs and the sauce. If the pan gets too hot, lower the heat slightly to avoid burning the exterior before the center cooks.

4. If your sauce tastes a little acidic, a teaspoon of sugar or a splash of heavy cream will smooth it out. Also taste and adjust salt near the end of simmering so the seasoning shines through.

5. Make this a hands-free finish by transferring the skillet or baking dish to the oven uncovered just long enough to melt and bubble the cheese. Let the dish rest 5 minutes before serving so the juices settle and scooping is cleaner.

Cheesy Chicken Parmesan Meatballs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

393

kcal

Equipment: 1. Large mixing bowl
2. Baking sheet lined with foil or parchment
3. Large skillet (oven safe if you plan to finish in one pan)
4. Ovenproof baking dish (if not using skillet)
5. Measuring cups and spoons
6. Box grater or microplane for Parmesan
7. Wooden spoon or silicone spatula
8. Cookie scoop or kitchen scale for uniform meatballs
9. Tongs or slotted spoon for turning and transferring meatballs
10. Small knife and cutting board for onion, garlic, and parsley

Ingredients

1 pound ground chicken
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese, plus 1/4 cup more for topping
1 large egg
1/4 cup milk
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 tablespoons olive oil for browning the meatballs
1 tablespoon olive oil for the sauce
1 small yellow onion, finely diced (about 1/2 cup)
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon red pepper flakes, optional
1 1/2 cups shredded mozzarella cheese
Fresh basil leaves for garnish, optional

Directions

Preheat oven to 400F and line a baking sheet with foil or parchment.
In a large bowl combine ground chicken, panko, 1/4 cup grated Parmesan, egg, milk, minced garlic, chopped parsley, kosher salt, black pepper, and dried oregano; mix gently until just combined.
Shape mixture into 1 1/4 to 1 1/2 inch meatballs and set aside on a plate.
Heat 2 tablespoons olive oil in a large skillet over medium heat; brown meatballs on all sides in batches, about 6 to 8 minutes total, then transfer to a plate. They do not need to be fully cooked through.
In the same skillet add 1 tablespoon olive oil and sauté diced onion until translucent, about 4 to 5 minutes; add tomato paste and cook 1 minute.
Stir in crushed tomatoes, sugar, dried basil, and optional red pepper flakes; bring sauce to a gentle simmer.
Return meatballs to the skillet or transfer sauce and meatballs to an ovenproof baking dish so meatballs are nestled in the sauce; simmer on low 8 to 10 minutes to finish cooking and meld flavors.
Sprinkle shredded mozzarella and the remaining 1/4 cup grated Parmesan evenly over the meatballs and sauce.
Bake in the preheated oven until cheese is melted and bubbly, about 8 to 12 minutes; garnish with fresh basil leaves if desired and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.