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closeup of cheesy chicken parmesan meatballs, served with a wooden spoon.
5 from 15 votes

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are easy to make with ground chicken, simmered in a flavorful tomato sauce and topped with melty mozzarella cheese.
Author Diana
Servings 4 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Equipment

Ingredients

  • 1 pound (450 grams) ground chicken
  • 1 small small yellow onion finely diced, about ½ cup, optional
  • 2 cloves garlic minced
  • ½ cup breadcrumbs use gluten free if needed
  • 1 cup (85 grams) grated parmesan cheese divided
  • 1 large egg
  • ¼ cup chopped fresh parsley
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Sauce:

  • 2 cups (480 ml) marinara sauce
  • 1 ½ cups (180 grams) shredded mozzarella cheese
  • Fresh basil for garnish

Instructions

  • In a large bowl, combine all of the meatball ingredients (ground chicken, onion, garlic, breadcrumbs, ½ cup parmesan, egg, chopped parsley, italian seasoning, salt and pepper). To mix everything, best to use your hands but you can also use a spatula if you like, and mix everything together until just combined. Do not over mix.
  • Add marinara to a pan (that has a lid), and heat it over gentle heat as you portion out the meatballs.
  • Use a 3 tablespoon cookie scoop to portion out meatballs, to make them round you can roll them between your hands (wet your hands as needed with a little bit of water so the meatball mixture does not stick to your hands).
  • And immediately drop the meatballs into the simmering marinara sauce.
  • Cover with a lid, and simmer over low heat for 15 minutes flipping the meatballs halfway through. The internal temp of the meatballs must reach 165°F/74°C.
  • Preheat the broiler, then sprinkle the remaining parmesan all over the meatballs followed by all the mozzarella. Place under the broiler for 3-5 minutes or until the top is bubbling and browned. Garnish with fresh basil and serve over pasta, rice, or garlic bread.

Notes

  • Use the right skillet. This recipe is super simple if you use a large skillet that is both oven-safe and has a lid. You'll use the lid to simmer the meatballs (without any splattering), then remove it before putting the whole skillet under the broiler to melt the cheese.
  • Adjust the size. This recipe makes large chicken parmesan meatballs that are perfect for dinner portions, they're tasty made into smaller appetizer portions too. Put this cheesy skillet out at your next party along with some toothpicks!
  • You can use gluten-free breadcrumbs instead of regular ones. I tested the recipe with both types, and it was perfect each time.
  • Dice the onions very small, so that they aren't too obvious in your meatball mixture. You can also leave them out if you aren't a fan of the texture that they add.
  • For even more flavor, saute the diced onions in olive oil before adding them to the chicken parm meatball mixture.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. These reheat wonderfully in the microwave and make for a delicious lunch the next day.

Nutrition

Calories: 508kcal | Carbohydrates: 24g | Protein: 42g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 1758mg | Potassium: 1150mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1416IU | Vitamin C: 16mg | Calcium: 511mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/chicken-parmesan-meatballs/