This Chicken Parmesan Meatballs Recipe tastes just like your favorite chicken Parmesan! Make some today with fresh ingredients and delicious marinara sauce. This is the ultimate comfort food!
I’m all about small meatballs. I think that this keeps the center of each meatball soft and tender while getting flavor throughout.
These are so much better than frozen meatballs – and the prep time is a breeze, too. Simple recipes like this are what I love!
I swear that this is the easiest way to make this simple meatball recipe.
Chicken Parmesan Meatballs
A classic Italian dish is transformed into tender, flavorful bites that are ready to eat in just 30 minutes!
Topped with tangy marinara and melted cheese, they make the perfect lazy meal or party appetizer.
If you enjoy these chicken parm meatballs, try my Cheesy Meatball Pull-Apart Bread. It’s like a full Italian dinner in one irresistible bite!
Or, make this Buffalo Chicken Meatballs recipe if you’re a fan of spicy flavor.
They taste just like your favorite game day wings but are easier to make and far less messy to eat.
Chicken Meatballs Recipe Tips and Tricks
- Don’t overmix! Doing so will create a tough, dry meatball, and no one likes that.
Mix the ingredients gently just until combined, and handle the Italian chicken meatballs as little as possible.
- Use a scoop. Not only will it make the process faster, but you’ll get uniform-sized meatballs that will bake more evenly.
- Avoid cracks by coating your hands with olive oil before rolling the meat into rounds.
It helps them form better and keeps everything from sticking to your hands as well.
- No fresh herbs? It’s just as easy to use dried herbs instead.
Simply reduce each amount to a little less than half, and crush the herbs in your palm before adding them to the mixture.
- Skip the prebagged shreds. Since these contain a preservative to prevent clumping, they end up with a waxy texture and don’t melt as well.
Do yourself a favor and grate some fresh cheese by hand.
Storing and Reheating Garlic Parmesan Meatballs
Store leftovers in an airtight container in the fridge for up to four days.
Reheat garlic parmesan meatballs in the oven at 350 degrees for 10-12 minutes or until they are hot.
Enjoy Italian chicken meatballs on their own or serve them over a plate of cooked pasta. They would even make a delicious meatball sandwich!
These chicken parmesan meatballs are also excellent in soup, on top of pizza, or added to a casserole.
FAQ – Common Recipe Questions
You can easily make a few batches of garlic parmesan meatballs at once and freeze them for easy dinners.
Allow the chicken parm meatballs to come to room temperature, then flash freeze them on a lined baking sheet.
Transfer to a freezer bag (so you can grab as many as you need at a time) and store for up to 3 months.
To reheat, thaw in the refrigerator and cook for about 10 minutes in a 350°F oven.
Sure! The blend of herbs and cheese would taste delicious with turkey, beef, or even pork.
Just keep in mind that each meat has a different fat content, which may affect cook time.
Always check to make sure your food is cooked all the way through and make adjustments accordingly.
I’m all about using this chicken meatball recipe for spaghetti and meatballs, but you can actually top with some mozzarella cheese, add some garlic bread, and create the best chicken parm sub, ever.
You can also create new recipes with this dish, where you use half of the meatballs for a sandwich or pasta dish and the other half to put into soup. The ground chicken breast creates the perfect meat mixture for other options.
The best way to test the doneness of this ground chicken mixture is to use a meat thermometer. Insert the tip into the inside of a meatball, and as long as the temperature reads 165 degrees, they should be done and ready to serve.
Just add a little bit of grated mozzarella on top and a bit more Italian seasoning, and you’re set! Even a picky eater can’t deny delicious recipes like this.
With love, from our simple kitchen to yours.
Other Easy Meatball Recipe Links
Chicken Parmesan Meatballs + Video
- 1 pound ground chicken breast
- 3/4 cup Italian breadcrumbs
- 1 1/4 cups Parmesan cheese, fresh grated, divided
- 3 garlic cloves, minced
- 1/2 small onion, grated (or minced)
- 2 tablespoons + 1 cup marinara sauce, divided
- 1/2 tablespoon dried Italian seasoning
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper, fresh cracked
- 1 large egg, lightly beaten
- 1 cup shredded mozzarella cheese, for topping
- Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
- Set aside 1 cup marinara, 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.
- In a large mixing bowl, combine all remaining ingredients (chicken, breadcrumbs, 1 cup Parmesan, garlic, onion, 2 tablespoons marinara sauce, Italian seasoning, basil, parsley, salt, pepper and egg). Mix well, do not over mix or you will have tough meatballs.
- Using a 1-1/2 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
- Bake for 16-18 minutes until lightly browned.
- Turn oven to broil.
- Drizzle a spoonful of marinara over each meatball. Sprinkle with mozzarella cheese.
- Broil for 2-3 minutes until cheese is golden brown and bubbly.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013, updated and republished February 2024
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