Chicken Parmesan Meatballs

Crispy Chicken Parmesan Meatballs

Chicken Parmesan Meatballs are a delicious twist on two Italian American classics, chicken parmesan and spaghetti and meatballs. Juicy chicken meatballs coated in crunchy breadcrumbs, baked with marinara sauce and topped with mozzarella cheese.

Crispy Chicken Parmesan Meatballs
Crispy Chicken Parmesan Meatballs On Fettuccine

Top your favorite pasta with these crispy chicken parmesan meatballs or use them in a chicken parmesan meatball sub or sliders. For a tasty appetizer, just make them bite size and serve the mini chicken parmesan meatballs with a side of marinara dipping sauce at your next party. Anyway you try them, you are going to say “that’s a really good meatball”.

Chicken Parmesan Meatballs
Chicken Parmesan Meatballs

For this recipe, ground chicken is seasoned with Italian herbs and parmesan cheese, formed into golf ball size meatballs and rolled in a crisp coating of panko breadcrumbs. They are pan sautéed in olive oil until golden, topped with marinara sauce and mozzarella cheese and then finished in the oven. The result is a new twist on an Italian classic that I believe you will enjoy.

Chicken Parmesan Meatballs

Recipe serves 4, adjust the recipe according.

Preheat the oven to 350 degrees.

  • 1 lb. ground chicken
  • 1 large egg, whisked with 1 Tbsp. water
  • 1/2 c. of homemade or flavored Italian breadcrumbs
  • 1/2 c. grated parmesan cheese plus an additional 2 Tbsp.
  • 1/2 c. finely chopped onion
  • 1 garlic clove, minced or 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1 – 2 tsp. chopped fresh basil or 1/2 tsp. dried basil
  • a pinch of crushed red pepper (optional)
  • salt and pepper to taste
  • 1 or 2 Tbsp. olive oil (if needed)
  • 1 c. panko breadcrumbs
  • olive oil for sautéing
  • 3 c. homemade marinara sauce or a jar of your favorite bottled sauce
  • 1/2 c. freshly grated mozzarella cheese

In a large bowl combine the ground chicken, egg, breadcrumbs, grated cheese, onion and herbs, season generously with salt and pepper and mix well. Take a small piece of the mixture and cook it then taste for seasonings. If the chicken is bland, add more salt. If dry, add 1 or 2 Tbsp. olive oil to the mixture. Refrigerate the chicken about 10 minutes then form into 12 meatballs. Place the panko breadcrumbs plus 2 Tbsp. of parmesan cheese into a shallow bowl, mix then place the meatballs into the crumbs, one at a time, and roll until completely covered in crumbs.

Coat a large sauté pan with olive oil and heat over medium high heat until shimmering. Add meatballs and brown on all sides. Transfer meatballs to a foil lined baking sheet or a large casserole dish. Top with a spoonful of marinara sauce and bake for about 10 minutes. Remove from oven, sprinkle with mozzarella cheese then return to the oven and bake until cheese melts and chicken has reached an internal temperature of 165 degrees.

****

Notes:

  • You can buy either ground breast of chicken or a mixture of breast and thigh meat. The mixture will produce a slightly moister meatball than just breast meat alone.
  • Ground turkey can be substituted for chicken if you wish.
  • If the chicken mixture appears a little dry, you can add 1 – 2 Tbsp. olive oil to produce a juicier meatball.
  • Refrigerating the ground chicken mixture 10 minutes will help you form the meatballs without the mixture sticking to your hands. You can also moisten your hands with water to help keep the chicken from sticking.
  • You can just bake the meatballs in the oven until they reach an internal temperature of 165, about 30 min. but they will not be as crispy as browning them first then baking.
  • I made a quick homemade marinara sauce from one large 28 oz. can of San Marzano whole tomatoes but you can use your favorite bottled sauce if you wish.

If you have leftover meatballs, they can be reheated but they will not be crunchy like the first day. This is when the meatballs make a great chicken parmesan meatball sub. Place a couple of the meatballs in each sub roll, ladle marinara sauce over the top, sprinkle with a little extra mozzarella and bake in a 350 degree oven until they are warm and the cheese has melted. It doesn’t get much better than that…it is real comfort food.

Chicken Parmesan Meatballs
Crispy Chicken Parmesan Meatballs, Hot Out Of The Oven

Whether you have chicken parmesan meatballs with pasta, a chicken parmesan meatball sub in front of the TV for game day munching or make mini versions of the crispy chicken parmesan meatballs to serve as an appetizer next to a side of marinara sauce, I believe you will enjoy this versatile recipe…a twist on two Italian American classics.

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123 thoughts on “Chicken Parmesan Meatballs

    1. Thank you Bobbie, I’m glad you like the meatballs and appreciate for your nice compliment and wish. I did have a good week, I hope you did as well.

    1. Hi Mad Dog, The chicken parmesan meatballs in a sub would make a nice lunch but I’m sure you had something delicious…you always do. 😀

    1. I’m glad you like the chicken parmesan meatballs Jovina. Why is it we tend to make the same things when it is easy to change them up occasionally.

  1. A great dish, a favorite with my children, although I have to admit I’ve never made this with chicken as ground chicken is completely unavailable around here. Luckily, one of my birthday presents this year was a meat grinder. 🙂 I could actually make this right now.

    1. Hi Adina, I think your children would like the chicken parmesan meatballs. Your new grinder would be perfect for making the meatballs. I bet you will find lots of good uses for it.

    1. Thank you Jeanie, I’m glad you like the looks of the chicken parmesan meatballs. They really were good, I hope you get a chance to try them.

  2. What a great twist on an old favourite dish? I usually make my meatballs with a mixture minced beef and pork, garlic, parsley and a bit of cumin and paprika. I have never made them with chicken, but I think I’d like to give this a try. 👍

    1. Hi Jenna, The meatballs have the same good flavors as Chicken Parm…I think you would enjoy them. Thank you for your nice compliment.

    1. Thank you Angie, the panko breadcrumbs give the chicken parmesan meatballs a nice crunch that really adds to the overall flavor.

    1. Hi Penny, if you are a fan of meatballs then I think you will really enjoy this chicken parmesan version. Thank you for your nice compliment.

  3. That’s an amazing dish! I tried making chicken meatballs one time and it was a disaster, too much liquid and the texture was mush. Your recipe looks and sounds so good I am inspired to try again.

    1. Hi Jan, do try making chicken meatballs again. The texture and taste of the chicken parmesan meatballs was good…I think you will enjoy them.

    1. Thank you Kelli, I hope that if you had a chance to make the meatballs that you enjoyed them. You are right, turkey will also work in the recipe.

    1. Hi Deb, Yes I agree about using breadcrumbs in the mix. Using pankos for a coating on the chicken parmesan meatballs gives them a nice crunch…I’m glad you like the idea.

  4. That really is a good meatball! These are just loaded with flavor, and pretty healthy. Plus they look great! Winner. 🙂 Thanks so much.

    1. I’m glad you agree John, we thought the chicken parmesan meatballs were really good and yes they are a healthy alternative as well. Thank you for your nice compliment.

  5. Sounds really good – I’ve had spaghetti & meatballs on my “to make” list forever but never gotten round to it. I think it’s time to give it a go.

    1. I do hope you check spaghetti and meatballs off your list soon Kiki. I think you might enjoy this different version with chicken.

    1. Hi Dawn, the chicken parmesan meatballs are definitely comforting…I’m glad you like the recipe. I’m with you about adding a little crushed red pepper. 🙂

    1. I’m glad you like the recipe for the chicken parmesan meatballs Diane. We thought that they really turned out good. I did have a nice week, I hope you did as well.

  6. I’m still warming up to the chicken/turkey meatball concept. But, as I’ve said before I’ve never met a meatball I didn’t like. I like the baking idea and will be pining this in “Meatball Recipes From Around The World” for a future cook.

    1. Hi Ron, If you are a fan of chicken parmesan then you should definitely try this recipe. I love a good beef or pork meatball as well but no warming up to the “chicken/turkey meatball concept” is needed…you will like these crunchy chicken meatballs baked with sauce and cheese. 😀

  7. I love this! Looks and sounds like a really tasty meatball – I especially love the idea of making a meatball sub! Thanks for the recipe, Karen!

  8. Your chicken mince recipe looks more flavourful than mine – shall most assuredly try 🙂 ! Am very used to chicken patties since childhood: fried in the bygone era, usually grilled now! Cultural backgrounds and geography: rarely eat what Americans call ‘burgers’ but make similar sized patties (kotletid) with sides ! More often than actual chicken balls, tho’ these also appear on occasion . . .

    1. Thank you Eha, I’m glad that you like the recipe. The chicken parmesan mixture could definitely be made in a patty shape as well.

  9. I know my family would really love this recipe, Karen. These delicious meatballs would be so versatile with other accompaniments, as well as just on their own, I’d think! 🙂 They even look tasty!

    1. Hi Debra, If you get a chance to make the chicken parmesan meatballs for your family, I hope you will all enjoy them. This is a recipe that is easily increased…as is, it makes 12 nice size meatballs.

      1. I definitely plan to make them! My granddaughters are beginning to show a lot of interest in the kitchen, and I thought this would be a good recipe to make with them! Thank you. 🙂

    1. Hi Judy, Chicken is a good option when making meatballs and these taste just like chicken parmesan. I’m glad you like the recipe, thank you.

    1. Thank you Sheryl, for your nice compliment. I know what you mean, I can look at the photo of the chicken parmesan meatballs and get hungry as well. 🙂

  10. I love a good chicken parm! I’ve laughed about this one before, but every restaurant in our area offers chicken parm. Seriously. It doesn’t matter what type of food the restaurant serves…chicken parm will be somewhere on the menu. Turning a classic into meatball form sounds delicious! And a meatball sub with these meatballs? Sign me up!!

    1. Hi David, I’m glad you like the idea of a chicken parmesan meatball sub. I think so many restaurants have chicken parm on their menu because we all love it. 🙂

  11. My family loves chicken parmigiana! They will love this. What a great idea!

    1. Hi Marcellina, I appreciate your visit and nice compliment. Thank you! I’m glad you like the recipe for chicken parmesan meatballs and I hope your family will enjoy them as much as we did.

  12. What an awesome dish, combining two family favourites! I know JT would love the meatballs, he already loves chicken parmesan. They sound like they’d freeze well for a rainy day.
    Sorry, I haven’t been around, I’ve been ill, we are still trying to figure out what is wrong with me. I’m trying to catch up, but I hope you understand.

    1. Hi Eva, My husband and I have been ill as well so I totally understand. I do hope that the doctors are working on getting you back to good health and soon. I believe you would enjoy the chicken parmesan meatballs and I do think freezing a portion to cook later would work well.

  13. Theses look delicious Karen. Its one of my favourite combinations, chicken and parmesan

  14. Wow, I just bought some ground chicken from a local farm/meat market and was going to go online to look for a good recipe and checked out the blogs I follow on WP first and your recipe post came up. Perfect timing. Can’t wait to try these! Thanks.

    1. Hi Skokisok, It sounds like your timing was indeed good. If you did get a chance to make the chicken parmesan meatballs, I do hope that you enjoyed them. Thank you so much for stopping by for a visit and leaving me a comment…it is much appreciated.

  15. I just have to say that meatballs are some of the hardest things to photograph in an appetizing way, so mad props on making it happen. If I can imagine them being made of a meatless ground beef, I’d say they look utterly delicious! 😉

    1. I appreciate your nice compliment Hannah. You are so right, some foods are hard to photograph…especially when it is something that is instantly going to go to the table afterwards. 🙂 I’m glad you liked the photos and I bet you are creative enough to make a very good vegan version.

    1. Thank you for your nice compliment on the chicken parmesan meatballs Mollie. Yes, adding a little olive oil will definitely keep the chicken moist…especially if using all breast meat.

    1. Hi Amelia, I believe that you will like the chicken parmesan meatballs if you get a chance to try them. Thank you for your nice compliment and enjoy.

    1. I appreciate the nice compliment and pin Susan. The panko really does give a nice crunch to the chicken parmesan meatballs…we thought they added a lot both texture and taste wise.

    1. Hi Thao, I’m glad you like the meatballs. Yes, this recipe has several options on how to serve them. Thank you for your nice compliment.

  16. I can imagine how tasty these meatballs are. I love their golden exterior, yum!

    1. Hi Jean, I appreciate your nice compliment. Sautéing the meatballs before baking in the oven does indeed give the meatballs a nice golden color and crunchy exterior.

    1. Good morning Colleen, Thank you for stopping by for a visit and your nice compliment about the chicken parmesan meatballs. I hope you will enjoy them if you get the chance to make the recipe.

    1. Hi Marcie, If you are a fan of chicken parmesan then I believe you will enjoy the meatballs. Thank you for your nice compliment.

  17. ” Juicy chicken meatballs coated in crunchy breadcrumbs, baked with marinara sauce and topped with mozzarella cheese.” This sounds really delicious! Pinned and Saved for later.

    1. I appreciate your nice compliment Fritzie and thank you for the pin. I’m glad you like the recipe for chicken parmesan meatballs. 🙂

    1. This was a fun recipe…combining two of my favorites into one dish. I’m glad you like the idea of chicken parmesan meatballs Laura, thank you!

  18. Karen, what a comforting, flavorful recipe. I love all sorts of meatballs and the combination of ingredients in these sounds so scrumptious. Fantastic twist on Chicken Parm!

    1. Thank you for your kind words Valentina. I’m happy that you like the meatballs…my husband loved that they tasted just like his favorite chicken parmesan.

    1. Hi Jo, I’m glad you like the looks of the chicken parmesan meatballs and we thought that they tasted as good as they look. Thank you! 😀

    1. Thank you Grace, I’m glad you like my twist on regular meatballs. These have a taste just like chicken parmesan which is one of my husband’s favorite meals.

  19. Karen, what a brilliant idea! Two of my favorites in one. I can’t wait to try it on a sub! YUM!

    1. Hi RA, Thank you for stopping by for a visit and your nice compliment. I hope you will enjoy the chicken parmesan meatballs, they will be delicious in a sub.

      1. A quick note, I just realized that you are Kelly from Foodtasia. Your comment came through as abushabanr. I’ll know from now on and thank you again. 😀

  20. I absolutely love the twist in this recipe…looks so good Karen…much tastier…thanks for the inspiration.
    I hope you are having a great week!

    1. Thank you Juliana, it is always nice to know that my recipes inspire my readers. I’m glad you like my twist on chicken parmesan, the meatballs were really good. Thank you for your wish, I hope you had a nice week as well.

  21. Wow, this looks absolutely amazing, Karen. Meatballs are so easy to make, and your recipe sounds so straightforward. Thanks for the tip on refrigerating the chicken mixture for a few minute and then making them into balls. For me, the more mozzarella the better 😀

    1. Hello Mabel, thank you for stopping by for a visit and your nice compliment about the chicken parmesan meatballs. Yes, letting the chicken mixture firm up in the fridge does help in forming them.

    1. Hi Kathryn, Thank you for your nice compliment on the chicken parmesan meatballs. When only cooking for two, lots of times we have leftovers. A meatball sub is a tasty way of using part of this recipe for another meal.

    1. I appreciate your nice compliment Julie. If you got a chance to make the chicken parmesan meatballs, I hope you enjoyed them as much as we did.

    1. Hi Carolyn, Your comment gave me a smile. There is something about meatballs that we all seem to like. I’m glad you like my chicken parmesan version, thank you.

  22. ground chicken sounds so …. grim – just kidding. we call it chicken mince here; somehow it sounds less grim:-) but yum these look so delicious. i love panko ( a new found love of mine) and there’s just something about meatballs isn’t there? cheers sherry

  23. Hi Sherry, A lot of the world refers to ground meat as minced so I understand where you are coming from. 🙂 These were as good as they look…the panko gives them a nice crunchy exterior.

  24. Love this brilliant idea Karen, and I’m so glad you posted this. I have made this dish before, and forgot all about it until now. Hope you are having a great week. P.S. since I know you love to travel….. we leave for Provence and Paris tomorrow.

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