These Ground Chicken Parmesan Meatballs are a flavorful twist on the classic Italian favorite, delivering tender, juicy bites that the whole family will love.
Packed with lean protein from chicken, rich calcium from parmesan, and a touch of healthy olive oil, they make a balanced, guilt-free meal.
Quick to prepare, oven-friendly, and satisfying, they’re perfect for weeknight dinners, meal prep, or a comforting, protein-rich option any day of the week.
Ground Chicken Parmesan Meatballs
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Skillet (preferably cast iron)
- Measuring Cups and Spoons
- Baking dish or oven-safe skillet
- Spoon or fork for mixing
- Optional: spatula
Ingredients
- 1 cup panko breadcrumbs divided
- 1/3 cup grated parmesan cheese plus 3 tablespoons
- 1 lb ground chicken
- 1 large egg lightly beaten
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp olive oil
- 2 –2 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
- Preheat Oven for Perfect Baking: Begin by preheating your oven to 400°F (200°C). This ensures your meatballs will cook evenly and the cheese will melt perfectly. While the oven warms, prepare your other ingredients so everything is ready to go, keeping your cooking process smooth and stress-free.
- Prepare the Coating Mixture: In a small bowl, combine 3 tablespoons of panko breadcrumbs with 3 tablespoons of grated parmesan cheese. This mixture will be used to coat the meatballs later, giving them a golden, crunchy exterior that complements the tender chicken inside. Set this bowl aside for now.
- Mix Meatball Base Thoroughly: In a large mixing bowl, add the ground chicken, lightly beaten egg, salt, pepper, garlic powder, dried oregano, dried basil, and the remaining panko and parmesan. Use a fork or clean hands to gently mix until all ingredients are fully incorporated. Be careful not to overmix, as this can make the meatballs dense rather than tender.
- Shape Meatballs Consistently: Divide the mixture into evenly sized portions, roughly the size of a golf ball (about 14–16 meatballs). If the mixture is sticking to your hands, dampen them slightly with water to make shaping easier. Consistent size ensures even cooking throughout.
- Coat Meatballs for Crunch and Flavor: Take each meatball and roll it in the prepared panko-parmesan coating, making sure it’s fully covered on all sides. This coating creates a slightly crispy crust while the inside remains juicy and tender. Set the coated meatballs aside on a plate as you finish coating the rest.
- Brown Meatballs for Extra Flavor: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Carefully add the meatballs, making sure not to overcrowd the pan. Brown each side for about 1 minute until a light golden crust forms. This step locks in the juices and develops rich flavor. Work in batches if necessary.
- Combine Meatballs and Sauce for Baking: Once all meatballs are browned, place them back in the skillet or transfer to an oven-safe dish. Pour 2–2 1/2 cups of your favorite marinara sauce evenly over the meatballs, ensuring each one is partially submerged. This allows the meatballs to absorb the savory flavors of the sauce during baking.
- Add Cheese for Melty Goodness: Sprinkle 1 cup of shredded mozzarella evenly over the top of the meatballs and sauce. This will melt and form a bubbly, golden layer during baking, adding a creamy, cheesy finish to each bite.
- Bake Until Perfectly Cooked: Place the skillet or baking dish in the preheated oven. Bake for 10–15 minutes, or until the cheese is melted and bubbly and the meatballs are fully cooked through (internal temperature should reach 165°F / 74°C). Keep an eye on the cheese to prevent over-browning.
- Garnish and Serve Beautifully: Remove the meatballs from the oven and let them rest for a few minutes. Garnish with fresh torn basil leaves for color and a burst of fresh flavor. Serve over grilled bread, pasta, or alongside your favorite vegetables for a complete, satisfying meal.
- Optional Meal Prep and Storage Tip: If making ahead, store cooled meatballs and sauce separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave, adding extra cheese if desired. This makes these meatballs perfect for meal prep or quick weeknight dinners.
Notes
- For best results, use freshly grated parmesan rather than pre-shredded or powdered versions; it melts better and enhances flavor.
- If your chicken mixture feels too wet, add a little extra panko to help the meatballs hold their shape.
- Use a cast-iron skillet or oven-safe pan to brown meatballs for added flavor and easier transfer to the oven.
- You can adjust the seasonings to taste, adding more garlic or Italian herbs for a bolder flavor profile.
- Leftovers can be enjoyed cold in sandwiches or reheated for a quick meal.
Chef’s Secrets for Tender Meatballs
Achieving juicy, flavorful meatballs starts with mixing gently—overworking the chicken will make them dense.
Lightly wetting your hands while shaping prevents sticking and keeps the texture delicate.
Browning in a skillet before baking locks in moisture while developing a rich, golden crust.
Finally, covering meatballs with marinara sauce during baking allows them to absorb extra flavor while staying tender.
Using a combination of panko and parmesan in the coating gives a perfect crispy, cheesy exterior without drying the meat.
Serving Suggestions for Delicious Meals
These chicken parmesan meatballs are incredibly versatile.
Serve them over spaghetti or linguine for a classic Italian meal, or try them with zucchini noodles or cauliflower rice for a low-carb option.
They also pair beautifully with garlic bread, roasted vegetables, or a fresh green salad.
Garnish with torn basil leaves or a sprinkle of extra parmesan for an elevated presentation.
For meal prep, pack them with steamed veggies and quinoa for a satisfying, protein-rich lunch.
Storage Tips to Keep Fresh
Store cooled meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days.
This helps maintain the texture of the meatballs and prevents the cheese from becoming too soggy.
For longer storage, freeze meatballs in sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions, adding a sprinkle of cheese to refresh the flavor.
Frequently Asked Questions
1. Can I use ground turkey instead of chicken?
Yes! Ground turkey is a lean alternative that works beautifully.
Just ensure it’s fully cooked to 165°F (74°C) and consider adding a little extra fat, like olive oil, to keep the meatballs moist.
2. How do I prevent meatballs from falling apart?
Lightly beating an egg and mixing gently helps bind the ingredients.
Also, avoid overhandling the meat, and roll them with slightly wet hands for consistent, firm shapes.
Browning before baking adds structural integrity.
3. Can I make these meatballs ahead of time?
Absolutely! Shape and brown the meatballs, then store in the fridge for up to 24 hours before baking.
You can also freeze fully cooked meatballs in sauce for quick weeknight meals.
4. What type of marinara sauce works best?
A simple, good-quality tomato-based sauce is ideal. Homemade or store-bought marinara with minimal added sugar enhances the natural flavor of the meatballs.
Choose a smooth sauce for coating or a chunky one if you prefer texture.
5. Are these meatballs low-carb or keto-friendly?
They are moderately low in carbs but contain panko breadcrumbs.
For a keto-friendly version, substitute panko with almond flour or crushed pork rinds without affecting the flavor or texture too much.
