Ground Chicken Parmesan Meatballs
Tender, juicy chicken meatballs coated in parmesan and panko, baked with marinara and melted mozzarella. Ready in just 35 minutes, this protein-packed Italian-inspired dish is perfect for weeknight dinners, family meals, or meal prep.
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.
