These chicken parmesan meatballs are incredibly tender and are baked to perfection with sauce and cheese in just 30 minutes.
If you love chicken parmesan, you will love these easy chicken parmesan meatballs. They are the perfect comfort food for weeknight meals.
Why you will love this chicken parmesan meatball skillet
- Staple ingredients - These meatballs come together with ingredients you likely already have on hand.
- Mouth-watering texture - Sear the meatballs in a skillet to create a delicious golden brown exterior, then finish in the oven for the perfect tender bite.
- Just 30 minutes are needed to mix and cook these meatballs.
- Serve with ciabatta garlic bread and a salad for a complete meal.
- Ground chicken and ground turkey can both be used in this recipe.
- Pizza sauce - I love Mezzetta pizza sauce for its bold flavor. Marinara sauce is also delicious. Use your favorite variety - whatever you have on hand.
- Breadcrumbs - Both plain and seasoned can be used. I used regular breadcrumbs, not panko, for these meatballs.
- Seasonings - Minced garlic, dried parsley, dried basil, and onion powder are likely ingredients that you have on hand.
Please see the recipe card for complete instructions and ingredient amounts.
- Add meatball ingredients - except for the ground chicken - to a mixing bowl. Using a fork, stir to combine. (Image 1)
- Add the ground chicken and use the fork to mix until everything is evenly incorporated. (Image 2)
- Using a cookie scoop, portion the mixture into 16-18 meatballs. (Image 3)
- Roll the meatballs in flour. (Image 4)
- Heat oil in an oven-safe skillet over medium heat. (I used a non-stick skillet.)
- Add the meatballs to the skillet and cook for 3-4 minutes until brown. Flip to cook the other side for 3-4 minutes. (Image 5)
- Add the sauce to the skillet and transfer to a 375-degree oven for 10 minutes or until the meatballs reach an internal temperature of 165 degrees. (Image 6)
- Top with mozzarella cheese and bake for another 3-5 minutes until the cheese is melted.
- Garnish with Parmesan cheese and serve.
- To prevent overmixing, mix all of the meatball ingredients - except the chicken - together first, then mix in the ground chicken until just incorporated.
- Use a fork to incorporate the ground chicken. This helps to prevent overmixing. We don't want tough meatballs.
- If you are using extra-lean ground chicken and the mixture seems dry, add a splash or two of milk until the mixture holds together.
- Roll the meatballs in flour before browning. This helps the meatballs keep their shape and also creates a bit of crust.
- Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165 degrees.
- Eat straight out of the pan - yes, these meatballs are THAT good!
- Serve on top of pasta. Spaghetti, bucatini, penne, and rotini are all great options.
- Build a meatball sub on a toasted roll.
- Serve on toasted crostini for an appetizer or gameday snack.
Yes, absolutely! These meatballs can be frozen either cooked or uncooked. If uncooked, place the meatballs on a parchment-lined baking sheet and freeze until firm. Then transfer them to a freezer-safe zipper-top bag and store them for up to 3 months. Thaw the meatballs in the refrigerator. Proceed with cooking them per the recipe instructions.
To freeze cooked meatballs, cool them completely, and then transfer them to a freezer-safe container. Freeze for up to 2 months. Thaw and reheat.
No, these are different ways of saying the same thing. Chicken parmesan is a crispy breaded chicken cutlet topped with red sauce and cheese. It's an American recipe, not an authentic Italian dish.
More ground chicken recipes
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Chicken Parmesan Meatballs
- ⅓ cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- ½ teaspoon onion powder
- 1 teaspoon minced garlic
- ¾ teaspoon black pepper
- ¾ teaspoon salt
- 1 large egg
- 1 pound ground chicken
Browning meatballs and sauce
- ¼ cup flour
- 2 tablespoons olive oil (or similar)
- 14 ounces pizza sauce (or marinara)
- ⅓ cup shredded mozzarella
- grated Parmesan (for garnish)
- Preheat the oven to 375 degrees.
- In a mixing bowl, combine Parmesan cheese, breadcrumbs, parsley, basil, onion powder, garlic, salt and pepper, and egg. Use a fork to mix together.
- Add the ground chicken and gently mix until the ingredients are evenly incorporated.
- Using a 2-tablespoon scoop, portion the meatball mixture into 16-18 meatballs. Roll the meatballs in flour.
- Heat the oil in an oven-safe skillet over medium heat. Add the meatballs and cook for 3-4 minutes until brown. Flip and cook the other side for 3-4 minutes until brown.
- Pour the pizza sauce (or marinara) around the meatballs and transfer the skillet to the oven. Bake for 10 minutes or until the internal temperature reaches 165 degrees.
- Top with the mozzarella cheese and bake for another 3-5 minutes to melt the cheese.
- Garnish with Parmesan cheese and serve.
- Mix all of the meatball ingredients - except the chicken - together first, then gently mix in the chicken. This prevents overworking the chicken and creating tough meatballs.
- If you are using extra lean ground chicken and the mixture seems dry, add a splash or two of milk until the mixture holds together.
- A coating of flour creates a crust and helps to hold the meatballs together while browning them.
- Always use an instant-read thermometer to ensure the internal temperature of the meatballs reaches 165 degrees.
- Serve with pasta, on crostini, or build a meatball sub sandwich.
- To freeze uncooked meatballs, transfer them to a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe zipper-top bag, and freeze for up to 3 months. Thaw the meatballs in the refrigerator and cook according to the recipe instructions.
- To freeze cooked meatballs, cool them completely. Transfer them to a freezer-safe glass container and freeze for up to 2 months. Thaw and reheat.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.