If you’re a chicken parmesan lover, then you need to try my Chicken Parm Meatballs! They are big hit with my readers and also my family. I’ve been making these meatballs for years since they are so easy to assemble and perfect to feed a crowd.
I’ve shared my love for chicken Parmesan with y’all before and thought it would be fun to turn this beloved dish into Chicken Parmesan Meatballs! Serve it up with your favorite pasta and a side salad or turn it into a sub sandwich.
This is one of my husband’s favorite dinner recipes and so quick to make. I can have these prepped in 10 minutes before searing and baking in the oven. What I love most is it takes half the time and effort of classic chicken parmesan but doesn’t sacrifice flavor.
We definitely put these meatballs on the weeknight rotation several times a year as a classic Italian recipe. If you love Italian food, my Easy Italian Meatballs and Chopped Italian Salad are two other recipes to try.
Why You’ll Love this Recipe
- Dinner ready in under an hour. These take just 10 minutes to prep before baking, and a hearty dinner is served.
- So much easier than classic chicken parm. Forget the pounding and frying, these meatballs have the same flavor with much less stress and clean up.
- A big hit with kids too! All the picky eaters I’ve served these meatballs to absolutely adore them.
Ingredients
- Ground chicken: The base meat mixture for the meatballs.
- Egg: Binds the meatballs together.
- Breadcrumbs: Makes the meatballs tender.
- Water: Keeps moisture in the meatballs as they cook.
- Garlic powder: Adds nice garlic flavor.
- Salt: Season to taste.
- Dried thyme: Warm herbal spice perfect for Italian flavor.
- Onion powder: Gives sweet onion taste.
- Parmesan cheese: Adds saltiness to every bite.
- Shredded Mozzarella cheese or slices of cheese: Will give that ooey, gooey cheese melt that’s signature to chicken parm.
- Pasta sauce: Use your favorite brand.
How to Make Chicken Parmesan Meatballs
- In a mixing bowl, combine the ground chicken, egg, breadcrumbs, water, Parmesan cheese, garlic powder, onion powder, thyme, salt, and pepper and mix well to combine.
2. Form meatballs and place in an oiled pan. I use an oven safe pan, if you do not have this option, you can transfer to a baking dish once cooked. I cooked the meatballs 5 minutes on each side.
3. While cooking, preheat oven to 350. Place sauce over top of the meatballs. Top with cheese or your baking dish, and pour in the jar of pasta sauce and cheeses. Bake for 20 minutes.
4. Once it’s done baking place under the broiler for 2-3 minutes until it’s browned and bubbly. Serve with pasta or on bread for a chicken parm sub!
Expert Tips
- Sear the meatballs until browned on all sides. You want them to be golden brown, but they don’t need to be fully cooked through since the oven will do that afterwards.
- Shred the cheese yourself. It’s best to shred mozzarella from the block for a melt that is perfectly gooey and not grainy.
- Swap the chicken for turkey or beef. You can easily change out the protein if you desire.
- Broil for a beautiful golden brown finish. Put under the broiler for a couple of minutes for a bubbling finish.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
You can easily make the meatballs in advance, we just suggest adding the cheese right before serving.
These chicken parm meatballs also freeze well. Store for up to 2 months then thaw overnight and reheat according to the instructions above.
FAQs
You can also bake the meatballs without sauce first if you prefer, then add the sauce and cheese and bake again.
Of course! Serve on the side for the best results.
Add your favorite Italian herbs and spices. If you love spice, a pinch of red chili flakes is delicious too!
More Easy Dinner Recipes
Chicken Parmesan Meatballs
Ingredients
Method
- In a mixing bowl, combine the ground chicken, egg, breadcrumbs, water, Parmesan cheese, garlic powder, onion powder, thyme, salt, and pepper and mix well to combine.
- Form meatballs and place in an oiled pan. I use an oven safe pan, if you do not have this option, you can transfer to a baking dish once cooked. I cooked the meatballs 5 minutes on each side. While cooking, preheat oven to 350. Place sauce over top of the meatballs. Top with cheese or ake your baking dish, and pour in the jar of pasta sauce and cheeses. Bake for 20 minutes.
- Once it’s done baking place under the broiler for 2-3 minutes until it’s browned and bubbly. Serve with pasta or on bread for a chicken parm sub!Enjoy!
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
- You can easily make the meatballs in advance, we just suggest adding the cheese right before serving.
- These chicken parm meatballs also freeze well. Store for up to 2 months then thaw overnight and reheat according to the instructions above.