These chicken parmesan meatballs are smothered in marinara and topped with melty mozzarella cheese. They’re by far the best pasta or toasty garlic bread topper!
Why this recipe works
This chicken parmesan meatballs recipe starts with tender, and dare I say it, moist, ground chicken meatballs that are packed with parmesan, breadcrumbs, and shallots. You’ll go nowhere without a solid meatball foundation!
And in classic chicken parmesan fashion, we’ll let them swim in some good ole marinara sauce before topping with mozzarella. To break it down for you, this recipe starts in a skillet and ends in the oven so be sure to use an oven-safe skillet. These meatballs are an excellent choice for prepping ahead whether it’s for a party or to pop in the freezer for later. Let’s get it going.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
MEATBALLS – Parmesan, breadcrumbs, shallot, egg, olive oil, oregano, salt, and pepper gives the ground chicken loads of flavor and plenty of binding properties.
MARINARA – Use your favorite bottle from the store or prep a batch of your own marinara sauce to use here. The marinara is a big part of the flavor profile so you definitely want to use a good quality jar or a homemade sauce that’s seasoned well.
MOZZARELLA – Anytime you’re aiming for melty cheese on a dish, it’s best to use cheese that’s shredded straight from a block. Pre-bagged shredded cheeses contain anti-caking agents which prevents it from melting as well. However, it’s totally doable if that’s all you have on hand.
How to Make Chicken Parmesan Meatballs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place a sheet of parchment paper on a baking sheet and set it aside.
- In a large mixing bowl, combine the Parmesan cheese, breadcrumbs, shallot, egg, olive oil, oregano, and salt and pepper.
- Add the ground chicken and stir to combine.
- Using a 2-tablespoon cookie scoop, portion out evenly sized balls of the mixture onto the prepared baking sheet.
- Allow the meatballs to chill for 4 hours for the flavors to meld together.
- Preheat the oven to 350°F.
- Add 2 tablespoons of olive oil to a 10-inch cast-iron skillet (or other oven-safe skillet) over medium heat.
- Cook the meatballs in batches, placing half of them into the skillet and frying until browned. Place the meatballs on a plate while you fry the remaining batch, adding more olive oil if necessary.
- Transfer all the meatballs to the skillet along with any accumulated juices.
- Pour the marinara sauce over the meatballs and place the skillet in the oven.
- Bake the meatballs uncovered, stirring them after 10 minutes so they don’t dry out. Continue cooking until they are no longer pink and cooked through (or when they register 165°F with an instant-read meat thermometer).
- Sprinkle the meatballs with the mozzarella cheese. Return the skillet to the oven and place it on broil to allow the cheese to melt.
- Remove the skillet from the oven and serve with pasta.
Frequently Asked Questions & Expert Tips
Realistically, it’s best that you make the meatballs at least 4 hours ahead of time to let the flavors mingle. You can make the meat mixture, shape them into balls, and refrigerate them up to a day in advance. I would avoid leaving them in the fridge for longer than a day to prevent unwanted bacteria from accumulating on the chicken. Check out below for tips on freezing them.
Absolutely. Shape them into meatballs and place them on a baking sheet with enough space in between so that they are not touching. Flash freeze the meatballs until solid. Once solid, transfer them to a large ziptop bag and store in the freezer for up to 2 months. Allow them to thaw before pan frying and continuing the recipe.
Yes, you can make them larger using a 3-tablespoon scoop. Just be aware that the cooking times will differ when doing so, and you will need to use a medium-sized cast iron pot instead of a skillet for the sauce to cover the meatballs adequately.
Serving Suggestions
Serve your chicken parmesan meatballs over a bed of pasta or on top of warm garlic bread. Pair with a side salad and enjoy!
More Meatball Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Chicken Parmesan Meatballs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ½ cup finely grated parmesan cheese 50g
- ¼ cup panko breadcrumbs 13g
- 1 large shallots very finely diced, 55g
- 1 large egg
- 2 Tablespoons olive oil plus extra for frying
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground chicken
- 4 ounces mozzarella cheese shredded
- 24 ounces marinara sauce
Things You’ll Need
- 10 inch cast iron skillet , or other 10 inch oven-safe skillet
Before You Begin
- If you aren’t using a cookie scoop to form the meatballs and you find the mixture too sticky to work with, dampen your hands with water.
- You can make them larger using a 3-tablespoon scoop. Just be aware that the cooking times will differ when doing so, and you will need to use a medium-sized cast iron pot instead of a skillet for the sauce to cover the meatballs adequately.
Instructions
- Place a sheet of parchment paper on a baking sheet and set it aside.
- In a large mixing bowl, combine the parmesan cheese, breadcrumbs, shallot, egg, olive oil, oregano, and salt and pepper.1/2 cup finely grated parmesan cheese, 1/4 cup panko breadcrumbs, 1 large shallots, 1 large egg, 2 Tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Add the ground chicken and stir to combine.1 pound ground chicken
- Using a 2-tablespoon cookie scoop, portion out evenly sized balls of the mixture onto the prepared baking sheet.TIP – If you aren’t using a cookie scoop to form the meatballs and you find the mixture too sticky to work with, dampen your hands with water.
- Allow the meatballs to chill for 4 hours for the flavors to meld together.
- Preheat the oven to 350°F.
- Add 2 tablespoons of olive oil to a 10-inch cast-iron skillet over medium heat.
- Cook the meatballs in batches, placing half of them into the skillet and frying until browned. Place the meatballs on a plate while you fry the remaining batch, adding more olive oil if necessary.TIP – When frying the meatballs, it is important not to fully cook them. They should still be uncooked in the center, as they will cook further in the oven with the marinara sauce added. You don’t want to end up with overcooked meatballs.
- Transfer all the meatballs to the skillet along with any accumulated juices.
- Pour the marinara sauce over the meatballs and place the skillet in the oven.24 ounces marinara sauce
- Bake the meatballs uncovered, stirring them after 10 minutes so they don’t dry out. Continue cooking until they are no longer pink and cooked through (or when they register 165F with an instant-read meat thermometer).TIP – Cooking time in the oven will vary depending on how much the meatballs were cooked during frying. The average cook time is 15 to 20 minutes, which is why it is important to test doneness with an instant-read meat thermometer.
- Sprinkle the meatballs with the mozzarella cheese. Return the skillet to the oven and place it on broil to allow the cheese to melt.4 ounces mozzarella cheese
- Remove the skillet from the oven and serve with pasta.
Expert Tips & FAQs
- Make Ahead – You can make the meat mixture, shape them into balls, and refrigerate them up to a day in advance. I would avoid leaving them in the fridge for longer than a day to prevent unwanted bacteria from accumulating on the chicken. Check out below for tips on freezing them.
- Freezing – Shape them into meatballs and place them on a baking sheet with enough space in between so that they are not touching. Flash freeze the meatballs until solid. Once solid, transfer them to a large ziptop bag and store in the freezer for up to 2 months. Allow them to thaw before pan frying and continuing the recipe.
Nutrition
Kristen Rittmer
Latest posts by Kristen Rittmer (see all)
- Chicken Parmesan Meatballs - May 27, 2025
- Blue Hawaiian Jello Shots - May 21, 2025
- Cannoli Poke Cake - May 7, 2025
Leave a Reply