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Making dinner doesn’t have to be stressful, and these Chicken Parmesan Meatballs prove it. With straightforward steps and simple ingredients, you can whip up a delicious meal in just 40 minutes. Perfect for cooks of any level, this recipe is both quick and foolproof.
These Chicken Parmesan Meatballs take me right back to my college days when time was always tight, but I still wanted something tasty and satisfying on the table. Back then, I loved how effortlessly these meatballs came together with just a few simple ingredients. Whether I was juggling classes or pulling an all-nighter, this recipe was my go-to because it didn’t require any fancy cooking skills—just a little prep and some oven time, and dinner was ready in no time.
Before You Start
- Prep All Ingredients Ahead: Measure and chop everything before you begin. This helps your cooking process go nice and smooth and keeps you organized.
- Don’t Overmix the Meat: Gently combine the ingredients until just mixed. Overmixing can make the meatballs tough instead of tender.
- Shape Evenly Sized Meatballs: Make sure all your meatballs are about the same size. My favorite way to do this is to use a small cookie scoop. This ensures they cook at the same rate and stay juicy inside.
- Prepare the Marinara Sauce: Whether homemade or store-bought, have your marinara sauce ready to go. A good quality sauce makes a big difference in the final flavor.
- Grate Fresh Parmesan and Mozzarella: Freshly grated cheeses melt better and add a richer flavor compared to pre-shredded varieties.
Ingredients You’ll Need
- Ground Chicken: If you prefer, you can swap it out for ground turkey or lean ground beef.
- Italian-style Breadcrumbs: These help hold the meatballs together and add a nice texture. Regular breadcrumbs work just as well if you don’t have Italian-style.
- Parmesan Cheese, grated: Adds a rich, savory kick to the meatballs. If you’re out of Parmesan, Pecorino Romano is a great substitute.
- Egg: This helps bind all the ingredients together. No eggs? You can use a little extra breadcrumbs or a flax egg instead.
- Garlic: Use as much or as little as you like. If you don’t have fresh garlic, a sprinkle of garlic powder will do the trick.
- Dried Herbs: I used some dried oregano and dried basil, but feel free to use your favorite herbs.
- Onion Powder: Enhances the overall flavor. If you don’t have it, finely minced onions are a good alternative.
- Salt and Pepper: Season to taste. Don’t be shy—these are essential for bringing out all the flavors.
- Fresh Parsley, chopped (optional): Adds a fresh touch and a pop of color. You can skip it or use fresh basil instead.
- Marinara Sauce: Homemade or your favorite store-bought brand works great.
- Mozzarella Cheese, shredded: Melts beautifully over the meatballs, making everything nice and gooey. Feel free to use provolone or even cheddar if you like.
- Parmesan Cheese, grated: For lots more savory flavor. If you’re out of Parmesan, Pecorino Romano is a great substitute.
- Fresh Basil or Parsley: A little fresh basil or parsley for a vibrant finish.
Start by preheating your oven to 400°F (200°C). While it warms up, grease a cast iron skillet or any oven-safe skillet you have on hand.
In a large mixing bowl, combine 1 pound of ground chicken, ½ cup of Italian-style breadcrumbs, ½ cup of grated Parmesan cheese, 1 large egg, 2 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of onion powder, and salt and pepper to taste. If you’re using fresh parsley, add 1 tablespoon chopped parsley as well. Mix everything together until well combined, but be careful not to overmix.
Using your hands or a cookie scoop, form the mixture into meatballs about 1½ inches in diameter. Place each meatball evenly on the prepared skillet.
Tip: Wetting your hands slightly can make shaping the meatballs easier and prevent sticking.
Transfer the skillet to your preheated oven and bake the meatballs for about 15 minutes. They should be cooked through and slightly browned on the outside.
Tip: Don’t overcrowd the skillet; giving the meatballs space helps them brown nicely.
Once the meatballs are baked, remove the skillet from the oven. Spoon 1 cup of marinara sauce over each meatball, making sure they’re generously coated. Then, sprinkle 1 cup of shredded mozzarella cheese and ½ cup of grated Parmesan cheese on top.
Return the skillet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Take the skillet out of the oven and garnish the meatballs with freshly chopped basil or parsley for a burst of color and freshness.
How To Serve
Here are some of my favorite ideas to serve alongside these Chicken Parmesan Meatballs:
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs up to the baking step and store them in the refrigerator for up to 24 hours. This makes weeknight dinners even easier. When you’re ready to cook, just add the marinara and cheese and pop them in the oven.
How should I store leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven or microwave. Adding a little extra marinara sauce when reheating helps keep them moist and flavorful.
Can I freeze these meatballs?
Yes, you can freeze the meatballs either before or after baking. To freeze before baking, place the uncooked meatballs on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezer bag. After baking, let them cool completely and store in an airtight container or freezer bag. They’ll keep well for up to 2 months. Thaw them overnight in the fridge before reheating.
Do I need a cast iron skillet for baking?
No worries if you don’t have a cast iron skillet! Any oven-safe skillet or baking dish will work perfectly. Just make sure to grease it well to prevent the meatballs from sticking and to ensure even cooking.
More Delicious Meatball Recipes
- Swedish Meatballs (Ikea Meatballs)
- BBQ Meatballs
- Creamy Mushroom Chicken Meatballs
- Firecracker Chicken Meatballs
- Korean Meatballs
Chicken Parmesan Meatballs
Equipment
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs Italian-style preferred
- ½ cup Parmesan cheese grated
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- salt and pepper to taste
- 1 tablespoon fresh parsley chopped (optional)
For the Coating and Topping:
- 1 cup marinara sauce homemade or store-bought
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan cheese grated
- fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Grease a cast iron skillet or an oven safe skillet.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, dried basil, onion powder, salt, pepper, and chopped parsley (if using). Mix until well combined, but do not overmix.
- Using your hands or a cookie scoop, form the mixture into meatballs about 1½ inches in diameter. Place the meatballs on the prepared cast iron skillet.
- Transfer the skillet to the oven and bake the meatballs in the preheated oven for 15 minutes, or until they are cooked through and slightly browned.
- Remove the meatballs from the oven. Spoon marinara sauce over each meatball, ensuring they are generously coated. Sprinkle shredded mozzarella and additional Parmesan cheese on top of the sauced meatballs.
- Return the meatballs to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove the meatballs from the oven and garnish with fresh chopped basil or parsley. Serve hot with pasta, on a sub roll, or as an appetizer.
Tips & Notes:
- Customize Your Sauce: Whether you prefer homemade marinara or store-bought, choose a sauce that you love as it makes all the difference in taste.
- Even Cooking: Make sure all your meatballs are the same size to ensure they cook evenly. This helps them stay juicy and prevents some from being overcooked while others are underdone.
- Extra Flavor Boost: Add a pinch of red pepper flakes to the marinara sauce if you like a little heat. It adds a nice kick without overpowering the dish.
- Serving Suggestions: These meatballs are versatile—serve them over spaghetti, in a sub roll for a hearty sandwich, or on their own as a tasty appetizer.
