Chicken Parmesan Meatballs

These yummy meatballs are tender, cheesy, and pan fried for a crispy exterior before baking in marinara and melty cheese. Packed with herbs and parmesan, they’re a fun twist on the classic chicken parmesan but in half the time.
Try my cheese-stuffed shells, four cheese pasta and baked ziti with meatballs next!

this recipe!

Chicken Parmesan Meatballs with Panko Breadcrumbs

These Chicken Parmesan Meatballs are an easy family dinner that everyone will love. Juicy, flavorful, and simmered in marinara with plenty of melted cheese, they’re simple to make and perfect for busy weeknights.

Ingredients You’ll Need

1 pound ground chicken

1 egg

¾ cup panko breadcrumbs

2/3 cup parmesan cheese, grated

1 teaspoon garlic powder 

½ teaspoon dried basil

½ teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon pepper

½ teaspoon dried parsley

For rolling and frying

1 cup panko breadcrumbs

4 tablespoons olive oil, divided

For baking

1 jar marinara sauce (24-26 oz)

1 cup mozzarella cheese, shredded

Chopped parsley, for garnish

Ingredients Notes

Freshly shredded cheese melts nicer than store bought shredded cheese. 

You can use regular bread crumbs if needed. Your meatballs just won’t be as crispy on the outside. 

How To Make Chicken Parmesan Meatballs

STEP ONE – In a large mixing bowl combine the ground chicken, egg, breadcrumbs, parmesan, and all seasonings. Use your hands for best results. Do not over mix or your meatballs will be more tough.

STEP TWO – Roll into 1 ½ inch balls and set on a plate. Roll each meatball in panko and set back on a plate. 

STEP THREE – Preheat the oven to 350 °F

STEP FOUR – Heat 2 tablespoons of oil in a cast iron or other skillet over medium heat. Cook half the meatballs until browned on each side. Wipe the pan out so the fallen panko doesn’t burn. Add 2 more tablespoons of oil and cook the remaining half. Wipe out the pan once more. 

NOTE: If you don’t have an oven safe skillet you can bake this in a casserole dish. It’s not enough to fill a full 9×13 dish so I’d suggest a 10×10 or similar. 

STEP FIVE – Add the marinara sauce to the skillet and place the meatballs on top of the sauce. Bake for 15 minutes.

NOTE: Make sure to wipe out the skillet before pouring the sauce in it. 

STEP SIX – Sprinkle the mozzarella on top and bake for an additional 5 minutes or until melted. 

STEP SEVEN – Sprinkle with chopped parsley or garnish with fresh basil, before serving with spaghetti, if desired. 

Storage Instructions

Store leftovers in an airtight container for up to 3 days in the fridge.  Reheat, covered, in the microwave.