These Chicken Parmesan Meatballs are delicious ground chicken meatballs made with mozzarella and Parmesan cheese. They’re quick to make and perfect for serving with pasta and marinara sauce.
Even the pickiest eaters will love these Chicken Parmesan Meatballs
Let’s talk about these chicken parmesan meatballs for a minute. Along with Macaroni and Cheese and Tacos, these meatballs are one of my kids’ favorite meals. The kind of meal where they ask for seconds and sometimes even thirds. And I’m right there with them!
These chicken parmesan meatballs have both Parmesan and mozzarella cheeses inside the meatballs. Just enough to bring out the flavors of Chicken Parmesan while still keeping things on the lighter side. Like my classic Chicken Meatballs recipe, these are baked in the oven until they’re juicy in the middle and golden brown on the edges. Serve them with pasta and sauce for dinner or enjoy them as an appetizer!
Ingredients You’ll Need
- Ground Chicken: I just love making meatballs with ground chicken. They’re leaner than my beef meatball recipe, but every bit as delicious!
- Egg: Helps to bind the meatballs together.
- Panko Bread Crumbs: Traps moisture to keep the meatballs juicy and helps to bind the meatballs.
- Grated Parmesan: You can grate your own using a microplane or buy pre-grated Parmesan at the store.
- Shredded Mozzarella: Adds more cheesy flavor.
- Garlic: Fresh garlic adds delicious flavor.
- Seasonings: We’re using dried oregano, dried basil, salt and pepper.
How to Make Chicken Parmesan Meatballs
Here’s an overview of the recipe steps. Find the full recipe with ingredient amounts and instructions in the recipe card below.
Combine ingredients. Mix together the ground chicken, egg, panko bread crumbs, grated Parmesan, shredded mozzarella, minced garlic, dried oregano, dried basil, salt and pepper.
Shape meatballs. Form the mixture into 1-inch round meatballs and place on a greased baking sheet. I like to use a small cookie scoop to make it quick and easy to scoop the meatballs, then roll them into balls with my hands.
Bake at 450° F for 12-15 minutes, or until cooked through. The center of the meatballs should be at least 165°F when measured with an instant read thermometer.
Recipe Variations
- Extra cheesy: Put baked meatballs in an oven-safe skillet or baking dish, top with marinara sauce and shredded mozzarella and bake at 375° F for 3-5 minutes, until cheese is melty and golden.
- Turkey meatballs: Swap ground turkey for the chicken.
- Gluten-free: Substitute 3 tablespoons of almond flour for the panko breadcrumbs.
What to Serve with Chicken Parmesan Meatballs:
- With pasta and sauce. Don’t forget the garlic bread on the side!
- Serve them in a meatball sub. So hearty and satisfying!
- Pop a toothpick in each one and serve as an easy appetizer, with marinara sauce for dipping.
Storage and Freezing Instructions
To Store: Store meatballs in an airtight container in the refrigerator for up to 4 days. Reheat on the stove in a pot of marinara sauce over medium-low heat, or reheat meatballs in the microwave.
To Freeze: Freeze baked meatballs in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
More Favorite Family Dinners
Try these easy dinner ideas next:
Chicken Parmesan Meatballs
Ingredients
- avocado oil or canola oil, for greasing the baking sheet
- 1 pound ground chicken
- 1 large egg
- ½ cup panko bread crumbs
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For Serving:
- cooked pasta, marinara sauce and Parmesan cheese, as desired
Instructions
- Preheat oven to 450° F. Lightly grease a rimmed baking sheet with a high temperature cooking oil, such as avocado oil or canola oil.
- Place the ground chicken, egg, panko bread crumbs, grated Parmesan, shredded mozzarella, minced garlic, dried oregano, dried basil, salt and pepper in a large bowl. Use a fork or your hands to mix until well combined.
- Form into 1-inch round meatballs and place on the greased baking sheet. (I use a small cookie scoop to make it quick and easy to scoop the meatballs, then roll them into balls with my hands.)
- Bake for 12-15 minutes, or until cooked through. The internal temperature should read at least 165°F on an instant read thermometer.
- Serve the meatballs over pasta with marinara sauce and Parmesan cheese, or as desired.
Notes
- To Store: Store meatballs in an airtight container in the refrigerator for up to 4 days. Reheat on the stove in a pot of marinara sauce over medium-low heat, or reheat meatballs in the microwave.
- To Freeze: Freeze baked meatballs in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
I originally shared this recipe in December 2015. Post updated January 2025.
Every weekend in the winter, we make a batch of meatballs with a similar recipe. Great comfort food.
Mmmm…I love making baked meatballs. So much better for you and way less messy (ugh – frying things is the worst for clean-up!). Love the cheesy goodness in here!
Well how fantastic does that meal look?! I love that there’s cheese in the meatballs too. Also, using a cookie scoop to make meatballs is just plain brilliant. My kids love meatballs but I rarely make them because I hate shaping them! I might even have everything on hand to make this so it will be happening soon!
These meatballs look so delicate and delicious. I watched 5 years ago or so how Jamie Oliver added grated parmesan in meatballs, and since that I’ve been doing them this ways. It really makes the difference. But together with mozzarella, it’s even better! lovely meal, Kristine!
These look so tasty! I can see why your kiddos leave a clean plate! Yum!
Made this on the weekend and those meatballs were a hit! Everyone gobbled it up and the kids were disappointed when my husband called dibs on taking the leftovers for lunch today! 🙂
Yay!!! I’m so glad that your family enjoyed this meal, Stacey! Thank you so much for letting me know! That made my day! 🙂
I love seeing everyone’s 30 minute Thursday recipes, too! Thanks for your kind words, Rachel!
Do you cook the ground chicken first? Or mix it raw?
You mix up the meatball ingredients raw, shape into balls and then bake.
These were amazing! Are the nutrition posted anywhere? If I calculated right, I think there is 1500 calories in the whole recipe?
Thanks, Lauren! I’m working my way through adding estimated nutrition information to my recipes. I haven’t gotten to this one yet, but you can use an online calculator to get an estimate.
This is my go to spaghetti and meatballs recipe, my family and I love it! I was thinking of making the sauce and meatballs and freezing it for my sister who is having a baby soon. Do you think it will freeze ok? Thank you!!
Hi Meghan, I’m so happy to hear that you love this recipe! Yes, I think the sauce and meatballs will freeze well. 🙂
Probably dumb question but where do you find ground chicken? I can never find it only Turkey or pork. Do you have butcher ground it for you? I’m allergic to Turkey so very interested in this recipe. Thanks sounds yummy.
I find it at our usual grocery store, near the ground turkey.