If you’re craving a dinner that feels like a warm hug, you’ll absolutely adore this Chicken Parmesan Meatballs Recipe. I love this recipe because it brings together the best parts of Italian comfort food – tender chicken meatballs stuffed with melty mozzarella and bathed in rich marinara sauce. When I first tried this, my family went crazy for how juicy and flavorful these meatballs turned out. Keep reading, and I’ll share all the little tips that help you get it just right every time!
Why You’ll Love This Recipe
- Perfectly Juicy Meatballs: Thanks to the combo of parmesan and panko, these meatballs are tender yet hold together beautifully.
- Mozzarella Surprise: Each meatball is stuffed with creamy bocconcini that melts into a delicious cheesy center.
- Easy One-Skillet Finish: Browning on the stovetop then baking in marinara means low cleanup and rich flavor infusion.
- Family Friendly: It’s a crowd-pleaser perfect for weeknight dinners or casual weekend feasts.
Ingredients You’ll Need
Each ingredient in this Chicken Parmesan Meatballs Recipe plays an important role to create that classic flavor and texture combo I love. Shopping tip: grab fresh herbs if you can—they lift the dish beautifully.
- Ground chicken: Lean and mild, it’s the perfect canvas for all the bold flavors.
- Grated parmesan: Adds salty umami that seasons the meatballs from the inside.
- Panko breadcrumbs: These keep meatballs light and tender, not dense.
- Egg: The natural binder that holds everything together smoothly.
- Salt: Enhances all flavors—you’ll want to be precise here.
- Freshly cracked black pepper: For that subtle peppery kick in every bite.
- Dried oregano: Classic Italian herb that adds depth and warmth.
- Dried parsley: Mild and fresh, balancing the stronger herbs.
- Red pepper flakes: A little heat wakes up the flavor without overpowering.
- Flour: For lightly coating the meatballs so they get a nice golden crust.
- Bocconcini mozzarella balls: The secret indulgence tucked inside each meatball.
- Olive oil: For browning – don’t skimp here, it ensures a crisp exterior.
- Marinara sauce: I use a quality jarred sauce for convenience, but homemade works like a charm too.
- Basil leaves: Torn fresh at the end to brighten up every bite.
Variations
I’m all about making recipes your own, so I love encouraging you to tweak this Chicken Parmesan Meatballs Recipe based on what you like or have on hand. Trust me, it’s just as tasty when you get creative!
- Make it spicy: I once added extra red pepper flakes and a pinch of smoked paprika for a smoky kick my husband adored.
- Herb swap: Fresh basil and thyme work beautifully instead of oregano and parsley for a garden-fresh vibe.
- Cheese options: Try shredded provolone or fontina inside instead of bocconcini for an interesting twist on the melty center.
- Gluten-free: Use gluten-free panko or almond flour coating, and gluten-free breadcrumbs to make this recipe friendly for all diets.
How to Make Chicken Parmesan Meatballs Recipe
Step 1: Mix Your Meatball Magic
Start by combining the ground chicken, parmesan, panko breadcrumbs, egg, salt, pepper, oregano, parsley, and red pepper flakes in a large bowl. I like using my hands here – it helps me feel when everything’s just evenly incorporated but not overworked, which keeps the meatballs tender. Remember, don’t pack the mixture too tightly!
Step 2: Form and Fill Your Meatballs
Shape the mixture into golf ball-sized meatballs. Here’s a little trick I discovered: make a small indentation in each, drop in a bocconcini ball, then carefully reshape around it to seal in the cheese. You want the mozzarella totally hidden so it melts inside perfectly without leaking.
Step 3: Coat and Brown
Lightly dredge the meatballs in flour and tap off the excess. This simple step helps them develop a beautiful golden crust when you sauté. Heat olive oil in a heavy skillet over medium-high heat, then brown the meatballs in batches for about 3-4 minutes each, turning to get all sides nicely colored. I used to skip this and bake straight away, but browning really amps up the flavor and texture.
Step 4: Simmer and Bake in Sauce
Once all meatballs are browned, pour your marinara sauce into the skillet, nestle the meatballs on top, and transfer the whole skillet into a 350°F oven. Bake for 15-20 minutes to let the meatballs cook through while soaking up that saucy goodness. Just thinking about this step makes me hungry every time!
Step 5: Finish and Serve
Take the skillet out of the oven, sprinkle with salt, pepper, torn basil leaves, and extra bocconcini if you’re feeling indulgent. Serve hot and watch your family dive in. They’ll love the cheesy centers and tender meat that’s been kissed with herbs and sauce.
Pro Tips for Making Chicken Parmesan Meatballs Recipe
- Don’t Overmix: Use gentle folding motions with your hands to avoid tough meatballs that dry out.
- Seal Cheese Well: Make sure bocconcini is fully enclosed so it melts perfectly without oozing out during cooking.
- Brown in Batches: Crowding the pan lowers the temperature and leads to steaming, not browning.
- Use a Heavy Skillet: Cast iron or stainless steel helps develop that rich crust I love and keeps the sauce warm in the oven.
How to Serve Chicken Parmesan Meatballs Recipe
Garnishes
Fresh basil torn right before serving is my go-to garnish — it adds a burst of fragrant brightness. Sometimes, I sprinkle a little extra grated parmesan on top for that salty finish. A drizzle of good olive oil seals the deal.
Side Dishes
I love serving these meatballs over a bed of spaghetti or creamy polenta. Garlic bread on the side for mopping up sauce is non-negotiable in my house! A crisp green salad with lemon vinaigrette also balances the richness nicely.
Creative Ways to Present
For a party, I’ve placed these meatballs on toothpicks over a platter of fresh basil leaves for easy snacking. Another time, I layered them in a casserole dish with extra marinara and shredded mozzarella, baked it all together, and served like a cozy meatball bake that disappeared in minutes.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs keep really well in an airtight container in the fridge for up to 3 days. I usually store them with extra sauce to keep them moist and ready to reheat without drying out.
Freezing
I often freeze cooked and cooled meatballs (without sauce) on a baking sheet first, then transfer to a sealed bag. They freeze beautifully and thaw quickly when you need a quick meal. When ready to use, just simmer in sauce until heated through.
Reheating
I reheat leftovers in a skillet on low, with some extra marinara sauce to keep things saucy and moist. The cheese inside stays perfectly melty this way. You can also warm in the oven covered with foil to prevent drying out.
FAQs
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Can I use other ground meats instead of chicken for this recipe?
Absolutely! Ground turkey is a great substitute for similar lightness, and you can also use beef or pork, though the flavor and texture will shift slightly. Just keep in mind the cooking time may vary depending on the meat’s fat content.
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What if I can’t find bocconcini mozzarella balls?
If bocconcini isn’t available, small fresh mozzarella balls or cubed mozzarella cheese work well too. Just make sure the cheese pieces are small enough to fit nicely inside the meatballs without leaking out during cooking.
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How do I prevent meatballs from falling apart?
Using the right amount of binder like egg and breadcrumbs, not overmixing, and browning them gently helps seal the meatballs so they don’t fall apart. Also, dredging lightly in flour before cooking forms a crust that keeps everything intact while baking.
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Can I make this recipe gluten-free?
Yes! Simply swap regular panko breadcrumbs for gluten-free panko or crushed gluten-free crackers, and use a gluten-free flour alternative for dredging. The texture will still be fantastic.
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Is it okay to bake the meatballs without browning first?
You can bake them straight away, but browning adds a depth of flavor and nice texture contrast that makes this recipe special. If short on time, just brown partially or only on one side before baking.
Final Thoughts
This Chicken Parmesan Meatballs Recipe holds a special place in my kitchen because it’s forgiving, approachable, and reliably delicious every time. I love how the mozzarella surprise in each bite feels like a little celebration. Trust me, once you try this, you’ll find yourself coming back to it again and again for easy weeknight dinners or impressive gatherings. So grab your apron and let’s get cooking — your tastebuds will thank you!
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Chicken Parmesan Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
These Chicken Parmesan Meatballs are a delicious twist on a classic Italian favorite, featuring tender ground chicken meatballs stuffed with gooey bocconcini mozzarella, pan-seared to golden perfection, then baked in rich marinara sauce and topped with fresh basil. Perfect as a comforting main dish, they offer a flavorful and satisfying meal that pairs wonderfully with pasta or crusty bread.
Ingredients
Meatball Mixture
- 1 pound ground chicken
- ½ cup grated Parmesan cheese
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
Coating and Stuffing
- ½ cup all-purpose flour (for dredging)
- Bocconcini mozzarella balls (small, for stuffing)
- ½ cup olive oil (for sautéing)
For Sauce and Garnish
- 1 jar marinara sauce
- Handful of fresh basil leaves, torn
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, grated Parmesan, panko breadcrumbs, egg, salt, black pepper, dried oregano, parsley, and red pepper flakes. Use your hands to gently but thoroughly mix until all ingredients are evenly incorporated.
- Shape the Meatballs: Form the mixture into golf ball-sized meatballs. Then, create a small indentation and insert one bocconcini mozzarella ball inside each meatball. Carefully reform the meatball around the cheese ensuring the mozzarella is completely enclosed and hidden.
- Dredge the Meatballs: Lightly coat each meatball by dredging it in flour. Gently tap off any excess flour to prevent clumping during cooking.
- Preheat the Oven: Set the oven temperature to 350°F (175°C) to prepare for baking the meatballs after browning.
- Sauté the Meatballs: Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Once hot, add half of the meatballs and sauté for 3-4 minutes, turning occasionally to brown all sides. Remove browned meatballs and repeat with the remaining batch.
- Combine with Sauce and Bake: Pour the marinara sauce into the skillet, spreading it evenly. Place all the browned meatballs on top of the sauce. Transfer the entire skillet to the preheated oven and bake for 15-20 minutes until the meatballs are fully cooked through.
- Garnish and Serve: Carefully remove the skillet from the oven. Season with a dusting of salt and pepper, sprinkle with freshly chopped basil leaves, and add extra bocconcini if desired. Serve immediately for a comforting and cheesy Italian-inspired meal.
Notes
- To ensure even cooking, make sure meatballs are uniform in size, about the size of a golf ball.
- If bocconcini mozzarella balls are unavailable, small mozzarella pearls can be used as an alternative.
- You can prepare the meatballs ahead of time and refrigerate them before cooking for convenience.
- Serve with spaghetti, garlic bread, or a fresh green salad to complete the meal.
- For a spicier kick, increase the red pepper flakes based on your preference.
Nutrition
- Serving Size: 1 serving (approx. 4 meatballs)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
