Chicken Parmesan Meatballs

5 from 12 votes

This chicken parmesan meatballs recipe is a creative twist on chicken parm that your family is going to devour! It's cheesy, satisfying, and straightforward to make.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American

Keyword: chicken parmesan meatballs

Servings:

Author: Natasha Bull

Ingredients

1 pound ground chicken
1 egg
1/2 cup panko breadcrumbs
1 cup freshly grated parmesan cheese divided
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
Pepper to taste
2 tablespoons olive oil for frying
1 (24 ounce) jar marinara sauce
2 cups shredded mozzarella

Instructions

Preheat your oven to 375F and move the rack to the top third of the oven.
To a prep bowl, add the meatball ingredients (chicken, egg, panko, half of the parmesan, Italian seasoning, garlic powder, onion powder, salt & pepper). With your hands, mix everything together well, but don't overwork the mixture. The mixture will be quite wet. Form 1" meatballs (it'll make around 20 or so). Place them on a parchment paper lined baking sheet for easy clean-up.
Add the olive oil to an oven-safe skillet and heat it up for a few minutes over medium-high heat. Fry the meatballs in 2 batches until they're browned all over (about 5 min/batch). I use tongs to turn them quickly and easily. They will brown quite fast, so turn them often. If needed, add another splash of olive oil to the skillet for the second batch. Transfer meatballs to a plate once they're browned.
If there's a lot of excess oil in the skillet, drain it, but leave the browned pieces (don't wipe out the pan). Take the skillet off the heat for a couple of minutes to let it cool a bit so the marinara sauce doesn't splatter everywhere when you add it in.
Pour the marinara sauce into the skillet, and then add the meatballs back (spread them around the skillet fairly evenly). Sprinkle the remaining parmesan cheese and the mozzarella over top.
Transfer the skillet to the oven and bake for 15 minutes to finish cooking the meatballs, and then broil if desired to brown the cheese (watch it carefully so it doesn't burn).

Notes

Meatballs will cook at a different rate depending on how big/small you make them, so I recommend using an instant read meat thermometer if in doubt. Chicken meatballs are safe when they're 165F in the middle.

Nutrition