Chicken Parmesan Meatballs
There’s something about the aroma of freshly cooked meatballs that wraps you in a warm, comforting hug. Imagine the savory scent of garlic mingling with the rich, zesty notes of marinara sauce, wafting through your kitchen as these Chicken Parmesan Meatballs come to life. Each bite delivers tender, juicy chicken, enveloped in the inviting crunch of golden breadcrumbs and crowned with mozzarella that melts into gooey perfection. It’s the perfect dish for a cozy weeknight dinner, stirring up memories of family meals filled with laughter and love.
Table of Contents
I remember the first time I made meatballs for a gathering with friends. Laughter filled the air, and the savory concoction that filled the kitchen had everyone eagerly awaiting dinner. It’s those moments that make cooking a connection between our hearts and our homes. So, whether you’re serving these at a casual family dinner or a lively get-together, these Chicken Parmesan Meatballs are bound to elevate the evening. Let’s roll up our sleeves and create something magical!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 45 minutes, perfect for busy weeknights.
- Irresistible Flavor: Juicy chicken paired with a rich marinara sauce; it’s a combo that hits all the right notes.
- Eye-Catching Appeal: The melted mozzarella and crispy breadcrumbs make these meatballs a true showstopper.
- Flexible Serving: Enjoy them as a main dish, appetizer, or even a hearty snack.
- Diet-Friendly Options: Feel free to use ground turkey for a lighter twist!
Ingredients You’ll Need
- 1 pound ground chicken: Tender and juicy, this is the star of your meatballs. Ground turkey is a great substitute if you’re aiming for a leaner option.
- 1 egg: Acts as a binder to help your meatballs hold their shape. For a vegan alternative, try using a flax egg.
- ½ cup panko breadcrumbs: These breadcrumbs add texture and crunch. You can swap them with regular breadcrumbs, but panko gives a lighter finish.
- ½ cup grated Parmesan cheese: Adds rich, nutty flavor. If you’re looking for dairy-free, nutritional yeast is a nice substitute.
- 2 tablespoons olive oil: Used for cooking the meatballs and adding flavor. Avocado oil is another excellent choice if you prefer a higher smoke point.
- ½ teaspoon garlic powder: Infuses your meatballs with that classic, savory taste. Fresh garlic minced will do beautifully if you prefer fresh over dried.
- ½ teaspoon onion powder: It adds a sweet, aromatic note. You can also use finely minced onion for a more pronounced flavor.
- ½ teaspoon dried oregano: This herb enhances the Italian flair. Feel free to add other dried herbs like thyme or basil.
- 1 tablespoon fresh basil (minced): Fresh herbs elevate any dish with brightness and freshness. If you don’t have fresh, use one teaspoon of dried basil.
- ½ teaspoon salt: Brings all the flavors together. Adjust to taste.
- Black pepper to taste: A dash adds warmth and complexity.
- 2 cups marinara sauce of choice: Best with homemade or high-quality store-bought for a rich flavor.
- 1 cup shredded mozzarella cheese: Full-fat mozzarella melts beautifully, creating that gooey texture we all love.
- Fresh basil (chiffonaded, optional): Great for garnishing and adds a pop of color.
- ½ cup panko breadcrumbs: Reserved for the final crunchy topping.
- 2 tablespoons butter: Adds richness to your breadcrumbs.
- Pinch of salt: Enhances the breadcrumbs’ flavor.
How to Make Chicken Parmesan Meatballs
Toast the Buttered Breadcrumbs: Begin by heating a large nonstick skillet over medium-high heat. Melt 2 tablespoons of butter, swirling it to coat the pan. Next, add ½ cup of panko breadcrumbs and reduce the heat to medium. Stir continuously for about 3 to 5 minutes, until the breadcrumbs are golden brown and fragrant. The toasty aroma will fill your kitchen! Transfer them to a small bowl and sprinkle with a pinch of salt. Set aside.
Make the Meatballs and Sauce: In a large mixing bowl, combine 1 pound of ground chicken, 1 egg, and the previously toasted panko breadcrumbs along with the ½ cup of grated Parmesan cheese, 2 tablespoons of olive oil, garlic powder, onion powder, oregano, minced fresh basil, salt, and black pepper to taste. Mix gently until just combined. You want to avoid overmixing to keep those meatballs tender! Shape the mixture into about 30 small meatballs, roughly 1 to 1½ inches in diameter, and place them on a plate or baking sheet.
Brown the Meatballs: Wipe out your skillet and heat a thin layer of avocado oil over medium heat. Once shimmering, add the meatballs in a single layer, making sure there’s space between them. Cook for about 5 minutes, turning them every minute for an even golden brown. Your kitchen should now be filled with mouthwatering scents!
Simmer with Marinara: Remove the skillet from heat for 30 to 60 seconds to cool it slightly before adding 2 cups of marinara sauce over the meatballs. Gently coat them in the sauce and then return the skillet to low heat. Simmer for 2 to 3 minutes until the meatballs are cooked through, and ensure their internal temperature reaches 165°F.
Finish with Cheese: Sprinkle 1 cup of shredded mozzarella cheese evenly over the meatballs. Cover the skillet with a lid and cook for 1 minute. This allows the cheese to melt deliciously over the meatballs, creating a gooey goodness that’s hard to resist.
Serve the Meatballs: Remove the skillet from heat and generously sprinkle the reserved toasted breadcrumbs over the top of your meatballs. For an extra touch of flair, garnish with freshly chiffonaded basil if you like. Serve immediately, and watch everyone dive in!
Storing & Reheating
For short-term storage, let the meatballs cool and store them in an airtight container at room temperature for up to 2 hours. For longer storage, keep them in the refrigerator for up to 3 days in a sealed container. If you want to freeze your meatballs, wrap them tightly and place them in a freezer-safe bag for up to 3 months. When reheating, pop them in the microwave for about 2-3 minutes or in a preheated oven at 350°F for 10-15 minutes until heated through. Keep in mind that the texture might slightly change after freezing, but refreshing them with a sprinkle of fresh herbs can bring back that vibrant flavor!
Chef’s Helpful Tips
- Use a cookie scoop to ensure uniform meatballs for even cooking.
- Make sure your ingredients are at room temperature; this helps them combine better.
- Don’t overcrowd the skillet when browning; this ensures they sear nicely instead of steaming.
- If your meatball mixture feels too wet, add a bit more panko breadcrumbs until it holds together better.
- Feel free to experiment with different herbs and spices – add a pinch of red pepper flakes for some heat if you enjoy a kick!
- These meatballs can be made ahead and frozen, perfect for meal prep or last-minute dinners.
Cooking can be an adventure, and these Chicken Parmesan Meatballs are a wonderful journey into delightful flavors. With their tender texture, irresistible flavor, and fun presentation, they are perfect for any occasion. Don’t hesitate to add your twist to the recipe — perhaps a side of pasta or a fresh garden salad. Enjoy the process and happy cooking!
Recipe FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey will work just as well and is a fantastic lower-fat alternative. Just keep an eye on the cooking time as it might slightly vary based on the fat content.
What if I don’t have panko breadcrumbs?
No worries! Regular breadcrumbs can easily replace panko. The texture may be slightly different—panko tends to give that extra crunch—but your meatballs will still taste amazing.
How spicy is the marinara sauce?
The spice level of marinara sauce can vary significantly by brand. You can choose a mild variety for a subtle flavor, or if you prefer a little heat, opt for a spicy marinara. Either way, it pairs wonderfully with the meatballs!
Can I bake these meatballs instead of frying?
Yes, you can absolutely bake them! Preheat your oven to 400°F and place the meatballs on a baking sheet lined with parchment paper. Bake for about 20 minutes, then add the marinara sauce and cheese for the final few minutes to melt. It’s a healthier option that still delivers on flavor!
PrintMore Dinner Recipes
- Baked Ranch Chicken
- Mediterranean Chicken Zucchini Bake
- Slow Cooker Sausage and Peppers
- Cheeseburger Nachos
- Turkey Tenderloin
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Chicken Parmesan Meatballs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 30 meatballs 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
These Chicken Parmesan Meatballs are simply mouthwatering, featuring tender chicken combined with rich marinara and gooey mozzarella. Ready in just 45 minutes, they are perfect for a cozy family dinner or a fun gathering.
Ingredients
- 1 pound ground chicken
- 1 egg
- ½ cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 tablespoon fresh basil (minced)
- ½ teaspoon salt
- Black pepper to taste
- 2 cups marinara sauce of choice
- 1 cup shredded mozzarella cheese
- Fresh basil (chiffonaded, optional)
- ½ cup panko breadcrumbs (reserved for topping)
- 2 tablespoons butter
- Pinch of salt
Instructions
- Toast the buttered breadcrumbs in a skillet until golden brown.
- Combine ground chicken, egg, toasted panko, Parmesan cheese, olive oil and spices in a bowl.
- Shape the mixture into meatballs and place on a tray.
- Brown the meatballs in a skillet with oil, turning to cook evenly.
- Add marinara sauce and simmer until meatballs are cooked through.
- Sprinkle mozzarella cheese over meatballs and melt under a lid.
- Top with reserved breadcrumbs and garnish with fresh basil before serving.
Notes
For a lighter version, substitute ground turkey for chicken.
To keep meatballs moist, avoid overmixing the ingredients.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 meatball
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
