Ingredients
For the Chicken Meatballs
- 1½ pounds (680g) ground chicken
- ¾ cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
For the Topping
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil leaves
- Chopped parsley
Instructions
Step 1: Prepare the Meatball Mixture
In a large bowl, combine:
- Ground chicken
- Breadcrumbs
- Parmesan cheese
- Egg
- Garlic
- Parsley
- Italian seasoning
- Salt
- Black pepper
Mix gently until just combined.
Avoid overmixing to keep the meatballs tender.
Step 2: Form the Meatballs
Using your hands or a cookie scoop, form the mixture into 18–20 meatballs.
Place them on a tray or plate.
Step 3: Brown the Meatballs
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat.
Add the meatballs in batches if necessary.
Cook for 6–8 minutes, turning occasionally, until browned on all sides.
They do not need to be fully cooked yet.
Transfer to a plate.
Step 4: Make the Sauce
In the same skillet, add:
- Olive oil
- Onion
Cook for 4–5 minutes until softened.
Add garlic and cook for 30 seconds.
Stir in:
- Marinara sauce
- Italian seasoning
- Red pepper flakes
Bring to a gentle simmer.
Step 5: Return the Meatballs
Place the browned meatballs back into the skillet.
Spoon some sauce over the top.
Cover and simmer for 10–12 minutes until the meatballs are fully cooked.
Step 6: Add the Cheese
Preheat the broiler.
Sprinkle mozzarella and Parmesan evenly over the meatballs and sauce.
Place the skillet under the broiler for 2–4 minutes until the cheese is melted, bubbly, and lightly golden.
Step 7: Garnish
Remove from the oven.
Top with:
- Fresh basil
- Chopped parsley
Allow to rest for 5 minutes before serving.
Step 8: Serve
Serve hot with:
- Spaghetti
- Garlic bread
- Mashed potatoes
- Rice
- Roasted vegetables
Spoon extra sauce over each serving.
Tips for Perfect Chicken Parm Meatballs
Use Ground Chicken Thighs
They create juicier, more flavorful meatballs.
Don’t Overmix
Overmixing can make the meatballs dense.
Brown Before Simmering
Browning adds extra flavor and helps the meatballs hold their shape.
Use Freshly Grated Cheese
Fresh cheese melts beautifully and enhances flavor.
Finish Under the Broiler
This creates a restaurant-style cheesy topping.
Delicious Variations
Chicken Parm Meatball Pasta
Serve over spaghetti or penne pasta.
Creamy Chicken Parm Skillet
Add ½ cup heavy cream to the marinara sauce.
Spicy Chicken Parm Meatballs
Increase the red pepper flakes and add diced jalapeños.
Mozzarella-Stuffed Meatballs
Place a cube of mozzarella inside each meatball before cooking.
Low-Carb Version
Serve with zucchini noodles or cauliflower rice.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze cooked meatballs and sauce for up to 3 months.
Thaw overnight before reheating.
Nutrition Information (Approximate Per Serving)
- Calories: 420
- Carbohydrates: 12g
- Protein: 35g
- Fat: 26g
- Saturated Fat: 9g
- Fiber: 2g
- Sodium: 780mg
Why You’ll Love This Recipe
- Easy one-skillet dinner
- Juicy homemade chicken meatballs
- Loaded with melted cheese
- Family-friendly meal
- Great for meal prep
- Classic Italian-inspired flavors
- Ready in under an hour
