Say hello to comfort food heaven—these Cheesy Chicken Parmesan Meatballs are everything you adore about classic chicken parm, but transformed into craveable, melty, bite-sized meatballs! Perfect for a cozy family dinner or for impressing friends at your next gathering, each forkful bursts with juicy chicken, robust marinara, stretchy mozzarella, and a crown of savory Parmesan. It’s the kind of dish you’ll find yourself making on repeat!
Why You’ll Love This Recipe
- Ultimate Comfort: Every bite brings the signature flavors of chicken parmesan—melty cheese, herby tomato sauce, and tender chicken—all in meatball form.
- One-Pan Wonder: Minimal cleanup means you spend less time at the sink and more time enjoying dinner!
- Flexible & Family-Friendly: These Cheesy Chicken Parmesan Meatballs are easy to adapt to your family’s tastes or dietary needs.
- Crowd-Pleaser: They’re perfect for meal prep, parties, or easy weeknight dinners—everyone grabs seconds!
Ingredients You’ll Need
The magic of Cheesy Chicken Parmesan Meatballs comes from a handful of everyday ingredients, each one bringing its own personality to the table. Simple, approachable, and absolutely essential for that rich, savory flavor and unforgettable melty texture!
- Ground Chicken: The star of the show—lean, juicy, and lighter than beef, it’s the perfect base for soaking up all those classic Italian flavors.
- Yellow Onion: Finely diced, the onion adds a subtle sweetness and moisture to keep the meatballs tender; totally optional, but highly recommended!
- Garlic: Just two cloves bring an aromatic depth—freshly minced is best for maximum flavor punch.
- Breadcrumbs: These help bind the mixture, locking in moisture for meatballs that are never dry. Gluten-free breadcrumbs work beautifully if needed!
- Parmesan Cheese: Divided between the mix and the topping, Parmesan brings salty-savory depth and a golden crust.
- Large Egg: Acts as the glue, keeping everything together without making the meatballs dense.
- Fresh Parsley: Chopped parsley adds a burst of color and a fresh, herby lift—don’t skip this if you can help it.
- Italian Seasoning: A mix of oregano, basil, and more; gives the meatballs their unmistakable Italian flair.
- Salt & Black Pepper: Essential seasonings to balance and enhance all the flavors.
- Marinara Sauce: Rich, tangy, and herby—use your favorite store-bought or homemade variety to smother the meatballs as they cook.
- Shredded Mozzarella Cheese: Melted mozzarella on top guarantees that signature gooey, stretchy finish.
- Fresh Basil: For garnish—extra aromatic and makes everything look (and taste) like you ordered in from a cozy trattoria.
Variations
Cheesy Chicken Parmesan Meatballs are endlessly adaptable! Don’t be afraid to swap, tweak, or add based on what you have or how you like it—creativity is encouraged and you might even discover a new family staple.
- Make Them Gluten-Free: Just use gluten-free breadcrumbs, and you’ve got a crowd-pleasing, allergy-friendly main dish.
- Add a Fiery Kick: Toss in a pinch of red pepper flakes to the meatball mixture for a gentle heat that won’t overwhelm.
- Cheese Swap: If you love super gooey centers, tuck a small cube of mozzarella right into the middle of each meatball before simmering!
- Turkey Twist: Ground turkey makes an excellent substitute for chicken; the texture and flavor are just as marvelous.
- Veggie Boost: Finely grate some zucchini or carrot into the mix for a nutritional upgrade (just squeeze out excess moisture first).
How to Make Cheesy Chicken Parmesan Meatballs
Step 1: Mix the Meatball Ingredients
Grab a big bowl and toss in the ground chicken, diced onion, minced garlic, breadcrumbs, half the Parmesan, the egg, parsley, Italian seasoning, salt, and pepper. To get the juiciest, most tender meatballs, use your hands to gently combine—just mix until everything’s incorporated, no more. Overmixing can make the meatballs tough, so keep it light and easy!
Step 2: Simmer the Meatballs in Marinara
Pour your marinara sauce into a pan with a lid and start warming it over low, gentle heat. This is the cozy bed your meatballs will snuggle into and soak up all that tomato goodness. As the sauce simmers, portion out the meatball mixture using a 3-tablespoon cookie scoop, then roll between your damp palms for perfectly round meatballs. Drop each one straight into the sauce as you go!
Step 3: Cover and Simmer
Once all your meatballs are nestled in the sauce, cover the pan and let them gently simmer for about 15 minutes. Flip them halfway through for even cooking. When they reach an internal temperature of 165°F (74°C), you’re golden! This stovetop simmer keeps the meatballs super tender—no dry outs here.
Step 4: Cheese It and Broil
Now for the magic! Sprinkle the remaining Parmesan and all the shredded mozzarella over the meatballs. Preheat your broiler, slide the pan under, and let it cook for 3–5 minutes. Watch closely—the cheese will melt, bubble, and turn irresistibly golden and gooey. Finish with a generous scatter of fresh basil and voilà: Cheesy Chicken Parmesan Meatballs worthy of applause!
Pro Tips for Making Cheesy Chicken Parmesan Meatballs
- Moisture Matters: Using onion helps keep the meatballs tender and juicy—grate it for an extra-soft texture that almost melts into the mixture.
- Gentle Hands, Fluffy Results: Mix the ingredients until just combined; overworking makes meatballs dense, so a light touch yields the best texture.
- Perfect Portioning: Dip your hands in water before rolling—the mixture won’t stick and you’ll get smooth, even meatballs every time.
- Broil with Care: Keep a close eye during the broil—cheese goes from golden bliss to burnt quickly, so pull the pan as soon as you see bubbling color.
How to Serve Cheesy Chicken Parmesan Meatballs
Garnishes
Don’t skip the final flourish—fresh torn basil and an extra sprinkle of Parmesan instantly elevate both the flavor and the presentation. For a little zest, freshly cracked black pepper or a light drizzle of extra-virgin olive oil is pure magic.
Side Dishes
Cheesy Chicken Parmesan Meatballs are sensational over hot buttered spaghetti, but just as delicious with fluffy rice, pillowy mashed potatoes, or a thick slab of garlic bread to mop up that sauce. For a fresher touch, serve with a crisp Caesar salad or lemony sautéed greens.
Creative Ways to Present
Hosting a party? Spear meatballs with toothpicks for a bite-sized appetizer. Or tuck them into toasted sub rolls and broil until bubbly for the ultimate chicken parm sandwich. For meal prep, pack meatballs and sauce into containers with pasta or roasted veggies—a satisfying lunch, ready to go!
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Chicken Parmesan Meatballs keep beautifully! Let them cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors only get better as they mingle in the fridge.
Freezing
These meatballs freeze like a dream. Once cooled, transfer to a freezer-safe container or bag—layer them between sheets of parchment if you want to keep them from sticking. They’ll be delicious for up to 3 months.
Reheating
For best results, reheat gently on the stovetop in a saucepan with a splash of extra marinara, or microwave in short bursts, covered, until piping hot. If you want that cheese to get gooey again, pop them under the broiler for a minute or two before serving.
FAQs
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Can I bake the meatballs instead of simmering them in sauce?
Absolutely! If you prefer, arrange the formed meatballs on a greased baking sheet and bake at 400°F (200°C) for 15–18 minutes, or until cooked through. Then transfer to a baking dish, cover in heated marinara, sprinkle with cheese, and broil until bubbly.
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What’s the best way to keep the meatballs juicy?
The secret is in not overmixing and making sure there’s enough moisture—onion, egg, and the marinara simmer all help keep Cheesy Chicken Parmesan Meatballs ultra-tender.
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Can I use store-bought marinara?
Definitely! Use your favorite jarred marinara sauce for ease and convenience. If you want to jazz it up, add a splash of red wine or a pinch of chili flakes for a little zing.
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How can I make Cheesy Chicken Parmesan Meatballs ahead for a party?
Make the meatballs and sauce as directed, cool, then refrigerate them. When you’re ready to serve, assemble in a baking dish with cheese and heat covered at 350°F (175°C) until hot and bubbly before a quick broil to finish.
Final Thoughts
Go ahead—treat yourself and your loved ones to these Cheesy Chicken Parmesan Meatballs. They check all the boxes for weeknight ease and weekend indulgence, and they’re guaranteed to bring smiles all around. I can’t wait for you to try them and make this dish your own!
Print
Cheesy Chicken Parmesan Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Broiling, Simmering
- Cuisine: Italian
- Diet: Gluten Free
Description
These Chicken Parmesan Meatballs are a delicious twist on the classic Italian dish, combining juicy ground chicken with savory seasonings, topped with marinara sauce and melted cheese.
Ingredients
For the Meatballs:
- 1 pound (450 grams) ground chicken
- 1 small yellow onion, finely diced (about 1/2 cup) – optional
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1 cup (85 grams) grated parmesan cheese, divided
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Sauce:
- 2 cups (480 ml) marinara sauce
- 1 1/2 cups (180 grams) shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Prepare the Meatballs: In a large bowl, combine all meatball ingredients. Mix until just combined.
- Cook the Meatballs: Portion out meatballs into simmering marinara sauce. Cover and simmer for 15 minutes, flipping halfway.
- Broil the Meatballs: Sprinkle remaining parmesan and mozzarella over meatballs. Broil for 3-5 minutes until browned. Garnish with basil and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
