Enjoy a fresh twist on a classic with these Chicken Parm Meatballs, where tender, juicy chicken meatballs are baked until golden, simmered in rich marinara, and finished with melty cheese. Bring together all the comforting flavors of chicken parmesan in an easy, crowd-pleasing format that works just as well for weeknight dinners as it does for entertaining. Serve them over your favorite pasta or make these meatballs as a substitute in my Italian Meatball Soup, Turkey Florentine Meatball Sub and Meatball Salad recipe.
Enjoy a comforting variation using chicken breasts with my Lemon Parm Chicken Gnocchi recipe. Try someone new with your meatballs by making my Meatball Stuffed Mushrooms as a delicious appetizer.
Jump to:
Ingredients
Find below the ingredients I used to make my Chicken Parm Meatballs.
- Ground Chicken
- Grated Parmesan
- Bread Crumbs
- Dry Oregano
- Salt
- Large Egg
- Garlic Cloves
- Marinara Sauce
- Grated Mozzarella
See recipe card for quantities.
Ingredient Substitutions
- Ground Chicken: Substitute ground turkey for a similar lean profile, or use ground pork for a richer, juicier meatball.
- Grated Parmesan: Replace with Pecorino Romano for a sharper, saltier bite, or use Grana Padano for a milder finish.
- Bread Crumbs: Swap with panko for a lighter texture, crushed crackers for a classic Italian-style meatball, or almond flour for a gluten-free option.
- Dry Oregano: Substitute Italian seasoning, dried basil, or a blend of oregano and thyme.
- Salt: Replace with kosher salt, sea salt, or reduce and rely on salty cheeses if needed.
- Large Egg: Substitute with one tablespoon of olive oil plus two tablespoons milk for binding, or use a flax egg (1 tablespoon ground flax + 2.5 tablespoon water) for an egg-free option.
- Garlic Cloves: Replace with garlic powder (½ teaspoon per clove) or roasted garlic for a sweeter, milder flavor.
- Marinara Sauce: Swap with tomato basil sauce, arrabbiata for heat, or vodka sauce for a creamy twist.
- Grated Mozzarella: Substitute fresh mozzarella (torn), provolone, or a low-moisture part-skim mozzarella.
Recipe Variations
- Spicy Chicken Parm Meatballs: Add crushed red pepper flakes or Calabrian chili paste to the meat mixture or sauce.
- Herb-Forward Version: Mix fresh basil and parsley into the meatballs for a brighter, fresher flavor.
- Extra-Cheesy Meatballs: Fold small cubes of mozzarella into the meat mixture for a molten cheese center.
- Lighter Weeknight Version: Serve the meatballs over zucchini noodles or alongside a simple green salad.
- Appetizer-Style Meatballs: Make smaller, bite-sized meatballs and serve with warm marinara for dipping.
- Creamy Chicken Parm Meatballs: Finish the dish with a splash of cream or ricotta stirred into the marinara for a richer sauce.
How to make Chicken Parm Meatballs
Start by preheating the oven to 375F and lining a baking tray with parchment.
- Mix the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and oregano. Mix gently until just combined.
- Shape the meatballs: Form the mixture into 16 meatballs and place them on the prepared baking sheet. Bake the meatballs: Cook for 15-18 minutes, until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
5. Add sauce and cheese: Spread a thin layer of marinara sauce in a baking dish. Place the baked meatballs on top, pour remaining sauce over them, and sprinkle with mozzarella.
6. Bake again: Bake at 375F for 5–7 minutes, until the cheese is melted and bubbly.
7. Serve: Garnish with extra Parmesan and fresh basil or parsley. Serve with pasta, over rice, or in sub rolls for sandwiches.
Storage
Store the Chicken Parm Meatballs by allowing them to cool completely before transferring them to an airtight container. Refrigerate the meatballs, with or without sauce, for up to 3 days, reheating gently on the stovetop or in the oven until warmed through and the cheese is melty again. Freeze the fully cooled meatballs in a freezer-safe container for up to 3 months, thawing overnight in the refrigerator before reheating.
Recipe
Chicken Parm Meatballs
Ingredients
Meatballs
- 16 oz Ground Chicken
- ½ cup Bread Crumbs
- ¼ cup Parmesan grated
- 1 large Egg
- 3 cloves Garlic minced
- 2 tablespoon Fresh Parsley or 1 teaspoon dry
- ½ teaspoon Dry Oregano
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
Other Ingredients
- 2 cups Marinara Sauce
- ½ cup Shredded Mozzarella
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and oregano. Mix gently until just combined.16 oz Ground Chicken, ½ cup Bread Crumbs, ¼ cup Parmesan, 1 large Egg, 3 cloves Garlic, 2 tablespoon Fresh Parsley, ½ teaspoon Dry Oregano , ½ teaspoon Salt, ¼ teaspoon Ground Pepper
- Shape the meatballs: Form the mixture into 16 meatballs and place them on the prepared baking sheet.
- Bake the meatballs: Cook for 18–20 minutes, until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
- Add sauce and cheese: Spread a thin layer of marinara sauce in a baking dish. Place the baked meatballs on top, pour remaining sauce over them, and sprinkle with mozzarella.2 cups Marinara Sauce , ½ cup Shredded Mozzarella
- Bake again: Bake for 5–7 minutes, until the cheese is melted and bubbly.
- Serve: Garnish with extra Parmesan and fresh basil or parsley. Serve with pasta, over rice, or in sub rolls for sandwiches.
Notes
Tips & Variations
- Crispier meatballs: Sear meatballs in a skillet for 2–3 minutes per side before baking.
- Extra cheesy: Mix a little mozzarella into the meatball mixture for gooey centers.
- Meal prep: Store cooled meatballs in sauce in airtight containers for up to 4 days in the fridge, or freeze for up to 2 months.
