Chicken Parmesan Meatballs
When I want something warm, cheesy, and packed with flavor, I turn to these Chicken Parmesan Meatballs. They take everything great about classic Chicken Parmesan, with gooey mozzarella, rich tomato sauce, and lots of Parmesan, and pack it all into juicy, tender meatballs. If Chicken Parmesan is your thing, you’ll love this fresh, fun version.
These meatballs are a real standout. They’re tender, full of flavor, and the sauce couldn’t be easier to make. You skip the step of browning them separately—just simmer them right in the sauce. Serve them over pasta for a filling meal, stuff them into a toasted sub roll for a killer sandwich, or eat them straight from the skillet. You can’t go wrong. Using ground chicken also makes them a little lighter than the usual beef or pork, but they’re still packed with cheesy, savory flavor.
Another great thing? You only need one skillet to make the entire dish, which means cleanup is quick and easy. Whether you’re cooking for a group or just need a no-fail weeknight dinner, these Chicken Parmesan Meatballs deliver every time.
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Ingredients
- Olive oil – No need for anything fancy here; basic olive oil does the job. Vegetable oil works too if that’s what you have.
- Onion – I usually go with yellow (also called brown) onions, but any type of onion will do.
- Garlic – Fresh garlic is a must. Skip the jarred stuff; it doesn’t have enough punch for these meatballs.
- Ground chicken
- Bread crumbs – Use standard breadcrumbs, not Panko, for the right texture.
- Ricotta cheese – Smooth ricotta is ideal, but whatever ricotta you find will work just fine.
- Parmesan cheese – Go for grated Parmesan, not shredded, for best results.
- Italian seasoning
- Salt and pepper
- Tomato sauce – Pick your favorite store-bought sauce or make your own if you’re feeling ambitious.
- Mozzarella cheese – Shredded mozzarella is perfect. An Italian blend works too if you want a mix.
- Basil – For topping and adding fresh flavor at the end.
How To Make Chicken Parmesan Meatballs
- Warm 1 tablespoon of olive oil in a large skillet with a tight-fitting lid over medium heat.
- Cook the diced onion for 3–4 minutes until it begins to soften. Stir in half of the minced garlic and sauté for another minute. Transfer half the onion-garlic mixture to a small bowl and reserve it for later.
- Mix ground chicken, bread crumbs, ricotta, reserved onion mixture, ¼ cup Parmesan, a pinch of salt, and a few cracks of pepper together in a large bowl. Stir just until combined.
- Shape the mixture into meatballs, using about 2 tablespoons per ball. Set them aside on a plate.
- Pour the tomato sauce into the skillet with the remaining onions and blend it together.
- Arrange the meatballs in the sauce, nestling them in snugly. Cover the skillet and simmer over low heat for about 10 minutes, until the meatballs are cooked through and reach 165°F internally.
- Turn off the heat. Scatter the remaining Parmesan and the mozzarella over the meatballs. Cover again and let the cheese melt.
- Place the meatballs over pasta and top with fresh basil before serving.
- Optional: If your skillet is oven-safe, you can pop it under the broiler for a few minutes to brown and bubble the cheese!
Step-by-Step Process
Chef Jenn’s Tips
- Mix and form the meatballs with a light touch—handling them too much can make them turn out tough.
- Fresh basil brings a nice burst of flavor at the end, but if you don’t have any on hand, a sprinkle of dried Italian seasoning will do the trick.
- If you like, you can easily substitute ground turkey for the ground chicken.
Make It A Meal
Spoon these cheesy meatballs over spaghetti, fettuccine, or even a bed of creamy polenta for a comforting Italian-American dinner. Add a crisp green salad or some roasted broccoli on the side to complete the meal. Got leftovers? Pile them into a hoagie roll with extra sauce and cheese for a quick Chicken Parm meatball sandwich!
Storage
Keep any leftover meatballs in an airtight container in the fridge for up to four days. They’re freezer-friendly too—store the cooked meatballs and sauce together in a freezer-safe container for up to three months. To reheat, warm them gently on the stovetop or in the microwave.
Chicken Parmesan Meatballs
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 1 pound ground chicken
- ¾ cup bread crumbs
- ½ cup ricotta cheese
- ¾ cup Parmesan cheese divided
- 1 tablespoon Italian seasoning
- salt and pepper
- 3 cups tomato sauce
- 2 cups mozzarella cheese shredded
- ¼ cup fresh basil chopped
Instructions
- Warm 1 tablespoon of olive oil in a large skillet with a tight-fitting lid over medium heat.
- Cook the diced onion for 3–4 minutes until it begins to soften. Stir in half of the minced garlic and sauté for another minute. Transfer half the onion-garlic mixture to a small bowl and reserve it for later.
- Mix ground chicken, bread crumbs, ricotta, reserved onion mixture, ¼ cup Parmesan, a pinch of salt, and a few cracks of pepper together in a large bowl. Stir just until combined.
- Shape the mixture into meatballs, using about 2 tablespoons per ball. Set them aside on a plate.
- Pour the tomato sauce into the skillet with the remaining onions and blend it together.
- Arrange the meatballs in the sauce, nestling them snugly. Cover the skillet and simmer over low heat for about 10 minutes, until the meatballs are cooked through and reach 165°F internally.
- Turn off the heat. Scatter the remaining Parmesan and the mozzarella over the meatballs. Cover again and let the cheese melt.
- Place the meatballs over pasta and top with fresh basil before serving.
- Optional: If your skillet is oven-safe, you can pop it under the broiler for a few minutes to brown and bubble the cheese!
Notes
Chef Jenn’s Tips
-
- Mix and form the meatballs with a light touch—handling them too much can make them turn out tough.
- Fresh basil brings a nice burst of flavor at the end, but if you don’t have any on hand, a sprinkle of dried Italian seasoning will do the trick.
- If you like, you can easily substitute ground turkey for the ground chicken.
