Chicken Parmesan Meatballs

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Chicken parmesan meatballs are tender, juicy, and packed with Italian flavor, then topped with marinara sauce and plenty of melty cheese.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: Italian American

Keyword: chicken parmesan meatballs, chicken parmesan meatballs recipe, ground chicken meatballs

Servings: servings

Preheat the oven to 400 degrees Fahrenheit. In a small bowl, combine half of the 1 cup panko (½ cup) and half of the ½ cup grated Parmesan cheese ( ¼ cup). Set aside.
In a large bowl, combine 1 pound ground chicken, 1 egg, the remaining half of the 1 cup panko, the remaining half of the ½ cup grated Parmesan cheese, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Mix until just evenly combined.
Use a cookie scoop to portion out the meatballs. I got 16 meatballs using a 2-tablespoon-sized cookie scoop. Roll each meatball in the breadcrumb mixture.
Heat 3 tablespoons olive oil in a large oven-safe skillet over medium heat. Working in batches, brown the meatballs on all sides, about 1-2 minutes per side.
Add the 2 ½ cups marinara sauce to the skillet, along with the browned meatballs. Top with 1 cup shredded mozzarella cheese and bake for 10-15 minutes, until the cheese is melted and the meatballs are cooked through. Garnish with fresh chopped basil and serve.

Storage Recommendations

In the Refrigerator: Store cooled meatballs in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
In the Freezer: Freeze uncooked or cooked meatballs in a single layer, then store in a freezer-safe Ziploc bag for up to 3 months.
Make Ahead: Prepared uncooked meatballs can be refrigerated up to 2 days in advance.

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