Chicken Parmesan Meatballs are an inventive and satisfying take on the classic chicken Parmesan. Tender ground chicken is seasoned, mixed with cheese and panko, then formed into meatballs, coated in extra panko for crunch, and browned to lock in flavor. Once cooked through, the meatballs are topped with melted mozzarella and served with warm marinara over pasta for a comforting, family-friendly meal.
Chicken Parmesan Meatballs
If you love chicken Parmesan, turning it into meatballs gives you the same comforting flavors in a portable, fun format. These meatballs develop a crunchy exterior from panko and a moist, flavorful center thanks to shredded parmesan and aromatics. They’re versatile enough to cook on an outdoor griddle or a stovetop pan, and they reheat well for lunches, meal prep, or busy weeknights.
I first tried this concept after experimenting with a smashed chicken parmesan sandwich, and the meatball version finished just as quickly—vanishing from the plate in minutes. The method is simple and adaptable: swap seasonings or use different cheeses to make it your own.
While these are great grilled on a griddle for extra browning, you can also brown and finish them in a skillet or bake them in the oven, depending on your preference and equipment.
Why You’ll Love This Dish
- Crispy Coating: A panko crust creates a satisfying crunch that contrasts with the tender interior.
- Cheesy Comfort: Parmesan mixed into the meatballs and melted mozzarella on top deliver classic chicken parm flavor in every bite.
- Flexible Cooking: Cook on a griddle, stovetop, or oven—use the method that suits your setup.
- Meal Prep Friendly: These keep and reheat well, so they’re excellent for preparing ahead.
- Kid-Approved: Bite-sized and flavorful, they’re a hit with kids and adults alike.
Recipe Shopping List
Here are the ingredients you’ll want to gather before you start. For exact measurements, see the ingredient list in the recipe card below.
- Ground chicken
- Italian seasoning
- Garlic (minced)
- Salt and pepper
- Garlic powder
- Egg (beaten)
- Panko breadcrumbs (divided)
- Shredded Parmesan cheese (divided)
- Olive oil (for browning)
- Shredded mozzarella
- Marinara sauce
- Pasta of your choice
How To Make This Recipe
This overview summarizes the steps so you know what to expect. Full instructions and ingredient amounts appear in the recipe card below.
- Mix the base: In a large bowl, combine ground chicken with Italian seasoning, minced garlic, salt, pepper, garlic powder, beaten egg, 1 cup of panko, and 1 cup of shredded parmesan. Mix gently until just combined—overworking can make meatballs dense.
- Shape and coat: Form 1½-inch meatballs, then roll each meatball in the remaining panko to create a protective, crunchy coating.
- Brown carefully: Heat a griddle or large skillet over medium-low heat with a tablespoon or two of olive oil. Brown the meatballs on all sides, adding more oil if needed to maintain contact and color.
- Finish cooking: Once browned, cover with a dome or lid and continue to cook, turning occasionally, until the internal temperature reaches 165°F (74°C).
- Melt the cheese: When cooked through, top each meatball with shredded mozzarella, cover briefly, and allow the cheese to melt.
- Assemble and serve: Heat marinara while boiling pasta to al dente. Serve pasta topped with marinara and meatballs, then finish with a sprinkle of the remaining parmesan.
Recipe FAQ
Yes. You can mix and form meatballs in advance and refrigerate them. For the crispiest finish, roll them in panko immediately before cooking. Alternatively, fully cook and refrigerate or freeze cooked meatballs, then reheat when ready to serve.
Store leftover meatballs and pasta separately in airtight containers. Cooked meatballs keep in the refrigerator for 3–4 days. Freeze cooked meatballs in a freezer-safe container for up to three months.
Reheat gently in a 350°F oven for 10–15 minutes, or simmer in warm marinara on the stovetop until heated through. Add extra mozzarella before reheating if you’d like the cheese to be fresh and melty.
Yes—ground turkey or a mix of ground pork and beef can be used. Adjust seasonings and cooking time as needed to account for differences in fat and flavor.
Use gluten-free breadcrumbs or panko and select a gluten-free pasta to make this recipe suitable for a gluten-free diet.
Serve This With…
- Garlic bread: Perfect for sopping up extra marinara sauce.
- Caesar salad: A crisp salad balances the richness of the meatballs.
- Grilled or roasted vegetables: Broccoli, asparagus or a simple vegetable medley make a great side.
More Pasta Ideas
- Greek Orzo Pasta Salad
- Cajun Salmon Pasta
- Creamy Sun-Dried Tomato Pasta
Chicken Parmesan Meatballs
Turn classic chicken parm into a crunchy, cheesy meatball that pairs perfectly with pasta or can be served as an appetizer. This easy recipe delivers great texture and familiar flavors the whole family will enjoy.
Ingredients
- 1 pound ground chicken
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 large egg, beaten
- 2 cups panko, divided
- 2 cups shredded parmesan cheese, divided
- ¼ cup olive oil, divided
- 1 cup shredded mozzarella
- 2 cups marinara sauce
- 1 pound pasta
Instructions
- In a large bowl, gently combine the ground chicken, Italian seasoning, minced garlic, salt, pepper, garlic powder, beaten egg, 1 cup panko, and 1 cup shredded parmesan. Avoid overmixing.
- Form the mixture into 1½-inch meatballs. Roll each meatball in the remaining panko to coat evenly.
- Heat a griddle or skillet over medium-low heat and add 1–2 tablespoons olive oil. Place the meatballs on the heated surface.
- Brown the meatballs on all sides, adding additional oil as needed for even browning.
- After browning, cover with a dome or lid and continue to cook, turning occasionally, until the internal temperature reaches 165°F (74°C).
- Top each meatball with shredded mozzarella, cover briefly to melt the cheese, then remove from heat.
- While the meatballs cook, warm the marinara sauce in a saucepan and boil the pasta in well-salted water until al dente.
- Serve pasta topped with marinara and a few meatballs per plate, then finish with the remaining parmesan cheese.
Nutrition Information (per serving)
Yield: 4 | Calories: 1153 | Total Fat: 47g | Saturated Fat: 17g | Trans Fat: 0.1g | Unsaturated Fat: 26g | Cholesterol: 200mg | Sodium: 2452mg | Carbohydrates: 116g | Fiber: 7g | Sugar: 10g | Protein: 66g