When I’m craving something cozy, cheesy, and packed with flavor, these Chicken Parmesan Meatballs are my go-to. They’re everything you love about classic chicken parm. With melty mozzarella, savory tomato sauce, and plenty of Parmesan all wrapped into juicy, tender meatballs, if you love chicken parm, you’re going to flip over this fun and tasty twist!
This is a terrific recipe! The meatballs are tender and flavorful, the sauce is quick and easy, and you cook the meatballs right in the sauce so no messy browning in a pan. Serve the meatballs over pasta for a hearty dinner, tuck them into a toasted sub roll for an epic sandwich, or just scoop them straight from the skillet; there’s no wrong way to enjoy them. Plus, making them with ground chicken keeps them lighter than traditional beef or pork meatballs without losing any of the rich, cheesy goodness.
Another bonus? This whole recipe comes together in one skillet, which means fewer dishes to wash and more time to enjoy dinner. Whether you’re feeding a crowd or just need a meal that’ll guarantee clean plates, these meatballs are a total win.
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
- Heat 1 tablespoon olive oil in a large skillet with a tight-fitting lid over medium heat.
- Sauté the diced onion for 3–4 minutes until it starts to soften. Add the minced garlic and cook for another minute. Remove half the onion-garlic from the pan and set aside.
- Combine ground chicken, bread crumbs, ricotta, reserved cooked onion mixture, ¼ cup Parmesan cheese, Italian seasoning, a pinch of salt, and a few grinds of pepper in a large bowl. Mix gently to combine.
- Form meatballs using about 2 tablespoons of the mixture for each. Set aside.
- Add the tomato sauce to the skillet with the remaining onions and stir to combine.
- Nestle the meatballs into the sauce. Cover the pot and simmer over low heat for about 10 minutes, or until the meatballs are cooked through and reach 165°F on a digital thermometer.
- Turn off the heat. Sprinkle the remaining Parmesan and the shredded mozzarella over the meatballs. Cover the skillet again and let the cheese melt.
- Serve hot over cooked pasta and garnish with fresh basil.
Step-By-Step Process
Chef Jenn’s Tips
- Use a light hand when mixing and forming the meatballs—overmixing can make them dense.
- Fresh basil adds a pop of brightness at the end, but if you’re out, a sprinkle of dried Italian herbs works too.
- You can swap ground turkey for ground chicken if you prefer.
Make It A Meal
Serve these cheesy meatballs over spaghetti, fettuccine, or even creamy polenta for a classic Italian-American meal. Add a simple green salad or roasted broccoli on the side to round things out beautifully. Serve leftovers in a hoagie roll with more sauce and cheese for an easy Chicken Parm meatball sub!
Storage
Store any leftover meatballs in an airtight container in the fridge for up to 4 days. They also freeze well! Freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave.
Chicken Parmesan Meatballs
Add Preferred SourceIngredients
- 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
- pepper
- 3 cups tomato sauce
- 2 cups mozzarella cheese shredded
- ¼ cup fresh basil chopped, for the garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet with a tight-fitting lid over medium heat.
- Sauté the diced onion for 3–4 minutes until it starts to soften. Add the minced garlic and cook for another minute. Remove half the onion-garlic from the pan and set aside.
- Combine ground chicken, bread crumbs, ricotta, reserved cooked onion mixture, ¼ cup Parmesan cheese, Italian seasoning, a pinch of salt, and a few grinds of pepper in a large bowl. Mix gently to combine.
- Form meatballs using about 2 tablespoons of the mixture for each. Set aside.
- Add the tomato sauce to the skillet with the remaining onions and stir to combine.
- Nestle the meatballs into the sauce. Cover the pot and simmer over low heat for about 10 minutes, or until the meatballs are cooked through and reach 165°F on a digital thermometer.
- Turn off the heat. Sprinkle the remaining Parmesan and the shredded mozzarella over the meatballs. Cover the skillet again and let the cheese melt.
- Serve hot over cooked pasta and garnish with fresh basil.
Notes
Chef Jenn’s Tips
- Use a light hand when mixing and forming the meatballs—overmixing can make them dense.
- Fresh basil adds a pop of brightness at the end, but if you’re out, a sprinkle of dried Italian herbs works too.
- You can swap ground turkey for ground chicken if you prefer.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.