Transform the classic flavor of chicken parm into the yummiest Chicken Parmesan Meatballs. They’re easy to make, store great, and are so yummy on their own or with pasta.
Chicken Parmesan is a family favorite, but sometimes, I want to use those flavors to make a meal that’s a little less work. These easy meatballs have the flavors we love, with an easier method that’s doable for easy weeknight family dinners.
Quick Look: Chicken Parmesan Meatballs
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Serving: 8
- Flavor Profile: Tender chicken meatballs with light Italian herbs and spices
- Difficulty: Easy, perfect for everyday family dinners and meal prep
- Why to Make: It’s a quick way to make flavorful chicken to share
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This recipe also works really well to prep freezer meals for families so you can quickly serve a homemade meal on a day when you’re otherwise too busy to cook. We love them in marinara sauce, but you can also toss them with my Cauliflower Alfredo or Basil Pesto Sauce.
Why This Recipe Works
With just 5 simple ingredients and an easy method, you can enjoy the flavors of Chicken Parm without the fuss—and get a nutritious meal to share with the kids!
(You might also like my Asian-Inspired Chicken Meatballs and easy Sausage Meatballs.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chicken Parmesan Meatballs so you know what to pick up from the store or have ready.
- Ground chicken: Look for ground chicken near the other cuts of chicken in your supermarket. It’s super easy to make chicken meatballs when you start with it already ground. If it’s wet, pat it dry with a paper towel before starting the recipe.
- Italian-flavored breadcrumbs: This ingredient adds nice flavor without any extra work. You can use plain ones if that’s what you have on hand though.
- Grated Parmesan: This style of Parmesan typically has the most flavor, so I prefer to use it here. (Shredded will work in a pinch.)
- Egg: I use an egg to help bind the meatballs and add moisture. If you need to make these egg-free, omit it and add a splash of milk instead.
- Marinara sauce: You can use a jar of store bought marinara or use my Easy Marinara Sauce recipe, Hidden Veggie Pasta Sauce, or Roasted Vegetable Pasta Sauce.
TIP: You can serve these on their own, over pasta, or with Cheese Muffins, Stuffed Garlic Bread, or other Italian bread.
How to Make Chicken Parmesan Meatballs
Here’s a preview of how to make these Chicken Parmesan Meatballs so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients to a medium bowl.
Step 2. Mix until combined.
Step 3. Form meatballs and place on parchment lined baking tray.
Step 4. Bake. Toss in warmed marinara sauce to serve.
Chicken Parmesan Meatballs FAQs
Sure, you can add minced fresh parsley or fresh basil to the meatball mixture, or add herbs to the top of each serving.
Sure, you can pan-fry them in olive oil in a large skillet or simmer them in marinara sauce to cook them through.
Caesar salad, pasta (like spaghetti), risotto, rice, Italian bread, focaccia, or other bread. You can use them in meatball subs, place into a baking dish, cover with shredded mozzarella and broil to melt the cheese, or even make them with ground turkey in place of the chicken.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Best Tips for Success
- Add minced onion, Italian seasoning, oregano, or garlic powder to add more flavor to the Chicken Parmesan Meatballs.
- Dice up for younger eaters.
- Make smaller to have mini meatballs.
More Easy Meatballs
I’d love to hear your feedback on this post, so please rate and comment below!
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Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment. Coat with nonstick spray.
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In a medium bowl, mix the ingredients together with clean hands. Use a tablespoon measuring spoon to measure out 2-tablespoon-size meatballs. Roll into balls and place on the prepared baking sheet.
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Bake for 24-26 minutes or until golden brown and cooked through. (You can also make them smaller as 1-tablespoon balls and bake for 20-22 minutes.)
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Toss in warmed marinara sauce to serve or set aside to cool and freeze.
- Let meatballs cool fully and store in an airtight container in the fridge for up to 5 days. Or freeze in a zip-top bag for up to 6 months. Thaw overnight in the fridge, simmer in tomato sauce to warm, or warm in 15 to 30-second increments in the microwave.
- Serve with my Easy Marinara Sauce, Spinach Pesto, Cheese Sauce or a side of ketchup or any other favorite dip.
- Dice for older babies or younger toddlers as needed.
- Gluten-free: Use gluten-free breadcrumbs if needed.
- Dairy-free: Use vegan Parmesan cheese.
- Egg-free: Omit the egg and add 1 tablespoon milk.
Serving: 2 meatballs, Calories: 178kcal, Carbohydrates: 9g, Protein: 16g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 79mg, Sodium: 576mg, Potassium: 514mg, Fiber: 1g, Sugar: 3g, Vitamin A: 406IU, Vitamin C: 4mg, Calcium: 138mg, Iron: 2mg
