Chicken Parmesan Meatballs

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A fun twist on two classic Italian dishes -- CHICKEN PARMESAN MEATBALLS. Delicious and sure to be a hit! via

Chicken Parmesan Meatballs are a fun twist on a classic. Tender, well-seasoned chicken meatballs are cooked and served in a delicious homemade marinara sauce. Enjoy over cooked pasta, garnished with fresh herbs and Parmesan cheese.

Serve these alongside a simple salad such as this Cucumber Salad or this Caprese Salad.

Chicken parmesan meatballs on a bed of pasta in a delicious red sauce, garnished with fresh herbs.

Chicken Parmesan Meatballs

Combining Chicken Parmesan and homemade meatballs, these meatballs are one of my favorite dinners.

Inspired by the fusion in Chicken Parmesan Stuffed Shells, this recipe, though more involved than typical 30-minute meals, is worth the effort. The meatballs are succulent and full of Italian flavors, complemented by a hearty and delicious sauce.

Combining the meatball ingredients, stuffing with mozzarella cheese, forming balls, rolling in flour, and sautéing until golden brown.


  • Ground chicken forms the base of the chicken parmesan meatballs.
  • Panko bread crumbs and egg bind the meatballs and add texture.
  • Parmesan cheese enhances flavor and adds a cheesy element.
  • Spices (parsley, oregano, onion powder, garlic, red pepper flakes) provide Italian seasoning and a hint of heat.
  • Mozzarella pearls create a gooey, cheesy center.
  • Flour coats the meatballs for a crispy exterior when seared.
  • Olive oil is used for frying and making the sauce.
  • Fire-roasted crushed tomatoes and Italian seasoning make a rich, flavorful sauce.
  • Fresh basil adds a fresh, aromatic touch.


Use a mini cookie scoop, if you have one, to make the process of rolling balls easier. The meat is a bit wetter/stickier than typical beef meatballs.

Marinara sauce being made, with parmesan chicken meatballs being added and cooked in it.

How To Make Chicken Parmesan Meatballs

  1. Combine: Ground chicken, panko, Parmesan, egg, and spices. Chill mixture.
  2. Stuff: Form into meatballs, adding mozzarella pearl halves inside.
  3. Dredge: Coat meatballs in flour.
  4. Sear: Brown in olive oil, then bake.
  5. Sauce: Simmer garlic, crushed tomatoes, and seasonings.
  6. Pasta: Cook and drain spaghetti.
  7. Serve: Place meatballs in sauce, atop spaghetti, with basil and Parmesan garnish.

Delicious and flavor-packed pasta dish, a hearty and comforting meal.


  • Refrigerate: Keep chicken parmesan meatballs in an airtight container for 3-4 days.
  • Freeze: Freeze meatballs separately from sauce for up to 3 months.
  • Reheat: Thaw if frozen, then warm in the oven or microwave.

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Chicken Parmesan Meatballs

5 from 6 votes
Chicken Parmesan Meatballs are a fun twist on a classic. Tender, well-seasoned chicken meatballs are cooked and served in a delicious homemade marinara sauce. Enjoy over cooked pasta, garnished with fresh herbs and Parmesan cheese.
Chicken parmesan meatballs on a bed of pasta in a delicious red sauce, garnished with fresh herbs.
Print Recipe

Chicken Parmesan Meatballs

Chicken parmesan meatballs on a bed of pasta in a delicious red sauce, garnished with fresh herbs.
5 from 6 votes
Chicken Parmesan Meatballs are a fun twist on a classic. Tender, well-seasoned chicken meatballs are cooked and served in a delicious homemade marinara sauce. Enjoy over cooked pasta, garnished with fresh herbs and Parmesan cheese.
Course Dinner, Main Course
Cuisine American, Italian
Keyword chicken parmesan meatballs
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Chelsea Lords
Calories 909kcal
Cost $6.72


  • 1 pound ground chicken
  • 1/2 cup panko bread crumbs (See Note 1)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon dried parsley
  • 1/2 teaspoon EACH: dried oregano and onion powder
  • 2 teaspoons garlic minced, divided
  • 1/2 teaspoon red pepper flakes divided
  • Fine sea salt and freshly cracked pepper
  • 20 mozzarella pearls
  • 1/2 cup white flour
  • 1/2 cup olive oil divided
  • 1 can (28 ounces) fire-roasted crushed tomatoes
  • 1 teaspoon Italian seasoning
  • Fresh basil
  • Optional: freshly grated Parmesan cheese and fresh basil
  • Serve with: cooked spaghetti


  • CHICKEN MEATBALLS: (See Note 2) In a large bowl, combine the ground chicken, panko, grated Parmesan cheese, egg, dried parsley, dried oregano, onion powder, 1 teaspoon minced garlic, and 1/4 teaspoon red pepper flakes. Add about 1 teaspoon salt and 1/2 teaspoon cracked pepper (or to taste). Knead the ingredients together until evenly combined. Do not overmix; stop as soon as ingredients are combined. Cover tightly and refrigerate this mixture while working on preparing the mozzarella cheese pearls.
  • STUFF MEATBALLS: Slice the mozzarella pearls in half. Form the ground chicken mixture into meatballs and insert half of a mozzarella pearl into each meatball. Make sure the meat completely covers the mozzarella.
  • ROLL MEATBALLS IN FLOUR: Add the flour to a shallow bowl. Dredge each meatball in the flour. Tap off the excess flour and set the meatballs onto a plate. Preheat the oven to 350 degrees F.
  • SEAR MEATBALLS: Grab a very large oven-safe nonstick skillet and add in 1/4 cup of the olive oil. Once the oil is shimmering and hot, add in half of the meatballs. Sauté for 3-4 minutes, turning occasionally, until the meatballs are browned on the outsides, but not cooked through. Remove to a plate.
  • BAKE MEATBALLS: Repeat with the remaining meatballs adding extra olive oil if needed. Return the rest of the meatballs back into the skillet. Place the skillet in the oven and bake 5-10 minutes or until the meatballs are completely cooked through (160 degrees F). I check the meatballs with an oven thermometer at 5 minutes and cook longer as needed.
  • SAUCE: Meanwhile, in another large skillet, heat the remaining 1/4 cup olive oil. Once the oil is shimmering, add in the remaining 1 teaspoon garlic. Stir the garlic for 1 minute and then add in the can of crushed tomatoes. Add 1 cup of water to the can of crushed tomatoes, slosh it around to get all the rest of the tomatoes and add that liquid to the skillet. Add about 1 teaspoon salt, freshly cracked pepper (or to taste), remaining 1/4 teaspoon red pepper flakes, Italian seasoning, and a sprig of basil.
  • PASTA: Simmer the sauce until the meatballs are finished cooking in the oven. Meanwhile, cook the pasta according to package directions (don't forget to generously salt the pasta water!) and drain.
  • ASSEMBLE: When the meatballs are cooked through, transfer to the marinara sauce and toss to coat. Serve marinara with meatballs over the cooked pasta. Top with fresh basil and freshly grated Parmesan cheese to taste. Season with any additional salt, pepper, and/or red pepper flakes to taste. Enjoy hot!

Recipe Notes

Note 1: Panko bread crumbs are similar to regular bread crumbs, but they create a much crunchier result. Here’s an article to explain it further. Panko is usually found next to the traditional bread crumbs in the bakery section, or in the Asian food aisle of the grocery store.
Note 2: The colder this meatball mix, the easier it is to roll meatballs. These meatballs are a bit wetter than typical beef meatballs which helps ensure they're ultra moist. If they are too hard to roll, refrigerate for 10-15 minutes and try again. I typically keep most of the meat mixture in the fridge and roll out 5-10 at a time.
Nutritional information does not include pasta.

Nutrition Facts

Calories: 909kcal | Carbohydrates: 19g | Protein: 54g | Fat: 71g | Saturated Fat: 19g | Cholesterol: 203mg | Sodium: 446mg | Potassium: 652mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 686mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    This was so tasty – my boyfriend and I loved it. Now that I’ve made it once it will only go so much quicker. So amazing!

  2. 5 stars
    I just made this, and my hubby and I both loved it. Only change I made was to bake the meatballs in the sauce, after browning them, rather than bake them by themselves. Soooo good!!

  3. 5 stars
    Hi Chelsea! I made these for a family dinner in November, and they were a HUGE hit!! I am hosting a holiday cocktail party tomorrow and I plan to make these as an appetizer with my homemade marinara AND pesto sauces for dipping. My question is, do you have any make-ahead tips? I am trying not to lose my mind this weekend and am trying to simplify where I can. Can I make these through the flour/ stove top part, or should I just roll them tonight and then flour/ stove/ oven tomorrow? OR, can I do all of it tonight and then what is your tip for re-heating tomorrow? Your help is appreciate because, as you can tell, I’m stressing!

    1. Hey Angela! SO happy you’ve enjoyed them 🙂 I’d recommend making them up until the point of dredging them in flour, cover tightly, and refrigerate overnight. Then cook through right before enjoying for the party! Best of luck <3

  4. 5 stars
    I made these as a an appetizer for a wine tasting group last night. They were delicious, but I expected the mozzarella inside to be gooeier. It may have been because I put them in the crockpot to keep them warm for an hour or so before serving. Also, 1 lb. of ground chicken only yielded 21 meatballs for me. They were a little bigger, but I needed to cover the mozzarella completely. Still fantastic. Thank you, we will be making these again!

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