When I’m craving something hearty, cheesy, and comforting, I make these Chicken Parmesan Meatballs. They’re inspired by everything you love about Chicken Parmesan: melty mozzarella, rich marinara, and a good hit of Parmesan, turned into tender, flavorful meatballs. If you’re a fan of Chicken Parm, this version is a fun way to switch things up.
These meatballs stand out for their flavor and texture. They’re soft, savory, and simmered in a simple sauce that doesn’t require extra steps. No need to brown them ahead of time; just cook them straight in the marinara. Serve over pasta, tuck them into a toasted hoagie roll, or enjoy them straight from the pan. They’re lighter than traditional beef or pork meatballs thanks to ground chicken but still rich with cheesy flavor.
One of the best parts? You only need one pan to make the whole dish. It’s perfect for weeknights or when you’re feeding a crowd and don’t want a pile of dishes afterward. These Chicken Parmesan Meatballs come together quickly and never disappoint.
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 of olive oil in a large skillet (one with a lid) over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Stir in half the garlic and cook for another minute. Scoop out half of the onion-garlic mix and place it in a small bowl for the meatball mixture.
- Combine the ground chicken, breadcrumbs, ricotta, the reserved onion-garlic mixture, ¼ cup of Parmesan, Italian seasoning, salt, and pepper. Stir until just mixed—don’t overwork it.
- Form the mixture into meatballs using about 2 tablespoons each. Set them on a plate or tray.
- Pour the tomato sauce into the skillet with the onions and stir to combine.
- Cover the pan with a lid and simmer on low for about 10 minutes, or until the meatballs are fully cooked and hit 165°F inside.
- Turn off the heat. Sprinkle the remaining Parmesan and all of the mozzarella evenly over the meatballs. Cover again and let sit for a few minutes until the cheese melts.
- Serve the meatballs over pasta and garnish with chopped fresh basil just before serving.
- Optional: If your skillet is oven-safe, you can broil the dish briefly at the end to brown the cheese on top.
Step-by-Step Process
Chef Jenn’s Tips
- Handle the meat mixture gently when mixing and forming. Overmixing can make the meatballs dense.
- Fresh basil adds brightness at the end, but dried Italian seasoning works if that’s all you have.
- Ground turkey can be used instead of chicken with great results.
Recommended
Make It A Meal
Serve the meatballs over spaghetti, fettuccine, or creamy polenta for a cozy, Italian-style dinner. Add a crisp salad or roasted broccoli on the side. Leftovers? Use them for a quick sandwich—just layer the meatballs in a hoagie roll with extra sauce and melted cheese.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. They also freeze well—keep the meatballs and sauce together in a freezer-safe container for up to 3 months. To reheat, warm gently on the stove or microwave until heated through.
Skillet Chicken Parm Meatballs
Ingredients
- 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 and pepper
- 3 cups tomato sauce
- 2 cups mozzarella cheese shredded
- ¼ cup fresh basil chopped
Instructions
- Heat 1 tablespoon of olive oil in a large skillet (one with a lid) over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Stir in half the garlic and cook for another minute. Scoop out half of the onion-garlic mix and place it in a small bowl for the meatball mixture.
- Combine the ground chicken, breadcrumbs, ricotta, the reserved onion-garlic mixture, ¼ cup of Parmesan, Italian seasoning, salt, and pepper. Stir until just mixed—don’t overwork it.
- Form the mixture into meatballs using about 2 tablespoons each. Set them on a plate or tray.
- Pour the tomato sauce into the skillet with the onions and stir to combine.
- Cover the pan with a lid and simmer on low for about 10 minutes, or until the meatballs are fully cooked and hit 165°F inside.
- Turn off the heat. Sprinkle the remaining Parmesan and all of the mozzarella evenly over the meatballs. Cover again and let sit for a few minutes until the cheese melts.
- Serve the meatballs over pasta and garnish with chopped fresh basil just before serving.
- Optional: If your skillet is oven-safe, you can broil the dish briefly at the end to brown the cheese on top.
Notes
Chef Jenn’s Tips
- Handle the meat mixture gently when mixing and forming. Overmixing can make the meatballs dense.
- Fresh basil adds brightness at the end, but dried Italian seasoning works if that’s all you have.
- Ground turkey can be used instead of chicken with great results.