There’s something wonderfully comforting about tender meatballs bubbling in tomato sauce with melty cheese—enter the Cheesy Chicken Parmesan Meatballs Recipe. This version swaps beef for juicy ground chicken, making for a lighter, melt-in-your-mouth twist that’ll quickly become a family favorite.
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Why You'll Love This Recipe
I adore this recipe because it marries the soulfulness of classic chicken Parmesan with the ease and fun of meatballs. Plus, who doesn’t love that ooey-gooey mozzarella stretching with every bite? It’s comfort food perfected without feeling heavy.
- Juicy, Not Dry: Ground chicken, especially if you use dark meat, keeps these meatballs tender and flavorful.
- Cheese Pull Heaven: Fresh mozzarella tucked inside and on top melts perfectly, giving you that irresistible cheesy stretch.
- Simple Yet Sophisticated: The blend of herbs and Parmesan adds a depth of flavor that feels elevated without extra fuss.
- Perfect for Any Occasion: Whether family dinner or casual entertaining, these meatballs are a crowd-pleaser.
Ingredients & Why They Work
The magic behind this Cheesy Chicken Parmesan Meatballs Recipe lies in simple yet thoughtfully combined ingredients that keep the meatballs moist, flavorful, and perfectly textured. Using a combo of breadcrumbs and panko helps bind while giving a wonderful crust when fried. Fresh garlic and onion add savory depth, with herbs bringing that signature Italian aroma.
- Ground chicken: Dark meat is ideal here for extra juicy meatballs, but a mix works well too.
- Seasoned breadcrumbs: Adds flavor and helps hold everything together.
- Panko: Gives the meatballs a light, crisp exterior when fried.
- Parmesan cheese: Brings nuttiness and sharpness to the mix.
- Eggs: Natural binder that ensures the meatballs keep their shape.
- Grated onion and garlic: Infuse savory flavor and moisture.
- Oregano and thyme: Classic Italian herbs that elevate the taste.
- Kosher salt and pepper: Essential seasonings that balance and enhance flavors.
- Fresh parsley: Adds a fresh, bright note to the meat.
- Olive oil and canola oil: For frying—olive oil for flavor, canola for higher smoke point.
- San Marzano tomato sauce: Rich, authentic flavor that complements perfectly.
- Fresh mozzarella: The star cheese that melts into gooey pockets.
- Fresh basil leaves: For garnish and that fresh Italian touch.
Make It Your Way
This recipe is like a trusty base camp—you can build on it depending on what flavors excite you or what ingredients you’ve got on hand. I love to tweak the herbs or use spicy pepper flakes when I want a kick, and you’ll find it easy to personalize too.
- Variation: Once, I swapped the fresh mozzarella for fontina to get a nuttier, creamier texture. It was heavenly and a nice twist from the usual.
- Make it Gluten-Free: Use gluten-free breadcrumbs and panko for a family member with sensitivities—I’ve done this and it works great without losing that crisp coating.
- Herb Swap: Feel free to swap thyme or oregano for rosemary or basil in the meatballs for a fresh twist.
Step-by-Step: How I Make Cheesy Chicken Parmesan Meatballs Recipe
Step 1: Mix & Prep the Meatballs
Start by reserving ¼ cup each of the seasoned breadcrumbs and Parmesan cheese—toss them together in a pie plate; this mix will coat the meatballs later and give a lovely golden crust. Next, in a large bowl, combine the ground chicken with the rest of the breadcrumbs, panko, Parmesan, eggs, grated onion, garlic, oregano, thyme, salt, pepper, and fresh parsley. I like to mix gently with my hands—just until combined—to keep the texture tender and avoid overworking the meat. Then, roll into meatballs, counting them as you go—I usually get about 16. Toss each meatball in the reserved breadcrumb-Parmesan mix; this step might feel a bit messy but creates a beautiful crust.
Step 2: Fry with Care for the Perfect Crust
Heat about ½ inch of oil in a wide skillet (preferably enameled and oven-safe) over medium-high heat until it reaches 350˚F—if you have a candy or oil thermometer, it’s a game changer here. Not too hot, or the meatballs will burn outside before cooking inside; not too cool, or they’ll absorb too much oil. Fry the meatballs in a single layer, giving each side about 3-4 minutes until beautifully browned but not cooked through. Don’t crowd the pan—work in batches if needed. Transfer the meatballs to a rack over a baking sheet to drain any excess oil.
Step 3: Bake in Tomato Sauce with Gooey Mozzarella
Pour out the frying oil and give the pan a quick wipe. Preheat your oven to 350˚F. Pour the San Marzano tomato sauce into the skillet to about half an inch depth. Using tongs, nestle the fried meatballs into the sauce, making sure they aren’t too tight so sauce can bubble around them. Tear fresh mozzarella slices and tuck pieces between the meatballs. Pop the skillet in the oven for about 15 minutes, until the meatballs are cooked through, cheese is melted, and the sauce is bubbling—this step is where that magic happens!
Top Tip
Every time I’ve made this recipe, one trick has saved the day and made my meatballs shine. Getting the oil temperature just right while frying is crucial—it ensures the meatballs get a crispy outer shell without drying out inside. I learned this the hard way after a batch turned out greasy and undercooked. Using a rack to drain the meatballs after frying saves you from that excess oil sogginess.
- Oil Temperature Matters: Use a thermometer and maintain 350˚ for perfectly crisp meatballs.
- Don’t Overmix the Meat: Mix just until ingredients combine to keep meatballs tender.
- Use a Rack to Drain: Placing meatballs on a rack after frying keeps them crisp, not oily.
- Fresh Mozzarella Is Key: I always opt for fresh—its melt and texture are unbeatable compared to shredded mozzarella.
How to Serve Cheesy Chicken Parmesan Meatballs Recipe
Garnishes
I love finishing these meatballs with fresh basil leaves for aroma and brightness right before serving. A sprinkle of extra grated Parmesan never hurts, especially if you’re serving family who love extra cheesiness. Sometimes I add a pinch of red pepper flakes for a little heat—totally optional but delightful.
Side Dishes
Simple sides are best so the meatballs shine. Creamy mashed potatoes or garlic butter pasta are staples I often serve alongside. On lighter days, I pair them with a crisp green salad or roasted seasonal veggies for contrast. Homemade garlic bread is always a winner here too—great for soaking up that luscious sauce.
Creative Ways to Present
For a fun dinner party, I’ve served these meatballs skewered with fresh basil and cherry tomatoes for a colorful, bite-sized appetizer. Sometimes warming the serving dish beforehand keeps everything hot and melty longer at the table. Also, layering the meatballs over polenta or creamy risotto makes for an indulgent, crowd-pleasing entree.
Make Ahead and Storage
Storing Leftovers
I keep leftover meatballs in an airtight container, making sure they’re mostly covered with sauce to avoid drying out. They keep beautifully in the fridge for up to 3 days—just reheat gently to keep that cheese melty without drying out the meatballs.
Freezing
You can freeze the cooked meatballs (before baking in sauce) by placing them on a tray to freeze individually, then transferring to freezer bags. I usually freeze sauce separately. When ready, bake them as directed, adding extra time if mozzarella is frozen solid. This helps make a quick meal after a busy day.
Reheating
Reheat leftovers in the oven at 325˚F covered with foil to keep moisture in, for about 15-20 minutes depending on quantity. Avoid microwaving if possible—it tends to toughen ground chicken. Reheating slowly brings back the juiciness and keeps the cheese delectably gooey.
Frequently Asked Questions:
Absolutely! Ground turkey is a good substitute, but I recommend adding a bit more olive oil or using dark meat turkey to keep the meatballs moist since turkey can be drier.
The key is not overmixing the meat and using dark meat chicken if possible. Also, frying at the right temperature to get a crust seals in the juices. Baking them in sauce after frying keeps them moist and tender inside.
Yes, you can prepare the meatballs and coat them ahead of time, then refrigerate for a few hours before frying. You can also freeze them after frying for future meals, just bake in sauce straight from frozen with a little extra time.
Use leftover sauce as a tasty pasta sauce, a base for shakshuka-like dishes, or as a dipping sauce for bread or veggies. It keeps well in the fridge for a few days and freezes nicely too.
Final Thoughts
Honestly, the Cheesy Chicken Parmesan Meatballs Recipe has become my go-to for cozy nights when I want something that feels homemade but special. The blend of herbs, the crispy fried crust, and the gooey mozzarella nestled in the tomato sauce always impress at the dinner table. Give this a try—it’s like a warm hug in every bite, and I can’t wait for you to love it as much as I do.
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Cheesy Chicken Parmesan Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 meatballs
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Description
Enjoy these melt-in-your-mouth Chicken Parmesan Meatballs made with tender ground chicken, seasoned breadcrumbs, parmesan, and herbs, fried to golden perfection and baked in rich San Marzano tomato sauce with gooey fresh mozzarella. This comforting Italian-inspired dish makes a perfect appetizer or main course that's juicy and cheesy without being dry.
Ingredients
Meatball Mixture
- 1 lb ground chicken (preferably dark meat or ground thighs)
- ½ cup seasoned breadcrumbs (divided)
- ½ cup panko breadcrumbs (divided)
- ½ cup grated parmesan cheese (divided)
- 2 eggs
- ¼ cup grated onion
- 3 cloves garlic, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1½ teaspoon kosher salt
- 1 teaspoon pepper
- 2 Tablespoons fresh parsley, chopped
For Frying and Baking
- 2 Tablespoons olive oil
- Canola oil (for frying, enough for ½ inch depth in skillet)
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves, for garnish
Instructions
- Prepare Breadcrumb Coating: Reserve ¼ cup each of the seasoned breadcrumbs and grated parmesan cheese, and mix them together in a pie plate. Set aside for coating the meatballs later.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground chicken, remaining seasoned breadcrumbs, panko, parmesan, eggs, grated onion, garlic, oregano, thyme, kosher salt, pepper, and fresh parsley. Mix thoroughly but gently to keep the texture tender.
- Form and Coat Meatballs: Roll the mixture into 16 evenly sized meatballs. Then, coat each meatball evenly with the breadcrumb and parmesan mixture prepared earlier.
- Prepare for Frying: Place a wire rack inside a baking sheet and arrange the coated meatballs on the rack. This allows excess oil to drip and prevents sogginess.
- Heat Oil for Frying: In a wide enameled skillet or other oven-safe pan, heat about ½ inch of canola oil over medium-high heat to 350 degrees Fahrenheit, monitoring with a thermometer.
- Fry Meatballs: In a single layer without overcrowding, fry the meatballs for 3-4 minutes per side until golden brown and cooked through. You may need to do this in batches. Remove them to the prepared rack to drain.
- Prepare for Baking: Pour out the frying oil from the skillet and blot it clean. Preheat the oven to 350 degrees Fahrenheit.
- Bake with Sauce and Cheese: Pour the San Marzano tomato sauce into the skillet to about ½ inch depth. Using tongs, carefully nestle the fried meatballs in the sauce, spacing them apart. Scatter torn pieces of fresh mozzarella between the meatballs.
- Finish Baking: Bake in the preheated oven for about 15 minutes until the meatballs are fully cooked through, the sauce is bubbling, and the cheese has melted and turned gooey.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve hot as an appetizer or main dish alongside pasta or crusty bread.
Notes
- Using ground chicken thighs or dark meat helps retain moisture and keeps meatballs tender and juicy.
- If you prefer, substitute panko with extra seasoned breadcrumbs for a finer texture.
- Make sure not to overcrowd the pan when frying to ensure even browning and proper cooking.
- The San Marzano tomato sauce can be homemade or store-bought for convenience.
- Fresh mozzarella adds melty creaminess; feel free to substitute with shredded mozzarella if needed.
- These meatballs freeze well before baking; freeze on a sheet pan then transfer to a bag for future meals.
Nutrition
- Serving Size: 2 meatballs
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 110 mg
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