Name: Cheesy Chicken Parmesan Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 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

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.

The image shows a single-layered skillet dish with browned, crispy meatballs arranged evenly on top of a rich, red tomato sauce. Melted, bubbly cheese is scattered around and partially on top of the meatballs, creating a creamy texture. Bright green chopped basil leaves are sprinkled over the dish for color contrast, with a few whole fresh basil leaves placed near the center. The skillet is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken Parmesan Meatballs Recipe
Top Tip
How to Serve Cheesy Chicken Parmesan Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Chicken Parmesan Meatballs Recipe

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.

Flat lay of fresh ground chicken in a simple white ceramic bowl, a small white bowl of seasoned breadcrumbs, a small white bowl of panko crumbs, a small white bowl of grated parmesan cheese, two whole brown eggs with clean shells, a small white bowl holding freshly grated onion, three peeled garlic cloves, a small pile of dried oregano leaves, a small pile of dried thyme leaves, a small pile of kosher salt crystals, a small pile of black peppercorns, a few sprigs of fresh parsley, a small white bowl with golden olive oil, a small white bowl filled with vivid red San Marzano tomato sauce, several torn slices of fresh white mozzarella cheese, and a few fresh bright green basil leaves, all evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up shows a silver spoon lifting up two golden-brown meatballs covered in bright red tomato sauce and melted yellow cheese that stretches from the pan below. The pan, white inside with a red outer edge visible, holds several more meatballs sitting in a rich red sauce with melted cheese patches, garnished with fresh green basil leaves. Below the pan, there is a wooden bowl filled with white grated cheese. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

cheesy chicken parmesan meatballs - Serving Suggestion

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:

Can I use ground turkey instead of chicken?

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.

How do I make sure the meatballs stay juicy?

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.

Can I prepare these meatballs ahead of time?

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.

What’s the best way to serve the leftover sauce?

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.