These chicken parm meatballs bring the rich flavors of a classic Italian dish into bite-sized perfection. Simple to prepare, they're an absolutely delicious recipe for busy weeknights or flavorful meal prep.
1/4cupPork Pankoor traditional Italian breadcrumbs
1/4cupParmesan cheesefreshly grated
2Eggs
1/2tspbasildried
1/2tspItalian seasoning
1/2tspRed pepper Flakes
1/2tspSalt
1/4tspPepper
3garlic clovesminced
1tbspOilany neutral cooking oil will work
15ozMarinara sauce
8ozMozzarella cheesesliced or shredded
For Garnish
Parsleyminced
Basilminced
Parmesan cheesegrated
Instructions
Make the meatballs
Line a baking sheet with wax or parchment paper.
Add the meatball ingredients to a bowl.
1 lbs Ground chicken, 1/4 cup Parmesan cheese, 2 Eggs, 1/2 tsp basil, 1/2 tsp Italian seasoning, 1/2 tsp Red pepper Flakes, 1/2 tsp Salt, 1/4 tsp Pepper, 3 garlic cloves, 1/4 cup Pork Panko
Gently mix and form into 12 even sized meatballs with your hands.
Place the meatballs in the fridge for 30 minutes to firl up.
Cook the meatballs
Preheat the oven to 350 degrees F.
Preheat a large skillet over medium heat.
Add oil to the pan and swirl to coat.
1 tbsp Oil
Add the meatballs to the pan, in a single layer, not overcrowding the pan and brown for 3 to 5 minutes.
Flip and remove from heat.
Carefully add the marinara over the top of the meatballs.
15 oz Marinara sauce
Add the mozzarella cheese, sliced over each of the meatballs.
8 oz Mozzarella cheese
Carefully transfer the skillet of meatballs to the oven to finish cooking, another 10 to 12 minutes.
The meatballs are done when the internal temperature reaches 165F with an instant read thermometer.
Serve
Carefully remove the skillet from the oven and let it rest for 5 minutes.
Garnish with freshly minced parsley, fresh basil, and more grated parmesan cheese if desired and serve hot.
Parsley, Basil, Parmesan cheese
Notes
Don't want a dry meatball? Look for dark meat for the best flavor. Ground chicken breast is incredibly lean, so make sure not to cook it too far past 165F internally.
This is one of our favorite meals to make in a big batch for easy meal prepping. We double it and have baked meatballs ready for easy lunches, delicious dinners, and protein snacks all week long.
You can bake these ground chicken meatballs on a baking sheet without the marinara sauce or mozzarella if you want to prep them ahead for meals or freeze them without sauce.
We use a seasoned cast iron skillet for this recipe. Because the tomato sauce won't be in the skillet too long, and because it's well seasoned clean cast iron, the acidity won't hurt the pan. If you don't have a well-loved cast iron skillet, use an oven-safe skillet.
If you don't have ground chicken, this recipe works with any ground meat, like pork, venison, or even ground beef. With ground beef, drain any excess fat before adding the sauce, and expect a rich flavor similar to our beef parmesan.