Why You’ll Love Chicken Parmesan Meatballs Recipe

With all your favourite chicken Parm elements—ground chicken, Parmesan cheese, breadcrumbs, herbs, and a melty mozzarella core—this recipe remixes the classic into a fun, satisfying dish. It’s great for weeknights or entertaining because the meatballs are easy to make ahead, freeze well, and deliver a comforting, flavour‑packed meal that everyone will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground chicken
grated Parmesan cheese
panko breadcrumbs (regular or gluten‑free)
egg
kosher salt
freshly cracked black pepper
dried oregano
dried parsley (or fresh if you have it)
red pepper flakes
all‑purpose flour (or gluten‑free flour)
bocconcini mozzarella balls (or small fresh mozzarella pieces)
olive oil
marinara sauce (store‑bought or homemade)
fresh basil leaves

Directions

In a large mixing bowl, combine the ground chicken, Parmesan, panko breadcrumbs, egg, salt, pepper, oregano, parsley, and red pepper flakes. Mix with your hands until everything is evenly incorporated.
Form the mixture into meatballs about the size of a golf ball. Insert a bocconcini ball into the centre of each meatball and reform the meat around it so the mozzarella is completely enclosed.
Lightly dredge each meatball in flour and shake off any excess. Preheat your oven to 350 °F (≈ 175 °C).
In a large heavy‑bottomed skillet, heat the olive oil over medium‑high heat. Add half the meatballs and cook for 3–4 minutes, turning occasionally, until browned on all sides. Remove them and repeat with the remaining meatballs.
Pour the marinara sauce into the skillet, then nestle the browned meatballs on top of the sauce.
Transfer the skillet (meatballs and sauce together) into the oven and bake for 15–20 minutes, or until the meatballs are cooked through.
Remove from the oven, sprinkle with torn fresh basil leaves (and extra bocconcini if desired), and serve immediately.

Servings and timing

Servings: 4 people
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use ground turkey instead of chicken for a slightly different flavour and texture.
Swap the bocconcini for fresh mozzarella cubes or even small chunks of string cheese if needed.
Try a different sauce: use vodka sauce, arrabbiata, or a creamy tomato sauce for a twist.
Make them gluten‑free by using gluten‑free breadcrumbs and flour for dredging.
Serve over pasta, zucchini noodles, polenta, or tuck into sub rolls for a sandwich version.

Storage/Reheating

Store: Place in an airtight container in the fridge for up to 2‑3 days.
Reheat: On the stovetop, microwave, or in the oven until warmed through.
Freeze: You can freeze either uncooked or sautéed meatballs. Arrange in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. Store up to three months. When ready to cook from frozen, add a few extra minutes to the baking time.

FAQs

What if I can’t find bocconcini?

You can use any fresh mozzarella cut into small cubes, or even small pieces of string cheese stuffed into the meatballs.

Do I have to fry them in oil first?

Technically you could skip the browning step, but you would miss out on the golden crust and flavour that the sautéing provides.

Can I bake them entirely in the oven?

Yes — you can bake at 400 °F (≈ 200 °C) for about 20‑25 minutes, then simmer in sauce.

Can I use ground turkey instead of chicken?

Yes — ground turkey works well in this recipe and offers a similar texture and flavour base.

How do I serve them?

They’re delicious over pasta, tucked into sub rolls, or simply served on their own with crusty bread and sauce to mop up.

Can I prep ahead for a gathering?

Yes — you can prepare the meatball mixture and shape the balls up to 2 days ahead. Cover them well and keep them refrigerated until you’re ready to cook.

Are these meatballs freezer‑friendly?

Absolutely. You can freeze uncooked or sautéed meatballs. Freeze them on a sheet tray first so they freeze individually, then transfer to a bag.

Can I swap the marinara sauce for something else?

Yes — you could use vodka sauce, arrabbiata for spice, or a creamy tomato‑basil sauce for a richer variation.

What size should the meatballs be?

About the size of a golf ball is ideal. This size allows for proper browning and even cooking through the stuffed mozzarella centre.

How do I prevent the mozzarella from leaking out?

Make sure the mozzarella is fully sealed inside the meatball by completely encasing it with the chicken mixture. Also the flour dredge and browning step help create a crust that holds everything together.

Conclusion

If you love the familiar comfort of chicken Parmesan but want a fun, bite‑sized twist, these Chicken Parmesan Meatballs deliver. They’re stuffed with melty mozzarella, coated for crispness, baked in a rich marinara, and ready in under an hour. They’re perfect for weeknight dinners, meal prep, or feeding a crowd. With easy storage, freezer‑friendly options and plenty of room for variation, this recipe deserves a spot in your regular rotation.