These Chicken Parmesan Meatballs are a quick, flavorful Italian-inspired dinner. Seasoned ground chicken is rolled in Panko breadcrumbs for the crunchy exterior you expect from Chicken Parmesan. Serve over pasta with garlic bread and a crisp salad for a satisfying family meal.
CHICKEN PARMESAN MEATBALLS
On my way to the airport recently I had a frightening brush with a sudden storm. While waiting at the gate I noticed debris whipping across the tarmac—what looked like a tornado heading straight for the terminal. Panic set in and people scrambled for shelter as the lights flickered and sirens sounded. I ended up huddled in a small recessed area by security with a couple who were calm and used to storms. Within minutes the worst of it had passed; our luggage on the tarmac took a beating, including my suitcase, but everyone was safe. Even now, thinking about it still makes me shake.
Before leaving home I had made these Chicken Parmesan Meatballs, one of those easy, comforting meals I rely on. I’ve tweaked the recipe a few times to get the texture and seasoning just right. The meatballs have a tender interior and a crisp Panko coating so you still get that classic Chicken Parmesan crunch without frying a whole chicken breast.
WHY PANKO?
Panko breadcrumbs are a Japanese-style breadcrumb that’s lighter and crunchier than standard breadcrumbs. They’re made from crustless bread and provide an airy, crisp coating that browns beautifully. For these meatballs, rolling them in Panko gives a pleasing texture and helps the meatballs hold together when seared before baking.
HOW TO MAKE CHICKEN PARMESAN MEATBALLS
Prep Time: 10 mins · Cook Time: 25 mins · Total Time: 35 mins · Servings: about 20 meatballs
- In a large bowl, combine 1 lb ground chicken, 1 egg, 1/2 cup grated Parmesan cheese, 1/2 cup Panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon crushed red pepper. Mix gently until combined, then form into 1½-inch meatballs.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Roll half the meatballs in additional Panko and brown on all sides in the skillet, adding oil as needed. Remove browned meatballs and set aside. Wipe out the pan if excess Panko bits remain, then brown the remaining meatballs in the same way using the remaining 2 tablespoons olive oil.
- Preheat the oven to 350°F. Pour a 26-ounce jar of marinara sauce into the oven-safe skillet (or into a separate baking dish). Arrange the browned meatballs on top of the sauce. Bake for 20 minutes, then sprinkle 1/2 cup shredded mozzarella over the meatballs and bake an additional 5 minutes until the cheese melts. Garnish with torn basil if desired and serve over pasta.
INGREDIENTS
- 1 lb ground chicken
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs (plus about 3/4 cup more for rolling)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 cup olive oil, divided
- 1 (26-ounce) jar marinara sauce
- 1/2 cup shredded mozzarella
- 2 tablespoons torn basil (optional)
NOTES & TIPS
- If you don’t have an oven-safe skillet, brown the meatballs in a skillet first, then transfer them to a baking dish with the sauce.
- Browning in batches helps prevent bits of Panko from burning. Wipe the pan between batches if needed and replenish oil as required.
- These meatballs are great over spaghetti, zucchini noodles, or served as a sandwich filling on crusty rolls with extra sauce and cheese.
- Leftovers store well in the fridge; reheat gently in a skillet or oven so the coating stays crisp.
NUTRITION (approx. per meatball)
Serving: 1 of 20 · Calories: 82 kcal · Carbohydrates: 2 g · Protein: 6 g · Fat: 6 g · Saturated Fat: 2 g · Sodium: 203 mg
These Chicken Parmesan Meatballs combine the familiar flavors of a classic Italian dish with an easier, family-friendly format. Panko gives them the crunch you want, and baking in sauce keeps them moist and full of flavor. They’re quick to prepare, satisfying, and a great way to change up your usual weeknight dinner routine.