There’s something truly irresistible about comfort food that’s cheesy, saucy, and tender all at once. The Cheesy Chicken Parmesan Meatballs Recipe brings all that magic together – juicy chicken meatballs smothered in rich tomato sauce and melted mozzarella. Trust me, these meatballs are a total game-changer when you want something special but simple.
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Why You'll Love This Recipe
I remember the first time I made these cheesy chicken Parmesan meatballs – the whole kitchen smelled like an Italian trattoria, and my family couldn’t get enough. They’re amazing for busy weeknights but fancy enough to serve guests without stress.
- Juicy Meatballs Every Time: Ground chicken thighs keep these meatballs moist and tender, avoiding the dryness so common with chicken recipes.
- Loaded with Cheese: Fresh mozzarella tucked between meatballs melts into gooey perfection, adding that iconic cheesy pull you want from Parmesan dishes.
- Hands-On but Simple: Rolling and coating the meatballs might sound like work, but it’s surprisingly quick and so satisfying to get them perfectly golden.
- Versatile Meal: Great on its own or served over pasta, polenta, or fresh bread. You can easily dress it up or keep it casual.
Ingredients & Why They Work
Each ingredient in this Cheesy Chicken Parmesan Meatballs Recipe plays a role in the flavor and texture symphony. Using seasoned breadcrumbs and panko strikes a perfect balance between moisture retention and crispy coating. Fresh herbs and good quality cheeses bring depth you can taste.
- Ground chicken: Dark meat works best here – it’s juicier and richer than breast meat alone.
- Seasoned breadcrumbs: Adds flavor and binds the meatballs without overwhelming moisture.
- Panko: Keeps the exterior nice and crisp when fried.
- Grated Parmesan cheese: Gives this dish its classic savory umami punch.
- Eggs: The binders that hold everything together without making it dense.
- Grated onion & garlic: Fresh aromatics that soften and blend into the meatballs.
- Oregano & thyme: Classic Italian herbs that elevate the flavor profile.
- Kosher salt & pepper: Essential seasoning to enhance every bite.
- Fresh parsley: Adds a bright, fresh note when mixed in and as garnish.
- Olive oil & canola oil: Olive oil flavors the meatballs, while canola oil is great for frying due to its higher smoke point.
- San Marzano tomato sauce: The heart of the dish, providing rich, sweet, and tangy tomato flavor.
- Fresh mozzarella slices: Creamy, melt-in-your-mouth cheese that makes the dish irresistibly gooey.
- Fresh basil leaves: The finishing touch – fresh, fragrant, and slightly peppery.
Make It Your Way
I love playing around with this Cheesy Chicken Parmesan Meatballs Recipe to fit whatever mood I’m in or what I have on hand. Don’t hesitate to tweak herbs or even swap mozzarella for provolone if you want a smoky twist.
- Variation: One of my favorite tweaks is adding a pinch of red pepper flakes for a little kick – it wakes up the sauce and pairs amazingly with the melty cheese.
- Dietary modification: For lower carb, try using almond flour instead of breadcrumbs, but be mindful you might need to adjust the binding a bit.
- Seasonal addition: Toss in some finely chopped spinach or kale to the meat mixture for extra greens and nutrition without sacrificing flavor.
Step-by-Step: How I Make Cheesy Chicken Parmesan Meatballs Recipe
Step 1: Prep Your Coating Mixture
Start by reserving ¼ cup each of the seasoned breadcrumbs and grated Parmesan cheese. Mix these together in a shallow dish – this is what you’ll use to coat the meatballs later. It adds that amazing crispy-cheesy crust that makes these meatballs stand out.
Step 2: Mix the Meatball Ingredients
In a large bowl, combine ground chicken, the remaining breadcrumbs and Parmesan, eggs, grated onion, chopped garlic, oregano, thyme, salt, pepper, and fresh parsley. Mix everything gently – you want the ingredients incorporated but don’t overwork the meat or it gets tough.
Step 3: Shape and Coat Your Meatballs
Roll the mixture into evenly sized meatballs – I usually get about 16. Then, roll each meatball in the breadcrumb and Parmesan mixture you set aside earlier. This coating helps create a beautiful golden crust when fried.
Step 4: Fry the Meatballs
Heat about ½ inch of canola oil in a heavy skillet (preferably enameled and oven-safe) to 350˚F, using a candy or oil thermometer to keep it precise. Fry the meatballs in a single layer, giving each side 3-4 minutes until beautifully browned. Don’t crowd the pan or they won’t crisp up properly. Drain the fried meatballs on a baking sheet with a rack so they don’t get soggy.
Step 5: Bake with Sauce and Cheese
Discard the frying oil and blot the pan clean. Preheat your oven to 350˚F. Pour enough tomato sauce into the pan to cover the bottom about ½ inch deep. Using tongs, nestle each meatball into the sauce without crowding. In the gaps between meatballs, tuck torn slices of fresh mozzarella. Bake for about 15 minutes until meatballs are cooked through, sauce bubbles, and cheese is perfectly melted and gooey.
Top Tip
I’ve learned a few things along the way to get these meatballs just right, and I love sharing them so you can skip the trial and error when you make this Cheesy Chicken Parmesan Meatballs Recipe.
- Temperature control: Using a thermometer to keep your oil at 350˚F ensures the meatballs crisp up perfectly without absorbing too much oil or burning.
- Don’t overcrowd the pan: Frying in batches might take a little longer, but it’s worth it for that golden finish.
- Gentle mixing: Overworking the meat mixture can lead to tough meatballs, so fold ingredients lightly until just combined.
- Rest the meatballs: Letting the meatballs sit 10 minutes after coating helps the crust adhere better during frying.
How to Serve Cheesy Chicken Parmesan Meatballs Recipe
Garnishes
I always top mine with fresh basil leaves right before serving. The fresh herb adds a pop of color and fragrant brightness that balances the richness. A little extra grated Parmesan on top doesn’t hurt either!
Side Dishes
These meatballs shine on their own, but I love serving them over spaghetti or creamy polenta. A crisp Caesar salad or garlic bread round out the meal perfectly to soak up every last bit of that tomato sauce.
Creative Ways to Present
For special occasions, I like serving these cheesy chicken Parmesan meatballs in mini cast-iron skillets or rustic ceramic dishes. Adding a drizzle of good olive oil and a few fresh basil sprigs just before serving makes them look restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs and sauce together in an airtight container in the refrigerator. They keep beautifully for 3-4 days and the flavors actually deepen overnight, making for a delicious next-day meal.
Freezing
You can freeze cooked meatballs in sauce in portioned containers. When I want a quick dinner, I just thaw them overnight in the fridge and they reheat like a charm – like having homemade convenience food ready anytime!
Reheating
To reheat, I cover the meatballs with foil and warm them in a 350˚F oven for 15-20 minutes, just until heated through. This avoids drying them out like a microwave might and keeps the cheese lovely and melty.
Frequently Asked Questions:
You can use ground chicken breast, but keep in mind it tends to be leaner and can dry out more easily. To maintain juicy meatballs, consider adding a bit more olive oil or an extra egg for moisture.
The meatballs are cooked through when they reach an internal temperature of 165°F (74°C). Baking them in the sauce for 15 minutes usually ensures they’re perfectly done, but if you’re unsure, use an instant-read thermometer.
Absolutely! You can prepare and shape the meatballs up to a day ahead, then refrigerate them before frying and baking. This makes dinner prep faster on a busy night.
If you can’t find San Marzano tomatoes, choose a good-quality canned whole peeled tomatoes or crushed tomatoes with no added ingredients. You can also add a pinch of sugar and salt to balance acidity and approximate that rich flavor.
Final Thoughts
Honestly, this Cheesy Chicken Parmesan Meatballs Recipe has become one of my go-to dishes whenever I want to impress but keep things cozy. The tender chicken, the melty mozzarella, and that rich tomato sauce make every bite feel like a hug on a plate. Give it a try—you’ll be amazed how this simple recipe hits all those comforting notes and keeps everyone at the table asking for more.
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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: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Low Fat
Description
Experience the ultimate comfort food with these Melt-In-Your-Mouth Chicken Parmesan Meatballs. Juicy ground chicken meatballs flavored with aromatic herbs and cheese, fried lightly for a perfect crust, then baked in rich San Marzano tomato sauce topped with melted fresh mozzarella. A cheesy, tender dish that blends classic Italian flavors into an irresistible appetizer or main course.
Ingredients
Meatballs
- 1 lb ground chicken (preferably dark meat)
- ¼ cup seasoned breadcrumbs
- ¼ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- 2 eggs
- ¼ cup grated onion
- 3 cloves chopped garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1½ teaspoons kosher salt
- 1 teaspoon pepper
- 2 tablespoons fresh parsley
Coating and Cooking
- ¼ cup seasoned breadcrumbs (reserved)
- ¼ cup panko breadcrumbs (reserved)
- ¼ cup grated parmesan cheese (reserved)
- 2 tablespoons olive oil
- Canola oil for frying (enough to fill ½ inch in skillet)
Finishing
- 1 recipe San Marzano tomato sauce (about 2 cups)
- 3-4 slices fresh mozzarella, torn
- Fresh basil leaves for garnish
Instructions
- Prepare Breadcrumb Mixture: Reserve ¼ cup each of the seasoned breadcrumbs, panko, and grated parmesan cheese. Mix these together in a shallow pie plate and set aside for coating the meatballs.
- Mix Meatballs: In a large mixing bowl, combine the ground chicken, ¼ cup each of the breadcrumbs and panko, ¼ cup parmesan, eggs, grated onion, chopped garlic, oregano, thyme, kosher salt, pepper, and fresh parsley. Mix until well combined.
- Form and Coat Meatballs: Roll the mixture into 16 evenly sized meatballs. Roll each meatball in the reserved breadcrumb mixture until fully coated.
- Set Up for Frying: Place a wire rack on a baking sheet to drain the meatballs after frying.
- Heat Oil: In a wide, enameled skillet (one that is oven safe), heat canola oil to a depth of ½ inch over medium-high heat until it reaches 350°F, using an oil or candy thermometer to monitor temperature.
- Fry Meatballs: Fry the meatballs in a single layer without crowding the pan. Cook for 3-4 minutes on each side until golden brown and crisp. Work in batches if necessary.
- Drain Meatballs: Remove the meatballs with a slotted spoon and place them on the wire rack on the baking sheet to drain excess oil.
- Prepare Pan for Baking: Carefully pour out the frying oil from the skillet and blot it clean with paper towels.
- Preheat Oven: Set the oven to 350°F to prepare for baking.
- Add Sauce and Meatballs: Pour San Marzano tomato sauce into the skillet to a depth of about ½ inch. Using tongs, nestle the fried meatballs into the sauce without crowding them.
- Add Mozzarella: Distribute torn fresh mozzarella pieces between the meatballs in the sauce.
- Bake: Place the skillet in the preheated oven and bake for 15 minutes, or until the meatballs are cooked through, the sauce is bubbling, and the cheese is melted and gooey.
- Garnish and Serve: Remove from the oven, garnish with fresh basil leaves, and serve warm for a comforting Italian-inspired dish.
Notes
- Using ground chicken thighs rather than breast meat keeps the meatballs moist and tender.
- Ensure the oil temperature stays around 350°F for even frying without absorbing excess oil.
- If you prefer less frying, you can bake the meatballs directly but frying adds a delicious crust.
- San Marzano tomato sauce can be homemade or store-bought for convenience.
- Fresh mozzarella adds creamy texture; substitute with shredded mozzarella if needed, though the melt and texture will differ.
- Leftover meatballs can be refrigerated and reheated in sauce for a quick meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 70 mg
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