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); 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; 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); 1 recipe San Marzano tomato sauce (about 2 cups); 3-4 slices fresh mozzarella, torn; Fresh basil leaves for garnish

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.

In a white skillet, there is a rich red tomato sauce base that fills the bottom layer, slightly bubbling at the edges. On top, there are about eight round meatballs with a browned, textured crust, some of which have melted white cheese blobs scattered over them, showing a soft, stretchy texture. Fresh green basil leaves and thin strips of chopped basil are spread evenly across the meatballs and sauce, adding fresh green color contrast. The skillet rests on a white marbled textured 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 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.

Flat lay of a mound of fresh ground chicken thighs, a small heap of seasoned golden breadcrumbs, a small pile of airy white panko crumbs, a small white ceramic bowl filled with finely grated parmesan cheese, two whole brown eggs with clean shells, a small white bowl of finely grated white onion, three peeled whole garlic cloves, a small white bowl of fresh green oregano leaves, a small white bowl of fresh green thyme sprigs, a small white bowl of coarse kosher salt crystals, a small white bowl of cracked black peppercorns, a few sprigs of bright green fresh parsley, a small white bowl of golden olive oil, a small white bowl of vibrant red San Marzano tomato sauce, several torn pieces of soft white fresh mozzarella, a few fresh deep green basil leaves placed neatly; all arranged with perfect symmetry 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 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.

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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

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

A close-up view of a silver spoon lifting two large meatballs covered with melted golden-yellow cheese and bright red tomato sauce, with some fresh green basil leaves on top. The meatballs below are sitting in a thick layer of textured red tomato sauce in a deep white cast-iron pan, with melted cheese spread unevenly on the meatballs and sauce. Strings of melted cheese are stretching from the spoon to the pan, showing a mix of orange and yellow melted cheese texture. The scene is set on a white marbled surface, and in the lower part, there is a wooden bowl with white grated cheese visible. The photo taken with an iphone --ar 2:3 --v 7

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

cheesy chicken parmesan - Serving Suggestion

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:

Can I use ground chicken breast instead of dark meat?

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.

How do I know when the meatballs are fully cooked?

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.

Can I make these meatballs in advance?

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.

What can I substitute if I don’t have San Marzano tomatoes?

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.