If you’re craving a comforting Italian classic with a fresh twist, the Ground Chicken Parmesan Meatballs Recipe is going to become your new go-to! These juicy, tender meatballs bring together the rich flavors of parmesan, aromatic herbs, and gooey mozzarella, all baked to perfection in a bright marinara sauce. Not only are they packed with flavor, but they’re also surprisingly simple to make, offering a lighter yet satisfying alternative to traditional beef meatballs that will have your whole family asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to creating the perfect balance of taste, texture, and color in your Ground Chicken Parmesan Meatballs Recipe. Each component plays its part, from the crispy panko for crunch to the blend of herbs that infuse every bite with Italian charm.
- Panko breadcrumbs: Adds a crispy coating and light texture to the meatballs.
- Grated parmesan cheese: Brings the savory, nutty flavor that’s key to parmesan dishes.
- Ground chicken: The lean protein base that makes these meatballs lighter but still juicy.
- Egg: Binds the mixture together so the meatballs hold their shape perfectly.
- Salt: Enhances all the flavors and balances the herbs and cheese.
- Pepper: Adds a gentle kick to round out the seasoning.
- Garlic powder: Introduces warmth and subtle pungency.
- Dried oregano: A classic Italian herb that complements the tomato sauce beautifully.
- Dried basil: Provides a sweet, aromatic note for authenticity.
- Olive oil: Used for browning, it adds richness and a lovely golden crust.
- Marinara sauce: The vibrant, tangy tomato base that these meatballs soak up deliciously.
- Shredded mozzarella cheese: Melts over the meatballs, offering gooey, cheesy goodness.
- Fresh basil: Adds a burst of color and freshness as a beautiful garnish.
How to Make Ground Chicken Parmesan Meatballs Recipe
Step 1: Prepare the breadcrumb coating
Start by mixing 3 tablespoons of panko breadcrumbs with an equal amount of grated parmesan cheese in a small dish, setting this aside for later to create a flavorful crust for your meatballs.
Step 2: Combine the meatball ingredients
In a large bowl, add the ground chicken, lightly beaten egg, salt, pepper, garlic powder, dried oregano, dried basil, and the remaining panko and parmesan. Use your hands or a fork to gently mix everything together until just combined—be careful not to overwork the mixture to keep them tender.
Step 3: Shape and coat the meatballs
Divide the mixture into golf ball-sized portions to make about 14 to 16 meatballs. If the mixture feels too sticky, wet your hands slightly to prevent sticking. Then, roll each meatball through the panko and parmesan coating you prepared earlier, ensuring a well-covered, crispy exterior after cooking.
Step 4: Brown the meatballs
Heat olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the pan, working in batches to avoid crowding. Brown each side for about one minute until they have a beautiful golden crust without cooking them through just yet.
Step 5: Bake with sauce and cheese
Once all meatballs are browned, arrange them back into the skillet, pour your marinara sauce over them, and top generously with shredded mozzarella. Transfer the skillet to a preheated oven at 400 degrees and bake for 10 to 15 minutes. You’ll know they’re ready when the cheese melts into bubbly perfection and the meatballs are cooked thoroughly.
How to Serve Ground Chicken Parmesan Meatballs Recipe
Garnishes
We love to finish these meatballs with a scattering of torn fresh basil leaves. The herbal brightness adds a lovely fresh contrast to the rich cheese and tomato sauce, making every bite even more delightful.
Side Dishes
This dish pairs beautifully with classic pasta like spaghetti or penne, allowing the meatballs and sauce to truly shine. You can also serve them on grilled rustic bread to soak up every drop of sauce, or alongside a crisp green salad to balance the richness.
Creative Ways to Present
Why not turn these meatballs into a crowd-pleasing appetizer by serving them on toothpicks for a party? Or layer them with extra marinara and cheese in a casserole dish for a hearty baked pasta bake that turns dinner into a celebration. The Ground Chicken Parmesan Meatballs Recipe is incredibly versatile and always impressive.
Make Ahead and Storage
Storing Leftovers
After the meal, store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. This makes for a convenient next-day lunch or quick dinner option that tastes almost as good as freshly made.
Freezing
If you want to keep these handy longer, you can freeze cooked meatballs wrapped tightly in plastic wrap or in a freezer-safe container. They freeze well for up to 3 months, making meal prep a breeze when you need a quick comfort food fix.
Reheating
To reheat, thaw frozen meatballs overnight in the fridge or reheat directly from frozen in a covered dish at 350 degrees until warmed through. Microwaving is fine for quick reheating but baking or stovetop will keep the meatballs moist and tender.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great alternative and will work just as well in the Ground Chicken Parmesan Meatballs Recipe. The flavor is slightly different but equally delicious and lean.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs or even crushed crackers, but panko is preferred for the crisp texture it adds to the coating.
How do I know when the meatballs are fully cooked?
Check that the internal temperature reaches 165 degrees Fahrenheit for safe consumption. The cheese should be bubbly and golden, and the meatballs firm but juicy.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free breadcrumbs and ensure your marinara sauce is gluten-free as well. The flavors remain just as wonderful.
Is it possible to cook these meatballs entirely on the stove?
If you prefer, you can simmer browned meatballs directly in marinara sauce on the stove until cooked through, but baking with cheese on top gives that perfect melted finish.
Final Thoughts
There’s something truly special about the Ground Chicken Parmesan Meatballs Recipe—it’s an easy, flavorful dish that reminds you of home-cooked Italian dinners but with a fun, lighter twist. Once you try making these juicy, cheesy meatballs, you’ll wonder why you didn’t start sooner. Go ahead and give it a shot; I promise it’ll be a family favorite in no time!
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Ground Chicken Parmesan Meatballs Recipe
These Ground Chicken Parmesan Meatballs are a flavorful and juicy twist on classic Italian chicken parmesan. Oven-baked to perfection, they feature tender chicken meatballs coated in a crispy parmesan-panko crust, simmered in rich marinara sauce, and topped with melted mozzarella cheese. Perfect for a cozy family dinner, these meatballs are easy to prepare and sure to impress!
- Total Time: 35 minutes
- Yield: 4 servings (14-16 meatballs)
Ingredients
Meatball Mixture
- 1 cup panko breadcrumbs, divided
- 1/3 cup grated parmesan cheese, plus 3 tablespoons divided
- 1 pound ground chicken
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For Cooking and Serving
- 1 tablespoon olive oil
- 2–2 1/2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking the meatballs later.
- Prepare the Coating: In a medium dish, combine 3 tablespoons of panko breadcrumbs with 3 tablespoons of grated parmesan cheese. Set this aside for coating the meatballs.
- Make the Meatball Mixture: In a large bowl, add ground chicken, lightly beaten egg, salt, pepper, garlic powder, dried oregano, dried basil, the remaining panko breadcrumbs, and the remaining parmesan cheese. Mix everything thoroughly with clean hands or a fork until evenly combined.
- Form Meatballs: Shape the mixture into golf ball-sized meatballs, about 14 to 16 in total. If the mixture is sticky, dampen your hands slightly to make shaping easier.
- Coat Meatballs: Roll each meatball in the panko and parmesan coating mixture prepared earlier until fully covered. Set aside on a plate or tray.
- Brown the Meatballs: Heat a large skillet (preferably cast iron) over medium-high heat. Add the olive oil, then carefully brown the meatballs on all sides for about 1 minute per side. Do this in batches so as not to overcrowd the pan, ensuring even browning.
- Assemble for Baking: After all meatballs are browned, place them back into the skillet. Pour the marinara sauce evenly over the meatballs.
- Add Cheese and Bake: Sprinkle shredded mozzarella cheese on top of the sauced meatballs. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and meatballs are fully cooked through.
- Serve: Remove the skillet from the oven, garnish with fresh torn basil leaves, and serve the meatballs hot over grilled bread or pasta.
Notes
- Wet your hands slightly if the meat mixture feels too sticky while shaping the meatballs.
- Browning the meatballs before baking adds flavor and helps keep them juicy.
- You can use a cast iron skillet or any oven-safe pan for baking the meatballs.
- Ensure the internal temperature of the meatballs reaches 165°F (75°C) for safe consumption.
- Serve with pasta, garlic bread, or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
