These chicken Parmesan meatballs are one of those dinners I know my kids will always eat! Homemade chicken meatballs are fried to crispy perfection, baked in a tangy marinara sauce, and topped with gooey mozzarella cheese. Ready in less than 30 minutes and made with simple ingredients, this is my favorite chicken meatball recipe yet!
Breaded Meatballs Baked with Marinara and Mozzarella
I love a good chicken Parmesan, whereas my kids prefer meatballs and spaghetti. So how do I make everyone happy at dinner time? Combine both dishes to create these chicken Parmesan meatballs!
I make the meatballs from scratch then pan-fry them to make the coating super crispy–just like chicken parm. Then all I have to do is bake them in marinara sauce for a few minutes, topped with gooey mozzarella. In no time at all, these crunchy meatballs are all ready to serve on a bed of spaghetti. And my boys couldn’t be happier!
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One Simple Tip!
Don’t overwork the ground chicken mixture when forming the meatballs, or else they may end up tough. Lightly handle them just until formed into uniform-sized balls.
Chicken Parmesan Meatballs Recipe
Ingredients
- 1 pound ground chicken (*)
- 1 cup Italian breadcrumbs (divided)
- 3 egg
- 2 teaspoons minced garlic
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup marinara sauce (**)
- 8 ounces mozzarella cheese (cut into slices)
- vegetable oil (for frying***)
For Serving (Optional):
- fresh basil
- cooked pasta
- grated parmesan cheese
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the ground chicken, ½ cup Italian breadcrumbs, 1 egg, and minced garlic. Mix well.1 pound ground chicken, 1 cup Italian breadcrumbs, 3 egg, 2 teaspoons minced garlic
- Form into golf ball sized balls, place onto a plate, and freeze for 5 minutes.
- Meanwhile, heat 2 inches of vegetable oil in a deep skillet or wok to 350°F.vegetable oil
- Prepare a dredging station. Add flour to one bowl, whisk the 2 remaining eggs in the second bowl, and combine the Panko breadcrumbs, ½ cup of Italian breadcrumbs, garlic powder, and Italian seasoning in the third bowl.1 cup all-purpose flour, 1 cup Panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Remove the meatballs from the freezer. Roll each meatball in the flour until coated.
- Dip into the eggs.
- Then roll the meatball in the seasoned breadcrumbs. Press the breadcrumbs into the meatball to help them stick. Repeat this process for all of the meatballs.
- Working in batches of 5-6 meatballs at a time, fry the meatballs for 6 minutes. Add the meatballs to the hot oil, flipping them over halfway cooking to evenly brown.
- Arrange the meatballs in a casserole dish.
- Pour marinara sauce over the meatballs.1 cup marinara sauce
- Top with sliced mozzarella. Bake for 8 minutes, or until the cheese is melted.8 ounces mozzarella cheese
- Top each chicken parmesan meatball with a sprinkle of Parmesan, a basil leaf and serve with pasta. Enjoy!fresh basil, cooked pasta, grated parmesan cheese
Notes
- Use a cookie scoop to help form evenly-sized meatballs.
- To prevent sticking, lightly spray your hands with cooking oil while forming the meatballs.
- Freezing the raw meatballs before dredging them helps make sure they stick together through the frying process.
- Don’t overcrowd the pan while frying. It’s best to work with small batches, so they all cook through properly.
- Fully cooked meatballs should reach an internal temperature of 165F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Parmesan Meatballs Step by Step
Prep: Gather the list of ingredients, and preheat your oven to 375°F.
Mix the Ground Chicken: Combine 1 pound of ground chicken, 1/2 cup of Italian breadcrumbs, 1 egg, and 2 teaspoons of minced garlic in a large mixing bowl. Mix everything together just until combined.
Form the Meatballs: Using your hands, form the mixture into golf ball-sized meatballs. Space them out onto a baking sheet and freeze for 5 minutes. I recommend using a cookie scoop to create evenly-sized meatballs. Coat your hands with cooking spray if needed, to prevent them from sticking.
Prep for Frying: While the meatballs are chilling, heat 2 inches of vegetable oil in a wok or deep skillet. Heat until the oil registers 350°F on a thermometer. Next, get three shallow bowls; fill one with 1 cup of all-purpose flour; the next with 2 beaten eggs; and the last with 1 cup of Panko breadcrumbs, 1/2 cup of Italian breadcrumbs, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning.
Dredge the Meatballs: Take the meatballs out the freezer after 5 minutes. Coat each meatball with flour, before dipping into the eggs, and finally coating them with the breadcrumb mixture. To help them stick, I recommend gently pressing the breadcrumbs into the meatballs.
Fry the Meatballs: Once the oil is hot and the meatballs are breaded; carefully place the meatballs into the hot oil and cook for 6 minutes. Flip each meatball over halfway through the cooking time. Don’t overcrowd the pan. Work in batches of 5-6.
Assemble: Next, arrange the fried meatballs into a baking dish. Pour over 1 cup of marinara sauce, and then top with 8 ounces of mozzarella cheese.
Bake: Pop the baking dish into the oven and bake the chicken Parmesan meatballs for 8 minutes, or until the cheese is melted and bubbly. Sprinkle over some Parmesan, top with fresh basil, and serve over your favorite pasta!
How to Store, Freeze, and Reheat
To store, let the meatballs cool completely before placing them in an airtight container or resealable bag. They can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months. Reheat in the oven at 375°F for about 10 minutes or until heated through.
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