Chicken Parm Meatballs
on May 26, 2026
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Juicy, cheesy, and baked in marinara sauce until perfectly melty, these chicken parm meatballs are everything you love about chicken parmesan in an easy, bite-sized version. They’re pan-seared for a golden crust, then finished in the oven with marinara and mozzarella for that classic comfort food combo.
If you’re looking for a simple dinner that still feels a little special, these are such a good one to keep in your rotation. They taste just like classic chicken parmesan, but in cozy, bite-sized meatball form that makes everything feel easier. It’s basically all the parts you love about chicken parmesan: the crispy edges, the marinara, the melted mozzarella, but without the extra steps of breading full chicken breasts. It’s the kind of meal that you can throw together on a busy weeknight that you know the whole family will love.
And if you need a few more easy dinner options to add to your rotation, try this creamy tomato pasta, mini chicken tacos, or this BBQ chicken naan pizza for more simple options kids will love too!
Table of Contents
What You’ll Need
Here is what you’ll need to make these chicken parm meatballs:
- Ground Chicken: The base of the meatballs.
- Panko Breadcrumbs: Used inside the meatballs to help bind the mixture and keep the meatballs light and tender, and used outside the meatballs for a crispy, golden crust.
- Grated Parmesan: Adds salty, nutty flavor inside the meatballs and in the coating.
- Egg: Helps hold everything together so the meatballs keep their shape.
- Milk: Adds moisture so the meatballs stay soft and juicy.
- Seasonings: Garlic powder, onion powder, Italian seasoning, salt, and pepper are the core seasonings to give the meatballs that perfect flavor.
- Marinara Sauce: The saucy base they bake to keep everything juicy and flavorful. I love to use the Rao’s brand, but you can use your favorite jarred sauce!
- Shredded Mozzarella: Melts on top for that classic chicken parm finish.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Ground Chicken: Ground turkey works great as a substitute.
- Panko Breadcrumbs: Regular breadcrumbs can be used, but panko gives the best texture and crunch, especially for the outer coating.
- Egg: You can swap the egg with a flax egg by mixing together 1 tbsp ground flaxseed and 3 tbsp water, and letting it sit for 5 minutes to form a gel. You can also swap it with an extra 2 tablespoons of milk and an extra 2 tablespoons of panko breadcrumbs.
Step-by-Step Instructions
STEP 1: In a large bowl, mix together ground chicken, 1/2 cup panko breadcrumbs, 1/3 cup Parmesan, egg, milk, garlic powder, onion powder, Italian seasoning, salt, and pepper until just combined (Images 1 & 2). Be careful not to overmix to keep the meatballs tender.
STEP 2: Scoop out 2-tablespoon-sized portions and form into 18–20 meatballs. Place the meatballs on a baking sheet and chill in the fridge for 10-15 minutes to help them firm up (Image 3).
STEP 3: Preheat oven to 400°F. Heat a thin layer of oil in a large pan over medium heat.
STEP 4: In a medium bowl, mix together 3/4 cup panko and 1/3 cup Parmesan for the coating (Image 4).
STEP 5: Roll the chilled meatballs in the panko-Parmesan mixture until fully coated (Images 4 & 5).
STEP 6: Pan-fry meatballs until golden brown on all sides, about 2–3 minutes per side (Images 6 & 7). Keep in mind, you’re not fully cooking them here, just building that crispy crust.
STEP 7: Pour marinara sauce into the bottom of a 9×13-inch baking dish (Image 8) and place meatballs on top in a layer, evenly spaced apart (Image 9). Sprinkle shredded mozzarella evenly over the meatballs (Image 10).
STEP 8: Bake for 10–12 minutes, or until meatballs are fully cooked through and cheese is melted and bubbly.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. These also freeze well, just thaw overnight before reheating for the best texture. If you know you’ll be freezing them, it’s best to freeze the meatballs after pan-frying (before baking in the sauce), then add them to the marinara and cheese when you’re ready to finish and bake.
Tips For Success
- Don’t overmix the meatball mixture. Overworking the chicken can make the meatballs dense instead of tender.
- Don’t skip chilling the meatballs! It helps them firm up so they hold their shape better when you’re rolling them in the panko mixture and pan-frying.
- Make sure your pan is hot before adding the meatballs so you get that golden, crispy coating. If the pan isn’t hot enough, the coating can stick instead of crisping up. Keep the heat at medium so the outside doesn’t brown too quickly before the inside has a chance to set.
- When pan-frying, don’t worry about cooking them through. This step is just to get that golden, crispy crust, and they’ll finish cooking in the oven.
Recipe FAQs
Yes! If you want to skip the pan-frying step, bake them at 400°F for about 15–18 minutes, then transfer to the marinara and top with cheese to finish in the oven. They’ll come out soft on the outside and won’t have that crispy coating, but the taste will be similar.
Yes! You can place the coated meatballs in the air fryer basket, spray them generously with oil, and cook them at 380°F for 10–12 minutes, flipping halfway through, until they’re golden and cooked through. Then transfer to the marinara and top with cheese to finish in the oven.
They should reach an internal temperature of 165°F and no longer be pink in the center. The cheese will be melted and bubbly once they’re done.
They’re great over spaghetti, in sub rolls for meatball parm sandwiches, or even on their own with a side salad or garlic bread.
Other Chicken Recipes You’ll Love
Creamy Mushroom Chicken
Chicken And Broccoli Meatballs
Copycat Chipotle Chicken
Easy Crispy Panko Chicken
If you tried these Chicken Parm Meatballs, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Chicken Parm Meatballs
Ingredients
Meatballs
- 1 lb ground chicken
- ½ cup plain panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 egg
- 2 tbsp milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- ¾ tsp salt
- ¼ tsp black pepper
Coating
- ¾ cup plain panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- oil, for pan frying the meatballs
For Baking
- 1 ¼ cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- In a large bowl, mix together ground chicken, 1/2 cup panko breadcrumbs, 1/3 cup Parmesan, egg, milk, garlic powder, onion powder, Italian seasoning, salt, and pepper until just combined. Be careful not to overmix to keep the meatballs tender.
- Scoop out 2-tablespoon-sized portions and form into 18–20 meatballs. Place the meatballs on a baking sheet and chill in the fridge for 10-15 minutes to help them firm up.
- Preheat oven to 400°F. Heat a thin layer of oil in a large pan over medium heat.
- In a medium bowl, mix together 3/4 cup panko and 1/3 cup Parmesan for the coating.
- Roll the chilled meatballs in the panko-Parmesan mixture until fully coated.
- Pan-fry meatballs until golden brown on all sides, about 2–3 minutes per side. Keep in mind, you’re not fully cooking them here, just building that crispy crust.
- Pour marinara sauce into the bottom of a 9×13-inch baking dish and place meatballs on top in a layer, evenly spaced apart. Sprinkle shredded mozzarella evenly over the meatballs.
- Bake for 10–12 minutes, or until meatballs are fully cooked through and cheese is melted and bubbly.
Notes
- Don’t overmix the meatball mixture. Overworking the chicken can make the meatballs dense instead of tender.
- Don’t skip chilling the meatballs! It helps them firm up so they hold their shape better when you’re rolling them in the panko mixture and pan-frying.
- Make sure your pan is hot before adding the meatballs so you get that golden, crispy coating. If the pan isn’t hot enough, the coating can stick instead of crisping up. Keep the heat at medium so the outside doesn’t brown too quickly before the inside has a chance to set.
- When pan-frying, don’t worry about cooking them through. This step is just to get that golden, crispy crust, and they’ll finish cooking in the oven.
