Chicken Parmesan Meatballs
These chicken Parmesan meatballs are my kind of comfort food for busy nights when we’re all coming home hungry and I want a dinner everyone will look forward to.
Chicken Parmesan Meatballs
These baked chicken Parmesan meatballs bring together tender ground chicken, marinara, melted mozzarella, and a crisp garlic Parmesan topping. They have the familiar flavors of my baked chicken Parmesan, without breading individual cutlets.
I love the crispy garlic breadcrumbs on top. You get that chicken Parmesan crunch without breading each meatball.
The base comes from my chicken meatballs, with milk-soaked panko and a little sour cream to help keep the chicken moist. I bake them briefly before adding our favorite jarred sauce, cheese, and topping so they have time to firm up first.
Ingredient Notes
See the recipe card below for the full ingredient list and measurements.
- Ground chicken: Look for a mix of white and dark meat for juicier meatballs. The package may simply say “ground chicken” rather than “ground chicken breast.”
- Panko breadcrumbs: You’ll use half in the meatballs and half for the topping. Plain regular breadcrumbs work too, but the topping won’t be quite as crunchy.
- Sour cream: Adds moisture and richness to the chicken mixture. Plain Greek yogurt or mayonnaise can be substituted.
- Marinara sauce: Use your favorite sauce you enjoy on its own, since it brings much of the flavor to the finished dish.
How to Make Chicken Parmesan Meatballs
- Step 1: Mix the meatballs. Soak the panko in milk, then gently mix in the remaining meatball ingredients. Let the mixture rest for 10 minutes before shaping.
- Step 2: Shape and bake. Form 18 evenly sized meatballs and arrange on a lined, rimmed sheet pan. Bake for 10 minutes to help them firm up.
- Step 3: Make the topping. Briefly cook the garlic in melted butter. Remove from the heat and stir in the remaining panko and Parmesan.
- Step 4: Add the toppings and finish baking. Spoon marinara over the meatballs, add mozzarella, and finish with the breadcrumbs. Bake for another 10–12 minutes, or until the centers reach 165°F.
Tips for Tender Meatballs and a Crisp Topping
- Mix gently. Stop once the ingredients are combined. Overworking the mixture can make the meatballs dense.
- Expect a soft mixture. Let it rest as directed, then lightly oil your hands for shaping instead of adding extra breadcrumbs right away.
- Keep the meatballs the same size. Even portions cook more consistently. Check the center of a meatball with a thermometer for 165°F.
- Layer the toppings in order. Add the marinara first, then the mozzarella, and finish with the breadcrumbs so they get crispy as they bake.
What to Serve with Chicken Parmesan Meatballs
I love these over pasta, but they’re just as good with grains, mashed potatoes, or vegetables.
- Pasta or grains: Serve over spaghetti, penne, or quinoa. Warm extra marinara if you like more sauce.
- Mashed potatoes: My cheesy mashed potatoes make this an extra cozy dinner.
- Vegetables: For a lower-carb option, try mashed cauliflower with ricotta and oven-roasted broccoli.
- Salad and bread: Keep it simple with my house salad and garlic sourdough bread to soak up the sauce.
If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.
Chicken Parmesan Meatballs
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Main
- Method: Baked
- Cuisine: Italian
Description
Baked chicken parmesan meatballs with marinara, mozzarella, and garlic breadcrumbs. This sheet pan dinner is so quick and tasty!
Ingredients
- 1 cup plain Panko breadcrumbs, divided
- 1/4 cup milk
- 1 pound ground chicken
- 1 large egg
- 2 Tbsp. fresh parsley, minced, plus more for garnish
- 2 Tbsp. sour cream*
- 1 tsp. kosher salt, plus more
- 2 Tbsp. butter
- 1 Tbsp. minced garlic
- 1/4 cup shredded Parmesan cheese
- 1 (24 oz.) jar marinara sauce
- 2 cups shredded mozzarella
- Fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. If using aluminum foil, lightly spray with non-stick spray.
- Combine 1/2 cup breadcrumbs and milk in a large bowl. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk.
- Add chicken, egg, parsley, sour cream, and salt. Season with pepper, to taste. Mix by hand just until combined. Do not overmix. Let the chicken mixture rest for 10 minutes before forming into meatballs.
- Form into 18 meatballs, approximately the size of a golf ball, and place on the prepared baking sheet. If the mixture is too sticky, lightly oil the palm of your hands with olive oil. Bake for 10 minutes.
- In the meantime, melt butter in a small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Remove from heat, stir in the remaining breadcrumbs, Parmesan cheese, and season with salt and pepper. Set aside.
- Spoon marinara sauce over each of the partially cooked meatballs, top with mozzarella cheese, and sprinkle with breadcrumb mixture. Return to the oven and bake for an additional 10-12 minutes or until the meatballs are cooked through. Garnish with parsley and serve over cooked pasta.
Notes
- Yield: Makes 18 meatballs, or 6 servings of 3 meatballs each.
- Sour cream: Substitute plain Greek yogurt or mayonnaise.
- Shaping: The mixture will be soft. Let it rest for 10 minutes, then lightly oil your hands to shape the meatballs.
- Leftovers: Refrigerate in an airtight container for 3-4 days. Freeze for up to 3 months, preferably without the breadcrumb topping. Thaw overnight in the refrigerator and reheat to 165°F.
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 381
- Sugar: 7.8 g
- Sodium: 963.8 mg
- Fat: 18.2 g
- Carbohydrates: 25.1 g
- Protein: 29.1 g
- Cholesterol: 78.3 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Got so many compliments on these and the family has requested I make them again asap! Thank you!
So good and so easy! Served them over buckwheat. My family said it tastes like something from a restaurant. Will be making these again!
That’s awesome! So happy to hear your family loved the meatballs. Appreciate the feedback.
Definitely five stars from us!
I made these for dinner and my family LOVED them. The garlic breadcrumbs on top are so good! Served them with a nice big salad, and it was such an easy, light summer dinner.
Thank you Julie! So happy you all loved it and thank for feedback.
Drooling over here. These meatballs look so insanely good- that sauce could go on just about anything and I think I’d eat it up!
Thank you!
Made these this morning, and followed instructions exactly. They were out of this world. Outstanding! I can’t wait to make these for friends.
Thank you ! So glad you enjoyed these meatballs.