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Overhead shot of three chicken Parmesan meatballs on a white plate, topped with melted mozzarella and Parmesan, with marinara sauce underneath.

Chicken Parmesan Meatballs

Baked chicken parmesan meatballs with mozzarella center, Parmesan crust, and marinara sauce. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 590
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes optional
  • 1 1/2 cups marinara sauce
  • 1/3 cup shredded mozzarella cheese
  • 1/4 cup fresh basil chopped

Method
 

  1. Mix meatball ingredients:

    In a large bowl, combine ground chicken, egg, Parmesan, breadcrumbs, garlic powder, Italian seasoning, salt, black pepper, and optional red pepper flakes. Mix gently with hands or a spoon until just combined; do not overwork.

  2. Stuff with mozzarella:

    Scoop mixture and roll into golf-ball-sized portions. Press a small cube of mozzarella into the center of each ball, then seal completely so no cheese leaks out.

  3. Coat in breadcrumbs:

    Roll each stuffed meatball in extra breadcrumbs to coat fully on all sides for a crispy crust.

  4. Brown in skillet:

    Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning gently, until golden brown and crisp on all sides.

  5. Bake with sauce and cheese:

    Preheat oven to 350°F (175°C). Pour marinara sauce into the skillet or a baking dish and arrange meatballs over sauce. Bake for 20 minutes. During the final 5 minutes, sprinkle shredded mozzarella over meatballs and return to oven until melted.

  6. Garnish and serve:

    Remove from oven. Garnish with fresh basil and extra Parmesan. Serve over pasta or with garlic bread.