Name: Cheesy Chicken Parmesan Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground chicken (preferably dark meat); ½ cup seasoned breadcrumbs (divided); ½ cup panko breadcrumbs (divided); ½ cup grated parmesan cheese (divided); 2 eggs; ¼ cup grated onion; 3 cloves chopped garlic; 1 teaspoon oregano; 1 teaspoon thyme; 1 ½ teaspoon kosher salt; 1 teaspoon pepper; 2 tablespoons fresh parsley; 2 tablespoons olive oil; Canola oil (enough to heat ½ inch in skillet to 350˚F); 1 recipe San Marzano tomato sauce (about 2 cups); 3-4 slices fresh mozzarella, torn; Fresh basil leaves for garnish

There’s just something about golden, cheesy bites that instantly warms up your day—and that's exactly why this Cheesy Chicken Parmesan Meatballs Recipe deserves a spot on your dinner table. These meatballs strike the perfect balance of tender chicken, melty mozzarella, and bright tomato sauce that feels like a hug in every bite.

The image shows a single-layered skillet dish with browned, crispy meatballs arranged evenly on top of a rich, red tomato sauce. Melted, bubbly cheese is scattered around and partially on top of the meatballs, creating a creamy texture. Bright green chopped basil leaves are sprinkled over the dish for color contrast, with a few whole fresh basil leaves placed near the center. The skillet is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken Parmesan Meatballs Recipe
Top Tip
How to Serve Cheesy Chicken Parmesan Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Chicken Parmesan Meatballs Recipe

Why You'll Love This Recipe

I don't say this lightly, but these meatballs changed how I think about chicken parm. Instead of the traditional cutlet, these little gems are bursting with cheese, juicy chicken, and that irresistible Italian flavor combo that everyone loves.

Mouthwatering cheesy center: The surprise of gooey fresh mozzarella tucked inside each meatball makes every bite feel special.
Juicy, tender chicken: Using ground chicken, especially dark meat if you can find it, keeps these meatballs perfectly moist and never dry.
Easy enough for weeknights: With simple ingredients and straightforward steps, you can whip these up without a fuss.
Versatile and family-friendly: These meatballs can shine as a main dish, appetizer, or tossed in pasta for a hearty meal.

Ingredients & Why They Work

Every ingredient in this Cheesy Chicken Parmesan Meatballs Recipe has a purpose, from building texture to enhancing flavor. Here’s why each one matters—and a few tips for picking the best versions at the store.

Flat lay of fresh ground chicken in a simple white ceramic bowl, a small white bowl of seasoned breadcrumbs, a small white bowl of panko crumbs, a small white bowl of grated parmesan cheese, two whole brown eggs with clean shells, a small white bowl holding freshly grated onion, three peeled garlic cloves, a small pile of dried oregano leaves, a small pile of dried thyme leaves, a small pile of kosher salt crystals, a small pile of black peppercorns, a few sprigs of fresh parsley, a small white bowl with golden olive oil, a small white bowl filled with vivid red San Marzano tomato sauce, several torn slices of fresh white mozzarella cheese, and a few fresh bright green basil leaves, all evenly spaced and symmetrically arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: I love finding ground dark meat for extra juiciness, but regular ground chicken works well too—just avoid very lean blends since moisture is key.
Seasoned breadcrumbs: Adds flavor and helps bind the meatballs while keeping them tender.
Panko: Gives a lighter, crispier coating that fries up beautifully.
Parmesan cheese: That nutty sharpness is essential for authentic Italian flavor.
Eggs: Act as a binder to hold everything together without making the mixture dense.
Grated onion: Adds moisture and a subtle depth of flavor—grate it finely so it melts into the mixture.
Garlic: Because no Italian meatball would be complete without garlic’s punch.
Oregano & thyme: These herbs create that classic savory base you’re longing for.
Kosher salt & pepper: The basics that bring all flavors into harmony.
Fresh parsley: Adding fresh brightness cuts through the richness.
Olive and canola oil: Olive oil enriches the taste while canola oil’s higher smoke point ensures perfect frying.
San Marzano tomato sauce: Its naturally sweet and vibrant flavor elevates the meatballs to truly spectacular.
Fresh mozzarella: Tearing instead of slicing helps it melt evenly and ooze out just right.
Fresh basil leaves: For that final aromatic touch that makes the dish sing.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Cheesy Chicken Parmesan Meatballs Recipe is how flexible it is. I often tweak things depending on what I have or who I'm cooking for, and it’s always a hit.

Variation: Sometimes I swap out fresh mozzarella with provolone for a sharper cheese flavor—my kids still devour them, and the cheese pull is just as impressive.
Gluten-free option: Use gluten-free breadcrumbs and panko if you need to keep things allergy-friendly without losing texture.
Spice it up: Add a pinch of red pepper flakes to the meat mix if you like a little heat, which gives a delightful kick alongside the savory herbs.
Make it mini: For parties, I roll these into smaller meatballs that cook faster and become perfect bite-sized appetizers.

Step-by-Step: How I Make Cheesy Chicken Parmesan Meatballs Recipe

A close-up shows a silver spoon lifting up two golden-brown meatballs covered in bright red tomato sauce and melted yellow cheese that stretches from the pan below. The pan, white inside with a red outer edge visible, holds several more meatballs sitting in a rich red sauce with melted cheese patches, garnished with fresh green basil leaves. Below the pan, there is a wooden bowl filled with white grated cheese. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Mix the Ingredients

I start by reserving ¼ cup each of breadcrumbs and parmesan and mixing those together in a shallow dish—that’s going to be our meatball coating later. Then, in a large bowl, combine ground chicken, the remaining breadcrumbs, panko, parmesan, eggs, grated onion, garlic, oregano, thyme, salt, pepper, and fresh parsley. I like to mix gently with my hands, just until everything comes together. Over-mixing tends to make meatballs tough, so keep it light here!

Step 2: Shape and Coat

Roll the mixture into meatballs—this recipe usually makes around 16 perfect-sized ones. Then, one by one, coat each in the breadcrumb-parmesan mixture you prepared. This not only adds beautiful texture but helps seal in moisture when frying.

Step 3: Fry the Meatballs

Heat about half an inch of canola oil in a wide skillet to 350˚F (use a thermometer if you have one!). Working in batches—don’t overcrowd the pan—I fry the meatballs for 3–4 minutes per side, until they’re a gorgeous golden brown. Then I transfer them to a rack on a baking sheet to drain off excess oil.

Step 4: Bake with Sauce and Cheese

After draining the oil and wiping out the pan, I preheat the oven to 350˚F. Pour a half-inch of my favorite San Marzano tomato sauce into the pan, then nestle the meatballs in carefully with tongs—make sure they’re not crowded! I scatter torn fresh mozzarella in the spaces between. Pop the whole thing in the oven for about 15 minutes until the meatballs are cooked through, the sauce is bubbling, and that mozzarella is deliciously melted and gooey.

Top Tip

After making this Cheesy Chicken Parmesan Meatballs Recipe a handful of times, I’ve learned some little tricks that really help nail it every time.

Don’t skip the oil temperature check: Keeping the oil at 350˚ ensures a crispy crust without absorbing excess oil or undercooking the meatballs.
Mix gently: Overworking the mixture can make meatballs dense, so I stop mixing once everything is just combined.
Use a cooling rack: Draining fried meatballs on a rack (not paper towels) keeps the crust crispy rather than soggy.
Don’t overcrowd the pan when frying: This helps meatballs brown evenly and prevents the oil temperature from dropping too much.

How to Serve Cheesy Chicken Parmesan Meatballs Recipe

Cheesy Chicken Parmesan - Serving Suggestion

Garnishes

I love scattering fresh basil leaves right on top when serving—it adds a pop of color and a fragrant punch that complements the rich meatballs perfectly. Sometimes, I finish with a light drizzle of extra virgin olive oil for a silky finish.

Side Dishes

These meatballs go great alongside simple spaghetti tossed in olive oil and garlic or a fresh green salad dressed with lemon vinaigrette. When I want something comforting, I serve them with creamy mashed potatoes or even garlic bread for mopping up that luscious sauce.

Creative Ways to Present

For family gatherings, I sometimes serve the meatballs in small casserole dishes right on the table so everyone can dig in. Mini versions are fun for appetizers—stacked on bamboo picks with fresh basil for bites that are perfect for parties or game nights.

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge for up to 3 days. To maintain their texture, I separate the meatballs from the sauce if possible and reheat them gently to avoid overcooking.

Freezing

These meatballs freeze beautifully! After frying and cooling them, I arrange them on a baking sheet lined with parchment and freeze until firm. Then, I transfer them to a freezer bag and store for up to 3 months. When I want a quick meal, I thaw and bake them in sauce—super convenient.

Reheating

For leftovers, I find reheating in a low oven (about 325˚F) with sauce keeps them moist and brings back that lovely cheesy melt. Microwaving is fine in a pinch but can dry them out, so I always try to use the oven method when I can.

Frequently Asked Questions:

Can I make these meatballs with ground turkey instead of chicken?

Absolutely! Ground turkey works as a substitute, though ground chicken (especially dark meat) tends to be juicier. Just be mindful of cooking times as turkey can dry out faster.

How do I know when the meatballs are fully cooked?

The meatballs should reach an internal temperature of 165°F. Baking them in the sauce also helps finish cooking gently. When they’re done, the juices will run clear and the texture will be firm yet tender.

Can I prepare these meatballs in advance?

Yes! You can mix and shape the meatballs a day ahead and keep them covered in the fridge. For longer prep, fry and then freeze them; they’ll be ready to bake whenever you want.

What’s the best way to avoid meatballs falling apart during cooking?

Using eggs and a combination of breadcrumbs and panko provides a strong binder. Also, avoid over-mixing the meat mixture and coating the meatballs well before frying helps them hold together perfectly.

Final Thoughts

Sharing the Cheesy Chicken Parmesan Meatballs Recipe with you feels like swapping favorite kitchen secrets—because these meatballs have become my go-to comfort food. They’re surprisingly easy, endlessly customizable, and guaranteed to impress at any meal. Give them a try soon and watch them quickly vanish—just like they did at my dinner table!