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Chicken Parmesan Meatballs give you the flavor of classic chicken parm without breading or frying chicken cutlets. An easy one skillet meal, they’re seared until golden, simmered in tomato sauce, then finished with melty mozzarella and Parmesan until the top is hot and bubbly.
Serve these chicken parm meatballs over spaghetti or Air Fryer Spaghetti Squash. If you want to keep the rest of dinner simple, add Air Fryer Broccoli on the side. You can also browse my Chicken Recipes when you want more ideas for chicken dinners.
Why You’ll Love This Recipe
- Tender chicken meatballs: Browning adds flavor, then the meatballs finish gently in the sauce so they stay juicy.
- All the chicken Parmesan flavor: You get Parmesan-seasoned chicken, tomato sauce, mozzarella, and plenty of bubbly cheese.
- Made in one skillet: The meatballs, sauce, and cheesy topping all come together in the same pan.
Ingredients You’ll Need
Here are a few helpful notes about the key ingredients. You’ll find the exact amounts in the recipe card at the bottom of the post.
Chicken Meatballs
- Ground chicken: Ground chicken is naturally sticky, so try not to overmix it when you make the meatballs.
- Breadcrumbs: These help hold the meatballs together while keeping the centers tender.
- Parmesan cheese: Mixing Parmesan right into the chicken gives the meatballs that savory chicken parm flavor.
- Egg: This works with the breadcrumbs to bind everything together.
- Garlic and seasonings: I use fresh garlic, parsley, oregano, onion powder, salt, and black pepper to season the chicken throughout.
Homemade Tomato Sauce
- Crushed tomatoes: These make up most of the sauce.
- Tomato paste: Cooking the tomato paste for a minute gives the sauce a deeper tomato flavor.
- Onion and garlic: I start the sauce with both. You can also swap in Air Fryer Roasted Garlic for a softer garlic flavor.
- Sugar: Start with a little and add more if needed to balance the acidity of the tomatoes.
- Chicken broth or water: A small amount keeps the sauce from getting too thick while the meatballs cook.
Even though I’m making a homemade sauce, you can always use your favorite sauce from the store as an easy substitute.
Cheese Topping
- Mozzarella cheese: This gives you that melty chicken Parmesan topping.
- Parmesan cheese: I add a little more Parmesan over the mozzarella before melting everything together.
- Fresh basil or parsley: Either works for a fresh finish before serving.
How to Make Chicken Parmesan Meatballs
Use the step-by-step photos as a guide. The recipe card below has the full measurements and cooking times.
Mix and Shape the Meatballs
Gently mix the chicken, breadcrumbs, Parmesan, egg, garlic, and seasonings just until combined. Shape into evenly sized meatballs, wetting your hands as needed to keep the mixture from sticking.
Brown the Meatballs
Sear the meatballs until lightly golden on the outside, then transfer them to a plate. They should still be undercooked in the center since they’ll finish cooking in the sauce.
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Build the Tomato Sauce
Cook the onion until softened, then add the garlic, seasonings, and tomato paste. Cook the tomato paste briefly until it darkens slightly before stirring in the remaining sauce ingredients.
Simmer the Meatballs
Return the meatballs to the skillet and spoon some of the sauce over them. Cover and simmer gently until the centers reach 165°F.
Add the Cheese
Top the meatballs with mozzarella and Parmesan and cook until melted. Finish them under the broiler for a few minutes if you want the cheese golden and bubbly.
Swaps & Variations
- Use prepared marinara: If you don’t want to make the sauce from scratch, use your favorite sauce from the store. Add a splash of broth or water if it’s very thick.
- Use roasted garlic: You can swap the fresh garlic for Air Fryer Roasted Garlic like I do in my keto marinara sauce recipe if you prefer a softer, more mellow garlic flavor.
- Adjust the heat: Skip the red pepper flakes if you want the sauce mild, or add a little more if you like some heat.
- Use almond-flour meatballs: My Ground Chicken Meatballs already use almond flour instead of breadcrumbs. You can make those, then finish them with the tomato sauce, mozzarella, and Parmesan from this recipe.
What to Serve With Chicken Parmesan Meatballs
You don’t need much to turn these meatballs into dinner. Pick a pasta or vegetable, then add bread if you want something for the extra sauce.
- With spaghetti: Spoon the meatballs and plenty of sauce over your favorite pasta.
- Instead of pasta: Serve them over Air Fryer Spaghetti Squash or with a side of air fryer eggplant.
- Keep the sides simple: Make Air Fryer Broccoli or Air Fryer Asparagus while the meatballs finish on the stove.
- For the extra sauce: Add Hawaiian Dinner Rolls for scooping up any tomato sauce left on your plate.
If none of those sound right, you can browse my Side Dish Recipes for more ideas.
FAQs
Mix the chicken only until everything is combined and avoid packing the meatballs too tightly. Let them finish cooking gently in the sauce, then check the largest one and stop cooking once the center reaches 165°F.
Yes. This is an easy shortcut when you don’t want to make the sauce from scratch. If your marinara is very thick, add a little chicken broth or water before returning the meatballs to the skillet.
Yes. You can shape the raw meatballs ahead and keep them covered in the refrigerator until you’re ready to cook. You can also make the meatballs and sauce ahead, then add the mozzarella and Parmesan when you reheat them.
Yes. I’d freeze the cooked meatballs with the tomato sauce before adding the cheese. Thaw them overnight in the refrigerator, reheat, then add fresh mozzarella and Parmesan before serving.
Storage & Reheating
- Store: Keep leftover meatballs and sauce in an airtight container in the refrigerator for 3 to 4 days.
- Freeze: Freeze the cooked meatballs and sauce for up to 3 months. I’d wait and add the mozzarella and Parmesan after reheating.
- Reheat: Warm the meatballs and sauce gently in a covered skillet over medium-low heat. If the sauce has thickened, stir in a splash of broth or water, then add the cheese once everything is hot.
Chicken Parmesan Meatballs
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Ingredients
Chicken Meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- ⅓ cup Grated Parmesan Cheese, grated from the refrigerated section of the market
- 1 large Eggs
- 3 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- ½ tsp onion powder
- 1 tbsp Olive Oil
Homemade Tomato Sauce
- 2 tbsp olive oil
- 1 small onion, finely diced
- 4 cloves Garlic, minced
- 1 tsp dried oregano
- ½ tsp Red Pepper Flakes, optional
- 2 tbsp Tomato Paste
- 24 oz Crushed Tomatoes, canned
- 2 tsp White Sugar, to taste
- 1 tsp Natural Ancient Sea Salt, or to taste
- ½ tsp Black Pepper
- ½ cup Chicken Broth, or water (but the sauce will have less flavor)
Topping
- 1½ cups Mozzarella Cheese, shredded
- ⅓ cup Grated Parmesan Cheese
- Fresh basil or parsley, for garnish
Instructions
- Make the meatball mixture: Add the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, black pepper, and onion powder to a large bowl. Mix gently until just combined.
- Shape the meatballs: Roll the mixture into 1½-inch meatballs, about 18–20 total. Wet your hands lightly if the mixture starts sticking.
- Brown the meatballs: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Sear the meatballs for 2–3 minutes per side, turning as needed, until lightly browned. They do not need to be cooked through. Transfer them to a plate.
- Start the sauce: Reduce the heat to medium. Add 2 tablespoons olive oil and the onion. Cook for 4–5 minutes, or until softened. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds.
- Cook the tomato paste: Stir in the tomato paste and cook for 1 minute.
- Simmer the sauce: Stir in the crushed tomatoes, 2 teaspoons sugar, salt, black pepper, and chicken broth. Simmer uncovered for 10–15 minutes. Taste and add the remaining teaspoon of sugar if needed.
- Finish the meatballs: Return the meatballs and any juices from the plate to the skillet. Spoon some sauce over the tops. Cover, reduce the heat to low, and simmer for 15–20 minutes, or until the meatballs are cooked through and reach 165°F in the center.
- Add the cheese: Sprinkle the mozzarella and Parmesan evenly over the meatballs. Cover and cook for 3–5 minutes, or until the cheese melts. For a browned, bubbly finish, place the skillet under the broiler for 2–3 minutes.
- Serve: Top with fresh basil or parsley and serve hot.
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Recipe Notes
- For a deeper-flavored sauce: If you have extra time, simmer the sauce covered over low heat for 30–45 minutes before adding the meatballs. This will add 20–35 minutes to the total cooking time.
- Keep the meatballs tender: Mix the ground chicken only until combined and use damp hands when shaping since the mixture will be sticky.
- Use a gentle simmer: Keep the heat low once the meatballs return to the sauce. They are ready when the centers reach 165°F.
- For bubbly cheese: Use a broiler-safe skillet and broil for 2–3 minutes after the cheese melts.
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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