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); ¼ cup seasoned breadcrumbs; ¼ cup panko; ¼ cup grated parmesan cheese; 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; ¼ cup seasoned breadcrumbs; ¼ cup grated parmesan cheese; 2 Tablespoons olive oil; Canola oil for frying; 1 recipe San Marzano tomato sauce (about 2 cups); 3-4 slices fresh mozzarella, torn; Fresh basil leaves for garnish

There’s just something so comforting about a dish that combines melty cheese, tender chicken, and rich tomato sauce all in one bite. This Cheesy Chicken Parmesan Meatballs Recipe is that perfect blend of flavors and textures that’ll make your kitchen smell amazing and your dinner guests smile with every forkful.

In a white skillet, there is a rich red tomato sauce base that fills the bottom layer, slightly bubbling at the edges. On top, there are about eight round meatballs with a browned, textured crust, some of which have melted white cheese blobs scattered over them, showing a soft, stretchy texture. Fresh green basil leaves and thin strips of chopped basil are spread evenly across the meatballs and sauce, adding fresh green color contrast. The skillet rests on a white marbled textured 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 can’t get enough of how this recipe elevates the classic chicken parmesan into bite-sized meatball perfection. It’s a real crowd-pleaser that feels fancy but is totally doable on a weeknight.

Mouthwatering Melts: The fresh mozzarella melts beautifully over the meatballs, creating gooey pockets of cheesy goodness you won’t want to miss.
Juicy Chicken Meatballs: Using ground chicken thighs or dark meat keeps these meatballs tender and flavorful—not dry like you might expect.
Perfectly Balanced Flavors: Garlic, fresh herbs, Parmesan, and a good San Marzano tomato sauce work harmoniously to bring classic Italian vibes to your plate.
Versatile and Fun: These meatballs can be the star of pasta night, an irresistible appetizer, or even a hearty sandwich filling.

Ingredients & Why They Work

The ingredients in this Cheesy Chicken Parmesan Meatballs Recipe come together to create texture and flavor magic. I always recommend using fresh, quality ingredients for best taste—especially when it comes to cheese and tomatoes.

Flat lay of a mound of fresh ground chicken thighs, a small heap of seasoned golden breadcrumbs, a small pile of airy white panko crumbs, a small white ceramic bowl filled with finely grated parmesan cheese, two whole brown eggs with clean shells, a small white bowl of finely grated white onion, three peeled whole garlic cloves, a small white bowl of fresh green oregano leaves, a small white bowl of fresh green thyme sprigs, a small white bowl of coarse kosher salt crystals, a small white bowl of cracked black peppercorns, a few sprigs of bright green fresh parsley, a small white bowl of golden olive oil, a small white bowl of vibrant red San Marzano tomato sauce, several torn pieces of soft white fresh mozzarella, a few fresh deep green basil leaves placed neatly; all arranged with perfect symmetry 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: Dark meat ground chicken is ideal because it stays moist and tender, preventing the meatballs from drying out.
Seasoned Breadcrumbs: Adds just enough structure and seasoning so the meatballs hold firm without becoming dense.
Panko: Gives a little crunch on the outside once you coat the meatballs before frying—trust me, it adds a great textural contrast.
Parmesan Cheese: The salty, umami-packed cheese adds depth and helps bind the meat mixture together.
Eggs: Essential for binding the meatballs, ensuring they don’t fall apart during cooking.
Grated Onion & Garlic: Add moisture and a punch of savory flavor for that classic Italian taste.
Oregano & Thyme: These herbs bring fragrant, earthy notes that brighten the meatballs and complement the sauce.
Kosher Salt & Pepper: Season generously to bring all the flavors forward.
Fresh Parsley: Adds freshness and a slight peppery note, balancing the richness of the cheese and meat.
Olive Oil and Canola Oil: Olive oil adds flavor for cooking; canola oil is great for frying due to its high smoke point.
San Marzano Tomato Sauce: I can’t stress enough how much a good-quality tomato sauce makes all the difference—it’s the heart of this dish!
Fresh Mozzarella: Torn over the meatballs while baking, it melts into creamy, irresistible pockets of cheese.
Fresh Basil Leaves: A beautiful garnish that adds a fragrant finish.

📝

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 my favorite things about this Cheesy Chicken Parmesan Meatballs Recipe is how adaptable it is. You can tweak the herbs, cheese, or even the sauce to suit your mood or what’s in your pantry.

Variation: I’ve made these with turkey instead of chicken when I was out of ground chicken—it works but keep an eye on cooking time since turkey tends to dry out faster. Adding a pinch of red pepper flakes also kicks up the heat for a nice surprise.
Gluten-Free Option: Swap out the breadcrumbs and panko for gluten-free versions or crushed almonds for a nutty twist.
Cheese Swap: If fresh mozzarella isn’t available, try shredded mozzarella or even provolone slices—both melt nicely and give great flavor.
Sauce Alternative: Homemade or store-bought marinara works, but using a rich San Marzano tomato sauce definitely elevates the dish both in taste and authenticity.

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

A close-up view of a silver spoon lifting two large meatballs covered with melted golden-yellow cheese and bright red tomato sauce, with some fresh green basil leaves on top. The meatballs below are sitting in a thick layer of textured red tomato sauce in a deep white cast-iron pan, with melted cheese spread unevenly on the meatballs and sauce. Strings of melted cheese are stretching from the spoon to the pan, showing a mix of orange and yellow melted cheese texture. The scene is set on a white marbled surface, and in the lower part, there is a wooden bowl with white grated cheese visible. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Coating Mix

Start by reserving ¼ cup each of the seasoned breadcrumbs and grated Parmesan cheese, then mix them together in a shallow dish. This coating mix is what gives your meatballs that irresistible crispy crust once fried. Set this aside before you dive into the meat mixture.

Step 2: Combine the Meatball Ingredients

In a large bowl, gently mix together ground chicken, remaining breadcrumbs, panko, Parmesan, eggs, grated onion, garlic, oregano, thyme, kosher salt, pepper, and fresh parsley. I like to use my hands here—just make sure not to overwork the mixture to keep the meatballs tender and juicy.

Step 3: Form and Coat Meatballs

Roll the mixture into evenly sized meatballs; you should get about 16. Then, coat each one in that reserved breadcrumb-Parmesan mixture, turning until they have a nice even layer. This step helps keep the meatballs moist while giving them a lovely golden crust after frying.

Step 4: Fry to Perfect Crispy Golden

Heat about ½ inch of canola oil in a skillet over medium-high heat to 350°F (a candy or oil thermometer is a great tool for this). Carefully place the meatballs in a single layer without crowding, frying them for 3-4 minutes per side until golden brown. Don’t rush this part—it’s worth the patience to get that perfect crust. Drain them on a wire rack set over a baking sheet.

Step 5: Bake in Sauce with Cheese

Discard the frying oil and wipe your skillet clean. Pour in about ½ inch of your San Marzano tomato sauce and nestle the fried meatballs in, spacing them out. Tear fresh mozzarella slices and tuck pieces between the meatballs for melty cheese pockets. Pop the skillet in a 350°F oven and bake for 15 minutes until the meatballs are cooked through, sauce is bubbling, and cheese is beautifully gooey.

Top Tip

From countless times making these meatballs, I’ve learned a few tricks that make all the difference between good and unforgettable.

Don’t Overmix: When combining the meatball ingredients, be gentle. Overworking the meat can make the meatballs tough instead of tender.
Oil Temperature Matters: Use a thermometer to get your frying oil to 350°F—too hot and the crust burns before cooking; too cool and they absorb too much oil and get greasy.
Coat Evenly: Make sure each meatball is evenly coated in the breadcrumb-Parmesan mixture for that perfect crispy crust that holds up in the sauce.
Use a Wire Rack to Drain: After frying, place meatballs on a rack rather than paper towels—this keeps their crust crisp instead of steaming and getting soggy.

How to Serve Cheesy Chicken Parmesan Meatballs Recipe

cheesy chicken parmesan meatballs - Serving Suggestion

Garnishes

I love finishing these meatballs with torn fresh basil leaves. They add a burst of color and a sweet, aromatic lift that pairs beautifully with the tomato sauce and cheese. A sprinkle of extra grated Parmesan right before serving is a nice touch too.

Side Dishes

My go-to sides are simple spaghetti tossed in olive oil or garlic butter and a crisp green salad with a lemon vinaigrette to cut through the richness. Roasted vegetables like asparagus or a garlicky broccoli rabe also complement the flavors wonderfully.

Creative Ways to Present

For a fun party twist, serve these meatballs on small skewers with basil and cherry tomatoes for bite-sized appetizers. I’ve also layered them in a baked ziti casserole to wow guests during family gatherings—cheese, sauce, and meatballs all baked together? Yes, please.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs keep beautifully in an airtight container in the fridge for up to 3 days. I like to make sure they’re completely cooled before covering to keep that sauce fresh and flavors intact.

Freezing

This recipe actually freezes quite well. I recommend freezing the fried but unbaked meatballs on a tray first, then transferring them to a freezer bag. When you’re ready, bake them in sauce and cheese straight from frozen, just add a few extra minutes to the baking time.

Reheating

The best way to reheat leftovers is in the oven at 350°F until warmed through—about 15 minutes. This keeps the meatballs juicy and the cheese melted nicely, avoiding the dreaded microwave rubberiness.

Frequently Asked Questions:

Can I use lean ground chicken breast instead of dark meat?

You can, but lean ground chicken breast tends to dry out more during cooking, so I recommend adding a bit of olive oil or even some grated zucchini to the mix to keep the meatballs moist. Dark meat ground chicken is my preference for the juiciest results.

What if I don’t have a candy thermometer for frying?

You can test the oil temperature by dropping a small piece of bread or a tiny bit of the breadcrumb mixture into the oil. If it browns steadily without burning within 1 minute, the oil is ready. Be careful to keep the heat consistent to avoid greasy meatballs.

Can I bake the meatballs without frying first?

Yes! For a lighter version, you can bake the meatballs in the sauce at 350°F for about 25-30 minutes or until fully cooked. Skipping frying means you lose some of that crispy crust, but they’ll still be delicious and tender.

What’s the best way to serve these meatballs for meal prep?

These meatballs are perfect for meal prep! Pair them with cooked pasta, quinoa, or roasted veggies in portioned containers. Keep extra sauce on the side so it stays fresh, and reheat the whole meal in the oven or microwave before eating.

Final Thoughts

Honestly, this Cheesy Chicken Parmesan Meatballs Recipe has become one of those dishes I’ve made again and again whenever I want something comforting but special. Melt-in-your-mouth meatballs swimming in sauce and oozing cheese feel like a warm hug in food form. I just know you’ll love them as much as I do—give them a try and share the joy at your table!