Chicken Parm Meatballs
Nothing beats cozy Italian comfort food… especially when it’s rolled into tender, cheesy meatballs simmering in marinara sauce! This dish has the classic flavors of chicken parm—Parmesan, herbs, and melty mozzarella—but presented in an unconventional way and without the fuss of frying.
I’ve always had a soft spot for chicken parm… it’s one of those timeless, crowd-pleasing dinners I could happily eat a hundred different ways. And meatballs? Equally dear to my heart. So it felt completely natural to marry the two into one irresistible dish.
Over the years, I’ve had fun creating all sorts of chicken parm twists, from my Grilled Chicken Parm, Spinach Chicken Parm, Chicken Parm Burger, and Eggplant & Chicken Parm Stacks. These stuffed meatballs are a welcome addition to my collection bringing the fun factor and loads of deliciousness!
Why everyone loves these meatballs…
- Hidden mozzarella surprise: Take a bite and discover a gooey, melty center.
- Healthy comfort food: Made with lean ground chicken or turkey for a feel-good spin.
- Baked, not fried: All the parm goodness without the stovetop mess (or extra oil).
- Versatile dinner star: Serve over pasta, zucchini noodles, or spaghetti squash.
As a dietitian, I love giving familiar favorites a lighter spin. Using lean ground chicken (or ground turkey!) keeps these meatballs tender yet protein-packed, while baking instead of frying makes cleanup a breeze. And let’s be real—tucking a melty mozzarella pearl inside each meatball? That’s the kind of surprise that’ll bring smiles to the table.
Nothing beats Italian comfort!!
So whether you spoon them over spaghetti, twirl them with zucchini noodles, or serve them straight from the skillet with extra sauce for dipping, these cheesy meatballs are pure comfort in every bite. You’re welcome!
Try my Slow Cooker Italian Meatballs!
Chicken Parm Meatballs
Ingredients
- 1 pound lean ground chicken or turkey, at least 90-94% lean*
- 2 eggs, lightly beaten
- ½ cup Parmesan cheese, shredded or grated
- ⅓ cup panko breadcrumbs, preferably whole grain
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes, optional
- 25 small “pearl-sized” mozzarella balls**
- 1 (24-ounce) jar marinara sauce
Instructions
- Preheat oven to 350°. In a large mixing bowl, combine the ground chicken, parmesan, breadcrumbs, eggs, salt, pepper, basil, oregano, parsley and red pepper flakes. Mix everything together, but be careful to not over-mix.
- Liberally coat a baking sheet with oil spray. Form the ground chicken mixture into small meatballs (about golf ball size) and lay them on the baking sheet. *The meatball mix will be sticky; it helps to first mist hands with cooking spray and then form balls. Alternatively, you can place bowl with meatball mix in fridge for about 15 minutes to firm.
- Working with one meatball at a time, insert a small mozzarella ball into the center of each, reforming the chicken around the cheese so it’s completely tucked and hidden within the meatball.
- Cook in oven on middle/upper rack for 15 minutes. Then carefully transfer meatballs into a pot with heated marinara sauce, cover with lid, and allow meatballs to simmer in sauce for about 40 to 60 minutes. Occasionally lift lid and stir.
- Serve over whole grain pasta, zucchini noodles or spaghetti squash. Garnish with chopped parsley or basil.
Hi. This looks really good. Just one question? How much is a “serving”. Is the nutritional information per meatball? Might be a silly question but I’ve read this 3 times, looking for that info. I’m still going to try it. Thanks for your response.
Hi Melanie, and thanks for your question. Joy has provided the nutrition information per meatball, so you can easily calculate the math based on how many you enjoy. Typically, a serving in her house is 4 to 5 meatballs! We’ve updated the page with all this information! Hoping you love the recipe, and please let us know if you decide to give it a try!
—Donna
Love these! Make them quite often
Hi Patricia, Thank you so much. We’re so happy to hear that you love this recipe and make them frequently. In fact, you’ve inspired our dinner menu tonight….Chicken Parm Meatballs coming right up! — Eliza (Team Joy)