These chicken parmesan meatballs elevate a simple chicken dinner to something absolutely wonderful! The meatballs themselves are loaded with all the Italian flavor, just like my Italian meatballs, you’d expect in a good meatball. They’re tender and juicy.
The homemade sauce is easy to put together and just right for the meatballs, and the cheesy, breadcrumb topping is literally out of this world!
Chicken Parmesan Meatballs
I love that this dish is a cross between chicken parm and meatballs. This is a mash-up of my two all-time favorite dishes! I’m always looking for healthy, delicious chicken recipes. Are you guys? This recipe is in my permanent dinner rotation and the whole family is sooo happy when I serve it.
Are you looking for more meatball recipes? Try my grape jelly meatballs when you need a delicious appetizer everyone will LOVE! my porcupine meatballs are a retro recipe that is always a hit with my family. These, too, are in my permanent dinner rotation.
Let’s make some chicken parm meatballs!
Healthy Chicken Parmesan Meatballs Video Tutorial
On your phone? Check the web story here.
Important Ingredient Notes
- Italian Seasoning – This is my favorite seasoning mixes. Typically, I use McCormick’s Perfect Pinch Italian Seasoning. I love the combination of herbs they use.
- Red Pepper Flakes – These are optional. If you have anyone that is sensitive to heat in recipes, feel free to omit them.
- Ritz Crackers – This recipe uses Ritz crackers instead of bread. The crushed crackers and egg for a panade that add a lot of moisture to the meatballs.
- Parmesan Cheese – Parm adds a ton of flavor to this recipe. It’s added twice to really up the ante of the flavor. First, a very generous amount is added to the meatballs. Then again, a second time, it’s added after the meatballs are baked over the top of the panko.
- Egg – In this recipe the egg does double duty. First, it acts as a binder to hold the meatballs together. Second, it is combined with the crackers to create a panade that adds moisture to the meatballs.
How To Make Juicy Chicken Meatballs?
It’s important for the meatball mixture to have the right proportions of meat and non-meat. In this recipe, we add the crackers and egg, which form a panade that adds moisture. The generous amount of Parmesan adds moisture as well.
Another important tip is to gently mix the meatball mixture with your hands, being sure not to overwork the mixture.
How to Cook Chicken Meatballs?
Which is better: to fry or bake the meatballs? I like to bake my chicken meatballs with parmesan cheese. I think this method produces the moistest meatballs.
Frying can seriously dry out any meatball, especially chicken meatballs because typically, with commercially available ground chicken, it has lower fat content than the meats used in classic meatballs.
Step By Step How To Make
- After sauteing garlic, stir in crushed tomatoes, tomato sauce, sugar, oregano, salt, Italian seasoning, and pepper flakes. Bring to simmer; cook until slightly thickened, Remove from heat and cover to keep warm.
- Place crackers in a large zipper-lock bag, seal bag, and crush fine with a rolling pin.
- Combine crumbs, Parmesan, egg, garlic powder, pepper, remaining oregano, and salt in a large bowl.
- Add chicken and mix with your hands until thoroughly combined.
- Divide mixture into 20 portions. Using your hands, roll each portion into a ball.
- Transfer to a 13 by 9-inch baking dish.
- Pour sauce over meatballs, then sprinkle with mozzarella. Bake until meatballs register at least 160°F and mozzarella is melted and beginning to brown, 40 to 45 minutes. Let cool for 15 minutes.
- Meanwhile, combine panko, the remaining oil, and remaining salt, and Italian seasoning in a bowl. Microwave until panko is light golden brown, 1 to 3 minutes, stirring every 30 seconds.
- Sprinkle meatballs with panko mixture, remaining ½ cup Parmesan, and basil.
- Serve.
Reheat/Storing/Freezing Tips/Make-Ahead
- How Long Can You Keep This In The Fridge? Cooked meatballs will last for 3-4 days in the fridge.
- Can You Freeze This? Personally, I prefer these meatballs the day they’re made. That said, if you want or need to freeze them, you can. Ground chicken can last for 3-4 months. Cooked meatballs can last up to 4 months.
- Don’t add the mozzarella or panko bread crumbs until you thaw, complete the cooking, and are ready to serve.
- Freeze the meatballs and the sauce separately.
- To freeze the sauce, pour the completely cooled sauce into a gallon ziplock and remove as much air as possible, and freeze.
- To freeze uncooked meatballs, flash freeze them by placing the meatballs in a lined baking sheet and letting it in the freezer uncovered for 30 minutes. Transfer them to a resealable food bag. Thaw the meatballs at room temperature, then cook in a skillet as directed in the recipe below.
- To freeze cooked meatballs, let them cool and transfer them in an airtight container or freezer bag. Thaw cooked meatballs and sauce in the fridge then heat gently in a skillet. Top with cheese and panko bread crumbs.
- If you want to make these ahead, you can make the sauce a couple of days before you plan on serving and the meatballs can be put together and rolled into shape, store in the fridge, the day before you plan to bake them.
Should I Put Eggs In Meatballs?
Yes, you should! It helps bind all the ingredients and helps the meatballs keep their round shape.
What Goes Well With Meatballs?
I love these served with a green salad tossed with my favorite homemade balsamic vinaigrette recipe. It literally takes just a couple of minutes to make and it’s so much better than any commercial salad dressings.
I also serve either my garlic bread or copycat olive garden breadsticks!
More Meatball Recipes
Chicken Parmesan Meatballs
Ingredients
Sauce:
- 3 tablespoons extra-virgin olive oil
- 5 cloves garlic sliced thin
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon dried oregano
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- ¼ teaspoon red pepper flakes
Meatballs:
- 22 Ritz crackers
- 5 ounces Parmesan cheese grated (2½ cups), divided
- 1 large egg lightly beaten
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 1/4 teaspoon salt
- 1 teaspoon pepper
- 2 pounds ground chicken
- 8 ounces whole-milk mozzarella cheese shredded (2 cups)
Toppings:
- 1 cup panko bread crumbs
- 1/4 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Italian seasoning
- ¼ cup fresh basil torn
Instructions
- Heat 3 tablespoons oil in a large saucepan over medium heat until shimmering. Add sliced garlic (5 cloves) and cook until lightly browned for about 1 minute. Stir in crushed tomatoes (1 28-ounce can), tomato sauce (1 15-ounce can), sugar (1/4 teaspoon), oregano (¼ teaspoon), salt (¼ teaspoon), Italian seasoning (2 teaspoons), and pepper flakes (¼ teaspoon). Bring to simmer; reduce heat to medium-low; and cook until slightly thickened, 10 to 15 minutes, stirring occasionally. Remove from heat and cover to keep warm.
- Adjust oven rack to middle position and heat oven to 350°F. Place crackers (22) in a large zipper-lock bag, seal the bag and crush fine with a rolling pin (you should have about 1 cup of crumbs).
- Combine crumbs, 2 cups Parmesan, egg (1), garlic powder (2 teaspoons), pepper (1 teaspoon), remaining 2 teaspoons oregano, and salt (¼ teaspoon) in a large bowl. Add chicken (2 pounds) and mix with your hands until thoroughly combined. Divide mixture into 20 portions (about ¼ cup each). Using your hands, roll each portion into a ball, and transfer to a 13 by 9-inch baking dish.
- Pour sauce over meatballs, then sprinkle with mozzarella (8 ounces). Bake until meatballs register at least 160°F and mozzarella is melted and beginning to brown, 40 to 45 minutes. Let cool for 15 minutes.
- Meanwhile, combine panko (1 cup), the remaining 2 tablespoons of oil, and remaining ¼ teaspoon salt, and 1 teaspoon Italian seasoning in a bowl. Microwave until panko is light golden brown, 1 to 3 minutes, stirring every 30 seconds.
- Sprinkle meatballs with panko mixture, remaining ½ cup Parmesan, and basil (¼ cup). Serve.
Fans Also Made:
Notes
- Italian Seasoning- This is my favorite seasoning mixes. Typically, I use McCormick's Perfect Pinch Italian Seasoning. I love the combination of herbs they use.
- Red Pepper Flakes- These are optional. If you have anyone that is sensitive to heat in recipes, feel free to omit them.
- Ritz Crackers-This recipe uses Ritz crackers instead of bread. The crushed crackers and egg for a panade that adds a lot of moisture to the meatballs.
- Parmesan Cheese- Parm adds a ton of flavor to this recipe. It's added twice to really up the ante of the flavor. First, a very generous amount is added to the meatballs. Then again, a second time, it's added after the meatballs are baked over the top of the panko.
- Egg-In this recipe the egg does double duty. First, it acts as a binder to hold the meatballs together. Second, it is combined with the crackers to create a panade that adds moisture to the meatballs.
Nutrition
Source: Chicken Parmesan Meatballs Cook’s Country
I tried it last night, soooo good!
That’s awesome, Joy! Thank you for your positive review! 🙂