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 (divided); ½ cup grated parmesan cheese (divided); 2 eggs; ¼ cup grated onion; 3 cloves garlic, chopped; 1 teaspoon oregano; 1 teaspoon thyme; 1½ teaspoons kosher salt; 1 teaspoon pepper; 2 tablespoons fresh parsley; 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 something utterly comforting about mixing tender chicken meatballs with gooey melted cheese and bright tomato sauce. This Cheesy Chicken Parmesan Meatballs Recipe combines those flavors in a way that feels both cozy and special—perfect for anytime you want a delicious, crowd-pleasing meal.

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’ve made this Cheesy Chicken Parmesan Meatballs Recipe more times than I can count because it nails that perfect balance of juicy meatballs and melty cheese. It feels fancy enough for guests but is so straightforward you can whip it up any night of the week.

Juicy and Tender: Using ground chicken thighs keeps these meatballs super moist and flavorful, unlike the dry versions you sometimes get with plain chicken breast.
Cheese Pull Magic: The fresh mozzarella tucked in between the meatballs melts beautifully, giving you that irresistible cheesy stretch in every bite.
Hands-On Yet Simple: The method feels like a little kitchen project, but it’s straightforward enough that anyone can follow and get delicious results.
Versatile Dinner Winner: Whether you serve it for weeknight family dinners or a weekend gathering, this recipe impresses without stress.

Ingredients & Why They Work

Every ingredient here plays a crucial role in making these meatballs a hit. From the choice of chicken to the blend of herbs and cheeses, you’ll want to pick quality ingredients to keep the flavors authentic and fresh.

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 (preferably dark meat): Dark meat keeps the meatballs moist—trust me, breast-only chicken can dry out your meatballs.
Seasoned breadcrumbs: These add light texture and a bit of flavor boost, plus help hold the meatballs together.
Panko breadcrumbs: Panko adds an extra crisp coating when frying—a crisp crust contrasts wonderfully with tender insides.
Grated Parmesan cheese: Adds salty umami depth to the meatballs and extra flavor in the coating.
Eggs: The binder that keeps everything together, so your meatballs don’t fall apart during frying or baking.
Grated onion and garlic: Classic flavor powerhouses that infuse the meatballs with savory aroma and taste.
Oregano and thyme: These herbs add an Italian flair without overwhelming the chicken’s natural flavor.
Kosher salt and pepper: Seasoning is key; don’t skimp to make sure every bite is flavorful.
Fresh parsley: Brightens up the meatball mix and adds a fresh, herby note.
Olive oil and canola oil: Olive oil goes in the meatball mix for richness; canola oil is used for frying because it tolerates high heat well.
San Marzano tomato sauce: The star sauce—rich, sweet, and perfect for simmering meatballs in that classic chicken parm style.
Fresh mozzarella slices: Melts perfectly into pockets of gooey cheese inside the finished dish.
Fresh basil leaves: For garnish—adds that final fresh, aromatic note before serving.

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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

I love putting my own little spin on this Cheesy Chicken Parmesan Meatballs Recipe depending on the occasion—it's versatile and encourages creativity. Feel free to spice it up or tone down the herbs, add a bit of heat, or swap the mozzarella for a different cheese you prefer.

Add a Kick: One time, I tossed in a pinch of red pepper flakes to the meatball mix for a subtle heat that my family couldn’t get enough of.
Herb Swap: Using fresh thyme or basil inside the meatballs instead of dried herbs gives a brighter, fresher taste if you have those on hand.
Dairy-Free Option: Skip the mozzarella and Parmesan or use vegan cheeses to make it allergen-friendly—though the texture will obviously be different.
Make It Mini: I sometimes make these meatballs smaller as appetizers—just adjust the cooking time a bit so they don’t dry out.

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: Mix the Magic

Start by reserving a little bit of the breadcrumbs and Parmesan combined in a shallow dish—you’ll use this later for coating. Then, in a large bowl, combine the ground chicken, eggs, onion, garlic, herbs, seasonings, olive oil, half the breadcrumbs, half the panko, and half the Parmesan. I like to gently mix by hand—it’s easier to tell when everything’s just blended without overworking the meat, which keeps the meatballs tender.

Step 2: Form and Coat the Meatballs

Roll the mixture into even meatballs, roughly golf ball size—I usually get about 16. Then, coat each meatball in the reserved breadcrumb and parmesan mixture; this helps create that crispy exterior once fried. Laying them on a baking sheet with a rack makes clean-up easier and helps oil drain off after frying.

Step 3: Fry with Care

Heat about half an inch of canola oil in a sturdy skillet over medium-high heat until it reaches 350°F (a candy or oil thermometer really helps here). Fry the meatballs in a single layer without crowding the pan—crowding lowers the oil temperature and results in soggy meatballs. Fry each side for about 3-4 minutes until golden brown and crispy. Then transfer to the rack on your sheet pan to drain.

Step 4: Bake in Sauce with Cheese

Carefully pour out the frying oil and blot your skillet clean. Preheat your oven to 350°F. Pour in the San Marzano tomato sauce to about half an inch depth. Using tongs, nestle your meatballs into the sauce, leaving some space between them. Tear fresh mozzarella slices and tuck them into the gaps in the sauce and meatballs. Bake uncovered for about 15 minutes until the meatballs are cooked through, the sauce is bubbling, and the cheese is melt-in-your-mouth gooey.

Top Tip

Having made these meatballs tons of times, I’ve learned a few tricks that really take this recipe to the next level—stuff that you won’t find written down but will make your cooking smoother and the results tastier.

Don’t Overmix the Meat: When combining ingredients, gently fold just until incorporated. Overmixing makes meatballs tough, and that’s the last thing you want here.
Use a Thermometer: Fried foods turn out best when your oil stays at the right temperature. If it’s too cool, meatballs soak up oil; too hot, they burn outside but stay raw inside.
Dry Your Cheese: When tearing fresh mozzarella, pat it dry with a paper towel to reduce extra moisture leaking into the sauce.
Rest Before Frying: Once formed and coated, let the meatballs rest 10 minutes at room temp. This helps the coating stick better during frying.

How to Serve Cheesy Chicken Parmesan Meatballs Recipe

chicken parmesan meatballs - Serving Suggestion

Garnishes

I always finish with a handful of fresh basil leaves to add that bright pop of flavor and beautiful color contrast. Sometimes, a sprinkle of extra grated Parmesan on top just before serving adds a delicious salty kick that I just can’t resist.

Side Dishes

This recipe pairs wonderfully with simple sides like a crisp Caesar salad or garlicky sautéed green beans. For a comforting meal, serve alongside spaghetti or creamy polenta to soak up the tomato sauce—because you definitely don’t want to waste a drop.

Creative Ways to Present

For dinner parties, I like to serve these meatballs in a rustic cast-iron skillet straight from the oven, letting guests help themselves right at the table. A drizzle of good-quality extra virgin olive oil and a sprinkling of chopped parsley make it feel extra special and inviting.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs taste just as good the next day. I store them in an airtight container with some of the tomato sauce to keep them moist in the fridge. They stay fresh for up to 3 days—perfect for quick lunches or easy dinners.

Freezing

I’ve frozen these meatballs both cooked and uncooked. If freezing before cooking, flash freeze the formed meatballs on a tray first, then transfer to a bag so they don’t stick together. When frozen cooked, freeze after the baking step and reheat gently later—it’s a game changer for busy days.

Reheating

To reheat, I prefer warming the meatballs in a covered skillet over low heat with a splash of water or extra sauce to keep everything juicy. Microwaving works in a pinch, but you might lose some of that fresh-baked texture and cheese goo.

Frequently Asked Questions:

Can I make these meatballs with ground chicken breast instead of dark meat?

You can, but I strongly recommend using ground dark meat to keep the meatballs juicy. Breast meat tends to dry out during cooking, leaving you with tougher meatballs. If dark meat isn’t available, adding a bit of olive oil or grated zucchini can help add moisture.

What’s the best way to prevent meatballs from falling apart?

Make sure you don’t skip the eggs and breadcrumbs as binders, and don’t overmix the meat mixture. Letting the meatballs rest before frying also helps the coating adhere better, reducing the chance of them falling apart in the oil.

Can I bake the meatballs instead of frying them?

Yes, you can bake them, but frying gives a lovely crispy crust that baking alone often misses. If you want to bake, I suggest coating the meatballs in the breadcrumb mixture and baking on a wire rack so air circulates and they crisp up a bit.

How do I store leftover meatballs and sauce?

Store leftovers in an airtight container in the fridge for up to three days. Keep the meatballs partially submerged in the sauce to maintain moisture. Reheat gently on the stovetop for best results.

Final Thoughts

This Cheesy Chicken Parmesan Meatballs Recipe holds a special place in my kitchen because it brings out the best in simple ingredients—juicy chicken, luscious tomato sauce, and melty mozzarella. It’s a comforting dish that feels like a hug on a plate and I can’t wait for you to try it yourself. You’ll enjoy how easy it is to make yet so impressive to eat, perfect for sharing with those you love.