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 or ground thighs); ½ cup seasoned breadcrumbs (divided); ½ cup panko breadcrumbs (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 incredibly comforting about bite-sized cheesy delights that melt in your mouth. This Cheesy Chicken Parmesan Meatballs Recipe combines the rich flavors of classic chicken parm with the fun, hand-held joy of meatballs, making it a special dish you'll want to make again and again.

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 truly love this Cheesy Chicken Parmesan Meatballs Recipe because it takes comfort food to a whole new level. Tender chicken meatballs, bubbling tomato sauce, and that ooey-gooey mozzarella make every bite insanely satisfying—and it’s surprisingly easy to pull off at home!

Melt-in-your-mouth texture: Ground dark meat chicken keeps these meatballs juicy, never dry.
Cheese overload: The combination of parmesan and fresh mozzarella adds layers of cheesy goodness.
Perfectly crispy outside: A quick fry before baking gives a delightful crust without sacrificing tenderness inside.
Easy to customize: You can swap fresh herbs or cheeses to match your family’s preferences.

Ingredients & Why They Work

Every ingredient in this Cheesy Chicken Parmesan Meatballs Recipe plays a key role, balancing moisture, flavor, and texture. Choosing the right components will set you up for success, so a couple of shopping and prep tips go a long way here.

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: I prefer dark meat or a combination for juiciness—white meat can dry out your meatballs.
Seasoned breadcrumbs: Adds flavor and holds moisture; divide for coating and mix-in for perfect texture.
Panko breadcrumbs: Provides extra crunch when mixed with the seasoned crumbs for coating the meatballs.
Grated parmesan cheese: Adds saltiness and umami both inside and as a coating for a crisp, cheesy crust.
Eggs: Essential for binding the mixture so meatballs hold together well without falling apart.
Grated onion & garlic: Fresh aromatics give bright flavor without overpowering the chicken.
Oregano & thyme: Classic Italian herbs that complement the cheese and tomato sauce beautifully.
Kosher salt & pepper: Season generously; seasoning inside the meatball is key for balanced flavor.
Fresh parsley: Adds a pop of freshness and color right in the mix.
Olive oil & canola oil: Olive oil goes in the mix for richness; canola oil’s high smoke point is perfect for frying.
San Marzano tomato sauce: I adore this for its rich, naturally sweet flavor and smooth texture—you can’t beat an authentic sauce here.
Fresh mozzarella: Tear it into chunks to nestle in the sauce with the meatballs for perfect melty pockets.
Fresh basil leaves: A final garnish to add fragrance and vibrant color at serve time.

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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

One of the best things about this Cheesy Chicken Parmesan Meatballs Recipe is how adaptable it is. I’ve played with it many ways, and I love that you can easily tweak it to suit your taste or dietary needs.

Variation: When I’m feeling extra indulgent, I swap some of the mozzarella for provolone for a different melty texture that’s just dreamy.
Low-carb twist: You can skip the breadcrumbs and use almond flour if you want a keto-friendly meatball, though the texture will change slightly.
Make it spicy: Adding a pinch of red pepper flakes to the mixture gives the meatballs a nice subtle kick that my family adores.
Herb swaps: I sometimes replace thyme with rosemary or add chopped basil inside the meatball mix for a fresh herbal lift.

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: Prepare the Coating Mix First

I always reserve a quarter cup of both the breadcrumbs and parmesan and mix them together in a pie plate or shallow dish. This simple step makes coating the meatballs so much easier—plus it ensures you get that crispy cheesy crust on each ball.

Step 2: Mix the Meatball Ingredients Gently

Combine the ground chicken, the remaining breadcrumbs and parmesan, eggs, grated onion, garlic, herbs, salt, pepper, parsley, and olive oil in a large bowl. Use your hands to mix everything just until combined—overmixing will make the meatballs tough, so be gentle!

Step 3: Roll and Coat the Meatballs

Roll the mixture into evenly sized meatballs—mine usually makes about 16. Then, roll each one in the breadcrumb-parmesan mixture you set aside. This extra coating is what creates that crave-worthy crispy outside after frying.

Step 4: Fry to Golden Perfection

Heat about half an inch of canola oil in an oven-safe skillet or wide pan to 350°F. Fry the meatballs in a single layer for about 3-4 minutes per side—don’t crowd the pan, or they won’t crisp up properly. Set the fried meatballs on a wire rack over a baking sheet to drain and keep their crunch.

Step 5: Nestle Meatballs in Sauce and Cheese

Pour about half an inch of your San Marzano tomato sauce into the skillet. Carefully place the meatballs in the sauce with tongs, spacing them so they don’t touch. Between the meatballs, tuck torn pieces of fresh mozzarella—it’s like little pockets of cheesy heaven waiting to melt.

Step 6: Bake Until Bubbly

Bake everything at 350°F for about 15 minutes. You’ll know it’s done when the cheese is melted and gooey, the sauce is bubbling, and the meatballs are cooked through but still juicy. That aroma alone will have you ready to dive in immediately!

Top Tip

I’ve learned a few key tricks to getting these meatballs just right, from texture to cooking method—trust me, they make all the difference when you want fail-proof, delicious results.

Don’t skip the dark meat: Using ground dark meat chicken keeps the meatballs moist. White meat tends to dry out, even with cheese inside.
Oil temperature matters: Use a candy or oil thermometer to hit 350°F before frying. Too cool, and the meatballs soak up oil; too hot, and they burn on the outside without cooking through.
Drain on a rack: Always drain fried meatballs on a wire rack instead of paper towels. This prevents the crust from getting soggy.
Use fresh herbs and cheese: The fresh parsley, basil, and mozzarella elevate the dish far beyond ordinary meatballs. Don’t substitute out of convenience unless you have equally fresh ingredients.

How to Serve Cheesy Chicken Parmesan Meatballs Recipe

cheesy chicken parmesan - Serving Suggestion

Garnishes

I love topping these meatballs with freshly torn basil leaves right before serving—it adds a peppery brightness that cuts through the richness. A sprinkle of extra parmesan never hurts either, especially if you want to amp up the cheese factor.

Side Dishes

Pairing these with a simple green salad dressed in lemon vinaigrette balances the meal beautifully. Or serve over a bed of spaghetti or zucchini noodles to turn it into a hearty, satisfying dinner. Garlic bread on the side? Yes, please!

Creative Ways to Present

For special gatherings, I like to serve these meatballs in mini casserole dishes, layering them with extra sauce and cheese for a cozy presentation. You can even skewer them with fresh basil leaves and cherry tomatoes for a fun appetizer-style twist.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs with sauce in an airtight container in the fridge for up to 3 days. I find this method keeps them moist without sogginess. You can reheat gently on the stove or in the microwave, stirring occasionally to keep things even.

Freezing

Freezing works great! I flash freeze the browned meatballs on a sheet, then transfer to a freezer bag with sauce tucked in. They stay delicious for about 2 months. Defrost overnight in the fridge before reheating in the oven or a skillet with sauce.

Reheating

When reheating, I prefer a low oven bake at 325°F covered with foil to keep the meatballs moist and the cheese melty. If you’re short on time, a quick microwave zap works too—just add a splash of water or extra sauce to prevent drying.

Frequently Asked Questions:

Can I use ground turkey instead of chicken for this recipe?

Yes, you can substitute ground turkey, but keep in mind it tends to be leaner and can dry out. To keep your meatballs juicy, consider adding extra olive oil or a bit of grated cheese inside the mixture for moisture.

How do I prevent the meatballs from falling apart during frying?

Make sure to mix all ingredients gently but thoroughly to bind everything together well. Coating the meatballs in the breadcrumb and parmesan mixture also helps create a sturdy crust. Using eggs as a binder is essential. Fry at the correct oil temperature to seal the exterior quickly without breaking apart.

Can I bake the meatballs instead of frying?

Absolutely, baking is a great alternative. Bake the coated meatballs on a parchment-lined sheet at 400°F for about 15-20 minutes, turning halfway, until cooked through and golden. The texture will be different—less crispy than pan-fried—but still delicious and easier for a hands-off approach.

What kind of tomato sauce do you recommend?

I recommend using a good-quality San Marzano tomato sauce for its rich, sweet flavor and smooth texture. It complements the chicken and cheese perfectly without overpowering them. You can use homemade or store-bought, just choose one with minimal additives and natural ingredients.

Final Thoughts

This Cheesy Chicken Parmesan Meatballs Recipe is one of those dishes that feels like a warm hug on a plate. Whether you're serving it for a casual weeknight or impressing guests, the juicy meatballs with gooey cheese and savory tomato sauce never fail to bring smiles to the table. I hope you enjoy making and sharing this as much as I have—it’s quickly become a family favorite in my kitchen, and I bet it will in yours, too.