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); 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; 2 tablespoons olive oil; ¼ cup seasoned breadcrumbs (reserved for coating); ¼ cup grated parmesan cheese (reserved for coating); ¼ cup panko (for coating); 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 satisfying about a dish that feels like a warm hug on a plate. That’s exactly why I adore this Cheesy Chicken Parmesan Meatballs Recipe. Juicy chicken meatballs swimming in rich tomato sauce and gooey mozzarella — it's comfort food with a twist you don't want to miss.

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 tell you how many times this Cheesy Chicken Parmesan Meatballs Recipe has saved the day when I wanted something tasty but not fussy. It’s all about that tender, flavorful chicken with melty cheese and that classic Italian vibe going on. Plus, it's a crowd-pleaser every time I bring it to the table.

Perfect Texture: The ground chicken thighs keep these meatballs juicy and tender, never dry.
Mouthwatering Cheese Pull: Fresh mozzarella tucked inside and on top creates that irresistible gooeyness.
Simple Yet Gourmet: A handful of pantry staples transform into an impressive dish effortlessly.
Versatile and Fun: Great as a weeknight dinner, party appetizer, or even a meal prep favorite.

Ingredients & Why They Work

These ingredients aren’t just random picks—they work together to bring out the best in every bite. The combination of seasoned breadcrumbs, parmesan, and fresh herbs gives the meatballs great flavor and texture, while the tomato sauce and mozzarella add that classic Chicken Parmesan signature.

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: I always look for dark meat if I can—it's juicier and adds richer flavor than just breasts.
Seasoned breadcrumbs: They add seasoning and structure, helping your meatballs hold together perfectly.
Panko: Gives a bit of crunch and lightness, balancing the softness of the meat.
Grated parmesan cheese: Saltiness and umami that’s key to Parmesan dishes.
Eggs: The binder that keeps everything cohesive but still tender.
Grated onion and chopped garlic: Fresh aromatics that boost flavor without overpowering.
Oregano & thyme: Classic Italian herbs that add earthiness and depth.
Kosher salt & pepper: Basic seasonings but essential—don’t skip or under-season!
Fresh parsley: Brightens the dish with a little green freshness.
Olive oil & canola oil: Olive oil for flavor, canola for frying because it handles heat well.
San Marzano tomato sauce: My go-to for rich, sweet tomato flavor that makes everything sing.
Fresh mozzarella slices: The star of the cheesy finish—tearing it by hand gives the best melting texture.
Fresh basil leaves: A fragrant garnish that ties the dish together beautifully.

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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 things I love about this Cheesy Chicken Parmesan Meatballs Recipe is how easy it is to tweak based on what you like or have on hand. I've played around a lot with herbs and cheese, and it's always a winner.

Variation: Sometimes, I swap out the fresh mozzarella for provolone or fontina for a different melt and flavor profile—still divine in every bite.
Seasonal tweak: Adding a pinch of red pepper flakes gives the meatballs a subtle spicy kick that’s great for cooler months.
Gluten-free option: I’ve successfully used gluten-free breadcrumbs and panko substitutes; just make sure they're finely ground to help with texture.
Make it saucier: Don’t hesitate to double the tomato sauce if you like dipping and soaking – extra sauce never hurts.

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: Get your ingredients ready and mix

First, set aside ¼ cup each of the seasoned breadcrumbs and parmesan cheese in a shallow dish—that’s going to give your meatballs that perfect breadcrumb coating. Next, in a large bowl, combine the ground chicken, half the breadcrumbs, panko, parmesan, eggs, grated onion, garlic, oregano, thyme, salt, pepper, and fresh parsley. Use your hands here—it helps you feel the texture and evenly mix everything without overworking the meat. This step is key for tender meatballs!

Step 2: Shape and coat the meatballs

Roll the mixture into even-sized meatballs. Depending on your size, you should get about 16. Next, coat each meatball in the breadcrumb and parmesan mix you set aside earlier—that little extra coating crisps beautifully when fried. Don’t skip this; it makes a huge difference in texture.

Step 3: Fry the meatballs gently

Heat about ½ inch of canola oil in a skillet over medium-high heat until it reaches 350°F (a candy thermometer works wonders here). Fry the meatballs in batches so they have space—crowding lowers the temperature and leads to greasy, soggy outsides. Fry each side for about 3-4 minutes until golden but not fully cooked through. Then place them on a rack over a baking sheet to drain.

Step 4: Bake in tomato sauce with cheese

Discard the frying oil and wipe your pan clean. Pour tomato sauce into the pan to about ½ inch deep, then nestle the meatballs gently into the sauce using tongs. Space them out—not crowded! In the gaps, scatter torn pieces of fresh mozzarella. Pop the entire skillet into a preheated 350°F oven for about 15 minutes, until the sauce bubbles and cheese is gorgeously melted and gooey.

Top Tip

From my experience making this recipe multiple times, the frying step is crucial. It locks in moisture and builds a lovely crust before the meatballs finish baking in the sauce.

Use a thermometer: Keeping the oil at 350°F ensures even frying without greasy meatballs.
Don’t skip the rack: Draining on a rack keeps meatballs crispy and avoids sogginess from excess oil.
Room temperature ingredients: Letting the chicken and eggs sit out briefly helps everything bind more easily.
Rest the meatballs before frying: After shaping, refrigerate for 10 minutes if time allows; it helps maintain shape during cooking.

How to Serve Cheesy Chicken Parmesan Meatballs Recipe

cheesy chicken parmesan - Serving Suggestion

Garnishes

I always finish these meatballs with a scattering of fresh basil leaves. The aroma is irresistible and adds just the right pop of color. Sometimes, I sprinkle a bit more grated parmesan on top—because, why not?

Side Dishes

Serve these with a simple spaghetti aglio e olio or a creamy risotto if you want to keep things indulgent. A crisp green salad with lemon vinaigrette helps cut through the richness nicely too. And garlic bread? Definitely yes.

Creative Ways to Present

For a fun dinner party, I’ve arranged these meatballs cocktail-style on a platter with little toothpicks for easy snacking. Another idea—layer them in a casserole dish with extra sauce, sprinkle more cheese, and broil for a bubbly, cheesy top. Fancy but still cozy!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Keeping the meatballs submerged slightly in the sauce helps them stay moist when reheated.

Freezing

This recipe freezes beautifully! I freeze the cooked, cooled meatballs separately on a baking sheet, then transfer them to freezer bags. When ready, just thaw overnight and warm in sauce on the stove.

Reheating

To reheat without drying out, I gently warm the meatballs covered in their sauce on the stovetop over low heat until heated through. The mozzarella melts back in perfectly.

Frequently Asked Questions:

Can I make this recipe with ground turkey instead of chicken?

Absolutely! Ground turkey can be a good substitute, but keep in mind it’s leaner, so you might want to add a bit more olive oil or consider using a combination with dark turkey meat to keep the meatballs moist.

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

The key is not to overmix the meat mixture and to use binders like eggs and breadcrumbs. Also, refrigerating the shaped meatballs briefly before frying helps them hold their shape.

Can I bake the meatballs instead of frying?

Yes, baking is an option for a lighter version. Bake at 400°F for about 20 minutes, turning halfway, until they’re golden and cooked through. Then proceed with the sauce and mozzarella step.

What’s the secret to that ooey-gooey cheese melt?

Using torn fresh mozzarella placed just before baking allows the cheese to melt perfectly into the sauce without drying out. Adding cheese in layers—inside and on top—creates that irresistible gooey texture.

Final Thoughts

This Cheesy Chicken Parmesan Meatballs Recipe is truly one of my favorites to share with friends and family because it hits every comfort-food note while feeling a little special. When you make these, I hope you enjoy the process as much as the (very likely) seconds you'll be having. Trust me, once you try this, it’s going to become a staple in your dinner rotation—ready to wow with both simplicity and flavor.