Description
These Chicken Parmesan Meatballs are juicy, cheesy, and simmered in marinara sauce—your new favorite one-skillet dinner! With lean ground chicken, Italian herbs, and a gooey cheese topping, they bring all the comfort of classic chicken parmesan with half the effort.
Ingredients
1 lb ground chicken (or ground turkey)
½ cup breadcrumbs
1 egg
½ cup grated parmesan cheese (plus extra for topping)
2 cloves garlic, minced
¼ cup finely diced onion (optional)
2 tbsp chopped fresh parsley
1 tsp Italian seasoning
Salt and pepper, to taste
2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil, for garnish
Instructions
In a large bowl, combine ground chicken, breadcrumbs, egg, ½ cup parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands or a spatula until just combined—don’t overmix.
Heat marinara sauce in a large skillet with a lid over low heat.
Scoop about 3 tablespoons of the meat mixture and roll into balls (wet hands help prevent sticking).
Drop meatballs directly into the simmering sauce. Cover and cook over low heat for 15 minutes, flipping halfway through. Ensure internal temperature reaches 165°F.
Sprinkle with remaining parmesan and all the mozzarella cheese.
Broil for 3–5 minutes until the cheese is melted and golden.
Garnish with fresh basil and serve over pasta, rice, or garlic bread.
Notes
Make-ahead tip: Roll meatballs up to 1 day in advance and store covered in the fridge.
To freeze: Cook completely, then cool and freeze. Reheat in sauce over low heat.
No onion? Skip it! These meatballs are still full of flavor.
Don’t overcrowd the skillet—cook in batches if needed.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop + Broiler
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg