The Versatile Chicken Parm Meatball
These meatballs capture the essence of the Italian classic without the hassle of pounding cutlets. They are perfect for a weeknight dinner and pair beautifully with pasta or served solo as a hearty appetizer. If you are looking for other fast, delicious dinner solutions, check out these 20+ Simple Lunch Recipes That Aren’t Sandwiches or Wraps. Below are 11 incredible ways to make this weeknight hero.
1. Classic Baked Chicken Parm Meatballs
Ingredients:
* 1 lb Ground chicken (93% lean)
* 1/2 cup Breadcrumbs (Panko or Italian style)
* 1/4 cup grated Parmesan cheese
* 1 large Egg
* 1 tbsp Chopped fresh parsley
* 1 tsp Garlic powder
* 1/2 tsp Salt, 1/4 tsp Pepper
* 24 oz Jarred marinara sauce
* 1 cup Shredded mozzarella cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic powder, salt, and pepper until just combined.
3. Roll mixture into 1.5-inch meatballs and place on a baking sheet.
4. Bake for 15-18 minutes, or until cooked through.
5. Transfer meatballs to a baking dish, cover with marinara sauce, top with mozzarella, and bake for another 5 minutes until cheese is melted and bubbly.
Prep/Cook Time & Servings: 15 min prep, 23 min cook. Serves 4.
2. Air Fryer Crispy Chicken Parm Balls
The air fryer transforms these meatballs, giving them a satisfyingly crispy exterior that mimics deep frying, but with much less fat. This method works well for any small poultry dish. For more air fryer inspiration, check out these 24 Irresistible Air Fryer Chicken Nugget Recipes.
Ingredients:
* 1 lb Ground chicken
* 1/2 cup Panko breadcrumbs (for mixing)
* 1/2 cup Panko breadcrumbs (for coating)
* 1/4 cup Parmesan cheese
* 1 large Egg, beaten
* Seasonings (Italian herbs, salt, pepper)
* Marinara and Mozzarella (for serving)
Instructions:
1. Mix chicken, inner breadcrumbs, Parmesan, and seasonings. Roll into balls.
2. Dip each ball first into the beaten egg, then roll heavily in the coating breadcrumbs.
3. Place in the air fryer basket (do not overcrowd) and spray lightly with cooking oil.
4. Air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until crispy and internal temperature reaches 165°F.
5. Serve hot, dipped in warm marinara and topped with fresh Parmesan.
Prep/Cook Time & Servings: 15 min prep, 12 min cook. Serves 4.
3. Ricotta Stuffed Chicken Parm Meatballs
These stuffed meatballs take the flavor profile up a notch, keeping the center incredibly moist with a burst of creamy ricotta cheese.
Ingredients:
* 1 lb Ground chicken
* 1/3 cup Italian breadcrumbs
* 1/2 cup Ricotta cheese
* 2 tbsp Chopped basil
* Garlic, salt, pepper
* 1/2 cup Mozzarella pearls
Instructions:
1. Combine chicken, breadcrumbs, basil, and seasonings.
2. Take a scoop of the mixture, flatten it, and place one mozzarella pearl inside. Roll tightly to seal.
3. Arrange meatballs in a baking dish covered lightly with marinara.
4. Bake at 375°F (190°C) for 20 minutes.
5. Top with extra marinara and a dollop of ricotta before serving.
Prep/Cook Time & Servings: 20 min prep, 20 min cook. Serves 4.
4. Spicy Calabrian Chili Chicken Parm Bites
A fiery twist on the classic. The Calabrian chili paste adds a delightful smokiness and heat that cuts beautifully through the richness of the cheese and chicken.
Ingredients:
* 1 lb Ground chicken
* 1/4 cup Breadcrumbs
* 1 tbsp Calabrian chili paste (or crushed red pepper)
* 1/2 tsp Fennel seeds
* 1 Egg
* 1/4 cup Parmesan
* Spicy marinara sauce, Mozzarella
Instructions:
1. In a bowl, combine all meatball ingredients, ensuring the chili paste is evenly distributed.
2. Roll and pan-sear the meatballs in olive oil until browned on all sides.
3. Simmer in spicy marinara sauce for 15 minutes.
4. Top with shredded mozzarella just before serving and cover until melted.
Prep/Cook Time & Servings: 10 min prep, 25 min cook. Serves 4.
5. Low-Carb Zucchini Chicken Parm Meatballs
By replacing traditional breadcrumbs with grated zucchini and a touch of almond flour, you get a tender, low-carb meatball that is incredibly moist.
Ingredients:
* 1 lb Ground chicken
* 1/2 cup Zucchini, finely grated and squeezed dry
* 1/4 cup Almond flour
* 2 tbsp Parmesan cheese
* 1 Egg
* 1/2 tsp Dried oregano
* Salt and Pepper
Instructions:
1. Mix all ingredients together gently. Do not overmix.
2. Roll into small, uniform balls (about 1 inch).
3. Bake at 400°F (200°C) for 15-18 minutes.
4. Serve over a bed of sautéed spinach instead of pasta, covered in a low-sugar tomato sauce and topped with fresh mozzarella.
Prep/Cook Time & Servings: 15 min prep, 18 min cook. Serves 4.
6. Slow Cooker (Dump and Go) Chicken Parm Meatballs
This recipe is the definition of set-it-and-forget-it comfort food. While the slow cooker is typically reserved for heartier fare, like these 7 Best Slow Cooker Beef Stew Recipes for Ultimate Comfort, it excels at creating tender, sauce-soaked chicken meatballs.
Ingredients:
* 1.5 lbs Ground chicken
* 1 cup Breadcrumbs
* 1/2 cup Milk
* 1/4 cup Parmesan cheese
* 1 large Egg
* 32 oz Jarred marinara sauce
* 1 cup Chicken broth
* Mozzarella slices (for topping)
Instructions:
1. Mix chicken, breadcrumbs soaked in milk, Parmesan, and egg. Roll into balls.
2. Place marinara and chicken broth in the bottom of the slow cooker.
3. Carefully add the meatballs.
4. Cook on LOW for 4-5 hours or on HIGH for 2.5-3 hours.
5. Top with mozzarella slices during the last 10 minutes of cooking until melted.
Prep/Cook Time & Servings: 10 min prep, 4 hours cook. Serves 6.
7. Smoked Provolone Chicken Parm Meatballs
Swap out standard mozzarella for smoked provolone to introduce a deep, smoky undertone that adds complexity and depth to the classic taste.
Ingredients:
* 1 lb Ground chicken
* 1/2 cup Panko
* 1/4 cup Parmesan cheese
* 1 large Egg
* 1 tbsp Chopped sun-dried tomatoes (in oil, drained)
* Marinara sauce
* Smoked provolone slices
Instructions:
1. Prepare meatballs by mixing all ingredients except the sauce and provolone.
2. Bake meatballs at 400°F (200°C) until golden brown and cooked through.
3. Transfer to an oven-safe skillet, cover in marinara, and top generously with smoked provolone slices.
4. Broil for 2-3 minutes until the provolone is melted and slightly charred.
Prep/Cook Time & Servings: 15 min prep, 25 min cook. Serves 4.
8. Pesto Chicken Parm Meatballs
A bright, herbaceous alternative. Incorporating pesto into the chicken mixture and topping the finished dish with extra sauce adds a layer of fresh basil and pine nut flavor.
Ingredients:
* 1 lb Ground chicken
* 1/4 cup Basil pesto (store-bought or homemade)
* 1/4 cup Breadcrumbs
* 1 large Egg
* Salt and Pepper
* Marinara sauce
* Fresh mozzarella and extra pesto (for garnish)
Instructions:
1. Mix ground chicken, pesto, breadcrumbs, egg, salt, and pepper.
2. Roll into meatballs.
3. Pan-fry them gently until they are browned on all sides and cooked through (about 10 minutes).
4. Toss with warm marinara, top with fresh mozzarella, and drizzle with a touch of extra pesto.
Prep/Cook Time & Servings: 10 min prep, 15 min cook. Serves 4.
9. Mini Chicken Parm Meatball Sliders
Perfect for game day or a casual party, these mini-meatballs are designed to fit perfectly on small slider buns, making them an irresistible finger food.
Ingredients:
* 1 lb Ground chicken
* 1/2 cup Finely crushed crackers (e.g., Ritz)
* 1/4 cup Parmesan
* 1 Egg, 1 tsp Garlic powder
* Slider buns (or Hawaiian rolls)
* Marinara and Provolone slices
Instructions:
1. Form the chicken mixture into very small, bite-sized meatballs (approx. 1 inch).
2. Bake at 400°F (200°C) for 12 minutes.
3. Slice slider buns, place a small amount of marinara on the bottom, add 2-3 mini meatballs, top with provolone, and toast until cheese melts.
Prep/Cook Time & Servings: 15 min prep, 15 min cook. Makes 8-10 sliders.
10. Gluten-Free Almond Flour Chicken Parm Meatballs
A great gluten-free option that uses almond flour and extra Parmesan to create a firm yet tender texture.
Ingredients:
* 1 lb Ground chicken
* 1/2 cup Almond flour
* 1/3 cup Parmesan cheese
* 1 large Egg
* 1 tsp Onion powder
* Salt, pepper, dried herbs
* Gluten-free marinara and Fresh mozzarella
Instructions:
1. Mix all ingredients thoroughly.
2. Roll and bake at 375°F (190°C) for 20 minutes.
3. Once baked, place them in a skillet, cover with warm gluten-free marinara, and top with torn fresh mozzarella.
4. Cover and simmer until the mozzarella is gooey.
Prep/Cook Time & Servings: 10 min prep, 25 min cook. Serves 4.
11. Chicken Parm Meatball Soup Addition
These small, light meatballs are fantastic added directly to a simple tomato broth soup or alongside comforting dishes like 3 Secrets to Making the Most Flavorful Ginger Chicken Soup. Instead of using breadcrumbs, we use rice for binder, which swells beautifully in hot liquid.
Ingredients:
* 1 lb Ground chicken
* 1/4 cup Cooked white rice
* 1/4 cup Grated Parmesan
* 1 Egg yolk
* 4 cups Chicken broth
* 1 cup Tomato puree
* Mozzarella cubes (for topping)
Instructions:
1. Mix chicken, rice, Parmesan, and egg yolk. Roll into very small meatballs (dime-sized).
2. Bring chicken broth and tomato puree to a gentle simmer.
3. Drop the raw meatballs directly into the simmering broth.
4. Cook for 8-10 minutes, until meatballs float and are cooked through.
5. Ladle into bowls and top with small mozzarella cubes and a sprinkle of Parmesan.
Prep/Cook Time & Servings: 15 min prep, 15 min cook. Serves 4-6.
