Get ready to meet your new weeknight favorite! These Chicken Parm Meatballs are a mouthwatering mashup of two beloved comfort foods: classic chicken parmesan and the ever-satisfying meatball. Bursting with Italian herbs, gooey mozzarella, and a crispy coating, each bite delivers a rich, savory experience. Whether served alongside marinara or enjoyed on their own, these meatballs promise indulgence in every bite.

Why You’re Going to Love This Recipe

• Classic Flavor with a Twist: Imagine all the comforting flavors of chicken parmesan rolled into bite-sized meatballs. From the crispy exterior to the melty mozzarella center, each bite feels like a little taste of Italy.
• Perfect for Sharing: Whether you’re serving these at a party or enjoying them as a family dinner, these meatballs are easy to eat and even easier to love. Plus, they’re a hit with both kids and adults alike!
• Make-Ahead Friendly: Prep these ahead of time, refrigerate, and fry when you’re ready. They’ll come out golden and crispy, ready to serve with a side of marinara.
• Versatile Dish: These Chicken Parm Meatballs are amazing on their own, but they can also be served over pasta, in a sub sandwich, or as a delicious appetizer with dipping sauces.

Ingredients

Egg Wash
Egg and a splash of water or milk whisked together until combined.

Breading
Panko breadcrumbs, parmesan cheese, salt, and pepper mixed for a light, crispy coating.

Meatballs
Ground chicken, mozzarella cubes, parmesan cheese, parsley, oregano, basil, salt, pepper, and a touch of paprika mixed into a flavorful base with mozzarella stuffed inside.

Garnish
Extra parmesan cheese and fresh basil for that perfect finishing touch.

How to Make Chicken Parm Meatballs

Step 1: Prepare the Egg Wash

Start by whisking the egg with a splash of water or milk in a bowl until fully combined. This will help the breadcrumbs stick to the meatballs later. Set it aside.

Step 2: Mix the Breading

In another bowl, combine panko breadcrumbs with freshly grated parmesan, salt, and pepper. This will give the meatballs that deliciously crisp coating. Set this aside as well.

Step 3: Make the Meatballs

In a large mixing bowl, combine ground chicken, grated parmesan, dried herbs, salt, pepper, and a hint of paprika for added flavor. Once everything is mixed, take about two tablespoons of the mixture and press a cube of mozzarella into the center. Roll it into a ball and place on a baking sheet. Continue until all the chicken is used, giving you around 12 to 14 meatballs.

Step 4: Coat the Meatballs

Now it’s time to coat your meatballs! Roll each one in the egg wash, then in the seasoned breadcrumbs. Give them a gentle squeeze to make sure the breadcrumbs stick well. Place the breaded meatballs back on the baking sheet.

Step 5: Chill the Meatballs

To help the meatballs hold their shape, pop them into the fridge for 10 to 15 minutes. This quick chill will ensure they fry up perfectly.

Step 6: Fry to Perfection

Heat vegetable oil in a large pot to 350°F. Once the oil is hot, carefully lower the meatballs into the oil in batches. Fry for 8 to 10 minutes, until golden brown and cooked through. Transfer the cooked meatballs to a cooling rack to drain any excess oil.

Step 7: Serve and Enjoy

Serve these delicious Chicken Parm Meatballs with marinara sauce on the side. For the finishing touch, garnish with extra parmesan and fresh basil. They’re best enjoyed hot, so dig in!

Storage Suggestions

If you have any leftovers (though that’s unlikely!), store the meatballs in an airtight container in the refrigerator. They’ll stay fresh for up to three days. When reheating, either pop them in the oven or quickly fry them again to regain their crispness.

For longer storage, you can freeze the meatballs before frying. Simply freeze them on a baking sheet and transfer to a freezer-safe bag once solid. When ready to cook, let them thaw in the fridge before frying as directed.

Final Thoughts

These Chicken Parm Meatballs are everything you love about comfort food, wrapped up in one perfect bite. Whether you’re cooking for a crowd or just indulging yourself, these little delights are sure to satisfy. Fry up a batch, serve with your favorite marinara, and savor the crispy, cheesy goodness!

Print Recipe

Chicken Parm Meatballs

Here’s a tempting spin on an Italian classic that’ll steal your heart (and your appetite)! These Chicken Parm Meatballs are everything you love about chicken parmesan—melty mozzarella, rich marinara, and that golden, crispy coating—packed into bite-sized, juicy meatballs. Perfectly seasoned and fried to golden perfection, they’re the ultimate comfort food. Whether you’re savoring them with marinara or popping them straight off the plate, these meatballs will become your new obsession!

Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Appetizer, brunch, dinner

Cuisine: American, Italian

Keyword: bbq chicken, chicken parm, crispy chicken

Servings: 12 meatballs

Author: kingcooks

Ingredients

• Marinara sauce for serving
• Vegetable oil for frying

Egg Wash

• 1 egg
• 1 tbsp water or milk

Breading

• 2 cups panko breadcrumbs
• 1/4 parmesan cheese grated
• 1 tsp pepper
• 1 tsp salt

Meatballs

• 2 lbs ground chicken
• 1 cup mozzarella cubed into quarter inch pieces
• 1/4 cup parmesan cheese grated
• 1 tsp parsley dried
• 1 tsp oregano dried
• 1/2 tsp basil dried
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes optional
• 1/4 tsp paprika

Garnish

• Parmesan cheese grated
• Basil fresh

Instructions

Egg Wash

• In a bowl, add all ingredients listed under “Egg Wash.” Whisk until thoroughly combined and set aside.

Breading

• In a bowl, add all ingredients listed under “Breading.” Mix to combined and set aside.

Meatballs

• In a large bowl, add all ingredients (except the cubed mozzarella) listed under “Meatballs.” Thoroughly mix everything together.
• Using an ice cream scooper or your hands, scoop out about two tablespoons of the seasoned ground chicken.
• Press a cube of the mozzarella cheese into the center and seal it all around. Roll into a ball and place on a prepared baking sheet.
• Repeat until all the seasoned ground chicken is gone and stuffed with mozzarella cheese. Should get 12-14
• meatballs.

Assemble

• Roll the meatballs in the egg wash, then into the seasoned panko breadcrumbs.
• Give them a good squeeze while in the breadcrumbs to make sure they adhere.
• Repeat with remaining meatballs and return to the prepared baking sheet.
• Place in the refrigerator for 10-15 minutes to allow the meatballs to firm up some.
• While that’s happening, heat a large pot of vegetable oil to 350F.
• Remove the meatballs from the fridge and gently lower them into the hot vegetable oil.
• Work in batches to avoid crowding the pot and lowering the temperature of the oil.
• Cook the meatballs for 8-10 minutes until golden brown and cooked through (internal temperature should reach 165°F).
• Once cooked transfer to a cooling rack.
• Serve immediately with a side of marinara sauce.
• Garnish with parmesan cheese and fresh basil. Enjoy!

Air Fryer Instructions

• Preheat the air fryer to 375°F for 3-5 minutes.
• Arrange the meatballs in a single layer in the air fryer tray or basket, making sure they don’t touch. Spray the meatballs lightly with olive oil spray for crispiness.
• Air fry for 13-14 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F).

Baking Instructions

• Preheat your oven to 400°F.
• Place the assembled meatballs on a parchment-lined baking sheet. Spray or lightly brush the tops of the meatballs with olive oil to help with browning.
• Bake for 18-22 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F).