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!
Servings: 12 meatballs
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).