Cheesy Chicken Parmesan Meatballs – Little Sunny Kitchen

There’s something magical about the way melted cheese and tender meatballs come together—especially when they’re infused with the comforting flavors of chicken parmesan. I remember the first time I made these Cheesy Chicken Parmesan Meatballs for my family. It was one of those chilly evenings when all we wanted was a cozy, hearty meal that felt like a warm hug. The moment those golden, cheesy bites came out of the oven, the kitchen smelled like an Italian trattoria, and everyone gathered around the table with eager forks in hand. If you’re looking for a dish that’s easy to love and even easier to make, these meatballs are your answer!

Ingredients You’ll Need

Here’s what you’ll need to bring these cheesy delights to life:

• Ground chicken – Lean yet flavorful, it’s the perfect base for these meatballs. If you prefer, ground turkey works beautifully too.
• Breadcrumbs – I like using panko for a light, crispy texture, but regular breadcrumbs will do just fine.
• Parmesan cheese – Freshly grated is best for that rich, nutty flavor.
• Egg – The binder that holds everything together.
• Garlic and herbs – A mix of minced garlic, dried oregano, and basil adds that classic Italian aroma.
• Marinara sauce – Use your favorite store-bought brand or homemade for extra love.
• Mozzarella cheese – Because what’s chicken parmesan without gooey, melty cheese?
• Olive oil – For brushing the meatballs before baking, giving them a lovely golden finish.

Step-by-Step Instructions

1. Preheat and prep – Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. A little non-stick love goes a long way!
2. Mix the meatball base – In a large bowl, combine the ground chicken, breadcrumbs, grated parmesan, egg, minced garlic, oregano, basil, and a pinch of salt and pepper. Use your hands to gently mix everything—just until combined. Overmixing can make the meatballs tough.
3. Shape and stuff – Roll the mixture into 1.5-inch balls. Here’s a fun trick: press a small cube of mozzarella into the center of each meatball, then seal the cheese inside as you roll. It’s like a cheesy surprise in every bite!
4. Bake to golden perfection – Arrange the meatballs on the baking sheet, brush lightly with olive oil, and bake for 20 minutes. Then, spoon a little marinara sauce over each one and sprinkle with more mozzarella. Pop them back in the oven for 5–7 minutes, just until the cheese is bubbly and irresistible.

Tip: If you want extra crispy edges, broil for the last minute—just keep an eye on them so they don’t over-brown!

Pro Tips, Variations, and Substitutions

These Cheesy Chicken Parmesan Meatballs are already a crowd-pleaser, but here are some ways to make them even more irresistible or adapt them to your preferences:

• Use fresh herbs: If you have fresh basil or parsley on hand, finely chop a tablespoon and mix it into the meatball mixture for an extra burst of flavor.
• Swap the cheese: While mozzarella is classic, you can experiment with provolone or even a sprinkle of pecorino for a sharper taste.
• Make them gluten-free: Substitute the breadcrumbs with almond flour or gluten-free panko to keep the texture perfect.
• Add a kick: For a spicy twist, mix in a pinch of red pepper flakes or a dash of hot sauce into the meatball mixture.

What to Serve It With

These meatballs are incredibly versatile and pair beautifully with a variety of sides. Here are some of our favorites:

• Pasta: Toss them with spaghetti and marinara sauce for a classic Chicken Parmesan experience.
• Garlic bread: A warm, buttery slice is perfect for soaking up any extra sauce.
• Salad: A crisp Caesar or a simple arugula salad with lemon vinaigrette balances the richness.
• Roasted veggies: Try zucchini, bell peppers, or broccoli for a healthy and colorful side.

Storage and Reheating Tips

These meatballs are just as delicious the next day! Here’s how to keep them fresh:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before reheating.
• Reheating: Warm them in a 350°F oven for 10–15 minutes or microwave in 30-second intervals until heated through. For extra crispiness, broil for a minute or two.

Frequently Asked Questions

Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and keeps the meatballs light and flavorful.

Can I bake these meatballs instead of frying?
Yes! Bake at 375°F for 20–25 minutes on a lined baking sheet, flipping halfway through for even browning.

How do I prevent the meatballs from falling apart?
Make sure your mixture isn’t too wet—if it feels sticky, add a bit more breadcrumbs. Also, avoid overmixing, as this can make the meatballs tough.

Can I make these ahead of time?
Definitely! Assemble the meatballs and refrigerate them for up to 24 hours before cooking, or freeze them raw for later use.

Final Thoughts

There’s something so comforting about biting into a tender, cheesy meatball with all the flavors of Chicken Parmesan packed inside. Whether you’re serving them over pasta, as an appetizer, or even tucked into a sub roll, these little bites are sure to become a family favorite. I hope you love making (and eating!) them as much as we do. Happy cooking!