These Chicken Parm Meatballs are a game-changer—juicy, flavorful, and coated in a rich, creamy sauce that takes them to the next level. Think of them as a fun twist on classic Chicken Parmesan, but in bite-sized, meatball form! They’ve got all the best flavors: garlic, Parmesan, a hint of lemon zest, and a little crunch from toasted pine nuts. Whether you’re serving them over pasta, on a sandwich, or straight from the skillet, trust me, you won’t be able to stop at just one!
Why You’ll Love Chicken Parm Meatballs
Is this Chicken Parm Meatballs recipe for you? Let’s see. Chicken Parm Meatballs are…
- Juicy and tender with a perfect balance of flavors.
- Packed with Italian-inspired goodness, from Parmesan to fennel.
- Easy to make ahead—they freeze and reheat beautifully!
- Versatile—serve them with pasta, rice, or even in a sub.
- Coated in a rich, creamy sauce for ultimate comfort food vibes.
Quick Tip: For extra crispy edges, sear the meatballs in a hot pan before finishing them in the sauce!
Ingredients in Chicken Parm Meatballs
Here’s what makes these meatballs so delicious:
- Ground Chicken – Light and flavorful, it soaks up all the seasonings beautifully.
- Onion – Adds moisture and a subtle sweetness.
- Parmesan Cheese – The nutty, salty flavor makes these meatballs irresistible.
- Breadcrumbs – Helps bind the meatballs together while keeping them tender.
- Pine Nuts – Toasted for a nutty crunch that takes the flavor up a notch.
- Lemon Zest – Brightens everything up with a hint of citrusy freshness.
- Garlic – Because no Italian-inspired dish is complete without it!
- Parsley – Adds freshness and a pop of color.
- Fennel Seeds – Brings in that signature Italian sausage-style depth.
- Red Pepper Flakes – A little heat to keep things exciting.
- Salt – Enhances all the flavors.
- Egg – Helps bind everything together.
- Olive Oil – For moisture and a rich, golden crust when cooking.
For the Sauce:
- Pesto Alfredo Sauce – A creamy, herbaceous dream, but feel free to use marinara or another favorite sauce!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these irresistible meatballs:
Mix the Meatballs: In a large bowl, combine the ground chicken, diced onion, Parmesan, breadcrumbs, pine nuts, lemon zest, garlic, parsley, fennel seeds, red pepper flakes, salt, and egg. Mix until just combined—don’t overwork the mixture, or the meatballs may become dense.
Shape the Meatballs: Roll the mixture into evenly sized meatballs, about 1 ½ inches in diameter. You should get around 18–20 meatballs.
Sear for Extra Flavor: Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches until they’re golden brown on all sides, about 3–4 minutes per batch. They don’t need to be fully cooked yet—just browned.
Simmer in Sauce: Reduce the heat to low and pour in the Pesto Alfredo Sauce (or your sauce of choice). Gently nestle the meatballs into the sauce, cover, and let them simmer for 10–12 minutes until cooked through.
Serve & Enjoy: Garnish with extra Parmesan and fresh parsley. Serve over pasta, with crusty bread, or enjoy them straight from the pan!
How to Serve Chicken Parm Meatballs
- Over Pasta: Classic and comforting—serve with spaghetti, penne, or fettuccine.
- On a Sub: Stuff them into a toasty hoagie roll for an epic meatball sandwich.
- With Garlic Bread: Because dipping is a must!
- Over Rice or Polenta: A cozy, hearty meal idea.
- As an Appetizer: Serve on a platter with toothpicks for easy snacking.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
Additional Tips
- Make It Ahead: The meatballs can be shaped and refrigerated up to 24 hours in advance.
- Freeze for Later: Cooked meatballs freeze well for up to 3 months. Just thaw and reheat in sauce!
- Customize the Sauce: Try marinara, vodka sauce, or even a spicy arrabbiata for a twist.
- Cheese Lovers’ Upgrade: Top with mozzarella and broil for a melty, golden finish.
Tips & Variations
- For Crispier Meatballs: Bake them at 400°F for 15 minutes instead of pan-searing.
- For a Lighter Version: Use ground turkey instead of chicken and swap breadcrumbs for almond flour.
- For Extra Flavor: Add a splash of white wine to the sauce while simmering.
Chicken Parm Meatballs are the perfect blend of cozy and indulgent. Whether you’re making them for a family dinner or meal-prepping for the week, they’re sure to be a new favorite. Let me know how you serve yours!
Chicken Parm Meatballs
Ingredients
- Meatballs:
- 1 ½ lbs ground chicken
- ½ onion finely diced
- ½ cup Parmesan cheese freshly grated
- ½ cup breadcrumbs
- ¼ cup pine nuts toasted
- 1 lemon zested (about 2 tbsp)
- 2 garlic cloves minced
- 1 tbsp parsley chopped
- 2 tsp fennel seeds
- 1 tsp red pepper flakes
- ½ tsp salt
- 1 egg
- ¼ cup olive oil
- Sauce:
- Pesto Alfredo Sauce or sauce of choice
Instructions
- Preheat oven to 400°F (200°C).
- Toast the pine nuts in a small pan until golden; set aside.
- In a large mixing bowl, combine ground chicken, onion, Parmesan, breadcrumbs, pine nuts, lemon zest, garlic, parsley, fennel seeds, red pepper flakes, salt, and egg. Mix until well combined.
- Use a small scoop to form 24 meatballs. Roll into balls and arrange on a foil-lined, greased baking pan.
- Lightly coat meatballs with olive oil using a brush or cooking spray.
- Bake for 18 minutes until golden and cooked through.
- Rest for 5 minutes, then serve with Pesto Alfredo sauce over pasta or enjoy on their own!
Notes
- For extra crispiness, broil for 1-2 minutes after baking.
- Swap pine nuts for almonds or walnuts if needed.
- Serve over zucchini noodles for a low-carb option.
