Description
These Easy Chicken Parmesan Meatballs are a flavorful and tender twist on the classic Italian favorite. Ground chicken meatballs enriched with Parmesan, ricotta, and Italian seasonings are seared to form a golden crust, then simmered in a rich tomato sauce before being topped with melted mozzarella and a crunchy, nutty panko breadcrumb topping. Garnished with fresh basil and parsley, they’re perfect served over spaghetti or alongside garlic bread for a comforting, crowd-pleasing meal.
Ingredients
Chicken Meatballs
- 1 pound ground chicken
- 2 ounces finely grated Parmesan cheese (about 1.5 cups)
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup whole milk ricotta cheese
- 3 cloves garlic, finely minced or grated
- 1 teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked pepper
- 1–2 tablespoons olive oil for searing
Sauce/Cheese
- 1–2 teaspoons olive oil
- 6 cloves garlic, finely grated
- 2 tablespoons tomato paste
- 2 tablespoons dry red wine
- 24 ounce jar spaghetti sauce
- 4 ounces shredded whole milk mozzarella
Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped nuts (pistachios, pine nuts, walnuts, etc.)
- 2 teaspoons olive oil
- A couple pinches garlic powder
- Kosher salt
- Fresh cracked pepper
Garnish
- Fresh chopped basil
- Fresh chopped parsley
Instructions
- Preheat the Oven: Heat your oven to 300 degrees Fahrenheit to keep the meatballs warm after searing.
- Mix Meatballs: In a large bowl, combine ground chicken, finely grated Parmesan, Italian seasoned breadcrumbs, whole milk ricotta, minced garlic, Italian seasoning, Worcestershire sauce, Kosher salt, and fresh cracked pepper. Mix gently using your hands just until combined. Use a cookie scoop for even sizes and lightly oiled hands to form meatballs.
- Sear Meatballs: Heat 1 to 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the meatballs in batches and cook on all sides until a dark golden-brown crust forms, which adds flavor and texture. Add more olive oil if needed between batches.
- Keep Meatballs Warm: Transfer the seared meatballs to a baking sheet and place in the preheated oven to finish cooking while preparing the sauce.
- Start the Pan Sauce: Without cleaning the pan, add 1-2 teaspoons olive oil and reduce heat to medium. Add grated garlic and tomato paste and cook while stirring constantly for about 30 seconds to caramelize the paste and deepen flavor.
- Deglaze the Pan: Stir in dry red wine and scrape the flavorful browned bits off the bottom of the pan. Simmer for 2 to 3 minutes until mostly reduced.
- Simmer the Sauce: Add the jarred spaghetti sauce to the pan. Simmer gently over medium-low heat for about 5 minutes, allowing flavors to meld.
- Make Crispy Topping: In a separate large sauté pan, combine panko breadcrumbs, chopped nuts, olive oil, a couple pinches of garlic powder, Kosher salt, and fresh cracked pepper. Toast over medium heat, stirring occasionally, until the breadcrumbs turn dark golden brown. Watch carefully to prevent burning. Transfer to a plate to cool.
- Add Meatballs to Sauce: Nestle the warm meatballs along with any drippings into the sauce. Cover and simmer gently over low heat for 4–5 minutes to meld flavors and finish cooking meatballs.
- Make It Cheesy: Remove the pan from heat. Sprinkle shredded mozzarella evenly over the meatballs and sauce. Place the pan under the broiler in the oven for 1–2 minutes until the cheese is bubbly and golden brown.
- Garnish: Top the cheesy meatballs with the crispy breadcrumb and nut topping. Garnish with freshly chopped basil and parsley for a fresh burst of flavor.
- Serve It Up: Serve the chicken Parmesan meatballs hot over cooked spaghetti or alongside crispy garlic bread. Enjoy this comforting, flavorful dish!
- Share the Love: If you enjoyed this recipe, please leave a 5-star rating and review to help others discover it.
Notes
- For finely grating Parmesan and garlic, using a microplane is preferred for the best texture and flavor. If only pre-grated Parmesan is available, reduce quantity to about 1/2 cup to prevent overpowering saltiness.
- Don’t skip the searing step; it adds crucial flavor and texture by creating a dark golden crust that helps meatballs hold together during simmering.
- Ricotta cheese is essential in this recipe to keep meatballs moist and tender, adding richness beyond breadcrumbs alone.
- Cooking the tomato paste briefly with garlic caramelizes and deepens the sauce’s flavor; do not rush this step.
- The crispy panko and nut topping provides a delightful contrast reminiscent of traditional chicken parmesan’s crispy coating—watch it carefully while toasting to avoid burning.
