Chicken parmesan meatballs are a flavorful twist on a classic Italian dish Blogger and cookbook author Gaby Dalkin shares her recipe for these tasty meatballs on her popular website What’s Gaby Cooking,
Gaby’s chicken parm meatballs are the perfect appetizer or main course They have all the flavors of chicken parmesan – breaded chicken, marinara sauce, and melted mozzarella cheese – shaped into bite-sized meatballs
What’s Gaby Cooking is a food blog created by Gaby Dalkin in 2009. Gaby shares simple, delicious recipes for home cooks, including lots of Italian and California cuisine. Her recipes are often inspired by her family heritage and travels.
Gaby has authored three cookbooks based on her blog
- What’s Gaby Cooking: Everyday California Food (2013)
- Absolutely Avocados (2016)
- What’s Gaby Cooking: Eat What You Want (2018)
She has over 1.3 million followers on Instagram and nearly 200,000 likes on Facebook. Her blog and social media feature tempting photos of her recipes, making you want to eat everything she cooks!
Gaby’s Chicken Parmesan Meatballs Recipe
On September 18, 2019, Gaby posted her recipe for chicken parmesan meatballs on Facebook. She noted these meatballs would be perfect for dinner that night.
The full recipe can be found on What’s Gaby Cooking at https://whatsgabycooking.com/chicken-parmesan-meatballs/.
Ingredients
To make Gaby’s chicken parm meatballs, you will need:
- 1 pound ground chicken (a mix of white and dark meat)
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan, plus more for topping
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup marinara sauce
- 8 ounces fresh mozzarella, cut into cubes
- Fresh basil leaves, for serving
- Cooked pasta, for serving
Directions
Here are the step-by-step instructions for making Gaby’s meatballs:
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In a large bowl, combine the ground chicken, panko, Parmesan, egg, garlic, crushed red pepper, and a large pinch each of salt and black pepper. Gently mix until just combined.
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Roll the chicken mixture into golf ball-sized meatballs, about 1 1/2 tablespoons each. You should get 16-18 meatballs.
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In a large skillet over medium-high heat, heat 2 teaspoons olive oil. Working in batches if needed, add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to a plate.
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Add the marinara sauce and nestle the meatballs into the sauce. Bring to a simmer, then reduce heat to medium-low. Simmer for 10 minutes.
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Turn off the heat and top each meatball with a cube of fresh mozzarella. Cover the skillet and let sit for 5 minutes, until the cheese has melted.
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Serve the meatballs over cooked pasta, garnished with Parmesan cheese and basil. Enjoy!
Tips for Making the Meatballs
Gaby includes some tips for getting perfect meatballs every time:
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Use a mix of white and dark chicken meat for the best flavor and texture. Dark meat will keep the meatballs moist.
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Don’t overmix the meatball ingredients – a gentle mix is all you need. This prevents dense, rubbery meatballs.
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For evenly shaped meatballs, use a small cookie scoop or tablespoon to portion out the chicken mixture before rolling.
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Browning the meatballs builds flavor. Make sure to cook them until nicely browned all over.
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Nestling the browned meatballs into the simmering sauce allows them to cook through while soaking up tasty sauce flavor.
Why Gaby’s Chicken Parm Meatballs Are So Delicious
Gaby’s chicken parmesan meatballs have lots of flavor and an irresistible texture. Here’s why they are so delicious:
Simple, Fresh Ingredients – The ingredient list is short, focusing on fresh, whole foods. Chicken, cheese, garlic, basil – you can’t go wrong with these Italian flavors.
Breaded Exterior – A crispy panko breadcrumb coating gives the meatballs a satisfying crunch, mimicking the breaded chicken in chicken parm.
Flavorful Marinara Sauce – Slow simmering in rich marinara sauce infuses the meatballs with savory tomato flavor.
Melted Mozzarella – Ooey, melty mozzarella cheese in each meatball provides the requisite cheese pull of chicken parmesan.
Easy to Make – With just 20 minutes of active cooking time, these meatballs are simple enough for a weeknight dinner.
Endlessly Adaptable – You can serve Gaby’s meatballs as an appetizer or meal, over pasta, on subs, with veggies – the possibilities are endless!
With juicy chicken, crisp coating, melted cheese, and fresh basil, Gaby’s chicken parm meatballs are an Italian American classic made bite-sized and fun. This recipe is sure to become a new family favorite.
More Great Chicken Meatball Recipes from What’s Gaby Cooking
If you love Gaby’s chicken parmesan meatballs, try some of her other tasty chicken meatball recipes:
Chicken Meatballs in Coconut Korma Sauce – Chicken meatballs simmered in a creamy coconut curry sauce. Serviced over cauliflower rice for a lighter meal.
Buffalo Chicken Meatballs – Chicken meatballs coated in hot sauce and blue cheese crumbles for a fun game day appetizer.
Chicken Meatballs with Sun-Dried Tomato Cream Sauce – Chicken meatballs baked with a rich sun-dried tomato and cream sauce.
Jerk Chicken Meatballs with Pineapple Salsa – Spicy jerk-seasoned chicken meatballs with a fresh tropical pineapple salsa.
Chicken Meatballs in Tomato Chickpea Stew – Mediterranean-inspired chicken meatballs and garlicky tomato chickpea stew.
With a wide variety of global flavors, Gaby’s chicken meatball recipes allow you to enjoy this simple base recipe in many delicious ways.
Tips for Making Your Own Chicken Meatballs
Chicken meatballs are a great alternative to beef and pork meatballs. Try these tips for making moist, flavorful chicken meatballs at home:
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Use a mix of white and dark meat or thigh meat only for the juiciest meatballs.
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Avoid overmixing, which can make chicken meatballs dense and rubbery. Mix just until combined.
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Chill the meatball mixture for 20-30 minutes before rolling into balls for firm, evenly shaped meatballs that hold their shape.
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Cook meatballs in batches. Crowding the pan steams them instead of browning.
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Brush meatballs with oil or nonstick spray before cooking for optimal browning.
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Finish cooking in a sauce to keep meatballs juicy. Tomato sauce, broth, coconut milk, etc. all work well.
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Mix in fresh herbs, spices, cheese, or crisp breadcrumbs to add lots of flavor.
With the right techniques, you can make moist chicken meatballs with great texture and flavor. They’re perfect for appetizers, mains, sandwiches, and more!
More About Gaby Dalkin and What’s Gaby Cooking
Gaby Dalkin is a seasoned recipe developer, food writer, photographer, and TV host. She has been running her blog What’s Gaby Cooking since 2009.
On her blog, Gaby shares approachable recipes made with fresh, seasonal ingredients. She focuses on California cuisine with Italian and Mediterranean flavors. Recipes cover everything from weeknight dinners to special occasion meals.
Beyond blogging, Gaby has authored three best-selling cookbooks. She has also appeared on the Food Network and is a frequent guest on shows like The Rachael Ray Show.
Gaby aims to inspire home cooks to get creative in the kitchen. Her recipes rely on simple ingredients transformed into fabulous dishes. She offers tips and tricks for making impressive meals for family and friends.
For more of Gaby’s simple, delicious recipes, check out all the recipes, articles, and photography on What’s Gaby Cooking. You can also follow her on Facebook and Instagram for regular recipe inspiration.
Make Gaby’s Chicken Parmesan Meatballs Tonight!
Gaby’s chicken parmesan meatballs have so much flavor packed into bite-sized meatballs. Crispy breaded chicken meatballs are simmered in marinara sauce then topped with melted mozzarella for an irresistible Italian meal.
This flavorful chicken meatball recipe is perfect for everything from casual weeknight dinners to fancy dinner parties. Kids and adults alike will devour these tasty chicken meatballs!
Head to What’s Gaby Cooking to get the full recipe details. Make Gaby’s chicken parm meatballs soon for your new favorite chicken meatball dish!
Savoring life…one juicy bite at a time!
These Chicken Parmesan Meatballs were a family hit! A little lighter than your typical Italian meatball and a fun twist on your basic chicken parm. They are a great addition to your dinner rotation or for serving a crowd. The recipe inspo came from What’s Gaby Cooking. If you haven’t checked out her blog…you are missing out! So much good food and recipes that anyone can follow!
I served mine with some spaghetti tossed with a little pesto but I think they would be great in a roll as chicken parmesan meatball subs! You could also do a mini version and pop in a skewer for a perfect finger food appetizer!
When making meatballs, don’t overwork/over mix the meat. Mix all of the ingredients that go into the meatballs first so that you can incorporate the meat more easily. Using your hands is the best way to mix once the meat is added.
Start by mixing your milk (I used half and half) with your panko breadcrumbs – I’m a fan of Ian’s if you can find them. Using a fork helps to keep them from clumping.
Use a small food processor to speed up the herb/garlic chopping.
Next add the fresh herbs and garlic, dried oregano, salt/pepper and cheese – I love the grated imported parm from Trader Joe’s for things like meatballs or pesto. When you are finishing a dish with parm, fresh grated is the way to go. 
Once everything is mixed well, add the meat and beaten egg…
I am aware that this photo looks like brains. Sorry about that. Raw meat is gross. That is why I like to use gloves when I mix meatballs and meatloaf with my hands. I use these from Amazon. The last thing I want is traces of lotion from under my fingernails getting into my meatballs OR some of the raw meat staying under my fingernails . You could just wash your hands like you are preparing for surgery, but this is easier and more sanitary!
Yes…that is my creepy gloved hand mixing it all up. And yes…I took off the other glove so I could take a picture without getting meat guts all over my phone. I like to use a sort of “claw” method to mix. That way you don’t compact the ingredients together too much.
There are my lovely little giant meatballs. I have issues making small meatballs. I think I’m just too impatient for that. These were bigger than a golf ball. You could definitely go smaller…especially if you want to put them in subs. A foil lined baking sheet = less dish washing! Make sure you spray it with non-stick spray since these don’t have much fat to keep them from sticking. I also put a tablespoon or so of olive oil in a bowl and dip my fingers in it to coat each meatball in a thin layer which helps them brown better. A quick spray of olive oil works well too.
A lot of people brown their meatballs in a pan with oil. I have what I like to call “Greasesplatteraphobia”. That is the very scientific medical term that means: I hate it when grease splatters all over my range, counter, and backsplash when I fry things. So yes, these can be done that way and would probably taste EVEN BETTER if you browned them in a pan with about a 1/2″ of oil in it. But…sorry not sorry, I’m not doing that. If you don’t have this crippling Greasesplatteraphobia like I do, then please, by all means, brown your balls in a pan. Do it in batches in an oven safe pan, then wipe out the pan and use it for finishing them in the oven.
Pop those babies into an oven safe pan or baking dish with half your sauce on the bottom. I love Rao’s marinara sauce when I don’t make my own. It’s sold at most grocery stores now and it is clean and authentic.
Top with the remaining sauce, the mozzarella and grated parm.
Finish with some fresh basil and extra parm.
Phew…that was a long post. But hey, maybe this will help some poor soul who is afraid of making meatballs conquer their fear.
For the Meatballs:
- 2/3 cup panko breadcrumbs
- ⅓ cup whole milk or half & half
- 2 cups Italian parsley (no need to measure this precisely…just use about one bunch)
- 1 cup basil leaves
- 4 garlic cloves
- 1 tsp dried oregano
- 1 cup grated parmesan cheese
- 1 1/2 tsp salt
- fresh ground pepper to taste
- 2 lbs ground chicken
- 2 large eggs, lightly beaten
- olive oil
Remaining Ingredients:
- 4 cups marinara sauce (home made or jarred)
- 1 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
To make the meatballs:
- In a large mixing bowl, combine the panko breadcrumbs and milk with a fork until all of the milk is absorbed into the breadcrumbs.
- In a small food processor (this can also be done by hand), process the basil, parsley, and garlic until finely chopped and add to the breadcrumbs. Add the oregano, 1 cup parmesan, salt and pepper and mix well until everything is combined. Add the chicken and beaten eggs and mix well with your hands being careful not to compact the meat or over mix.
- Line a large baking sheet with heavy duty foil and coat with non-stick cooking spray. Form the meat mixture into meatballs (I make mine a little bigger than a golf ball) and place on the baking sheet. You should end up with around 14 good size meatballs. Put a little olive oil in a small bowl and use your hands to lightly coat the meatballs with a thin layer of olive oil. You can also use an olive oil spray for this step.
- Put your oven rack close to the top and turn on your broiler to high. Broil the meatballs, turning them a couple times to brown them on all sides. This should take around 8 minutes. You just want a nice golden crust on as much of the surface as you can get. You don’t want to fully cook them.
Alternatively, skip the browning under the broiler and brown in an oven proof pan in olive oil in 2 batches. Remove them from the pan and wipe out excess oil then proceed with assembly steps below.
To assemble the Meatball Parmesan:
- Pre-heat your oven to 375 degrees.
- Coat a large oven proof pan or baking dish with olive oil or non-stick cooking spray. Pour 2 cups of your marinara sauce into the pan. Arrange your browned meatballs in the sauce and top with the remaining 2 cups of sauce. Top with the mozzarella and 1/2 cup parmesan cheese.
- Cover with a lid or foil and bake for 15 minutes. Remove the foil and bake for 5-10 more minutes until cheese is bubbly.
- Top with some fresh basil and extra parmesan cheese if desired.
Serve with pasta and crusty bread!
CHICKEN PARMESAN MEATBALLS (aka best meatballs ever)@whatsgabycooking123
FAQ
How to know when chicken meatballs are cooked?
Insert an instant-read thermometer to check for doneness; the meatballs are fully cooked when an instant-read thermometer reads the internal temperature as 165°F (74°C). Make the sauce: Place the butter and lemon juice in a small saucepan over medium heat and cook until the butter is fully melted.
How to cook hy vee chicken parm?
- Preheat oven to 450 degrees.
- In a large oven-proof skillet, heat oil over medium-high heat. …
- Top each chicken breast with 1 1/2 to 2 tablespoons of pasta sauce, 1 slice of mozzarella cheese and 2 tablespoons of Parmesan cheese.
- Bake chicken for 15 minutes or until internal temperature of chicken reaches 165 degrees.
How to cook Amy’s chicken meatballs?
Stove Top: Coat pan with tablespoon of olive oil or canola oil and sauté meatballs on medium to heat until warm and browned. Add water to steam as needed. Microwave: Heat a serving (4) of meatballs on HIGH for 40-45 seconds.
Why is my chicken parm not crispy?
The key to great non-soggy chicken Parmesan? Don’t put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. If you like a lot of sauce on your chicken Parmesan, that’s fine, you can always serve extra sauce on the side.