Rigatoni pasta with cheese-topped meatballs in red sauce, served in a ceramic bowl on a rustic wooden table with a glass of red wine and crusty bread in a sunlit kitchen.
easy

Chicken Parmesan Meatballs

Crisp-seared chicken meatballs pack Parmesan punch. Golden outside, juicy inside. Toss in sauce or serve solo for fast dinner bites.

(0)
12m prep + 12m cook
4 servings
USA, New York

What You'll Need

  • 1.5g salt
  • 40g parmesan cheese
  • 0.75g black pepper
  • 70g breadcrumb
  • 1.25g dried oregano
  • 0.75g garlic powder
  • 454g ground chicken
  • 30ml cooking oil
  • 1.25g dried basil
  • 1 large egg

Let's Get Cooking

  1. 1

    Stir the breadcrumbs, grated parmesan, garlic powder, dried basil, dried oregano, salt, and black pepper in a small bowl until the dry mix is uniform.

    ~3m

    Mixing dry ingredients first ensures seasonings are evenly distributed in the meat.

  2. 2

    Add the ground chicken, egg, and the seasoned breadcrumb mix to a large bowl. Mix by hand until just combined.

    ~4m

    Do not overmix or the meatballs will turn tough.

  3. 3

    Shape the mixture into 20 meatballs, each roughly 1.5 tablespoons in size. They should hold a firm shape and feel slightly tacky.

    ~5m

    Keep your hands slightly damp to prevent the meat from sticking to your palms.

  4. 4

    Heat 15ml of oil in a large skillet over medium heat. Brown half the meatballs for about 1 minute per side until a golden crust forms and the interior is cooked through.

    ~6m

    The meatballs are safe to eat when the interior reaches 74 degrees Celsius.

  5. 5

    Add the remaining 15ml of oil to the skillet and repeat the process with the second batch of meatballs.

    ~6m

    The balls will shrink slightly as the exterior becomes crisp and toasty.

Goes Great With

Spaghetti

perfect

Thin strands wrap around the meatballs tightly, allowing sauce to pool in the coils for an even bite.

Rigatoni

great

The tubes scoop up small meatball bits and herbs while the exterior ridges grip the seared crust.

Penne

great

Short cuts match the meatball size well and allow sauce to fill the hollow centers.

Fusilli

good

Spirals trap savory juices and add a chewy texture that contrasts with the soft chicken.

The Story Behind the Sauce

Chicken Parmesan Meatballs are an American-Italian creation rooted in mid-20th century New York City. They adapt the classic breaded cutlet into a quick, seared meatball that avoids a heavy breading process. While traditional Italian meatballs often used scraps to stretch meat, this version uses ground chicken and cheese for a lighter alternative to beef. The flavor profile is defined by salty parmesan and dried herbs like basil and oregano, finished with a sharp hit of black pepper. Searing the meatballs in a skillet creates a crisp, golden crust that seals in moisture. This method locks in juices and produces a firm but tender texture. The result is a versatile protein that carries the aroma of toasted herbs and garlic. It is designed for speed, moving from the mixing bowl to the plate in under half an hour without requiring an oven or a long simmer.