Ever find yourself staring into the fridge at 5 p.m., wondering what on earth you can possibly make that everyone will actually eat? I’ve been there more times than I can count. That’s exactly why I created these Chicken Parmesan Meatballs with Pasta. It’s all the cozy, cheesy, saucy comfort of the classic Italian-American dish, but rolled into easy, kid-friendly meatballs that come together in a flash. A total weeknight win.
Top Reasons To Make It
This dish is a serious crowd-pleaser for so many reasons. First, it’s a complete meal all in one bowl—your protein, carbs, and veggies are right there. It’s also incredibly forgiving. A little short on time? Use your favorite jarred marinara. Got a picky eater? The meatballs are so, so tender and mild, they’re practically made for little taste testers. And honestly, it’s one of those cheap dinners for a family that feels anything but. So good.
Ingredients
- 1 lb ground chicken: The lean base for our meatballs.
- 1/2 cup panko breadcrumbs: For a light, crispy texture.
- 1/4 cup grated Parmesan cheese: Brings that classic salty, nutty flavor.
- 1 large egg: Binds everything together.
- 2 cloves garlic, minced: For a little savory punch.
- 1 tsp dried oregano: Essential Italian seasoning.
- 1/2 tsp salt: To enhance all the flavors.
- 1/4 tsp black pepper: Just a bit of warmth.
- 2 cups marinara sauce: Your favorite jarred or homemade.
- 1/2 cup shredded mozzarella cheese: For that perfect, melty top.
- 1 tbsp olive oil: To help brown the meatballs.
- 12 oz pasta (like rigatoni or spaghetti): The perfect vehicle for all that sauce.
- Fresh basil, for garnish: A bright, fresh finish.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, panko, Parmesan, egg, minced garlic, oregano, salt, and pepper. Use your hands to mix it gently until just combined—don’t overwork it!
- Shape the mixture into about 16-18 meatballs, roughly 1.5 inches each, and place them on the prepared baking sheet.
- Heat the olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides, about 5-6 minutes total. They don’t need to be cooked through yet.
- Pour the marinara sauce into the same skillet and bring it to a gentle simmer. Nestle all the meatballs into the sauce. Sprinkle the mozzarella cheese evenly over the top.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the cheese is bubbly and golden and the meatballs are cooked through.
- While the meatballs bake, cook your pasta according to package directions in a large pot of salted boiling water. Drain well.
- Serve the saucy, cheesy meatballs right over the cooked pasta. Garnish with fresh basil if you’ve got it.
Serving Suggestions For Chicken Parmesan Meatballs
These meatballs are fantastic served simply over pasta, but don’t stop there! For a lower-carb option, they’re delicious nestled atop a bed of zucchini noodles or even creamy polenta. A simple side salad with a tangy vinaigrette helps cut through the richness. And if you’re serving a crowd, a basket of warm, crusty garlic bread is pretty much non-negotiable for soaking up every last bit of sauce.
Variations & Substitutions
This recipe is wonderfully adaptable. For gluten-free, swap the panko for your favorite GF breadcrumbs. You can easily use ground turkey instead of chicken. And if you’re out of mozzarella, provolone or even a little extra Parmesan works beautifully. Want to sneak in some veggies? Finely grated carrot or zucchini can be mixed right into the meatball mixture.
Storage & Reheating
Let any leftovers cool completely before storing. They’ll keep in an airtight container in the fridge for up to 3 days. To reheat, the microwave works in a pinch, but for best results, warm them gently in a covered skillet over low heat with a splash of water or extra sauce to keep them moist. You can also freeze the cooked meatballs in their sauce for up to 3 months. Thaw overnight in the fridge before reheating.
Pro Tips For Perfect Meatballs
- Don’t overmix the meatball mixture. Gently combine with your hands until everything is just incorporated for the most tender texture.
- Wet your hands with a little water before shaping the meatballs. This prevents the mixture from sticking to your palms.
- Browning the meatballs in the skillet first is a must. It adds a ton of flavor and helps them hold their shape.
- If your skillet isn’t oven-safe, no worries! Just transfer the meatballs and sauce to a baking dish before topping with cheese and baking.
- For kid friendly dinners, you can make mini meatballs! Just reduce the baking time by a few minutes.
- Honestly, a good, store-bought marinara sauce is a fantastic shortcut here. Use one you love.
Frequently Asked Questions
- Can I make these meatballs ahead of time? Absolutely! You can form the raw meatballs and keep them covered on a plate in the fridge for up to a day before browning and baking. It’s a great trick for easy weeknight dinners.
- Can I bake the meatballs instead of pan-searing? You can, for a truly lazy dinner option. Place the shaped meatballs on a parchment-lined sheet and bake at 400°F for about 18-20 minutes, then add to the sauce.
- What are some other healthy dinner ideas using ground chicken? Ground chicken is so versatile! Try it in lettuce wraps, stuffed peppers, or a simple chili. It’s a lean protein that’s perfect for all your supper ideas.
- My meatballs turned out a bit dry. What happened? The most common culprit is overmixing or overcooking. Be gentle when combining, and pull them from the oven as soon as they’re cooked through. The sauce also helps keep them nice and moist.
