Chicken Parmesan Meatballs
My skillet Chicken Parmesan Meatballs feature tender meatballs stuffed with gooey cheese and topped with a crunchy parmesan and panko topping. We use two easy tricks to ensure they turn out moist and juicy never dry or tough.
I've been obsessed with meatballs lately. They're perfect for using up meat I have thawing in my fridge and are always a crowd-pleaser. I've recently shared marry me chicken meatballs, chicken piccatta meatballs, and crock pot Asian meatballs. My new favorite are these chicken parm meatballs. I love chicken parm, but deep frying on a weeknight isn't always something I feel like doing. They are juicy on the inside and super crunchy on the outside. And of course I had to stuff them with cheese too! Serve with pasta or inside a sub roll!
Why This Recipe Works: A Sprinkle of Food Science
- Two Layers Of Moisture Insurance: The panade (milk + bread) forms a gel that prevents proteins from squeezing out liquid keeping them tender and moist. Also, the gelatin helps them hold onto their juices so they don't dry out.
- We Sear Our Meatballs: This gives them so much more flavor than if they just simmered in the sauce.
- We Stuff Them With Cheese: More cheese is always better!
- We Add Textural Contrast: It's not chicken parm without a crunchy crust! We toast panko and parm for a super crispy topping.
Ingredient Notes and Shopping Tips
- Chicken: Look for ground chicken that is 85-90% lean. Do not use 99% fat free chicken as it will make dry meatballs.
- Bread: Use day old bread if you have it. This allows it to absorb more liquid.
- Milk: Use whole milk for the juiciest and most tender meatballs.
- Parmesan: Use real Parmigiano Reggiano. It will have the best flavor and isn't overly salty like knock off versions. Choose one with a darker rind which indicates more aging and better flavor.
- Mozzarella: Use low moisture mozzarella cut into small cubes. Low moisture will make less steam to prevent the meatball from bursting!
- You can also cut up a cheese stick. Avoid fresh mozzarella which has too much moisture and shredded cheese won't hold together.
- Marinara: Rao's is our favorite!
Tips and Troubleshooting: Steal My Culinary School Secrets
- Meatballs Are Tough Or Rubbery: This is usually caused by overmixing. Mix with your hands until they're just combined.
- Meatballs Stick To Your Hands: Dip your hands in water to prevent this. If your kitchen is particularly warm you can also chill them for 10-15 minutes in the fridge.
- Use a Cookie Scoop: This not only cuts down on handling but ensues they're all the same size so they cook evenly. If you don't have a cookie scoop you can also use a kitchen scale to portion them by weight.
- Meatballs Don't Brown Well: Be careful not to overcrowd the skillet as this can cause them to sear instead of brown. Brown in batches if you need to.
- Cheese Oozes Out: Make sure there are no visible cracks or exposed cheese. Seal it well pressing down on the seams before rolling.
Can I Air Fry These?
Yup! Air fry at 375 for 10-12 minutes.
More Easy Italian Dinners
Crock Pot Italian Wedding Soup
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📖 Recipe
Juicy Chicken Parmesan Meatballs
My skillet Chicken Parmesan Meatballs feature tender meatballs stuffed with gooey cheese and topped with a crunchy parmesan and panko topping. We use two easy tricks to ensure they turn out moist and juicy never dry or tough.
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Servings: 6 People
Calories: 321kcal
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Ingredients
For the Meatballs
- 1 Pound Ground Chicken 85% to 90% Lean
- 3 Slices Bread Day Old Is Best
- ¼ Cup Whole Milk
- 1 Egg
- ¼ Cup Parmesan Cheese Freshly Grated
- 2 Tablespoons Fresh Parsley Finely Chopped
- 2 Cloves Garlic Minced
- 1 Teaspoon Italian Seasoning
- 1 teaspoon Salt and Freshly Ground Black Pepper To Taste
- ½ Teaspoon Onion Powder
- ½ Teaspoon Unflavored Gelatin
- 4 Ounces Mozzarella Cheese Cut Into 18 Cubes
- 2 Tablespoons Olive Oil
- 2 Cups Marinara Sauce We Like Rao's
For the Crispy Topping
- ½ Cup Panko Breadcrumbs
- ¼ Cup Freshly Grated Parmesan
- 1 Tablespoon Olive Oil
- 1 Tablespoon Fresh Parsley Finely Chopped
- 1 Pinch Garlic Powder
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Instructions
For the Meatballs
- In a small bowl, tear bread into small pieces. Stir in milk and gelatin. Let sit for 5-10 until bread is soft and gelatin is dissolved.
- In a large bowl, combine the ground chicken, bread mixture, egg, Parmesan, parsley, garlic, Italian seasoning, salt, pepper, and onion powder. Gently mix with your hands until just combine. Do not over mix.
- Use a cookie scoop to divide mixture into 18 meatballs. Flatten slightly and place a cube of mozzarella in the center. Wrap chicken about cheese pinching closed at the seams.
- Preheat the oven to 400°F (200°C). Heat olive oil over medium high heat. Brown meatballs on all sides around 6-8 minutes. Work in batches if needed.
- Add the marinara and bake uncovered for 12-15 minutes or until they reach 165℉.
For the Topping
- Heat a small skillet over medium heat.
- Mix olive oil, parmesan, garlic powder, panko and parsley in a small bowl. Cook for 2-4 minutes until golden brown and crispy stirring often.
- Spoon some of the marinara over the meatballs and sprinkle generously with the Parmesan panko mixture. Enjoy!
Notes
Don't Overmix: Mix with your hands until they're just combined to avoid tough meatballs.
If you skillet isn't oven safe you can cook them in a 9x13 pan instead.
Nutrition
Calories: 321kcal | Carbohydrates: 10g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 737mg | Potassium: 716mg | Fiber: 2g | Sugar: 4g | Vitamin A: 777IU | Vitamin C: 9mg | Calcium: 247mg | Iron: 2mg
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