Juicy Chicken Parmesan Meatballs

5 from 2 votes

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings People

Calories 321kcal

Author Krystle Smith

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

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