Chicken Parm Meatballs
Updated: 4 days ago
Juicy chicken parm meatballs baked in rich tomato sauce and topped with melted mozzarella, crispy panko, and fresh basil. An easy, comforting dinner recipe perfect for family meals.
TIME 45 minutes | SERVES 4 to 6 | LEVEL Easy |
BEFORE YOU START This recipe leans on good Parmesan, one of the ingredients I cover in my Kitchen School. The lesson takes about five minutes to read. Also useful: |
Why You'll Love It
MOIST AND TENDER Crushed Ritz crackers melt into the chicken, keeping every meatball moist. | CRUNCHY PANKO FINISH Toasted panko scattered at the very end adds a light, golden crunch. |
READY IN 45 MINUTES A comforting family dinner on the table in about forty-five minutes. | FREEZER FRIENDLY Freeze the meatballs without the topping for up to three months. |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Chicken Parm Meatballs
Ingredients
Meatballs
1 lb ground chicken
1/3 cup crushed Ritz crackers
1/3 cup grated Parmesan
1 egg, 2 cloves garlic
1 tsp Italian seasoning
½ tsp salt, ¼ tsp pepper, 1 tbsp olive oil
Sauce
2 cups marinara, 2 cloves garlic
1 tbsp olive oil, pinch red pepper flakes
Topping
1 cup shredded mozzarella
1/3 cup toasted panko, fresh basil
Method
STEP 1 OF 6
Mix the meatballs
Preheat oven to 400°F. Gently combine chicken, crushed crackers, Parmesan, egg, garlic, seasoning, salt, and pepper. Mix with hands until just combined.
You'll know it's right when everything is evenly mixed but the mixture still looks loose and soft, not pasty. |
STEP 2 OF 6
Shape and bake
Shape into 24 meatballs. Place on parchment-lined sheet, drizzle with oil. Bake 15 minutes until lightly golden.
You'll know it's right when the meatballs are lightly golden on the outside and hold their shape when you move them. |
STEP 3 OF 6
Make the sauce
Warm oil in an oven-safe skillet. Add garlic 30 seconds, then marinara and pepper flakes. Simmer 5 minutes.
If something's off: if the garlic starts to brown, add the marinara straight away. Burnt garlic turns the whole sauce bitter. |
STEP 4 OF 6
Sauce and cheese
Transfer meatballs into sauce. Spoon sauce over each. Top with mozzarella.
STEP 5 OF 6
Bake until bubbling
Bake 12 to 15 minutes until cheese is bubbling and golden.
You'll know it's right when the cheese is bubbling and golden and the center of a meatball reads 165°F. |
STEP 6 OF 6
Finish and rest
Scatter toasted panko and torn basil. Rest 5 minutes before serving.
Chef Jon's tip: toast the panko in a dry skillet for 2 minutes and add it at the very end, so it stays crisp. |
Tips
Mix gently: Overworking makes meatballs tough.
Don’t over-bake: Pull when cheese is golden.
Rest 5 minutes: Sauce thickens and flavors settle.
Toast panko separately: Dry skillet, 2 minutes. Add at the end.
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Key Ingredients
Ground Chicken: Mild and tender, it makes a lighter meatball that soaks up the garlicky tomato sauce.
Ritz Crackers: Crushed and mixed in, they melt into the chicken, keeping every meatball moist and adding a buttery richness.
Parmesan: Grated into the mix, it adds savoury depth and that classic chicken parm flavour.
Egg: It binds the mixture gently so the meatballs hold their shape without becoming dense.
Marinara: Warmed with garlic and a pinch of red pepper flakes, it makes a quick, rich sauce for the meatballs to bake in.
Mozzarella: Shredded over the top, it bakes into a bubbling, golden blanket of cheese.
Toasted Panko: Toasted in a dry skillet and scattered at the very end, it adds a light, golden crunch.
Fresh Basil: Torn over the finished dish, it brings a fresh, fragrant lift.
Watch the Recipe
What Makes This Recipe Special
The crushed crackers melt into the chicken, keeping each meatball moist. Parmesan adds depth. The sauce is simple, built from garlic and tomatoes. Then comes the contrast: a scattering of toasted panko, crisp and golden, bringing a light crunch that lifts the whole dish.
At a Glance
Prep: 15 min | Cook: 30 min | Total: 45 min | Servings: 4 to 6
Cal: 380 | Protein: 28g | Carbs: 22g | Fat: 18g | Sodium: 680mg
Common Mistakes to Avoid
Overmixing: Makes meatballs dense.
Overcooking: They lose juiciness.
Skipping rest: Sauce won’t settle.
Panko too early: It softens. Scatter at the end.
What to Serve with Chicken Parm Meatballs
Buttered pasta catching every drop of sauce.
Crusty bread torn and dipped.
Green salad with lemon and olive oil.
Try Eggplant Parmesan or Chicken Piccata.
How to Store
Fridge: 3 to 4 days. Reheat at 350°F for 10 min.
Freezer: Up to 3 months without topping. Add fresh panko when reheating.
Frequently Asked Questions
Can I use ground turkey instead?
Yes. Turkey gives a slightly firmer meatball. Cooking times stay the same.
Can I make these ahead?
Shape and refrigerate up to 24 hours. Or freeze unbaked on a tray.
What replaces Ritz crackers?
Saltines, Italian breadcrumbs, or panko. Ritz adds buttery richness.
How do I know when they’re done?
Internal temp 165°F. Cheese should be golden and bubbling.
Why are my meatballs dry?
Likely overmixed or overbaked. Mix gently, pull when cheese is golden.
Is this gluten-free?
Not as written. Use GF crackers and GF panko.
Can I use fresh mozzarella?
Yes. Slice thinly. It melts beautifully but releases more moisture.
Can I make this in an air fryer?
Yes. 375°F for 10 min, then finish with sauce and cheese under the broiler.
Recommended Equipment
Make this recipe easier with the right tools: Cast Iron Skillet, Rimmed Baking Sheet, Precut Parchment, Instant Read Thermometer and Rasp Grater.
You Might Also Like
Try Eggplant Parmesan, Chicken Piccata, Crispy Chicken Parmesan, Chicken Pot Pie, and One Pot Chicken and Rice.
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