Why You’ll Love These Chicken Parma Meatballs
- All the flavour, less effort – No frying or layering, just mix, roll, and bake!
- One-pan magic – Less washing up means more time enjoying your meal.
- Super cheesy and crispy – The perfect balance of crunchy breadcrumbs and gooey melted cheese.
- Perfect for meal prep – Make a batch ahead of time and enjoy throughout the week.
- Kid-approved – Even the fussiest eaters will love these cheesy, saucy meatballs.
How to Make the Best Chicken Parma Meatballs
The beauty of this Chicken Parma Meatballs recipe is that it uses simple ingredients you probably already have in your kitchen. Here’s how to make them extra delicious:
1. Use Good-Quality Chicken Mince
Chicken mince (or ground chicken) can sometimes be a bit lean, which can lead to dry meatballs. For extra juicy meatballs, try using a mix of chicken thigh and breast mince or add a small splash of olive oil to the mix.
2. Pack in the Flavour
Since chicken mince is milder in flavour than beef or pork, we’re adding a good dose of garlic, onion, oregano, and thyme. These classic Italian seasonings bring the Chicken Parmigiana flavours we all love.
3. The Secret to Juicy Meatballs
Mixing an egg and breadcrumbs into the meatball mixture helps keep them tender and moist. If you want an extra soft texture, try soaking the breadcrumbs in a splash of milk before adding them in.
4. Don’t Skip the Crunchy Topping
One of the best parts of Chicken Parma is the crispy, cheesy topping! To get that same crunch in these meatballs, we sprinkle a mix of breadcrumbs and shredded cheese over the top before baking. This gives you that signature golden, bubbly, crunchy layer.
5. Use a Good Tomato Sauce
A rich, well-seasoned tomato sauce is key to making this dish taste incredible. I recommend using a good-quality tomato passata or crushed tomatoes, and don’t forget to season well with herbs and spices.
What to Serve with Chicken Parma Meatballs
These Chicken Parma Meatballs are super versatile and can be served in so many ways:
- Over Pasta – Classic spaghetti or fettuccine works beautifully!
- With Garlic Bread – Perfect for soaking up that rich tomato sauce.
- On a Sub Roll – Turn them into Chicken Parma Meatball Subs for an epic sandwich.
- With a Side Salad – A fresh rocket and parmesan salad balances out the richness.
- Over Mashed Potatoes – Creamy mash + cheesy meatballs = comfort food heaven.
Tips & Tricks for the Best Chicken Parma Meatballs
✔️ Don’t Overwork the Mixture – Mixing too much can make the meatballs tough. Just mix until everything is combined.
✔️ Use Freshly Grated Cheese – Pre-shredded cheese has additives that prevent melting, so grab a block of mozzarella or pizza cheese and grate it yourself for that perfect gooey melt.
✔️ Broil for Extra Crispiness – If you love an extra crispy topping, pop the meatballs under the grill for 2-3 minutes at the end.
✔️ Make it Spicy – Add chilli flakes or a dash of hot sauce for a little kick!
✔️ Double the Batch – These meatballs freeze really well, so make extra for an easy dinner next time.
How to Store & Reheat Chicken Parma Meatballs
Fridge
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm them in the oven at 160°C for about 10-15 minutes, or microwave for 2 minutes.
Freezer
These meatballs freeze beautifully! ❄️ Place them in an airtight container with the sauce and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating Tip
For the best texture, reheat in the oven instead of the microwave—it keeps the topping crispy!
Other Recipes to Try
If you loved these Chicken Parma Meatballs, you’ll also love:
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Chicken parma meatballs
Ingredients
Equipment
Method
- Mix all the meatball ingredients together really well.
- In an ovenproof pan, add the sauce ingredients and mix.
- Roll the chicken mixture into 8 large balls and place them into the sauce.
- Spoon some sauce over each meatball.
- Bake at 180°C for 20 minutes.
- Spoon more sauce over the meatballs, then sprinkle with breadcrumbs and cheese.
- Pop it back in the oven for 10 minutes until golden and bubbly.
- That’s it! Serve with pasta, garlic bread, or just grab a fork and dig in!
Nutrition
Video
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Absolutely! Turkey mince works just as well and has a similar texture. You may need to add a bit of olive oil to keep them moist.
Yes! You can roll the meatballs and store them in the fridge for up to 24 hours before cooking. Just pop them in the oven when ready.
I love using a mix of mozzarella and parmesan for that perfect balance of gooeyness and sharp flavour. A pizza cheese blend also works great!