Parmesan-Crusted Chicken Meatballs

Name: Parmesan-Crusted Chicken Meatballs
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) ground chicken (85/15 blend preferred); ¾ cup (60 g) panko breadcrumb; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated, finely grated (about 3 oz); 1 large egg, at room temperature; 4 oz (115 g) fresh mozzarella or low-moisture mozzarella, cut into ½-inch (1.3 cm) cubes, chilled; 3 garlic cloves, minced (about 1 tablespoon); ¼ cup (15 g) fresh parsley, finely chopped; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated (for coating), finely grated, in a shallow dish; 2 tbsp (30 ml) olive oil cooking spray or melted olive oil, for brushing or spraying

From the MyKitchenBank Kitchen

Tender, juicy baked chicken meatballs with a crispy Parmesan crust and melted mozzarella centers. These are lighter than beef meatballs but packed with savory flavor, perfect with marinara sauce, pasta, or as appetizers.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: 20 meatballs (serves 4 as main, 6–8 as appetizer)

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Ingredients

4 servings

1½ lb (680 g) ground chicken (85/15 blend preferred)
¾ cup (60 g) panko breadcrumb
¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated, finely grated (about 3 oz)
1 large egg, at room temperature
4 oz (115 g) fresh mozzarella or low-moisture mozzarella, cut into ½-inch (1.3 cm) cubes, chilled
3 garlic cloves, minced (about 1 tablespoon)
¼ cup (15 g) fresh parsley, finely chopped
¾ tsp (4.5 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
½ cup (50 g) Parmigiano-Reggiano cheese, finely grated (for coating), finely grated, in a shallow dish
2 tbsp (30 ml) olive oil cooking spray or melted olive oil, for brushing or spraying

Equipment (6)

Large mixing bowl
Medium mixing bowl
Shallow dish or plate
Baking sheet (18×13 inch / 46×33 cm)
Parchment paper or cooking spray
Spoon or cookie scoop (optional but helpful)

Steps

Before you start

Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper or lightly oil it
Have all ingredients measured and ready before you begin mixing the meat

1
Mix meatball base
- In a large mixing bowl, combine 1.5 lb (680 g) ground chicken, ¾ cup (60 g) panko breadcrumb, ¾ cup (75 g) grated Parmesan, 1 large egg at room temperature, 3 cloves minced garlic, ¼ cup (15 g) chopped fresh parsley, ¾ tsp (4.5 g) kosher salt, and ¼ tsp (0.5 g) black pepper.
- Use your hands to gently combine just until the mixture is evenly distributed—do not overmix, which makes the meatballs tough and dense.
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Ready when: Ingredients are evenly combined with no streaks of plain chicken
Tip: Overmixing makes chicken meatballs dense and rubbery. Stop as soon as everything is combined.
2
Stuff and shape meatballs
- Divide the chicken mixture into 20 equal portions (about 1.5 tablespoons / 22 g each).
- Using your palm, flatten one portion into a thin disc.
- Place one chilled ½-inch (1.3 cm) cube of mozzarella in the center.
- Gently mold the chicken around the cheese cube, ensuring it is fully enclosed, then roll between your palms to form a compact ball.
- Repeat with remaining portions and cheese.
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Ready when: All 20 meatballs are formed with no visible cheese poking through
Tip: Chill the mozzarella cubes so they don't get squished during shaping. If the mixture gets warm, refrigerate it for 10 minutes.
3
Coat with Parmesan crust
- Place ½ cup (50 g) finely grated Parmesan in a shallow dish.
- Working with 2–3 meatballs at a time, roll each in the Parmesan coating until the outside is evenly covered.
- As you finish each batch, arrange the coated meatballs on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
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Ready when: All meatballs are evenly coated with a thin, visible Parmesan layer
Tip: Don't press too hard when coating—just roll gently so the crust adheres without breaking the delicate chicken.
4
Spray and bakeOven 400°F / 205°C
- Lightly spray or brush each meatball with olive oil cooking spray or 2 tablespoons (30 ml) melted olive oil.
- This helps them brown and crisp.
- Place the baking sheet in a preheated 400°F (200°C) oven and bake for 16–18 minutes, until the Parmesan crust is golden brown and a meat thermometer inserted into the thickest meatball (avoiding the cheese center) reads 165°F (74°C).
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Ready when: Parmesan coating is golden brown, no pink inside meat, internal temperature 165°F (74°C)
Tip: Use an instant-read thermometer to check doneness; chicken can dry out if overcooked. Avoid piercing the meatball if possible to keep the melted cheese inside.
5
Rest before serving
- Remove the baking sheet from the oven and let the meatballs rest on the hot pan for 5 minutes.
- This allows the cheese to set slightly and the residual heat to finish any undercooked spots.
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Tip: Don't skip this step—it prevents the mozzarella from oozing out immediately when you cut into a meatball.

Good to know

Tips

For extra flavor and moisture, add 1 tablespoon freshly squeezed lemon juice to the meat mixture, which brightens the dish and helps the meatballs stay tender.
Don't skip the oil spray before baking—it creates the crispy golden crust that makes these special. A standard cooking spray works fine if you don't have an oil bottle.
Serve these with warm marinara sauce for dipping, toss with pasta and a light cream sauce, or serve at room temperature as an appetizer with a yogurt-herb dipping sauce.
If you like a thicker crust, double-dip: roll in Parmesan, lightly press into an extra fine breadcrumb if desired, then roll in Parmesan again before baking.

Make ahead

Shape and coat the meatballs up to 8 hours ahead; cover and refrigerate until ready to bake. You can also freeze unbaked, coated meatballs for up to 3 months in an airtight container—bake from frozen, adding 3–4 minutes to the cooking time.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 4 days; reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through. Freezer: freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to 3 months; reheat from frozen at 350°F (175°C) for 12–15 minutes.

Substitutions

fresh mozzarella or low-moisture mozzarella → Italian fontina or provolone cheese. Use the same amount; both melt well and add a slightly sharper flavor. Cube and chill the same way.
panko breadcrumb → finely grated Pecorino Romano. Use ½ cup (50 g) instead of panko. This adds extra salty, umami flavor but makes the meatballs a bit denser.
fresh parsley → fresh basil, finely chopped. Use the same amount. Basil gives a more herbaceous, Italian accent; avoid dried basil here as it can become bitter.
ground chicken (85/15 blend preferred) → ground turkey (93/7 lean blend). Use the same weight. Ground turkey is slightly leaner and drier, so add 1–2 tablespoons extra panko and consider adding 1 tablespoon grated Parmesan to the mix for moisture and binding.