Ultimate Parmesan Chicken Meatballs: Your Go-To Easy Italian Weeknight Dinner

When you crave a simple yet profoundly flavorful meal that truly satisfies, look no further than these incredible Parmesan Chicken Meatballs! This recipe effortlessly bridges the gap between a quick weeknight solution and an impressive dish perfect for entertaining guests on the weekend. What’s truly remarkable is how quickly it comes together – in roughly 30 to 45 minutes – yet presents as if you’ve dedicated hours to its creation. It’s a culinary magic trick that promises delicious results every time, making it an instant favorite in any home kitchen.

This dish is a true one-pot wonder, delivering a stunning mealtime experience with minimal fuss and maximum flavor. It consistently ranks among my absolute favorite recipes, a testament to its irresistible appeal. I honestly believe I could enjoy these DELICIOUS and tender meatballs every single day, and I’m confident they’ll become a staple in your meal rotation too! Prepare to be amazed by how much flavor you can achieve with such a simple, streamlined process.

The Heart of Italian Comfort: Why You’ll Love These Chicken Meatballs

There’s something inherently comforting and universally loved about a classic Italian-American meal, and these Parmesan Chicken Meatballs are no exception. They embody everything we adore: rich flavors, tender textures, and the inviting aroma of garlic and cheese wafting through the kitchen. Opting for chicken instead of traditional beef or pork makes these meatballs a lighter alternative, perfect for those seeking a healthier twist without compromising on taste. The unique blend of creamy ricotta and sharp Parmesan cheese, along with aromatic herbs and spices, ensures each meatball is incredibly moist and bursting with authentic Italian flavor. Paired with your favorite pasta and a vibrant marinara sauce, all baked under a blanket of melted, bubbly cheeses, this dish transforms everyday ingredients into an extraordinary dining experience that feels both gourmet and homey.

These meatballs aren’t just easy to make; they are incredibly versatile. Serve them over pasta for a classic meal, in a hoagie roll for a satisfying sandwich, or even on their own as a hearty appetizer. Their delicate texture and robust flavor profile make them a crowd-plepleaser for any occasion, from casual family dinners to more elaborate gatherings. Plus, the baking method keeps things lighter and cleaner than traditional pan-frying, adding to their weeknight appeal.

Ingredients for Irresistible Flavor

Just glancing at the ingredient list for these Parmesan Chicken Meatballs evokes the quintessential feel of an Italian feast. Imagine all the rich cheeses, aromatic garlic, perfectly cooked pasta, and robust tomato sauce coming together in a harmonious blend. You just know, intuitively, that this is going to be incredibly good! Every single component plays a crucial role in building the layers of savory, cheesy, and herbaceous flavor that make this dish truly special and utterly irresistible.

One ingredient where I always recommend a little splurge for this recipe is the ricotta cheese. Its quality profoundly impacts the texture and richness of your meatballs and the final cheesy topping. Invest in the absolute BEST whole milk ricotta you can possibly afford; its creamy texture and fresh, milky flavor are unparalleled. Personally, I find that BelGioioso whole milk ricotta elevates this recipe significantly, contributing to a truly superior meatball that’s moist, tender, and flavorful throughout. Avoid watery, low-fat versions, as they won’t deliver the same luscious consistency.

Beyond the ricotta, each ingredient contributes to the symphony of flavors and textures:

• Chicken Breast: As the lean protein base, chicken breast keeps these meatballs lighter. Using whole breasts and processing them yourself allows for superior texture control, preventing the dry, crumbly consistency often associated with pre-ground chicken.
• Parmesan Cheese: This hard, salty Italian cheese adds a deep, umami depth to the meatballs and a fantastic savory topping. Freshly grated Parmesan will always offer a more vibrant and authentic flavor compared to pre-shredded or powdered varieties.
• Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs. They are key to binding the meatball mixture while ensuring the finished product remains tender and light, rather than dense or heavy.
• Egg: A crucial binder, the large egg helps hold the meatball mixture together, preventing them from crumbling during cooking and contributing to their cohesive structure.
• Garlic: The cornerstone of Italian cuisine, fresh garlic provides a pungent, aromatic base that infuses the meatballs with an irresistible flavor.
• Basil (Dried): Dried basil offers a consistent sweet, peppery, and slightly minty flavor that complements the tomatoes and cheese beautifully, bringing that classic Italian taste.
• Kosher Salt & Fresh Cracked Black Pepper: Essential seasonings that enhance and balance all other flavors, bringing them to life.
• Extra-Virgin Olive Oil: Used for lightly oiling your hands when rolling the meatballs, it contributes to a golden crust and prevents sticking. A good quality olive oil can also add a subtle fruity note.
• Marinara Sauce: The foundation of the entire dish. Whether you choose a homemade sauce for its depth of flavor or a high-quality store-bought variety for convenience, a robust marinara ties all the elements together.
• Provolone Cheese: A fantastic melting cheese, provolone adds a mild, slightly smoky, and wonderfully creamy layer to the baked dish, creating that comforting, stretchy cheese pull.
• Pasta (Rigatoni): Rigatoni’s sturdy, ridged tube shape is ideal for catching and holding onto the hearty sauce and meatballs, ensuring every bite is full of flavor and texture.
• Fresh Basil: Reserved for garnish, fresh basil leaves provide a burst of vibrant color and a fresh, aromatic finish that brightens the entire dish.

For precise ingredient measurements and detailed, step-by-step instructions, use the JUMP TO RECIPE button at the top of the post, or simply scroll to the very bottom to view the full recipe card.

Crafting Your Parmesan Chicken Meatballs: A Step-by-Step Method

Creating these delightful chicken meatballs is surprisingly straightforward, thanks to the efficiency of a food processor and a few simple techniques. Follow these steps to ensure perfect, tender, and flavorful results every time, impressing your family and guests alike.

Step 1: Preparing and Forming the Meatballs

The journey to perfect, tender meatballs begins with proper preparation of your chicken and the meatball mixture. Start by placing all the meatball ingredients into your food processor. I personally prefer using whole chicken breasts for this recipe because it allows for superior texture control, yielding a more tender meatball than pre-ground chicken. To ensure they blend smoothly and evenly without overworking the meat, cut the chicken breasts into roughly 1-inch chunks before adding them to the processor. This small but crucial step prevents the processor from struggling with larger pieces and ensures a more uniform mixture.

Once your chicken chunks and other meatball ingredients (which include 1 ½ cups of ricotta, ½ cup Parmesan, panko, egg, garlic, dried basil, 2 teaspoons of salt, and 1 teaspoon of pepper) are in the food processor, pulse them in short bursts, about 20-25 times. The key here is to achieve a uniform, slightly coarse mixture, not a fine paste. Over-processing can lead to tough, rubbery meatballs, so keep a close eye on the consistency. As soon as the mixture is ready, use a 2-ounce spring-loaded scoop to portion out the mixture consistently. Then, lightly oil your hands with extra-virgin olive oil and gently roll each portion into a perfectly round meatball. Oiling your hands prevents the mixture from sticking and helps create a smooth exterior, which aids in even browning and a more appealing presentation during cooking.

Step 2: Baking the Meatballs and Preparing Pasta

Once your meatballs are beautifully formed, arrange them evenly on a prepared baking sheet, ensuring they have enough space between them for even cooking. They go into a preheated oven (375°F or 190°C) to cook just until set and lightly golden, reaching an internal temperature of 165°F (74°C), typically taking 18-20 minutes. Baking is my preferred method for these chicken meatballs as it’s less messy and healthier than pan-frying, and it results in a lighter, more evenly cooked meatball with a lovely exterior.

While the meatballs are baking, use this time efficiently by starting a large pot of heavily salted water boiling for your pasta. Cook your chosen pasta until it’s perfectly al dente, meaning it still has a slight bite to it. Rigatoni is fantastic here, as its sturdy, ridged shape holds up incredibly well to the meatballs and sauce. As soon as the pasta is cooked, drain it and toss it gently with your favorite marinara sauce in a large, oven-proof pan or Dutch oven. You can either make your own marinara from scratch for an extra layer of homemade flavor, or opt for a high-quality store-bought variety to save valuable time without sacrificing taste. Once the meatballs are cooked through, transfer them directly into the pan, nestling them among the sauced pasta.

Step 3: The Cheesy Finish

Now for the grand finale: the cheese! This step elevates the dish from great to absolutely extraordinary. Generously top the meatballs and pasta mixture with a scattering of diced provolone cheese, a sprinkle of extra grated Parmesan, and delightful dollops of the remaining whole milk ricotta. This trio of cheeses creates an irresistible, gooey, and richly flavored crust that melts into a savory dream. A final seasoning of kosher salt and freshly cracked black pepper over the cheese layer will further enhance and marry all the delightful flavors. Place the entire pan back into the oven and bake until the cheeses are beautifully melted, bubbly, and slightly golden. If you desire a more pronounced golden-brown crust with a little crispness, feel free to switch on your oven’s broiler for just a few minutes. However, exercise extreme caution! Broilers vary significantly in intensity, and cheese can go from perfectly golden to completely burnt in a matter of seconds. Keep a watchful eye, standing by the oven, and remove the pan as soon as you achieve your desired level of browning. This step is key to achieving that Instagram-worthy, bubbly cheese top!

Step 4: Garnish and Serve

Once the cheese has melted into a glorious, bubbly blanket and perhaps achieved a beautiful golden hue under the broiler, carefully remove the pan from the oven. The final, essential touch is a generous scattering of fresh basil leaves. The vibrant green of the basil not only adds a beautiful pop of color, making the dish visually stunning, but also contributes a fresh, aromatic contrast that perfectly balances the rich, savory flavors of the meatballs and cheese. Serve immediately and savor every delicious bite! These Parmesan Chicken Meatballs are utterly delicious on their own, offering a complete and satisfying meal. However, if you’re looking to create a more robust and satisfying spread, they pair wonderfully with a crisp Classic Caesar Salad and some warm, crusty bread for soaking up every last drop of the delectable marinara sauce. This dish is designed to impress with minimal effort, making it a perfect choice for any occasion, from a cozy family dinner to a lively gathering with friends.

Did you try this irresistible Parmesan Chicken Meatballs recipe? I would love to hear your thoughts and see your culinary creations! Please let me know how it turned out by leaving a review or comment below. Your feedback helps me improve and inspires others to try these delicious recipes. And to stay updated with all my latest delicious creations, kitchen tips, and meal ideas, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! Happy cooking!

📖 Recipe

Yield: 8-10 servings

Parmesan Chicken Meatballs

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

When you want a simple and extremely flavorful weeknight dinner, reach for this Parmesan Chicken Meatballs recipe, ready in about 30 minutes.

Ingredients

• 1 ½ -2 pounds Chicken Breast, rough chopped
• 2 cups Whole Milk Ricotta, divided
• ½ cup Grated Parmesan Cheese + more for topping
• ⅓ cup Panko Bread Crumbs
• 1 large Egg
• 2 tablespoons Garlic
• 1 teaspoon Basil, dry
• Kosher Salt
• Fresh Cracked Black Pepper
• 2 tablespoons Extra-Virgin Olive Oil
• 5 cups (40 ounces) Marinara Sauce, can be store-bought or homemade
• 6 slices Provolone Cheese, diced
• 1 pound Cooked Pasta, I like Rigatoni
• Fresh Basil, for garnish

Instructions

Heat the oven to 375˚F and line one rimmed baking sheet with aluminum foil and coat with pan spray or olive oil. Also, set a large pot of water on the stove to boil. When it reaches a boil, stir in a couple of tablespoons of salt.

In the bowl of a food processor, combine the chicken, 1 ½ cups ricotta, ½ cup parmesan, panko, egg, garlic, basil, 2 teaspoons salt, and 1 teaspoon pepper and pulse together 20-25 times until a uniform mixture forms.

Scoop the mixture onto the prepared using a 2-ounce spring-loaded scoop until all of the mixtures has been portioned. You should get about 14 meatballs.

Using lightly olive-oiled hands, roll the portioned meatballs between your hands and space them out 2 inches apart on the baking sheets.

Bake the meatballs in the oven until they reach an internal temperature of 165˚F, 18-20 minutes.

In a large oven-safe skillet or dutch oven, gently warm the marinara sauce and cook the pasta in boiling water while the meatballs cook.

Toss the cooked pasta with the marinara sauce, and place the cooked meatballs on top. 

Spread the diced provolone around the pan and top with a few dollops of ricotta around the meatballs. Finish with a couple of pinches of parmesan cheese.

Place the pan in the oven until the cheeses are melted and bubbly. Turn on the broiler and cook for 2-3 minutes if needed to brown the cheeses.

Garnish with basil and serve immediately.

Notes

Notes & Tips

I prefer to use whole chicken breasts and rough chop them before adding them to the food processor. You could mix this recipe up with ground chicken. But I never buy preground because it’s always so much more expensive. But if you prefer it or don’t have a food processor, you can use the ground.

When using whole chicken breasts, do be sure to chop them up into smaller chunks. They don’t have to be super precise or anything. I just found that throwing a couple of whole breasts into the food processor meant it had to be pulsed longer and resulted in a tougher finished meatball.

Buy a really good ricotta for this recipe. Not all are created equally, and use full-fat whole milk ricotta! This is no time to think of low-fat or reduced calories.

After you pulse together the meatballs, roll them between oiled hands to round them out nicely. Add more oil as needed when rolling, this also helps them to brown and crisp on the outside while cooking.

If the cheese doesn’t get as brown as you like when melting the cheese, turn the oven broiler on and cook till the top gets golden. Just keep an eye on it so it doesn’t burn, every broiler is different and it can go from brown to black SUPER FAST!

Substitutions

If you prefer to make homemade red pasta, DO IT! I do make my own sometimes, but if I am throwing this together I just reach for the jar I keep in my pantry.

If you find a block of/or shredded provolone, you can use that. I just typically buy slices, so I grab a few and dice them up to top the meatballs.

I typically use some dried basil in the actual meatballs for consistency’s sake, so they are the same flavor every time I make them, but you could totally use fresh if you’d prefer it. You could also toss in some oregano and/or thyme if you like it really herby.

Rigatoni is my preferred pasta for this recipe, it holds up really nicely. But you could use any pasta you prefer, a tube shape just seems to really hold up well to being topped with meatballs.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• RSVP International Olive Wood Spoon, 12″ | Rustic, Natural Authentic Italian Olive Wood | Classic Style for Kitchens, Tables, & More | Functional for Serving Vegetables, Stirring Pasta
• STAUB Braiser with Glass Lid, 3.5-Qt, Matte Black
• SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (3 Pack)
• Vollrath 2 oz Stainless Steel Disher – Size 16,Dark Blue
• Tovolo Flex-Core Stainless Steel Handled Spoonula Spatula Spoon, Ergonomic Grip, Dishwasher Safe, Charcoal
• Cuisinart DFP-14BCNY14-Cup 14 Cup Food Processor, Silver

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:
Calories: 489Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 138mgSodium: 700mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 45g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram