Chicken Parm Meatballs, A Twist On The Classic

Sharing is caring!

meatballs

Who doesn’t love a good meatball? They’re a favorite of many with endless ways to make them! This version is everything you love about classic chicken parm but formed into a meatball.

The outside is crispy, similar to the way you would fry up your chicken cutlet. They’re topped with a nice marinara sauce, some melted cheese, basil with a surprise center.

When you bite into them they still hold on to that crunch because they’re not simmered in sauce as you would traditional Italian meatballs.

 

frying meatballs

After the balls are formed you’re going to bread them as you would when making chicken cutlets, first a light dusting of flour, then egg, then into breadcrumbs. You’ll brown them first until that crispy coating sets, then they’re finished off in the oven.

meatball parmesan

Depending on the size you make you can serve them as a main with a nice green vegetable or salad on the side, place them on top of pasta or you might simply want to stuff them into a crunchy baguette for a delicious sandwich.

sauced meatballs

Your family will love the fact that you turned the classic chicken parm into a meatball, how can they resist! Crispy on the outside with melted mozzarella oozing on the inside, every bite is amazing!

 

stuffed meatball

I hope you make this fun spin on the classic chicken parm!

5.0 from 3 reviews
Chicken Parm Meatballs, A Twist On The Classic
 
Author:
Ingredients
  • FOR THE MEATBALL MIXTURE
  • 2 lbs. ground chicken
  • 2 garlic cloves, finely minced
  • 1 large egg
  • ½ medium onion, small dice
  • 2 heaping tablespoons each, parsley and basil
  • ¾ cup of grated parmesan cheese
  • ¾ cup panko bread crumbs
  • salt and pepper to taste
  • FOR THE BREADING MIX
  • 2 large beaten eggs
  • flour for dredging
  • panko breadcrumbs enough to coat your meatballs
  • *****
  • ½ lb. of dry mozzarella in a block so you can cut into ½ inch cubes
  • ½ lb. of fresh mozzarella, just so you can top each cooked meatball, you'll probably have some leftover
  • marinara sauce, enough for a dollop on each meatball and some warmed up to serve on your plate.
  • additional basil for garnish as well as extra marinara
  • Note: you do not simmer these meatballs in a pot of sauce like traditional ones, you want to keep them crispy
Instructions
  1. Mix up the meatballs with ingredients listed.
  2. Form them into size the meatballs you like then push the cubed mozzarella into each one, making sure the meat covers the cheese.
  3. I got 10 meatballs with the 2lbs.
  4. Have your breading station set up with the flour, egg and panko.
  5. Lightly dredge each meatball into the flour dusting off excess, then into the egg, then finally the panko, making sure to coat the whole meatball all around.
  6. In a nonstick heated fry pan drizzle in some olive oil, fry the meatballs making sure to get all sides golden and crispy.
  7. Transfer them to a casserole dish and into a 400 degree oven for around 10 minutes, then pull them out, top with a dollop of marinara on each as well as a piece of the fresh mozzarella, then back into the oven for an additional 5 or so minutes so they can finish cooking on the inside and the cheese melts on top.
  8. Garnish with chopped basil.
  9. Serve with some warm marinara on the side.

 

Print Friendly, PDF & Email

Sharing is caring!

Signature
 
Italian Sauces My Way E-Book

Comments

  1. These are amazing! My family loved them. Thank you for the creative recipe 🙂

  2. Karen Leibowit says

    Can you tell me the size of your meatballs? Since you only got 10 from 2 lbs of meat, it seems they would be quite large.

    • Karen, I served them as a main dish so mine were on the large side, maybe the size of the palm of my hand, but of course make them to your liking.

  3. Fabuloso! I love traditional meatballs, but I love the idea of the crispy outsides of these! Can’t wait to make them!

  4. I just made these and legitimately these are the best meatballs I have ever had…. Anywhere. Thank you Marie!!

  5. You hit this one out of the park, Marie! They are a bit labor intensive (I typically bake and broil my meatballs rather than fry) but are worth the extra work. My husband helped do the rolling while I coated and fried and they came out beautifully. I even like them cold, right out of the refrigerator, dunked in the leftover marinara.