Juicy Chicken Parm Meatballs made with ground chicken have all the classic flavor in bite-sized form! Brown in a skillet before simmering in marinara and broiling til bubbly–no breading or frying needed. A lighter, super flavorful twist on the original ready in about 40 minutes. Serve over pasta or dig right in!
If I don’t come back in my next life as a tub of hot honey hummus, I’ll surely be this smokin’ skillet of meatballs.
Believe me when I say this recipe is a banger. I adapted them from the beloved chicken parm burgers from my meal planning guide PREPPED. My husband can’t stop the “mmm’s” as he’s scarfing them down.
What sets these apart is that they’re so insanely juicy. I think it’s gotta be the oats? Or maybe the skillet cook? The fresh herbies, onion and garlic? Whatever it is, promise me you’ll make these like… yesterday.
Behind the scenes of recipe testing
- The breadcrumb debacle: Most meatball recipes include breadcrumbs but I took a different approach. When I was developing this recipe, I wanted to try a pantry whole grain staple and they ended up so juicy that I couldn’t turn back! They also happen to be GF. You can use breadcrumbs if you want; in fact I made these with ½ cup panko and they were firmer but perhaps a *smidge* less juicy?
- Cheese factor matters: During recipe testing it was clear that using less cheese makes them less delish. Fun fact: the parm acts as a binder, too!A quarter cup of parm inside added amazing flavor (you could also do more) and ¾ cup mozzarella outside makes them delightfully cheesy without drowning in it. You can reduce the mozz on the outside but do not skip the parm on the inside, obviously.
- Fresh really is best: I made a batch with dried parsley and fresh basil and they were still really good. Then I tested with dried onion and garlic instead of fresh…def not as delish. I’m not gonna lie to you and say dried herbs, onion, and garlic taste just as good; BUT, in a pinch, they will work! Though fresh basil is, in my opinion, not optional.
- Skillet versus baked: Browning the meatballs first really does add a whole other flavor dimension. Big aha moment! I found that meatballs cooked on the stovetop are far more tender than oven-baked.
- Making without the egg: The second test I did was an egg free version where I increased the oats to ½ cup and it worked just fine! They will be a bit more delicate without the egg as a binder so sear them with tender love and care.
Let’s make em!
Meatball heaven I tell you!
Drop a comment and star rating if you make them, purty please.
Melt-In-Your-Mouth Chicken Parm Meatballs (Skillet!)
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Prep Time:
10 minutes -
Cook Time:
30 minutes -
Total Time:
40 minutes -
Yield:
4 servings 1x -
Category:
Main Dishes -
Method:
Stovetop -
Cuisine:
Italian -
Diet:
Gluten Free
Description
Juicy Chicken Parm Meatballs made with ground chicken have all the classic flavor in bite-sized form! Brown in a skillet before simmering in marinara and broiling til bubbly–no breading or frying needed. A lighter, super flavorful twist on the original ready in 40 minutes. Serve over pasta or dig right in!
This recipe makes 15-16 meatballs.
Ingredients
Units
Scale
Instructions
- To a large mixing bowl, add parmesan, egg, onion, garlic, oats, basil, parsley, salt, and pepper. Mix with a fork until combined.
- Add chicken (I used gloved hands), and gently mix to combine, being careful not to over-work it. Form into meatballs the size of golf balls, about 2 tbsp each. Place on a large plate.
- Warm olive oil in a large skillet (I use my 12-inch cast iron, you will also need a lid to over pan) over medium to medium high heat. Once a drop of water sizzles on the pan, add meatballs in an even layer without over-crowding. Cook for about 12 minutes, flipping them around with tongs every 3 minutes or so to brown evenly on all sides.
- Once browned, reduce heat to low and add the jar of sauce. If the pan is super hot and sauce is evaporating quickly, I like to add a good splash of water. Cover pan and simmer for 15-20 minutes (the meatballs are done when the internal temp is 165F, but they’ll continue to cook in the oven). When a few minutes remain, turn on the broiler and move the oven rack to the top.
- Sprinkle meatballs with mozzarella cheese and place on the top rack in the oven, uncovered. Broil for about 3 minutes, or until the cheese is golden. Garnish with extra basil and serve with pasta, garlic bread, or roasted broccoli! Store leftovers in an air-tight container in the fridge for up to 5 days.
Notes
*Can sub panko breadcrumbs.
Gluten free: use certified GF oats.
Egg free: Use 1 tbsp ground flaxseed. They will be more delicate.
Make ahead instructions: Meatballs can be made up to 1 day in advance and stored in the refrigerator. Let sit at room temperature for 30 minutes before cooking.
