These savory Chicken Parmesan Meatballs are crispy on the outside, tender and juicy inside and baked in marinara topped with melted mozzarella cheese. This fun and tasty twist on classic chicken parmesan is guaranteed to become a dinner favorite.

Jump to:

• ❤️ Why You'll Love This Recipe Chicken Parmesan Meatballs
• 🛒 Ingredients for Chicken Parm Meatballs
• 🔪 How to Make Gluten-Free Chicken Parmesan Meatballs
• ☑️ Storage Instruction
• 🍴 What to Serve with Chicken Parmesan Meatballs
• 💡 Tips
• 🔄 Substitutions and Additions
• How Do I Keep Chicken Meatballs from Drying Out?
• Can I Use Ground Turkey Instead of Chicken?
• Why did My Meatballs Fall Apart When Frying?
• Can I Skip Frying and Just Bake Them?
• What’s The Best Way to Serve These Meatballs?
• Can I Make These Ahead?
• 🍽️ More Italian Recipes

❤️ Why You'll Love This Recipe Chicken Parmesan Meatballs

• Tender ground chicken breaded and fried
• Baked in marinara sauce and gooey melted mozzarella cheese
• Fun spin on classic chicken parm
• Serve for dinner or as an appetizer
• Gluten-free and kid friendly

These Chicken Parmesan Meatballs are everything you love about chicken parm but in fun, bite-sized form. They’re crisp on the outside, juicy on the inside, and baked in a pool of warm marinara topped with melty mozzarella. Whether you’re serving them for dinner or passing them around as an appetizer, they always disappear fast.

I love that these low carb meatballs skip traditional breadcrumbs but keep all the flavor. The mix of almond flour, pork panko, and parmesan makes the coating golden and crisp while keeping them low-carb and totally satisfying. Pair them with zoodles, serve them over cauliflower rice, or just grab a fork and dig in.

🛒 Ingredients for Chicken Parm Meatballs

• Ground chicken
• Marinara Sauce
• Parmesan cheese
• Mozzarella cheese
• Almond flour
• Pork panko
• Garlic
• Egg
• Basil
• Tomato paste
• Dried parsley
• Dried basil
• Salt
• Ground black pepper
• Olive oil

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Cookie scoop
• Parchment paper
• Meat thermometer
• Oven-safe skillet

🔪 How to Make Gluten-Free Chicken Parmesan Meatballs

Add the ground chicken, egg, garlic, 1 cup parmesan cheese, tomato paste, chopped basil, salt and pepper to a mixing bowl.

Mix just until combined, without over-mixing, otherwise the meatballs can become more dense and less tender.  Set side while you mix up the breading.

In a separate bowl, add the almond flour, pork panko, ½ cup parmesan cheese, dried parsley and dried basil, then whisk to combine.

Using a cookie scoop, form the meatballs. The mix will be a little sticky, which is what you want so the breading adheres, but when forming the meatballs, use damp hands to make it easier. You can make them larger if you’d like, just be sure to cook them longer in the oven.

Take each meatball and gently roll in the breading.  You don’t want to press the meatballs down in the breading, you only want a light coating. 

Set on a platter or baking sheet lined with parchment paper. Repeat the process until all the meatballs have been formed.

Preheat oven to 375°F.

Heat an oven-safe skillet, add in the olive oil and fry the meatballs in batches, turning them often to ensure they are browned on all sides, then set on paper towels to drain off any excess oil.

Once all the meatballs are browned and set aside, turn off the heat, wipe out any excess oil and pour in the marina sauce.

Add the meatballs back in, spoon some of the sauce over each meatball and top with the shredded mozzarella cheese.

Bake for 15-20 minutes or until the meatballs are cooked through and reach an internal temperature of at least 165°F when checked with a meat thermometer. Cooking time will depend on the size of your meatballs. Mine took exactly 15 minutes.

☑️ Storage Instruction

Fridge: You can store leftovers in an airtight container up to 4 days. Reheat them in the oven or microwave until warmed through.

Freezer: You can also freeze cooked meatballs in a freezer-safe container or zip-top bag up to 3 months. Thaw overnight in the fridge before reheating

🍴 What to Serve with Chicken Parmesan Meatballs

You can serve them with any low-carb side you’d typically serve with meatballs. From zoodles to a fresh green salad you just can’t go wrong. Here are some of my other favorite sides:

• Burrata Salad
• Green Beans with Crispy Prosciutto
• Sauteed Asparagus
• Oven Roasted Broccoli

💡 Tips

• Use a form to mix the meat gently. Overworking ground chicken can make it dense.
• Use damp hands to form the meatballs to prevent it sticking to your hands.
• Don’t skip the frying step. It locks in moisture and gives the meatballs a crisp crust that holds up in the sauce.
• If using jarred marinara, choose one that is good quality without added sugar.
• Use an oven-safe skillet. You’ll go straight from stovetop to oven, which saves time and dishes.

🔄 Substitutions and Additions

• Meat: Swap the ground chicken for ground turkey or a mix of chicken and pork for extra juiciness.

• Greens: Add finely chopped spinach or kale to the mix for extra nutrition.

• Heat: Spice things up with a pinch of red pepper flakes or a drizzle of hot sauce in the marinara.

• Casserole-style: Make it into a keto chicken parmesan casserole by layering the meatballs, sauce, and cheese in a baking dish.

• Sliders: Turn them into sliders by serving on slider buns.

• Meal prep: Double the batch and freeze extras for quick weeknight meals.

How Do I Keep Chicken Meatballs from Drying Out?

Don’t overmix and avoid overcooking. The parmesan, egg, and tomato paste all help keep them moist.

Can I Use Ground Turkey Instead of Chicken?

Yes, turkey works great, just choose a version with some fat for better flavor and texture.

Why did My Meatballs Fall Apart When Frying?

They may be too wet. Add a tablespoon of almond flour at a time until they hold their shape.

Can I Skip Frying and Just Bake Them?

You can but they will not have the golden color. Place them on a parchment-lined baking sheet, spray lightly with oil, and bake until cooked through.

What’s The Best Way to Serve These Meatballs?

Serve over zucchini noodles, cauliflower rice, or as an appetizer with toothpicks and extra sauce for dipping.

Can I Make These Ahead?

Yes. Form and bread the meatballs, then cover and refrigerate up to a day before cooking.

🍽️ More Italian Recipes

• Steak Pizzaiola
• Air Fryer Sausage and Peppers
• Stuffed Mini Italian Meatloaves
• Chopped Italian Salad