Are you stuck in a dinner rut? Looking for something that combines the comfort of classic chicken parmesan with the fun of meatballs? Well, I’ve got the perfect recipe for you! Gaby Dalkin’s Chicken Parmesan Meatballs are seriously addictive and might just become your new favorite weeknight meal.
I first discovered these meatballs on Gaby’s blog, What’s Gaby Cooking, and I was immediately obsessed These aren’t just any meatballs – they’re a brilliant mashup that takes all the flavors of chicken parmesan and transforms them into bite-sized balls of deliciousness.
Why You’ll Fall in Love With These Meatballs
Before I dive into the recipe. let me tell you why these chicken parm meatballs are so dang good
- They combine all the classic chicken parm flavors you love in a fun new format
- The meatballs stay incredibly moist (nobody likes dry chicken!)
- That melty mozzarella surprise in the center is absolutely game-changing
- They’re versatile – serve over pasta, in subs, or as appetizers
- They’re easier than traditional chicken parm but deliver the same amazing flavors
As Gaby herself says, “I kinda hate myself for not making these earlier, because to say I’m obsessed would be an understatement. I practically licked the skillet clean when I made these.”
Ingredients You’ll Need
Here’s everything you need to make these amazing chicken parmesan meatballs
For the meatballs:
- 1 pound ground chicken
- ½ cup grated parmesan
- ⅓ cup panko breadcrumbs
- 1 egg
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
- ½ cup flour (for dredging)
- Bocconcini mozzarella balls (small ones)
- ½ cup olive oil
For serving:
- 1 jar marinara sauce
- Fresh basil leaves, torn
- Extra bocconcini or mozzarella, if desired
How to Make Gaby’s Chicken Parmesan Meatballs
Now let’s get cooking! Here’s the step-by-step process:
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Mix the meatball base: In a large mixing bowl, combine the ground chicken, parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley, and red pepper flakes. Use your hands to gently mix until everything is evenly combined. Don’t overmix or your meatballs might get tough!
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Form the meatballs: Shape the mixture into golf ball-sized meatballs.
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Add the cheese surprise: Take a small bocconcini ball and push it into the center of each meatball, making sure to reform the meatball around the cheese so it’s completely hidden. This is what creates that amazing melty center!
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Dredge in flour: Roll each meatball in flour, giving it a light coating. Tap off any excess flour. This creates a nice crust when you brown them.
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Preheat the oven: Set your oven to 350°F.
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Brown the meatballs: Heat olive oil in a large, oven-safe skillet over medium-high heat. Working in batches, add the meatballs and sauté for 3-4 minutes, turning occasionally to brown all sides. You’re not trying to cook them through at this point – just getting a nice golden crust.
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Add sauce: Once all meatballs are browned, add the marinara sauce to the skillet and place the browned meatballs on top of the sauce.
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Bake: Transfer the skillet to the oven and bake for 15-20 minutes until the meatballs are cooked through (internal temperature should reach 165°F).
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Garnish and serve: Remove from the oven and top with salt, pepper, fresh basil, and extra cheese if desired. Serve immediately!
Pro Tips for Perfect Chicken Parm Meatballs
Want to make sure your meatballs turn out amazing? Here are some tips from Gaby and her fans:
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Use a mix of dark and white meat chicken for the best flavor and moisture. Dark meat will keep the meatballs juicier.
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Don’t skip the flour dredge! This helps form that delightful crust when you brown them in the pan.
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Be gentle when mixing the meatball ingredients to keep them tender.
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If the mixture is too sticky to work with, refrigerate it for 20-30 minutes before forming the meatballs.
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Make sure the cheese is completely sealed inside each meatball to prevent it from leaking out during cooking.
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Don’t crowd the pan when browning the meatballs. Work in batches if needed.
Storage and Make-Ahead Tips
These meatballs are great for meal prep! Here’s how to store them:
Refrigerator: Store in an airtight container for 2-3 days. Reheat in the microwave, stovetop, or oven until warmed through.
Freezer: You can freeze these meatballs at different stages:
- Uncooked meatballs: Freeze on a baking sheet until firm, then transfer to a freezer bag
- After sautéing: Let cool completely before freezing
- Fully cooked: Freeze with or without sauce
Frozen meatballs will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
There are so many delicious ways to enjoy these chicken parm meatballs:
- Classic: Serve over spaghetti or your favorite pasta
- Low-carb: Pair with zucchini noodles or spaghetti squash
- Sandwich style: Stuff into sub rolls for meatball parm sandwiches
- Appetizer: Make mini versions and serve with toothpicks for party snacks
- Family style: Serve right from the skillet with crusty bread for dipping
What People Are Saying
The reviews for Gaby’s chicken parm meatballs are absolutely glowing! Here are just a few:
Robin says: “Delicious indeed! We loved them. I made as directed except I grated one clove of garlic into the mixture. So good!”
Connie shares: “We all enjoyed these meatballs from my grandkids to the older generation!”
One blogger writes: “These Chicken Parmesan Meatballs were a family hit! A little lighter than your typical Italian meatball and a fun twist on your basic chicken parm. They are a great addition to your dinner rotation or for serving a crowd.”
About Gaby Dalkin and What’s Gaby Cooking
If you’re not familiar with Gaby Dalkin, she’s a cookbook author, recipe developer, and food blogger who started What’s Gaby Cooking in 2009. Her cooking style focuses on fresh California-inspired cuisine with Italian and Mediterranean influences.
Gaby has published several cookbooks including:
- What’s Gaby Cooking: Everyday California Food
- Absolutely Avocados
- What’s Gaby Cooking: Eat What You Want
Her recipes are known for being approachable while still feeling special enough for entertaining. She has a huge following on Instagram and Facebook where she shares her delicious creations.
FAQ About Chicken Parmesan Meatballs
Q: How do I know when chicken meatballs are fully cooked?
A: Chicken meatballs should reach an internal temperature of 165°F. If you don’t have a thermometer, cut one open – the meat should be opaque with no pink remaining.
Q: Can I make these meatballs ahead of time?
A: Yes! You can prep the mixture and form the meatballs up to 2 days before cooking. Just cover with plastic wrap to keep in the moisture. Add the cheese and sauté on the day of serving.
Q: Can I cook these in an air fryer?
A: According to Gaby, yes you can! Though she doesn’t provide specific instructions, air frying would work well for the initial browning stage.
Q: Why aren’t my chicken parm crispy?
A: For maximum crispiness, don’t put sauce under the meatballs during baking – just a little on top. You can always serve extra sauce on the side.
Q: Can I freeze these before cooking?
A: Yes! Freeze them on a baking sheet first, then transfer to a freezer bag once firm. Thaw in the fridge overnight before cooking.
More Meatball Recipes to Try
If you love these chicken parm meatballs, Gaby has several other chicken meatball recipes worth trying:
- Chicken Meatballs in Coconut Korma Sauce
- Buffalo Chicken Meatballs
- Chicken Meatballs with Sun-Dried Tomato Cream Sauce
- Jerk Chicken Meatballs with Pineapple Salsa
- Chicken Meatballs in Tomato Chickpea Stew
Time to Get Cooking!
I hope I’ve convinced you to try Gaby’s amazing Chicken Parmesan Meatballs! They’re honestly one of my favorite weeknight meals because they’re so flavorful but still easy to make. The cheese-stuffed center gets me every time!
Whether you’re cooking for picky kids, hosting a dinner party, or just looking for something different to add to your meal rotation, these meatballs are guaranteed to impress.
Happy cooking!
