Blackstone Chicken Parmesan Meatballs
Chicken Parmesan Meatballs are a fun and flavorful twist on classic chicken parmesan. These tender meatballs are made with seasoned ground chicken, coated in crispy panko, and topped with melted mozzarella. The meatballs are browned on the griddle, locking in all that flavor before being smothered with marinara sauce and served over pasta.
Chicken Parmesan Meatballs
We love a good chicken parmesan, but when I was at the grocery store last week and saw a pack of ground chicken, I had an idea...
What if we did a Chicken Parm SMASH burger??
Well, that turned out amazing so I decided to do a meatball version too, and they disappeared so fast I was a little amazed.
We cooked these on the Blackstone, but they could easily be done inside in a pan on the stovetop if you aren't into firing up your griddle right now.
Why You'll Love This Dish
- Crispy Coating: Rolling the meatballs in panko creates a crunchy exterior that contrasts with the tender inside.
- Cheesy Goodness: Parmesan is incorporated into the meatballs, with mozzarella melted on top for extra indulgence.
- Versatile Cooking Method: These meatballs are cooked on a griddle, but they can also be prepared in a skillet or oven.
- Great for Meal Prep: They reheat well, making them ideal for make-ahead lunches or dinners.
- Family-Friendly: Kids and adults alike will love these meatballs with marinara and pasta.
Try our Blackstone Smash Chicken Parmesan Sandwich!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Ground Chicken
- Italian Seasoning
- Garlic (minced)
- Salt
- Pepper
- Garlic Powder
- Egg (beaten)
- Panko (divided)
- Shredded Parmesan Cheese (divided)
- Olive Oil (divided)
- Shredded Mozzarella
- Marinara Sauce
- Pasta
How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Prepare the Meatball Mixture: In a large bowl, mix the ground chicken, Italian seasoning, garlic, salt, pepper, garlic powder, egg, 1 cup of panko, and 1 cup of parmesan. Form 1 ½-inch meatballs.
- Coat the Meatballs: Roll each meatball in the remaining panko for a crispy outer layer.
- Brown the Meatballs: Heat a griddle over low heat with a small amount of olive oil. Brown the meatballs on all sides, adding more oil as needed.
- Cook Through: Cover the meatballs with a dome and cook until the internal temperature reaches 165°F. Add mozzarella on top, cover again, and let it melt.
- Serve: Heat the marinara sauce and boil the pasta until al dente. Plate the pasta, top with meatballs and marinara, and sprinkle with the remaining parmesan.
Recipe FAQ
Yes. You can mix and form the meatballs in advance. Wait to roll them in panko until immediately before cooking.
Store leftover meatballs and pasta separately in airtight containers. Meatballs will keep in the refrigerator for 3-4 days. For freezing, place the meatballs in a freezer-safe container for up to 3 months.
Reheat in a 350°F oven for 10-15 minutes, or simmer gently in marinara until warmed through. Add extra mozzarella on top if desired before reheating.
Yes! Ground turkey or beef are excellent alternatives to chicken. Adjust seasoning to taste, as beef may require less salt.
Swap the panko with gluten-free breadcrumbs, and ensure your pasta is also gluten-free.
Serve This With…
- Garlic Bread: For soaking up extra marinara sauce.
- Caesar Salad: A fresh, crisp salad complements the richness of the dish.
- Grilled Vegetables: Try roasted broccoli or asparagus for added greens.
More Pasta Recipes
Pin For Later
Chicken Parmesan Meatballs
Change up your traditional chicken parm by making it into meatballs! This recipe is easy to throw together, has the perfect crunch, and tastes great!
Ingredients
- 1 pound ground chicken
- 2 teaspoons Italian seasoning
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 large egg, beaten
- 2 cups panko, divided
- 2 cups shredded parmesan cheese, divided
- ¼ cup olive oil, divided
- 1 cup shredded mozzarella
- 2 cups marinara sauce
- 1 pound pasta
Instructions
Mix together the ground chicken, Italian seasoning, garlic, salt, pepper, garlic powder, egg, 1 cup of the panko, and 1 cup of the shredded parmesan.
Roll into 1 ½ inch meatballs and then roll each meatball in the remaining panko.
Preheat your griddle over low heat. Add a tablespoon or two of oil onto the griddle surface and then place the meatballs onto the oiled surface.
Brown each side of the meatballs, adding more oil when necessary as you turn the meatballs.
Once all sides are browned, cover with a dome and continue to cook, turning frequently, until the internal temperature reaches 165°F.
Once they reach temp, top with the shredded mozzarella, cover with the dome, and let melt.
While the meatballs are cooking, heat your marinara in a pot. This can be done on the griddle or on the stovetop, whatever you prefer.
Boil the pasta in well-salted water until al dente.
Serve the pasta with some of the meatballs, marinara, and another sprinkle of the remaining parmesan cheese.
Nutrition Information:
Yield:
4Serving Size:
Amount Per Serving: Calories: 1153Total Fat: 47gSaturated Fat: 17gTrans Fat: 0.1gUnsaturated Fat: 26gCholesterol: 200mgSodium: 2452mgCarbohydrates: 116gFiber: 7gSugar: 10gProtein: 66g
