Italian Chicken Meatballs

Italian cuisine has a way of making even the simplest ingredients feel special, and these Italian chicken meatballs are no exception. Tender, flavorful, and packed with herbs and cheese, they offer a lighter twist on the traditional meatball without sacrificing any of the comforting taste. Perfect for weeknight dinners or a casual family gathering, these meatballs are both satisfying and easy to prepare.

What makes these chicken meatballs stand out is their balance of flavors. The chicken stays juicy, while Parmesan, garlic, and fresh herbs bring out that authentic Italian taste. They’re an excellent option for anyone craving homemade comfort food without the heaviness of beef or pork. Plus, they cook quickly, so you won’t be stuck in the kitchen for hours.

These easy Italian meatballs are also incredibly versatile. Serve them over spaghetti with a rich tomato sauce for a classic dinner, or use them in a sub sandwich for a casual lunch. They can even be a protein-packed addition to a cozy soup or a salad. Whatever way you enjoy them, they’re sure to become a staple in your recipe rotation.

For those who love a little extra indulgence, topping these meatballs with fresh basil and a sprinkle of Parmesan right before serving elevates them to the best Italian meatball you’ve ever tasted. And if you’re wondering about meal prep, these chicken meatball meals store beautifully in the fridge or freezer, making weeknight dinners both easy and delicious.

Why You’ll Love It

• Juicy, Tender Meatballs Every Time – Using ground chicken keeps these meatballs light yet perfectly moist, so you get that satisfying bite without them drying out.
• Bursting with Authentic Italian Flavor – With garlic, Parmesan, and fresh herbs, each meatball delivers that classic Italian taste that makes them feel homemade and special.
• Quick and Easy to Make – These easy Italian meatballs come together in no time, making them ideal for weeknight dinners or last-minute gatherings.
• Versatile for Any Meal – Whether you serve them over pasta, in a sub, or as a protein-packed snack, these chicken meatball meals adapt to whatever your day calls for.
• Perfect for Meal Prep – Make a batch ahead of time, freeze, or refrigerate for later; they stay flavorful and delicious, saving you time while still feeling like a treat.

Ingredients

For the Meatballs

• 1 pound ground chicken
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for frying)

For the Sauce

• 2 cups marinara sauce (store-bought or homemade)
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh basil, chopped (for garnish)

Ingredient Notes

• I always use fresh garlic—it gives these meatballs a flavor you just can’t beat.
• Don’t skip the Parmesan cheese! It adds richness and helps the meatballs hold together.
• Breadcrumbs are key for texture; I usually go with panko for a lighter, fluffier bite.
• Fresh parsley brightens the flavor, so don’t just grab dried unless it’s all you have.
• Olive oil isn’t optional if you want that golden crust—trust me, it makes a big difference.

Kitchen Equipment Needed

• Large mixing bowl – For combining all your meatball ingredients; I love using a glass bowl so you can see everything mix evenly.
• Measuring cups and spoons – Accurate measurements make a big difference in flavor.
• Skillet or frying pan – For browning the meatballs; a non-stick pan works best for easy flipping.
• Spatula or tongs – To turn the meatballs without breaking them apart.
• Baking sheet (optional) – If you prefer baking instead of frying, it’s perfect for an even cook.
• Small bowl – For beating the egg before adding it to the meat mixture.
• Saucepan – To heat your marinara sauce while the meatballs cook.

Instructions

Step 1: Prepare the Meatball Mixture

1. Place the ground chicken in a large mixing bowl.
2. Add the grated Parmesan, breadcrumbs, minced garlic, chopped parsley, dried oregano, salt, and black pepper.
3. Crack the egg into a small bowl and beat it lightly with a fork.
4. Pour the beaten egg into the mixing bowl with the chicken and other ingredients.
5. Using your hands or a spoon, gently mix everything until combined. Do not overmix; just mix until ingredients are evenly distributed.
   Pro Tip: Overmixing can make the meatballs dense. Mix until the ingredients hold together without squishing too much.

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Step 2: Form the Meatballs

1. Take a small portion of the mixture (about 2 tablespoons) and roll it into a ball with your hands.
2. Place the formed meatball on a plate or tray.
3. Repeat until all the mixture is shaped into meatballs. You should get about 16–18 medium-sized meatballs.
   Pro Tip: Keep your hands slightly wet to prevent the mixture from sticking.

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Step 3: Brown the Meatballs

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Once the oil is warm, carefully place the meatballs in the skillet, leaving a little space between each.
3. Cook for 3–4 minutes on one side until golden brown.
4. Use tongs or a spatula to carefully turn each meatball.
5. Cook for another 3–4 minutes on the other side until browned all around.
   Pro Tip: Do not overcrowd the pan; brown in batches if needed. This ensures even cooking and a nice crust.

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Step 4: Simmer in Sauce

1. Pour your marinara sauce into a saucepan and add the Italian seasoning.
2. Heat the sauce over medium heat until it begins to gently bubble.
3. Carefully transfer the browned meatballs into the sauce.
4. Reduce heat to low and cover the saucepan with a lid.
5. Let the meatballs simmer in the sauce for 15–20 minutes.
   Pro Tip: Stir occasionally but gently to avoid breaking the meatballs.

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Step 5: Serve and Garnish

1. Once the meatballs are cooked through, remove them from heat.
2. Sprinkle fresh chopped basil over the top for garnish.
3. Serve immediately over pasta, in a sub sandwich, or alongside your favorite sides.
   Pro Tip: If making ahead, let the meatballs cool completely before storing in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.

Tips and Tricks for Success

• Keep your hands slightly wet when rolling meatballs to prevent sticking.
• Don’t overmix the meat; gentle mixing keeps the meatballs tender.
• Brown meatballs in batches if needed—crowding the pan prevents a good crust.
• Simmer gently in sauce; too high heat can make meatballs dry or break apart.
• Use fresh herbs whenever possible for the best flavor—dried works in a pinch but won’t be as vibrant.
• Check for doneness by cutting one meatball in half; it should be fully cooked with no pink inside.

Ingredient Substitutions and Variations

• Ground turkey can replace chicken for a slightly richer flavor.
• Panko breadcrumbs can be swapped for regular breadcrumbs or even crushed crackers for a different texture.
• Mozzarella can be added inside each meatball for a gooey surprise.
• Spices like red pepper flakes or smoked paprika can be added for a little heat.
• Marinara sauce variations: try a roasted tomato sauce, creamy tomato sauce, or even a pesto-based sauce for a twist.
• Herbs: if you don’t have parsley, fresh basil or oregano works just as well.

Serving Suggestions

• I love serving these chicken meatballs over spaghetti with a generous ladle of sauce—it feels like a cozy Italian dinner at home.
• Serve them in a toasted sub roll with melted mozzarella for a hearty, comforting sandwich.
• Pair them with roasted vegetables and a side of garlic bread for a balanced weeknight meal.
• Add them to a simple green salad with a drizzle of balsamic for a lighter, protein-packed lunch.
• Serve them with creamy polenta or mashed potatoes for a comforting twist that’s perfect for chilly evenings.

Storage and Reheating Instructions

• Refrigerate: Store cooked meatballs in an airtight container in the fridge for up to 3 days.
• Freeze: Place meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
• Reheat on the stovetop: Simmer frozen or refrigerated meatballs in sauce over low heat until heated through.
• Reheat in the oven: Preheat oven to 350°F (175°C), place meatballs in a baking dish with sauce, cover with foil, and bake for 15–20 minutes (refrigerated) or 25–30 minutes (frozen).
• Microwave: Place meatballs in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals until hot.

Frequently Asked Questions

Can I make these meatballs ahead of time?

Absolutely! You can shape the meatballs and store them in the fridge for a few hours before cooking, or freeze them raw for later. Just thaw before cooking if frozen.

Can I bake the meatballs instead of frying?

Yes! Preheat the oven to 400°F (200°C), place the meatballs on a baking sheet, and bake for 15–20 minutes until golden and cooked through.

What can I serve with these chicken meatballs?

They’re versatile! Serve over pasta, in subs, with mashed potatoes, polenta, or a fresh green salad.

Can I use something other than chicken?

You can swap ground chicken for turkey or even a mix of beef and pork if you prefer a richer flavor.

How do I know when the meatballs are cooked?

Cut one in half—the inside should be no longer pink and fully cooked. The internal temperature should reach 165°F (74°C).

Can I add cheese inside the meatballs?

Definitely! Small cubes of mozzarella or Parmesan inside the meatballs make a gooey, delicious surprise.

Did you try this recipe? Let me know in the comments how it turned out!