Italian Chicken Meatballs

This tender, juicy Italian Chicken Meatballs recipe is made with ground chicken, a milk-soaked panade, and plenty of parmesan, all ready in about 45 minutes. Simmering the browned meatballs directly in marinara sauce keeps them incredibly moist while infusing the meat with rich tomato flavor. I love making a double batch on Sundays so I have an easy protein option for busy weeknights.

Why This Classic Works

Ground chicken often gets a bad reputation for being dry, but I found that using a traditional panade—bread soaked in milk—completely solves this problem. The wet bread mixture locks moisture inside the meat fibers more effectively than dry crumbs ever could, ensuring every bite is soft and succulent.

My biggest mistake when I first started making these was overworking the mixture, which turned my meatballs into rubbery spheres. Now, I mix the ingredients with my hands just until they combine, which keeps the texture light and fluffy.

Italian Chicken Meatballs Ingredients

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese (optional, for topping)

How To Make Italian Chicken Meatballs

1. Make the Panade: In a small bowl, combine the panko breadcrumbs and milk. Let this mixture sit for about 5 minutes until the breadcrumbs have absorbed the liquid and formed a paste.
2. Mix the Meatballs: In a large mixing bowl, combine the ground chicken, panade, parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Gently mix with your hands until just combined—do not overmix.
3. Shape the Mixture: Using wet hands or a cookie scoop, form the mixture into 12-15 golf-ball-sized meatballs.
4. Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and sear for 4-5 minutes, turning occasionally until browned on all sides.
5. Simmer in Sauce: Pour the marinara sauce into the skillet with the meatballs. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the meatballs are cooked through (165°F internal temperature).

Recipe Tips

• Wet Your Hands: The chicken mixture is naturally stickier than beef; keeping a small bowl of water nearby to dampen your hands makes rolling much easier.
• Don’t Skip the Panade: The milk and breadcrumb paste is the secret weapon for moisture, so don’t try to use dry breadcrumbs alone.
• Check the Temp: Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C) without having to cut one open and lose juices.
• Use Fresh Parmesan: Grating your own cheese adds a nuttier, meltier texture compared to the pre-ground stuff in a shaker can.

What To Serve With Italian Chicken Meatballs

These meatballs are naturally perfect served over a bed of spaghetti or linguine for a classic dinner. For a lighter option, they pair beautifully with zucchini noodles or a crisp green salad with balsamic vinaigrette.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooked meatballs and sauce in a freezer-safe container or bag for up to 3 months; thaw overnight in the fridge before reheating gently on the stove.

FAQs

• Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) for 20 minutes before adding them to the warmed sauce.
• Is ground turkey a good substitute? Absolutely, ground turkey works perfectly with these ratios if you prefer it over chicken.
• Can I make these gluten-free? Yes, simply swap the panko breadcrumbs for a certified gluten-free breadcrumb alternative or crushed gluten-free crackers.
• Why are my meatballs tough? Tough meatballs are usually the result of overmixing the meat or packing them too tightly when rolling.

Nutrition

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 145mg
• Sodium: 950mg
• Total Carbohydrate: 15g
• Protein: 28g

Try More Recipes:

• Italian Chicken Thighs
• Baked Italian Chicken Breast Recipe
• Easy Homemade Zesty Creamy Italian Chicken

Italian Chicken Meatballs

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Italian Chicken Meatballs are juicy and tender, packed with garlic, parmesan, and fresh herbs, and ready in just 45 minutes. Simmered in rich marinara sauce, they make an easy weeknight dinner that pairs perfectly with spaghetti or crusty bread.

Ingredients

• 1 lb ground chicken

• 1/2 cup panko breadcrumbs

• 1/4 cup whole milk

• 1/2 cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 2 tbsp olive oil (for frying)

• 24 oz marinara sauce

• 1 cup shredded mozzarella cheese (optional, for topping)

Directions

• Make the Panade: In a small bowl, combine the panko breadcrumbs and milk. Let this mixture sit for about 5 minutes until the breadcrumbs have absorbed the liquid and formed a paste.
• Mix the Meatballs: In a large mixing bowl, combine the ground chicken, panade, parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Gently mix with your hands until just combined—do not overmix.
• Shape the Mixture: Using wet hands or a cookie scoop, form the mixture into 12-15 golf-ball-sized meatballs.
• Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if needed) and sear for 4-5 minutes, turning occasionally until browned on all sides.
• Simmer in Sauce: Pour the marinara sauce into the skillet with the meatballs. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the meatballs are cooked through (165°F internal temperature).