Chicken Parmesan Meatballs

Prep Time:
30 mins
Total Time:
40 mins

For a delicious new take on Chicken Parmesan, try these giant meatballs. Ground chicken stands in for the usual cutlet and the cheese is on the inside, mozzarella oozes out when you cut into a meatball. To keep things a bit traditional, they are served atop spaghetti with marinara sauce.


  • Coarse salt and pepper

  • ¾ pound spaghetti

  • 1 ¾ cups plain dried breadcrumbs, divided

  • ½ cup whole milk

  • 1 pound ground white-meat chicken

  • 2 cups vegetable oil

  • 3 ounces fresh mozzarella, cut into 16 pieces

  • 3 cups marinara, warmed

  • chopped fresh parsley, for serving


  1. Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions; drain.

  2. Meanwhile, in a large bowl, combine 1/2 cup breadcrumbs, milk, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and stir until just combined (do not overmix). In a medium straight-sided skillet, heat oil over medium until it registers 350 degrees on a deep-fry thermometer.

  3. Place remaining 1 1/4 cups breadcrumbs in a shallow dish. Divide chicken mixture into 4 portions and flatten each into a disk. Place 4 mozzarella pieces in center of each, then form disk into a ball around cheese. Coat balls in breadcrumbs and fry until golden brown, 5 minutes, turning once. With a slotted spoon, transfer meatballs to a paper-towel-lined rimmed baking sheet and let drain 1 minute.

  4. Discard paper towels and transfer sheet to oven. Bake meatballs until chicken is cooked through, about 14 minutes. Divide pasta among four bowls and top each with marinara and a meatball. Sprinkle with parsley.

    Romulo Yanes
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