Forget everything you know about dry, bland chicken meatballs. These Garlic Parmesan Chicken Meatballs are a true game-changer for weeknight dinners. We’ve perfected this recipe to ensure every single meatball is incredibly juicy, packed with savory flavor, and swimming in a luscious, creamy garlic parmesan sauce. They are simple to make, wonderfully satisfying, and guaranteed to be a new family favorite. If you’re looking for an unforgettable meal that comes together with minimal fuss, you’ve found it.
This recipe transforms simple ground chicken into something spectacular. The secret lies in a perfect blend of seasonings and a gentle cooking method that locks in moisture. The sauce, a rich and velvety combination of garlic, cream, and parmesan cheese, clings to each meatball, making every bite an explosion of flavor. Get ready to impress everyone at your dinner table.
Why You’ll Fall in Love With This Recipe
There are countless reasons to adore these Garlic Parmesan Chicken Meatballs, but here are a few that will have you running to the kitchen:
- Incredibly Juicy: We use a specific combination of ingredients, including a panade (a mix of breadcrumbs and milk), to guarantee the juiciest chicken meatballs you’ve ever tasted.
- Rich & Creamy Sauce: The garlic parmesan sauce is pure comfort. It’s perfectly balanced, luxuriously creamy, and comes together in the same pan.
- Quick & Easy for Weeknights: From start to finish, this dish is ready in about 30 minutes, making it an ideal solution for busy evenings.
- Versatile & Family-Friendly: Kids and adults alike devour these meatballs. Serve them over pasta, with rice, or on their own as a fantastic appetizer.
Key Ingredients for Perfect Chicken Meatballs
The magic of this dish comes from simple, high-quality ingredients. Here’s what you’ll need to create these irresistible meatballs and the creamy sauce.
For the Chicken Meatballs:
- Ground Chicken: The star of the show. We recommend using 93/7 ground chicken for the best balance of flavor and moisture.
- Panko Breadcrumbs: These provide a lighter, more tender texture than traditional breadcrumbs.
- Milk: Soaking the breadcrumbs in milk creates a panade, which is the secret to ultra-juicy meatballs.
- Grated Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. It adds a wonderful salty, nutty note.
- Egg: Acts as a binder to hold the meatballs together.
- Garlic & Onion Powder: These provide a foundational layer of savory flavor.
- Italian Seasoning & Parsley: For that classic, herby Italian-American taste.
For the Creamy Garlic Parmesan Sauce:
- Butter & Olive Oil: Used for searing the meatballs and creating the base of the sauce.
- Garlic: Freshly minced garlic is essential for a robust, aromatic sauce.
- Chicken Broth: Adds depth and helps to deglaze the pan.
- Heavy Cream: This creates the luxurious, creamy texture the sauce is known for.
- Grated Parmesan Cheese: Thickens the sauce and adds its signature cheesy flavor.
How to Make Garlic Parmesan Chicken Meatballs: A Step-by-Step Guide
Making these meatballs is surprisingly simple. Just follow these steps for a perfect result every time. We’ll start by mixing and forming the meatballs before moving on to searing them and creating that amazing pan sauce.
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the Panko breadcrumbs and milk. Let it sit for about 5 minutes until the milk is absorbed. This simple step is crucial for moisture. Once soaked, add the ground chicken, grated parmesan, egg, garlic powder, onion powder, Italian seasoning, fresh parsley, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can lead to tough meatballs.
Step 2: Form and Sear the Meatballs
Roll the mixture into 1.5-inch meatballs; you should get about 18-20. In a large skillet, heat the olive oil over medium-high heat. Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan (work in batches if needed). Sear for 4-5 minutes, turning occasionally, until they are nicely browned on all sides. The meatballs will not be cooked through at this point. Remove them from the skillet and set them aside on a plate.
Step 3: Create the Creamy Garlic Parmesan Sauce
Reduce the heat to medium. In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Step 4: Combine and Finish
Stir in the heavy cream and bring the sauce back to a gentle simmer. Reduce the heat to low and whisk in the grated parmesan cheese until the sauce is smooth and slightly thickened. Season with salt and pepper to taste. Return the seared meatballs to the skillet, nestling them into the sauce. Cover the skillet and let the meatballs simmer gently in the sauce for 8-10 minutes, or until they are cooked through and have reached an internal temperature of 165°F (74°C). Garnish with fresh parsley before serving.
Expert Tips for the Best Results
Want to make sure your Garlic Parmesan Chicken Meatballs are absolutely flawless? Here are a few tips from our kitchen to yours:
- Don’t Overmix: Mix the meatball ingredients until they are just combined. Overworking the ground chicken can result in dense, tough meatballs.
- Use a Cookie Scoop: For uniformly sized meatballs that cook evenly, use a medium cookie scoop to portion the mixture.
- Freshly Grated Parmesan is Key: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly into the sauce. Grating your own makes a huge difference.
- Control the Heat: When making the sauce, be sure to lower the heat before adding the parmesan cheese to prevent it from clumping or separating.
What to Serve With Your Meatballs
These versatile meatballs pair beautifully with a variety of sides. You can serve them over a bed of pasta, such as linguine or penne, to soak up all that delicious sauce. For a lower-carb option, they are fantastic with zucchini noodles, cauliflower rice, or alongside a fresh green salad. They also pair wonderfully with creamy mashed potatoes or a side of roasted vegetables. For a truly comforting meal, try them alongside a bowl of creamy mac and cheese.
Storage and Reheating Instructions
These meatballs make for excellent leftovers! To store, let them cool completely and place them in an airtight container with the sauce. They will keep in the refrigerator for up to 4 days. You can also freeze them for longer storage. Place the cooked and cooled meatballs and sauce in a freezer-safe container or bag and freeze for up to 3 months.
To reheat, gently warm the meatballs and sauce in a skillet over low heat until heated through. You can also microwave them in 30-second intervals until hot, stirring in between. If the sauce has thickened too much, you can add a splash of milk or chicken broth to thin it out.
This recipe as written is not strictly keto due to the breadcrumbs and milk. To make it keto-friendly, you can substitute the Panko breadcrumbs with crushed pork rinds or almond flour and use heavy cream or water instead of milk for the panade.
Absolutely. You can prepare the uncooked meatballs and store them in the refrigerator for up to 24 hours before cooking. You can also fully cook the dish, store it in an airtight container in the fridge for up to 4 days, and reheat it gently on the stovetop.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the meatballs and sauce in a skillet over low heat until warmed through. You can add a splash of milk or chicken broth if the sauce is too thick. You can also microwave them.
The key to moist chicken meatballs is a ‘panade’—a mixture of a starch (like breadcrumbs) and a liquid (like milk). Soaking the breadcrumbs in milk before adding them to the ground chicken adds moisture that doesn’t cook out, ensuring a tender, juicy result. Also, be careful not to overmix the meat.
These meatballs are incredibly versatile. They are delicious served over pasta, rice, or mashed potatoes to soak up the creamy sauce. For a low-carb option, serve them with zucchini noodles, cauliflower rice, or a side of steamed or roasted vegetables like broccoli or asparagus.
This recipe as written is not strictly keto due to the breadcrumbs and milk. To make it keto-friendly, you can substitute the Panko breadcrumbs with crushed pork rinds or almond flour and use heavy cream or water instead of milk for the panade.
Absolutely. You can prepare the uncooked meatballs and store them in the refrigerator for up to 24 hours before cooking. You can also fully cook the dish, store it in an airtight container in the fridge for up to 4 days, and reheat it gently on the stovetop.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the meatballs and sauce in a skillet over low heat until warmed through. You can add a splash of milk or chicken broth if the sauce is too thick. You can also microwave them.
The key to moist chicken meatballs is a ‘panade’—a mixture of a starch (like breadcrumbs) and a liquid (like milk). Soaking the breadcrumbs in milk before adding them to the ground chicken adds moisture that doesn’t cook out, ensuring a tender, juicy result. Also, be careful not to overmix the meat.
These meatballs are incredibly versatile. They are delicious served over pasta, rice, or mashed potatoes to soak up the creamy sauce. For a low-carb option, serve them with zucchini noodles, cauliflower rice, or a side of steamed or roasted vegetables like broccoli or asparagus.
Your New Go-To Dinner
We know these Garlic Parmesan Chicken Meatballs will become a staple in your dinner rotation. They are the perfect combination of comforting, flavorful, and easy. Give this recipe a try and let us know what you think in the comments below. We love hearing from you! For more delicious recipes, don’t forget to follow us on Pinterest.
Garlic Parmesan Chicken Meatballs Recipe
Garlic Parmesan Chicken Meatballs: The Juiciest, Most Flavorful Recipe
Ingredients
Equipment
Instructions
- In a large bowl, combine Panko breadcrumbs and milk. Let stand for 5 minutes. Add the ground chicken, 1/4 cup Parmesan, egg, garlic powder, onion powder, Italian seasoning, parsley, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- Roll the mixture into approximately 20 (1.5-inch) meatballs. Heat olive oil in a large skillet over medium-high heat. Sear meatballs until browned on all sides, about 4-5 minutes. Remove from skillet and set aside.
- Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the pan. Bring to a simmer. Stir in heavy cream and return to a gentle simmer.
- Reduce heat to low and whisk in 1/2 cup of Parmesan cheese until smooth. Season with salt and pepper to taste. Return meatballs to the skillet, cover, and simmer for 8-10 minutes until cooked through (165°F). Garnish with fresh parsley and serve immediately.
Notes
Freshly grated Parmesan cheese will melt much better and create a smoother sauce.
Serve over pasta, zucchini noodles, or with mashed potatoes for a complete meal.
