Chicken Parm Meatballs

Who wouldn’t love this fun and delicious adaptation of classic chicken parmesan? Amazing.

This recipe was adapted from Martha Stewart’s Everyday Food. I modified the proportions, used ground turkey, and served the meatballs over bucatini, our family favorite. I included the proportions for four as a footnote.

Yield: Serves 6 to 8 (makes 8 giant meatballs)

  • 1 3/4 tsp coarse salt
  • 1/2 tsp freshly ground black pepper
  • 1 pound bucatini or spaghetti
  • 3/4 cup plus 2 T plain dried breadcrumbs, plus 1 cup for breading the meatballs
  • 3/4 cup plus 2 T 2% or whole milk
  • 1 3/4 pounds ground turkey or chicken
  • 2 cups vegetable or canola oil
  • 6 to 7 ounces fresh mozzarella, cut into 24 to 32 pieces
  • 40 oz marinara, warmed (I used Victoria)
  • chopped fresh basil or parsley, for serving
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain, reserving 1 cup of pasta water.
  3. Meanwhile, in a large bowl, combine the (3/4 cup plus 2 T) breadcrumbs, milk, salt, and pepper.
  4. Add the ground turkey/chicken and stir until just combined (do not over mix).
  5. In a medium straight-sided skillet, heat oil over medium until it registers 350 degrees on a deep fry thermometer. The oil should be about 1/2-inch deep. (I used a 12-inch cast iron skillet.)
  6. Place 1 cup of breadcrumbs in a shallow dish.
  7. Divide turkey/chicken mixture into 8 portions (about 4.7 oz each) and flatten each into a disk.
  8. Place 3 to 4 mozzarella pieces in center of each, then form disk into a ball around the cheese.
  9. In two batches, coat the meatballs in breadcrumbs and fry until golden brown, 5 minutes, turning once.
  10. With a slotted spoon, transfer meatballs to a paper-towel lined rimmed baking sheet and let drain 1 to 2 minutes. (I used a double layer of paper towels.) Repeat the process with the second batch. Discard paper towels and transfer sheet to oven.
  11. Bake meatballs until chicken is cooked through, about 14-16 minutes, or until the internal temperature reaches 165 degrees on an instant read thermometer.
  12. Place pasta in a serving dish and top with warm marinara. Top with meatballs and garnish with basil or parsley.


To Make Meatballs for 4 (with one pound of ground meat) use 3/4 cup breadcrumbs, 1/2 cup milk, 1 tsp salt, 1/4 tsp pepper. Fill with 3 oz cheese and serve with 24 oz marinara and 1/2 to 3/4 pound pasta.

Keep the reserved pasta water to reheat leftovers, if necessary.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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