Air fryer directions?

You can cook meatballs in an air fryer. Add a single layer of meatballs to the air fryer basket and cook at 375°F (190°C) for 10-12 minutes, turning halfway through cooking, until they are browned and fully cooked.

How do I keep them from drying out?

Soak panko in milk and mix with egg. Mix the chicken mixture lightly until it sticks together. Too much mixing of ground chicken can result in tough, dense meatballs. I use my hands to mix the chicken until it sticks together.

What temperature should chicken meatballs reach?

Bake until an internal temperature of 165°F (74°C) is reached in a meatball, using a meat thermometer to check.

How long do leftovers keep?

Store leftover cooked dish in the refrigerator in an airtight container for up to 4 days. Reheat leftovers in a skillet over low heat. Add milk or chicken broth to thin gravy if necessary.

Do I need a cookie scoop?

You don't need cookie cutters. Your hands are fine. A medium cookie scoop will give you more uniform meatballs that bake more evenly on a baking sheet.

Garlic Parmesan Chicken Meatballs with Creamy Garlic Sauce

By Miles CarrNov 4, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Garlic Parmesan chicken meatballs take 40 minutes from mixing bowl to skillet. I make these meatballs for a simple weeknight dinner. Baked chicken meatballs are juicy and covered with garlic Parmesan sauce.

Garlic Parmesan Chicken Meatballs with Creamy Garlic Sauce

I use a 93/7 chicken product for this recipe. When making meatballs all at once, I measure them with a medium cookie scoop. Roll the meatballs to 1.5 inches and form them into a single layer on parchment. You can bake the meatballs while you clean your workspace. Parchment paper makes it easier to transfer the meatballs to a pan without sticking.

While the baking sheet bakes, the sauce is made in one pan, with garlic cooked for 30 seconds before adding flour. Broth and cream are cooked for 3 to 5 minutes. Remove the pan from heat before adding Parmesan, then mix meatballs with sauce. The sauce, which has a strong garlic and Parmesan flavor, thickens in the pan.

For dinner, I eat chicken over fettuccine or penne. Other options for home dinners include brown rice and mashed potatoes. Leftover chicken in the pan can be served as an appetizer using toothpicks on a platter. Spiralized zucchini and roasted vegetables are other good side dishes to add to your dinner plate of vegetables.

Why you'll love this recipe

1Dinner will be ready in 40 minutes. The meatballs are in the oven. You can cook sauce at the same time.
2One bowl is needed for mixing the batter. A baking sheet and skillet are used for other components of the dish to minimize cleanup after cooking.
3A medium cookie scoop ensures consistent meatball size without having to measure each meatball.
4The sauce is prepared during chicken cooking time. No separate pot or complicated prep is needed for this dish.
5The casserole includes ground chicken. Panko and dried oregano are used to keep it familiar and easy to shop for.
6The oven prevents splattering from frying. Meatballs are baked on parchment in one layer.

Instructions

Combine the panko breadcrumbs and milk in a large bowl. Let stand for 5 minutes, then add the ground chicken, 1/2 cup Parmesan, egg, 3 cloves minced garlic, oregano, parsley, salt, and pepper. Mix gently with your hands until just combined.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Form the mixture into 1.5-inch meatballs and place them on the baking sheet.

Bake for 15-20 minutes, until golden brown and cooked through with an internal temperature of 165°F (74°C).

Melt the butter in a large skillet over medium heat while the meatballs bake. Add the remaining 3 cloves minced garlic and cook for about 30 seconds, then whisk in the flour and cook for 1 minute.

Slowly whisk in the chicken broth, then the heavy cream. Bring to a simmer and cook for about 3-5 minutes, until thickened. Remove from the heat, stir in the remaining 1/2 cup Parmesan until smooth, and season with salt and pepper to taste.

Add the baked meatballs to the skillet and gently toss to coat them in the sauce. Garnish with fresh parsley and serve immediately.

FAQ

Freeze cooked meatballs without sauce. Cool meatballs before freezing in a freezer bag for up to 3 months. This is how I freeze meatballs to use at a later date. You can also freeze meatballs cooked with sauce in an airtight container. Both methods require baked meatballs, but only meatballs without sauce need to be frozen in a bag.

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Dinner Chicken Italian Quick Meals Baking Stovetop

Garlic Parmesan Chicken Meatballs with Creamy Garlic Sauce

Name: Garlic Parmesan Chicken Meatballs with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb ground chicken (93/7 recommended); 1/2 cup panko breadcrumbs; 1 cup grated Parmesan cheese (freshly grated, divided); 1/4 cup milk; 1 large egg (lightly beaten); 6 cloves garlic (minced, divided); 1 tsp dried oregano; 1 tbsp fresh parsley (chopped, plus more for garnish); 1/2 tsp salt (plus more to taste for the sauce); 1/4 tsp black pepper (plus more to taste for the sauce); 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup chicken broth; 1/2 cup heavy cream

By Miles CarrNov 4, 2026

Prep

15 min

Cook

25 min

Total

40 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

1Dinner will be ready in 40 minutes. The meatballs are in the oven. You can cook sauce at the same time.
2One bowl is needed for mixing the batter. A baking sheet and skillet are used for other components of the dish to minimize cleanup after cooking.
3A medium cookie scoop ensures consistent meatball size without having to measure each meatball.
4The sauce is prepared during chicken cooking time. No separate pot or complicated prep is needed for this dish.
5The casserole includes ground chicken. Panko and dried oregano are used to keep it familiar and easy to shop for.
6The oven prevents splattering from frying. Meatballs are baked on parchment in one layer.

Ingredients

Servings4

•1 lb ground chicken (93/7 recommended)
•½ cup panko breadcrumbs
•1 cup grated Parmesan cheese (freshly grated, divided)
•¼ cup milk
•1 large egg (lightly beaten)
•6 cloves garlic (minced, divided)
•1 tsp dried oregano
•1 tbsp fresh parsley (chopped, plus more for garnish)
•½ tsp salt (plus more to taste for the sauce)
•¼ tsp black pepper (plus more to taste for the sauce)
•2 tbsp unsalted butter
•2 tbsp all-purpose flour
•1 cup chicken broth
•½ cup heavy cream

Instructions

1
Combine the panko breadcrumbs and milk in a large bowl. Let stand for 5 minutes, then add the ground chicken, 1/2 cup Parmesan, egg, 3 cloves minced garlic, oregano, parsley, salt, and pepper. Mix gently with your hands until just combined.
2
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Form the mixture into 1.5-inch meatballs and place them on the baking sheet.
3
Bake for 15-20 minutes, until golden brown and cooked through with an internal temperature of 165°F (74°C).
4
Melt the butter in a large skillet over medium heat while the meatballs bake. Add the remaining 3 cloves minced garlic and cook for about 30 seconds, then whisk in the flour and cook for 1 minute.
5
Slowly whisk in the chicken broth, then the heavy cream. Bring to a simmer and cook for about 3-5 minutes, until thickened. Remove from the heat, stir in the remaining 1/2 cup Parmesan until smooth, and season with salt and pepper to taste.
6
Add the baked meatballs to the skillet and gently toss to coat them in the sauce. Garnish with fresh parsley and serve immediately.