Crispy Chicken Parm Alfredo Meatballs
There’s something about chicken parm that always hits, but this right here takes it to another level. Crispy, golden-breaded chicken meatballs stuffed with melty mozzarella, fried until perfectly crunchy on the outside and irresistibly tender on the inside. Then comes the twist… a rich, velvety garlic Alfredo that wraps every bite in pure comfort. It’s that perfect balance of textures and flavors. You get the crunch, the juicy seasoned chicken, the cheesy pull, and that creamy, garlicky finish that ties it all together. Whether you’re serving these up for a cozy night in or putting on a spread that feels a little elevated, these Chicken Parm Alfredo Meatballs deliver big, bold, indulgent flavor in every bite.
Servings: 12 meatballs
Ingredients
Chicken Meatballs
- 2 lbs ground chicken
- 1 cup mozzarella cubed, 12 pieces
- 1/2 cup pecorino romano cheese grated
- 1 tsp parsley dried
- 1 tsp oregano dried
- 1 tsp basil dried
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes optional
- 1/2 tsp paprika
Garlic Alfredo Sauce
- 3 cups heavy cream
- 1 cup pecorino romano cheese grated
- 2 tbsp butter unsalted
- 1 tsp garlic minced or paste
- 1 tsp onion powder
- salt to taste
- pepper to taste
Egg Wash
- 2 large eggs
- 1/4 cup water or milk
Breading
- 3 cups panko breadcrumbs
- 1/2 cup pecorino romano cheese grated
- 1 tsp pepper
- 1 tsp salt
Garnish
- Pecorino romano cheese grated
- Basil fresh
- Olive oil
Instructions
Egg Wash
- In a bowl, add all ingredients listed under “Egg Wash.” Whisk until thoroughly combined and set aside.
Breading
- In a bowl, add all ingredients listed under “Breading.” Mix to combine and set aside.
Alfredo Sauce
- Add butter to a saucepan over medium heat.
- Once melted, add garlic and cook until fragrant, about 1-2 minutes.
- Whisk in heavy cream and season with onion powder, salt, and pepper.
- Continue whisking until the sauce is thick and can coat the back of a spoon. This should take 4-5 minutes.
- Once thickened, remove from heat and mix in grated pecorino romano and set aside.
Chicken Meatballs
- In a large bowl, add all ingredients (except the cubed mozzarella) listed under “Chicken Meatballs.” Thoroughly mix everything together.
- Using an ice cream scoop or your hands, scoop out a golf ball-sized amount of the seasoned ground chicken.
- Press a cube of mozzarella cheese into the center and seal it all around. Roll into a ball and place on a prepared baking sheet.
- Repeat until all the seasoned ground chicken is gone and stuffed with mozzarella cheese. Should get 10-12 meatballs.
Assemble
- Roll the meatballs in the egg wash, then into the seasoned panko breadcrumbs.
- Give them a good squeeze while in the breadcrumbs to make sure they adhere.
- Repeat with remaining meatballs and return to the prepared baking sheet.
- Place in the refrigerator for 10-15 minutes to allow the meatballs to firm up some.
- While that’s happening, heat a large pot of vegetable oil to 350°F.
- Remove the meatballs from the fridge and gently lower them into the hot vegetable oil.
- Work in batches to avoid crowding the pot and lowering the temperature of the oil.
- Cook the meatballs for 8-10 minutes until golden brown and cooked through.
- Once cooked, transfer to a cooling rack.
- Serve immediately with a side of garlic Alfredo sauce.
- Garnish with pecorino romano cheese, fresh basil, and olive oil. Enjoy!