Substitutions

• Ground turkey: Ground turkey can stand in for ground chicken if that is what you already have, although the finished texture and flavor may be slightly different.
• Homemade ground chicken: If you cannot find ground chicken, cut boneless skinless chicken breasts into chunks and pulse them in a food processor until finely ground.
• Provolone: Shredded provolone gives you another wonderfully melty option in place of mozzarella and brings a slightly sharper cheese flavor.
• Fontina: Fontina melts smoothly and works nicely when you want a richer cheese topping.
• Gouda: Mild gouda can replace mozzarella if you enjoy its creamier, slightly sweeter character.
• Panko breadcrumbs: Panko can replace regular breadcrumbs, although you may notice a slightly lighter texture in the finished meatballs.
• Prepared marinara: Your favorite prepared marinara can replace plain tomato sauce when you want additional herbs and seasoning without adding more ingredients yourself.

Variations

• Extra cheesy meatballs: Sprinkle a little additional Parmesan over the mozzarella just before covering the skillet for an even more savory cheese topping.
• Spicy meatballs: Add crushed red pepper to the tomato sauce if the adults at your table enjoy some heat.
• Herb packed meatballs: Mix a little finely chopped fresh basil or parsley directly into the chicken mixture for more herb flavor throughout each bite.
• Vegetable packed dinner: Add spinach to the sauce during the final few minutes of simmering and let it wilt around the meatballs.
• Meatball sandwiches: Tuck the finished meatballs and sauce into toasted rolls, cover them with a little extra cheese, and serve them as hearty sandwiches.
• Pasta skillet: Stir cooked pasta into the sauce just before adding the final mozzarella so the whole dinner can be served straight from the skillet.

Tips and Tricks

• Drain the zucchini lightly: You want to remove excess water without squeezing the zucchini completely dry because some of that moisture helps keep the chicken tender.
• Do not overmix: Work the chicken mixture just until everything comes together because aggressive mixing can make meatballs feel firmer and denser.
• Wet your hands: A little water on your palms keeps the sticky chicken mixture from clinging to your fingers while you shape.
• Keep the sizes consistent: Matching meatball sizes are more likely to finish cooking at the same time, which means you are not chasing some around the skillet while waiting for larger ones.
• Let them brown before turning: If a meatball does not want to release easily from the skillet, give it another moment before trying again because a good browned surface often releases more cleanly.
• Save the skillet flavor: Build your tomato sauce in the same skillet so the browned bits left from the chicken become part of the sauce.
• Watch the sauce near the end: Tomato sauce thickens as it simmers, so add a small splash of water if it starts looking too concentrated.
• Add some basil at the table: A little fresh basil right before serving makes the skillet smell especially good when it reaches the table.

Serving Ideas

• Spaghetti: Spoon the meatballs and plenty of tomato sauce over spaghetti for the most familiar chicken Parmesan inspired dinner.
• Short pasta: Penne, rigatoni, or rotini are great for kids because they are easy to scoop and catch plenty of sauce.
• Steamed rice: Rice makes a simple base that soaks up the tomato sauce and keeps the meal filling without adding much extra work.
• Roasted vegetables: Broccoli, green beans, zucchini, or cauliflower give you an easy vegetable side and make the skillet feel like a complete dinner.
• Garlic bread: A warm piece of garlic bread is excellent for catching the tomato sauce and any mozzarella that tries to stay behind on the plate.
• Green salad: A crisp salad with a bright dressing gives you a fresh contrast to the warm cheese, tomato sauce, and tender meatballs.
• Creamy polenta: Soft polenta creates an especially cozy base and gives all that sauce somewhere delicious to go.

Storage and Make Ahead Tips

• Refrigerate leftovers: Transfer cooled meatballs and sauce to an airtight container and keep them refrigerated for up to 3 days.
• Store them with sauce: Keeping the meatballs nestled in tomato sauce helps protect their moisture while they sit in the refrigerator.
• Reheat gently: Warm leftovers in a covered skillet over low heat or in the microwave until heated through, adding a spoonful of water if the sauce has thickened.
• Shape ahead: Form the uncooked meatballs earlier in the day, arrange them on a covered plate or container, and refrigerate until you are ready to start cooking.
• Prep the zucchini early: Shred and lightly drain the zucchini ahead of time so one of the messier little prep jobs is already finished when dinner hour arrives.
• Keep extra cheese separate: If you know you will be reheating individual portions later, save a little mozzarella so you can sprinkle fresh cheese over the top before warming.