Baked Chicken Parmesan Meatballs Recipe
If you’re craving a classic Italian-American favorite with a fun, family-friendly twist, these Baked Chicken Parmesan Meatballs are about to become your new go-to recipe. Imagine tender, juicy meatballs made from flavorful ground chicken, wrapped in a golden Parmesan crust, nestled in a pool of vibrant marinara, and blanketed beneath a gooey layer of mozzarella. Every bite is bursting with savory seasoning and cheesy comfort, making this an irresistible dinner option you’ll want to revisit again and again. Perfect for weeknight dinners, casual entertaining, or meal prep, these Baked Chicken Parmesan Meatballs deliver all the warmth and nostalgia of your favorite chicken parm, but in the coziest bite-sized form.
Ingredients You’ll Need
The beauty of Baked Chicken Parmesan Meatballs lies in how a few pantry staples come together to create pure magic. Each ingredient brings not just flavor, but also the trademark texture and color that make this dish so special.
- Ground chicken: The base for a lighter, tender meatball that soaks up every bit of flavor.
- Italian-style breadcrumbs: Lend seasoning and structure to keep the meatballs moist inside and golden outside.
- Grated Parmesan cheese: Adds nutty, salty depth that makes each bite distinctly parmesan-forward.
- Large egg: Binds the mixture together for perfect, cohesive meatballs.
- Minced garlic: Brings aromatic intensity and classic Italian flair.
- Italian seasoning: A blend of herbs that sets the unmistakable “parmesan” profile.
- Salt and black pepper: Essential for seasoning—taste as you go for the perfect balance.
- Olive oil: Ensures a crisp, golden exterior without needing to fry.
- Marinara sauce: The rich, tomatoey bath for irresistible moisture and flavor.
- Shredded mozzarella cheese: Delivers that classic, bubbly topping everyone loves on chicken parm.
- Fresh basil or parsley (optional): Just a sprinkle brightens everything with freshness and color.
How to Make Baked Chicken Parmesan Meatballs
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup. This step ensures your Baked Chicken Parmesan Meatballs cook evenly and release beautifully every time—plus, no scrubbing the pan after dinner!
Step 2: Mix the Meatball Ingredients
In a big mixing bowl, combine your ground chicken, Italian-style breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Using your hands or a gentle spatula, mix everything just until combined. The secret is not to overmix—keeping things light makes the meatballs incredibly tender.
Step 3: Form and Arrange the Meatballs
Scoop and roll the mixture into 1 ½-inch balls (a cookie scoop helps with even portions) and set them spaced apart on the prepared baking sheet. You should get about 24 meatballs, each ready to soak up all those Parmesan flavors once baked.
Step 4: Roast Until Golden
Drizzle the meatballs lightly with olive oil, then slide the baking sheet into the oven. Bake for 18 to 20 minutes, until they’re golden, set, and cooked to an internal temperature of 165°F. The oven brings out that signature crisp exterior while keeping the insides juicy.
Step 5: Warm the Marinara Sauce
While your Baked Chicken Parmesan Meatballs finish in the oven, gently heat marinara sauce in a wide skillet over medium heat. It should be just simmering, so it’s ready to welcome your golden meatballs without overcooking them.
Step 6: Simmer Meatballs in Sauce & Add Cheese
Carefully transfer the baked meatballs into the skillet of warm marinara, and spoon a little sauce over each one. Sprinkle shredded mozzarella across the top and cover the pan with a lid. In 3 to 4 minutes, you’ll unveil a gorgeous layer of melted, stretchy cheese—mouthwatering and classic!
Step 7: Serve and Garnish
Scoop out your Baked Chicken Parmesan Meatballs hot from the skillet and let them shine on a serving platter. Finish with a shower of fresh basil or parsley if you like an extra pop of color and garden-fresh flavor.
How to Serve Baked Chicken Parmesan Meatballs
Garnishes
Don’t underestimate the power of a finishing touch! A sprinkle of freshly chopped basil or parsley does wonders to add vibrancy and a fresh, herbal note that balances the richness of the cheese and sauce. For extra wow, a little more grated Parmesan or even a pinch of red pepper flakes brings the whole dish together.
Side Dishes
These Baked Chicken Parmesan Meatballs are an all-around crowd-pleaser and pair beautifully with lots of sides. Classic spaghetti or fettuccine is an obvious choice for soaking up the garlicky sauce, but they also shine with creamy polenta, garlic bread, or even over a bed of sautéed zucchini noodles for a lighter twist.
Creative Ways to Present
Think beyond the bowl! Slide meatballs into toasted sub rolls with extra sauce and cheese for an epic meatball parmesan sandwich, or serve them party-style on toothpicks for an appetizer everyone will remember. They also tuck into meal prep boxes with a little salad for the easiest lunch prep ever.
Make Ahead and Storage
Storing Leftovers
If you end up with any leftovers (you lucky thing!), simply store the Baked Chicken Parmesan Meatballs in an airtight container in the refrigerator for up to 4 days. They’ll stay juicy and flavorful, ready to heat up for a speedy, comforting meal.
Freezing
Want to meal-prep a batch for the future? Freeze the uncooked meatballs on a tray until solid, then transfer to a freezer-safe bag—when you’re ready to eat, bake straight from frozen, just adding a couple minutes to the cook time. You can also freeze the fully cooked meatballs (without sauce) and thaw overnight in the fridge.
Reheating
To recapture that just-cooked magic, reheat gently in a covered skillet with a splash of marinara sauce over low heat until warmed through. For a firmer texture, warm in a 350°F oven for 10-15 minutes. Microwave works in a pinch too, but a stovetop reheat gives the cheese its best melty finish.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a fantastic substitute and will create a similarly tender, flavorful meatball. Just be sure to use turkey with a bit of fat (93 percent lean is ideal) for the juiciest result.
What’s the best way to keep the meatballs from sticking?
Lining your baking sheet with parchment paper or a nonstick baking mat really helps. Also, a little drizzle of olive oil on top of the meatballs before baking ensures they crisp up without any sticking.
Can I make these meatballs gluten-free?
Yes, you can swap in your favorite gluten-free Italian breadcrumbs to make this recipe totally wheat-free. The taste and texture will still be every bit as delicious.
How do I know when the meatballs are cooked through?
The surest way is to use a meat thermometer—look for an internal temperature of 165°F. If you don’t have one, slice open a meatball after baking; it should be firm and juicy, not pink inside.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and use two baking sheets if needed. Baked Chicken Parmesan Meatballs are a total hit at parties and family gatherings, and nobody will mind leftovers.
Final Thoughts
If you’re on the hunt for a cozy, satisfying meal that’s both weeknight-easy and dinner party-worthy, these Baked Chicken Parmesan Meatballs are truly a must-try. Gather your family or friends, whip up a batch, and enjoy all that cheesy, saucy goodness together—it’s the kind of recipe destined to become a favorite in every kitchen.
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Baked Chicken Parmesan Meatballs Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Baked Chicken Parmesan Meatballs are a flavorful twist on a classic dish, combining ground chicken with Italian seasonings, Parmesan cheese, and marinara sauce. Baked to perfection and topped with gooey mozzarella, they are a comforting and satisfying meal the whole family will love.
Ingredients
For the meatballs:
- 1 ½ pounds ground chicken
- ½ cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For serving:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Form into meatballs and arrange on the baking sheet. Drizzle with olive oil.
- Bake: Bake for 18–20 minutes until cooked through.
- Prepare the sauce: Warm marinara sauce in a skillet.
- Combine: Transfer baked meatballs to the skillet, spoon sauce over them, sprinkle with mozzarella, and cover until cheese melts.
- Serve: Garnish with basil or parsley and serve hot.
Notes
- These meatballs are delicious served over spaghetti, zucchini noodles, or in a meatball parm sandwich.
- You can prepare them ahead and freeze before baking for a quick weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4-5 meatballs with sauce and cheese
- Calories: 370
- Sugar: 6g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
