Baked Chicken Parmesan Meatballs
Made with tender homemade Italian chicken meatballs topped with marinara sauce and plenty of melted mozzarella cheese, this one-pan recipe for Baked Chicken Parmesan Meatballs will satisfy your comfort food cravings! These cheesy, saucy meatballs are perfect over pasta or added to rolls for the best meatball parmesan subs!
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Whether you’re looking for cheesy comfort food, a low-carb entrée, an easy, one-pan dinner, or the perfect addition to your Italian-themed meal, these Baked Chicken Parmesan Meatballs will check all your boxes!
The marinara sauce and melted mozzarella cheese in this recipe makes me think of chicken parmesan (a dish I adore), but with the universally loved meatball, and without the hassle of fried, breaded chicken breasts!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Ground chicken – not extra lean
- Fresh garlic
- Fresh parsley
- Eggs
- Parmesan cheese
- Mozzarella cheese
- Breadcrumbs – both Italian and panko work well
- Marinara sauce
You can use a jar of your favorite marinara sauce or you can make your own Homemade Marinara Sauce. Either way, you’ll need about 2 1/2 cups.
I’m starting this recipe with my delicious Baked Italian Chicken Meatballs. They’re loaded with garlic, fresh parsley, and two kinds of cheese!
We usually add them to spaghetti aglio e olio, a garlic & olive oil sauce, but when you want super moist, saucy meatballs covered in gooey, melted cheese, you can’t go wrong with Baked Chicken Parmesan Meatballs!
These meatballs are pretty big. Normally, I roll them into a ball that’s slightly larger than a golf ball, but for this recipe, I rolled them a little bigger.
Fifteen large meatballs fit perfectly in my cast iron pan.
How to serve Baked Chicken Parmesan Meatballs:
You really can’t go wrong with how you choose to serve these cheesy meatballs. My family and I usually serve them one of two different ways.
- One way is with cooked pasta – linguine, spaghetti, penne, whatever you like. Sprinkle a little parmesan cheese and a fresh parsley garnish on top. Yum!
- The other way (my kids’ favorite way) is meatball subs! To do this, I toast hoagie rolls in the oven or under the broiler. I slice the meatballs in half to make the sandwich more manageable to eat, and place however many meatball halves that will fit on the roll, spoon some of the sauce and melted cheese on top. To die for!
These meatballs would be excellent for a low-carb meal either by themselves or over zucchini noodles.
However, I’d be a happy camper if you gave me these meatballs and a loaf of Italian bread or some Calabrian Chili Garlic Bread!
How to store Baked Chicken Parmesan Meatballs
The baked meatballs can be kept in an air-tight container in the refrigerator for up to 3-4 days.
Chicken meatballs can be frozen for up to 2 months.
Looking for more Italian dinner recipes? Here are some favorites:
- Mushroom Kale Lasagna
- The Best Italian Meatballs (uses Italian sausage & ground beef)
- Slow Cooker Sausage & Peppers
- Italian Chickpea Vegetable Soup
NOTES:
- If you don’t have an oven-safe pan to use, you could also use a casserole dish.
- There are often two grades of ground chicken – lean and extra lean. I like to use the regular/lean variety because ground chicken is pretty lean already. Extra-lean may make dry meatballs.
- I have made this recipe with panko breadcrumbs and Italian breadcrumbs, and both versions turned out great!
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Baked Chicken Parmesan Meatballs
Ingredients
Meatballs
- 2 lbs. ground chicken regular, not extra lean
- 2 eggs
- 1/2 cup breadcrumbs Italian-style OR panko (both work well)
- 1/2 cup chopped fresh Italian parsley
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 5 garlic cloves minced
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1 tsp. salt
- 1/4 tsp. red pepper flakes
- black pepper to taste
Sauce & cheese
- 25 oz. jar of marinara sauce OR 2 1/2 cups of homemade
- 2 cups shredded mozzarella cheese
- chopped parsley garnish optional
- grated parmesan cheese garnish optional
Instructions
- Preheat the oven to 425. Combine all of the meatball ingredients together and make sure everything is fully incorporated.
- Roll the meatballs into large balls (approximately 2-inch diameter) and place in cast iron pan or a casserole dish that has been sprayed with non-stick cooking spray. This recipe makes 15 large meatballs.
- Bake the meatballs for 20 minutes and remove from oven. Pour all of the marinara sauce over the meatballs and top with the 2-cups of mozzarella cheese. Bake for another 10 minutes or so or until the cheese is nicely melted.
- Great served over pasta, in meatball subs, or rustic-style with a loaf of Italian bread! Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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I ate them with a salad. My husband put them on a French roll. They were yummy!