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!
Equipment
- oven-proof skillet or casserole dish
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
- 2.5 cups homemade marinara OR 25 oz. jar of store-bought
- 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!
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