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
- 10 1/4" cast iron skillet or oven-proof skillet or casserole dish
Ingredients
Meatballs
- 2 pounds 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 shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 5 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- black pepper to taste
Sauce & cheese
- 2.5 cups homemade marinara OR a 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!
Notes
- 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 in freezer-safe containers. Use within 2 months for the best quality.
Tried this recipe?Let us know how it was!