Imagine breaded, marinara-sauced, cheesy chicken meatballs baked to golden perfection. These chicken Parmesan meatballs are quick to prepare and deliver the classic Italian flavors you love in an easy, weeknight-ready form.
These baked chicken parm meatballs have a tender interior, a light breadcrumb coating, and are finished with warm marinara and melted mozzarella. They come together quickly and are versatile — serve them over pasta, tuck them into rolls for sandwiches, or plate them with roasted vegetables for a lighter meal.
Table of Contents
- Why you’ll love these chicken parm meatballs
- Recipe ingredients
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other meatball recipes you’ll love
- Baked Chicken Parmesan Meatballs Recipe
Why you’ll love these chicken parm meatballs
- All the classic flavors in easy meatball form. You get breadcrumbs, Parmesan, mozzarella, marinara, and Italian herbs without the fuss of pounding chicken cutlets.
- Fast and family-friendly. From mixing to the table in about 30–40 minutes, these fit busy evenings and are a hit with kids and adults alike.
- Simple technique. Mix, roll, lightly coat in breadcrumbs, bake, add sauce and cheese, then melt — no frying required.
- Great for leftovers and meal prep. They keep well in the refrigerator and reheat beautifully, making them practical for busy weeks.
Recipe ingredients
- Ground chicken — the base for tender, light meatballs.
- Grated Parmesan — adds savory depth inside and on top.
- Breadcrumbs — used inside the mixture and to coat the outside for a lightly crisp exterior.
- Egg — binds the mixture so meatballs hold together.
- Fresh garlic — minced for bright aromatic flavor.
- Dried basil and oregano — classic Italian seasoning.
- Salt and pepper — to taste.
- Marinara sauce — enough to ladle over the baked meatballs.
- Shredded mozzarella — for a gooey, melty topping.
- Fresh parsley or basil — optional finishing herb for color and freshness.
The amounts and full ingredient list are shown in the recipe card below.
Step by step instructions
Step 1: Preheat oven to 400°F (200°C). In a large bowl combine the ground chicken, grated Parmesan, half the breadcrumbs, the egg, minced garlic, dried basil, dried oregano, salt, and pepper. Mix gently until just combined; avoid overworking the meat.
Step 2: Form the mixture into golf-ball sized portions (about 1 to 1.5 inches). Place them on a tray as you work.
Step 3: Pour the remaining breadcrumbs into a shallow bowl. Lightly roll or dunk each meatball in the breadcrumbs to coat the outside.
Step 4: Arrange the coated meatballs on a foil-lined baking sheet, leaving a little space between them for even cooking.
Step 5: Bake at 400°F for about 18–20 minutes, until the meatballs are cooked through and the exterior is lightly golden. For a little extra color, broil 1–2 minutes at the end — watch carefully so they don’t burn.
Step 6: Transfer the cooked meatballs into a shallow baking dish. Spoon marinara sauce over and around each meatball to coat them evenly.
Step 7: Sprinkle shredded mozzarella and a little extra grated Parmesan over the sauced meatballs.
Step 8: Return the dish to the oven for 5–8 minutes until the cheese melts and bubbles. If you like a browned top, broil 1–2 minutes more, watching closely.
Step 9: Garnish with chopped fresh parsley or basil and serve while hot and gooey.
Step 10: Serve with pasta, crusty bread, a green salad, or roasted vegetables. These meatballs also make excellent subs.
Step 11: This recipe yields about 20 meatballs and serves 4–5 people depending on portions.
Expert tips
- A light breadcrumb coating is enough—no need to heavily dredge the meatballs.
- Broiling briefly at the end enhances color and crispness; watch carefully to avoid burning.
- Use a baking dish that fits the meatballs snugly so they sit in the sauce without too much empty space.
- Store cooled meatballs in an airtight container in the refrigerator for 3–4 days.
- To make ahead: assemble and bake through the initial step, then add sauce and cheese just before reheating and finishing in the oven. Ensure internal temperature reaches 165°F when reheated.
Recipe FAQs
Yes. Ground turkey is a suitable substitute; expect a slightly different texture and flavor but similar results.
They’re excellent over spaghetti, penne, or with a side of garlic bread, roasted vegetables, or a simple green salad. You can also make sandwiches with them.
Yes. Bake the meatballs and top them with extra cheese if you prefer them without sauce.
Other meatball recipes you’ll love:
Healthy Buffalo Turkey Meatballs (Paleo, Whole30, Gluten-free)
Ground Turkey Meatballs with Oats (Gluten-free, Dairy-free)
Easy Baked Turkey Spinach Meatballs (Gluten-free)
Baked Gluten Free Turkey Meatballs
If you try this recipe, leave a review to let others know how it turned out!
Baked Chicken Parmesan Meatballs
Ingredients
Meatball ingredients
- 1 lb ground chicken
- 1/2 cup grated Parmesan
- 3/4 cup breadcrumbs, divided (1/2 cup inside, 1/4 cup for coating)
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Topping / Casserole ingredients
- 1 1/2 cups marinara sauce
- 1 cup shredded mozzarella
- 2 tablespoons grated Parmesan
- Fresh parsley or basil for garnish
Instructions
- Preheat oven to 400°F. Line a cookie sheet with aluminum foil.
- In a large bowl combine ground chicken, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs, egg, minced garlic, basil, oregano, salt, and pepper. Mix gently until combined.
- Place 1/4 cup breadcrumbs in a small bowl. Roll the mixture into golf-ball sized meatballs. Lightly coat each meatball in breadcrumbs. Arrange on the prepared baking sheet (about 20 meatballs).
- Bake 18–20 minutes until cooked through. Optionally broil 1–2 minutes for color.
- Transfer meatballs to a baking dish and spoon marinara over and around them.
- Top with shredded mozzarella and 2 tablespoons grated Parmesan.
- Bake 5–8 minutes until the cheese melts and bubbles. Broil 1–2 minutes if you prefer the cheese browned; watch closely.
- Garnish with fresh parsley or basil and serve hot.
Notes
- To store: Refrigerate in an airtight container for 3–4 days.
- Make ahead: Prepare and bake through the point before adding sauce and cheese. Refrigerate covered and finish with sauce and cheese when ready to serve. Reheat until internal temperature reaches 165°F.
Nutrition
Serving size: 1 meatball — approximate nutrition values are provided as a guideline.