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Baked chicken Parmesan meatballs topped with marinara sauce and melted mozzarella on a plate.
Isaac blogger

Baked Chicken Parmesan Meatballs

Baked chicken Parmesan meatballs made with seasoned ground chicken, marinara sauce, and melted mozzarella. This easy baked recipe delivers classic flavor in a simple, hands-off format that works well for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Meatballs
  • 1 lb ground chicken
  • ½ cup grated Parmesan
  • ½ cup panko breadcrumbs
  • 1 large egg
  • 2 tbsp milk
  • 2 cloves garlic, minced
  • ¼ cup finely chopped onion
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • Topping
  • 1½ cups marinara sauce
  • 1 cup shredded mozzarella

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to help prevent sticking.
  4. In a large bowl, combine the ground chicken, Parmesan cheese, panko breadcrumbs, egg, milk, garlic, onion, Italian seasoning, salt, and pepper. Mix gently until just combined.
  5. Shape the mixture into evenly sized meatballs (about 1½ inches wide) and place them spaced apart on the prepared baking sheet.
  6. Bake for about 18–20 minutes, or until the meatballs appear lightly golden, firm, and opaque in the center with no pink.
  7. Remove the baking sheet from the oven. Spoon marinara sauce over each meatball and sprinkle with mozzarella cheese.
  8. Return to the oven and bake for 3–5 minutes, or until the cheese melts and begins to bubble.
  9. Let the meatballs rest briefly, then serve warm with pasta, vegetables, or bread if desired.

Notes

  • Mix the meatball mixture gently to keep the texture tender and prevent dense meatballs.
  • Shape meatballs in even sizes so they cook at the same rate.
  • Bake until the meatballs are opaque in the center with no pink and juices run clear.
  • Add marinara sauce and cheese after the first bake to prevent soggy meatballs.
  • Allow leftovers to cool slightly, then store in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven or microwave until evenly warmed throughout before serving.