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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

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. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Step 1 — Prepare the Oven
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to help prevent sticking.
  5. Step 2 — Mix the Meatball Base
  6. In a bowl, combine ground chicken, Parmesan, breadcrumbs, egg, milk, garlic, onion, and seasonings. Mix gently until just combined.
  7. Visual cue: Mixture should look evenly blended but not compacted.
  8. Step 3 — Shape the Meatballs
  9. Scoop and gently roll into 1½-inch balls. Arrange on the baking sheet with space between them.
  10. Step 4 — Bake the Meatballs
  11. Bake until the meatballs look lightly golden and feel firm when pressed. Cooking time is typically about 18–20 minutes, depending on oven performance and meatball size. Meatballs should appear opaque in the center and release clear juices.
  12. Step 5 — Add Sauce and Cheese
  13. Spoon marinara over each meatball and top with mozzarella.
  14. Step 6 — Melt and Finish
  15. Return to the oven for 3–5 minutes, or until cheese is melted and bubbling.
  16. Step 7 — Serve
  17. Let rest briefly and serve warm.
  18. Cooking Notes
  19. Mix the meatball mixture gently to keep the texture tender.
  20. Shape meatballs evenly so they bake at the same rate.
  21. Bake until the meatballs are opaque in the center and release clear juices.
  22. Add the sauce and cheese only after the initial bake to prevent sogginess.
  23. Cooking times may vary depending on oven performance and meatball size.