Baked Chicken Parmesan Meatballs have all the ingredients of this family favorite recipe neatly packaged into meatballs that can be served over spaghetti, in a sub roll…or as a tasty appetizer dipped in marinara.
Mozzarella cheese, Parmesan cheese, breadcrumbs, marinara sauce, egg and basil plus ground chicken. Yep. These meatballs really do have every single ingredient you would find in a traditional Chicken Parmesan recipe. Except, they’re not traditional at all and they’re easier to make. Just mix the ingredients together and shape them into balls. Or try the “cheater” method like we did for Easy Chicken Meatballs Baked in a Muffin Tin.
When you eat them, dinner feels new and exciting. If you’re a fan of chicken parm, you’ve got to try these!
Just like the closely-related, Gourmet Meatloaf and Turkey Meatloaf Muffins, Baked Chicken Parmesan Meatballs freeze well…really well. So, you know the mantra…make lots and freeze the extras and you’ll always have a delish 5:00 p.m. Dinner Plan.
Ways to Serve Baked Chicken Parmesan Meatballs
You have lots of options:
For a traditional spaghetti and meatball dinner, bake the ground chicken meatballs on top of the sauce right in the baking dish and serve. It’s almost a one pot meal, except you’ll need to mess up another pot to cook the spaghetti. It is, however, a 30 minute meal.
Appetizers anyone? Serve meatballs with a side of marinara for dipping to guaranteed applause. I also call this my kid-friendly version because who doesn’t like to dip?! We made the meatballs below on the small side by using about a heaping teaspoon of the meat mixture.
Or, make one big meatball, which could easily be baked in a cupcake tin like Buffalo Chicken Meatloaf Cups or Meatloaf Cupcakes with Mashed Potato Icing. I’m always inspired to make an eye out of an olive and place it on top for Halloween!
Other ways to enjoy Chicken Parmesan Meatballs include:
- In a submarine sandwich. Top with pasta sauce and mozzarella cheese.
- Added to Italian inspired soup
- As a pizza topping
- In a Chicken Parmesan Meatball Casserole
- In a pasta bowl with roasted vegetables, like zucchini and mushrooms.
I hope you get the picture…there are lots of ways to enjoy these Baked Chicken Parmesan Meatballs!
How to Freeze Chicken Parmesan Meatballs
There’s nothing more satisfying than having a bag of tasty meatballs in the freezer! There are two options for freezing meatballs:
- Prepare and bake the meatballs. Freeze the cooked meatballs on a baking tin and then transfer them to a plastic bag that seals. When you are ready to enjoy the meatballs, lift the amount you want out of the bag and re-heat. Place them on a microwave safe plate and cook on high for about 2 minutes. Check and turn them slightly and cook at additional 30 second intervals until heated through.
- Prepare the meatballs, but don’t cook them. Freeze the uncooked meatballs. Again, place them on a baking tin in a single layer until solid, then move to a plastic bag. When you are ready to cook them, remove the amount needed and defrost in a single layer in the refrigerator (preferably overnight.) Place them on a baking sheet or glass baking dish and then cook the meatballs as you normally would.
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Baked Chicken Parmesan Meatballs
- 1 Egg slightly beaten
- 1/2 cup Seasoned Breadcrumbs or GF substitute I used whole wheat
- 1 cup Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese shredded
- 1/4 cup fresh basil cut into slivers
- 24 ounces marinara sauce divided; 1/3 cup for meatball mixture and the remaining sauce for serving
- 1 pound ground chicken breast
- Preheat oven to 375 degrees.
- Add all of the ingredients (only 1/3 cup marinara sauce), except for the chicken, to a large bowl and thoroughly combine.
- Add the ground chicken to the bowl and combine.
- Form mixture into Tablespoon-sized balls.
- Pour remaining marinara sauce in the bottom of a glass baking dish.
- Place formed meatballs on top of the sauce.
- Bake uncovered for about 15 minutes or until chicken is cooked through and no longer pink.
- Serving suggestions: For an appetizer, scoop marinara into a bowl and serve alongside meatballs and toothpick. Or, serve over spaghetti noodles or in a sub roll with more cheese and marinara sauce.
- Meatballs can be made ahead of time and frozen raw. Or cook and freeze.
- Meatballs can be made larger. However, the cook time will be longer. Internal temperature should reach 165 °F.
- They can also be baked on a cookie sheet coated with cooking spray.
- If desired, brown meatballs in a skillet before baking. Add about 1 Tablespoon of oil to a pan and brown on all sides.
- Make this recipe lower-carb by using low-sugar marinara.
- Note: The meatballs use 1/3 cup of marinara. The rest of the jar is used for dipping or on the side. The nutritional estimate assumes all marinara is consumed.