Cheesy baked chicken Parmesan meatballs have marinara, mozzarella, and Parmesan mixed right into the ground chicken, so the classic Chicken Parm flavors are in every bite of this easy 30-minute recipe.
Notes from my kitchen
These oven-baked meatballs really do have all the flavors you expect in Italian chicken Parmigiana, but you won't have to bread or fry anything.
Even lean ground chicken breast stays moist because marinara and mozzarella are mixed right into the meat. Unlike many versions, the sauce and cheese aren't just toppings; they're part of the meatball itself.
They're versatile, too. Serve chicken Parm meatballs with pasta or a low-carb alternative for dinner, with marinara for dipping as an appetizer, or freeze some for a quick meal later.
Marjory
Ingredients
Here's what you need to make these easy chicken Parmesan meatballs:
Of special note:
- Ground chicken - Use ground chicken breast from lean white meat or darker meat.
- Marinara - Use one you love! If you're eating low-carb, make sure to use a low-sugar one.
- Breadcrumbs - We used plain panko breadcrumbs. Any type can be used. This ingredient helps absorb the juices and keep the meatballs moist.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
Have leftover marinara, mozzarella, and Parmesan? Use them to make Eggplant Parmesan Stacks!
How to Make Baked Chicken Parmesan Meatballs
Combine meatball ingredients
I like to combine the dry ingredients first: breadcrumbs, mozzarella, Parmesan, garlic powder, and salt. Then I stir in the marinara and egg before gently mixing in the ground chicken. Adding the chicken last minimizes handling, which helps keep the meatballs tender.
Shape meatballs
Shape the mixture into tablespoon-sized meatballs. The mixture will be soft, so lightly coat your hands with water or olive oil to prevent sticking. A small cookie scoop makes portioning easy.
Bake
Bake on a sheet pan, turning halfway through, until browned and cooked through.
Alternative baking method
For saucy Chicken Parmesan meatballs, spread marinara in a baking dish, add the meatballs, and bake. Top with additional mozzarella, if desired.
What to Serve with Chicken Parmesan Meatballs
For a low-carb dinner, I toss the meatballs with warm marinara and serve them over zucchini noodles or strands scraped from spaghetti squash roasted whole. My family enjoys it with traditional spaghetti. Other ideas:
- Need a fun appetizer? Serve meatballs with a side of marinara for dipping. I also call this my kid-friendly version because who doesn't like eating dinner with toothpicks?!
- Make a meatball sub sandwich. Top with pasta sauce and mozzarella cheese.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Baked Chicken Parmesan Meatballs
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Ingredients
- 1/½ cup Panko breadcrumbs any type may be used; we used plain, low-salt breadcrumbs
- 1 cup Mozzarella cheese shredded
- ⅓ cup Parmesan cheese grated
- ½ teaspoon Garlic powder
- ½½ teaspoon Salt
- ⅓ cup Marinara sauce
- 1 Egg slightly beaten
- 1 pound Ground chicken lean ground chicken breast or ground chicken made with dark meat both work well.
Instructions
- Preheat oven to 400°F.
- Thoroughly combine breadcrumbs, mozzarella and Parmesan cheeses, garlic powder, and salt in a large bowl. Then stir in the marinara and egg.
- Add ground chicken and combine with the base ingredients. Don't overmix, or the meatballs will become tough.
- Shape the mixture into about 30 tablespoon-sized balls.
- Bake on a sheet pan coated with nonstick cooking spray for about 15 minutes, turning halfway through, until browned and cooked through. The internal temperature should reach 165℉.
Notes
- Yield: Approximately 30 meatballs; 5 meatballs per serving
- Storage: Store leftover meatballs in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Freeze Cooked: Freeze meatballs in a single layer until firm, then transfer to a freezer bag or container. Thaw overnight in the refrigerator and reheat in the microwave until warmed through.
- Freeze uncooked: Freeze shaped meatballs on a baking sheet until firm, then transfer to a freezer bag or container. Thaw overnight in the refrigerator and bake as directed.
For saucy Chicken Parmesan meatballs, spread additional marinara in a glass baking dish, add uncooked meatballs, and bake as usual. Top with additional mozzarella, if desired, before serving. Meatball size options: Chicken Parmesan meatballs can be made in any size; just adjust the cooking time and cook to 165°F.
- Tablespoon-sized: about 30 meatballs
- Heaping teaspoon-sized: about 50 mini meatballs
- ¼-cup portions: about 12 large meatballs or meatloaf muffins
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Nutrition
This recipe was originally published on 10/28/14 and has been updated to improve the reader experience.
Jd says
Had these for dinner last night with spaghetti and they were very good. I did use lean chicken breast as suggested. Then meatballs were soft but firmed up nicely after they cooked. Very tasty thanks for recipe.
Marjory Pilley says
I’m so happy you enjoyed it! Classic pairing!
Cami says
These were a HUGE hit with my all-beef/sausage, no-chicken eating husband who always insists on sausage cheddar meatballs on game day. He said he couldn't believe it himself but these are the best meatballs he's ever had. Thank you!
Marjory Pilley says
I’m so happy you enjoyed them!
Nini says
Delicious!!
Marjory Pilley says
I’m so happy you enjoyed them!