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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Aggie
Ha ha ha…love your spookified version! My kids would crack up (and think I’m cool 😉 ) My kids would love these meatballs in general. Great dinner idea!
DessertForTwo
These sound SO good!
Rebecca @ Strength and Sunshine
Chicken meatballs totally beat any other “meatball” in my opinion 😉
Nutmeg Nanny
Haha I love your little spooky meatball 🙂 It’s perfect for Halloween!
claire @ the realistic nutritionist
I adore how versatile these are!
[email protected]
Oh, these sound so delicious! I’m thinking a meatball sub would be fantastic with these.
heather @french press
sounds like a definite crowd pleaser
Colleen (Souffle Bombay)
I love just about any meatball I meet – however chicken meatballs are my favorite…delicious!!
Tara
These look so lovely, stumbled and pinned. YUM!!
Liz - Meal Makeover Mom
Wow. That’s MY kind of recipe. Hearty, healthy, and I know … delicious. My boys would devour that 🙂 Can’t wait to share this on Pinterest.
The Food Hunter
great photos!
Kristen
Cracking up at your spooky meatball 🙂 He’s a cutie!
This recipe is so smart… I can’t wait to try it!
Kim (Feed Me, Seymour)
I am majorly drooling here. Chicken parm is my favorite but as meatballs?! yes, please!
Danae @ Recipe Runner
These meatballs look and sound wonderful! I’ll definitely be trying them out soon, I love the idea of them as an appetizer!
Paula - bell'alimento
Now that’s a meatball!
Erin @ Texanerin Baking
The one with the eye is so cute! I’ve never had ground chicken in anything. That’s one thing we definitely don’t have over here in Germany! I need to get the grinder attachment for my KA so I can try these. 🙂
[email protected] Mom
Love the eyeball version for Halloween!
Lauren @ Healthy Delicious
I love the idea of chicken park meatballs! These loook so tasty. personally, i love the one with the eyeball. haha
Jeanette | Jeanette's Healthy Living
Love the spookiefied version of these meatballs – so cute!
Christine @ A Sprinkle of This and That
These meatballs look incredibly good! Thanks for sharing!
Arman @ thebigmansworld
That looks absolutely delicious-I LOVE meatballs! Pinning!
Rose | The Clean Dish
The spooky version is so neat!! What a cool idea!! This has comfort food written all over it. Love it!!
kellie @ The Suburban Soapbox
Love these meatballs! What a great idea and so simple. I, especially, love the spookified cyclops version!
Ashley @ Wishes & Dishes
I laughed when I saw the spookified version! These look so good! We’re on the same page with the meatballs today 🙂
Melanie
Love the cyclops too. So funny. My boys would love that. Such a fun idea.
Kim Beaulieu
These look insanely good. I want to eat 10 then come back for more.
Nellie Tracy
These Meatballs look absolutely delicious! I can’t wait to try these!
Justine Howell
Love the parmesan twist on these, such a great addition!
diane
These meatballs look so juicy! And they’re baked, which is even better!
Dorothy at Shockingly Delicious
Chicken Parm is my fave, so this recipe has catapulted to the front of the line. Seriously….YUM!
Toni | Boulder Locavore
My family will surely love this!