Baked Chicken Parmesan Meatballs

A baked chicken parmesan meatball on a toothpick over a plate with more meatballs and marinara.

Baked Chicken Parmesan Meatballs

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.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 212kcal

Author Marjory Pilley

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.

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 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.

Alternative Baking Method:
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

Nutrition