Description
All the cozy comfort of Chicken Parmesan—without the dredging, frying, or mess. These juicy baked chicken meatballs are packed with garlic, Parmesan, and Italian herbs, then finished in marinara with a bubbling blanket of mozzarella. Weeknight-friendly, crowd-pleasing, and ready in about 30 minutes.
Ingredients
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1 lb ground chicken (mix of light & dark meat preferred)
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¼ cup breadcrumbs (panko or gluten-free)
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¼ cup grated Parmesan cheese
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1 large egg
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2 cloves garlic, minced
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1 tsp Italian seasoning
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Salt & black pepper, to taste
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1½ cups marinara sauce
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1 cup shredded mozzarella cheese
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Optional garnish: chopped fresh parsley or basil
Instructions
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Preheat & prep
Preheat oven to 400°F (200°C). Line a baking sheet or baking dish with parchment. -
Mix the meatballs
In a large bowl, gently combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix just until combined. -
Roll
Form 1½-inch meatballs and place on the prepared pan, spacing slightly apart. -
Bake
Bake for 15–18 minutes, until cooked through (165°F internal) and lightly golden. -
Sauce & cheese
Spoon marinara over the meatballs. Sprinkle evenly with mozzarella. -
Broil to finish
Broil on high for 2–3 minutes, watching closely, until cheese is melted and bubbly with golden spots. -
Garnish & serve
Sprinkle with fresh herbs and serve hot.
Notes
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Spicy: Use arrabbiata sauce or add red pepper flakes
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Veg boost: Add finely chopped spinach or mushrooms to the mix
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Dairy-free: Use plant-based Parm and mozzarella alternatives
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Air fryer: 375°F for 10–12 minutes, shake halfway; then sauce, cheese, and broil
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Make-ahead: Assemble raw meatballs up to 24 hours ahead; bake when ready
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Freezer-friendly: Freeze raw meatballs; bake from frozen (+5–10 minutes)