If you’re anything like me and love the comforting flavors of chicken parmesan but want something a little easier to eat and share, then you’re going to adore this Baked Chicken Parmesan Meatballs Recipe. It’s got that classic cheesy, garlicky goodness but in bite-sized form that’s perfect for weeknight dinners or crowd-pleasing appetizers. Trust me, once you try this, it’ll become your new go-to—my family goes crazy for it, and I bet yours will too!
Why You’ll Love This Recipe
- Simple Ingredients: You don’t need fancy stuff—everything in this recipe is easy to find and comes together quickly.
- Moist and Flavorful Meatballs: With ground chicken and parmesan mixed right in, these meatballs stay juicy without drying out.
- Hands-Off Baking: After a quick prep, you just pop these in the oven and relax while they bake to perfection.
- Versatile Serving Options: Whether you serve them with spaghetti, in a sub, or as party snacks, they’re always a hit.
Ingredients You’ll Need
Each ingredient in this baked chicken parmesan meatballs recipe plays a role in creating that irresistible Italian classic flavor with a twist. I always recommend using fresh garlic and good quality parmesan cheese—it really elevates the dish! Here’s why these ingredients work so well together:
- Ground chicken: Skinny and tender, ground chicken keeps the meatballs light but juicy, especially with a little binder.
- Egg: Holds the meatball mixture together so they don’t fall apart in the oven.
- Almond flour: A great low-carb alternative to breadcrumbs that also helps absorb moisture for perfect texture.
- Grated parmesan cheese: Adds salty, nutty richness right inside the meatballs.
- Garlic (minced): Fresh garlic packs a punch and gives lots of classic Italian aroma.
- Onion powder: For a subtle, savory depth without the hassle of chopping onions.
- Salt and pepper: Essential seasonings to bring out all the flavors.
- Marinara sauce: Use a high-quality jarred sauce or homemade if you have time—this coats and bakes right with the meatballs.
- Shredded mozzarella cheese: The melty top layer that makes it feel like a proper chicken parmesan.
- Extra parmesan cheese: Sprinkled over for that final golden, cheesy crust.
Variations
One of the things I love most about this baked chicken parmesan meatballs recipe is how easy it is to tweak depending on what you have on hand or your dietary needs. Feel free to make it your own!
- Low-carb option: I swap the almond flour for crushed pork rinds once in a while, and it gives an amazing crispy texture without loads of carbs.
- Spicy twist: Adding a pinch of red pepper flakes to the meatballs always gets rave reviews from my spice-loving friends.
- Herb variations: Fresh basil or parsley mixed into the meatball mix brightens up the flavors beautifully.
- Cheese swap: For a change, try provolone or fontina cheese instead of mozzarella for melting on top.
How to Make Baked Chicken Parmesan Meatballs Recipe
Step 1: Mix the Meatball Ingredients
Start by preheating your oven to 400°F. In a large bowl, combine the ground chicken, egg, almond flour, grated parmesan, minced garlic, onion powder, salt, and pepper. I like to mix everything by hand because it really helps me feel the texture and prevents overworking the meat which can make the meatballs tough. Mix just until combined—don’t overdo it!
Step 2: Shape and Arrange the Meatballs
Once your mixture is ready, roll it into golf-ball-sized meatballs. Try to keep them uniform size so they cook evenly. Pour one cup of marinara sauce into the bottom of a cast iron skillet or a baking dish. Arrange the meatballs snugly on top of the sauce—no crowding is key. Then, spoon or brush the remaining cup of marinara over the meatballs.
Step 3: Top with Cheese and Bake
Sprinkle the remaining parmesan cheese and shredded mozzarella generously over the meatballs. Slide the dish into your preheated oven and bake for 25-30 minutes. The best way to know they’re done is to use a meat thermometer and watch for an internal temp of 165°F. The cheese should be bubbly and slightly golden on top. This is when I know the magic has happened.
Pro Tips for Making Baked Chicken Parmesan Meatballs Recipe
- Use a Meat Thermometer: I used to guess cooking times, but checking for 165°F inside guarantees juiciness and safety every time.
- Don’t Overmix: Overhandling ground chicken can make meatballs dry and tough, so mix just enough to combine.
- Uniform Size Matters: Rolling meatballs of the same size helps them cook evenly and look beautiful on the plate.
- Rest After Baking: Let meatballs sit for 5 minutes out of the oven—they set up nicely and help you avoid burns when serving.
How to Serve Baked Chicken Parmesan Meatballs Recipe
Garnishes
For garnishes, I love sprinkling fresh chopped basil or parsley right on top—it adds a pop of color and freshness that balances the rich cheese. A drizzle of good quality extra virgin olive oil and some crushed red pepper flakes can also take these meatballs to the next level if you like a little kick.
Side Dishes
My favorite way to serve this recipe is over a bed of spaghetti or zucchini noodles for a lighter spin. Garlic bread or a crisp green salad on the side rounds out the meal perfectly. Sometimes, I even use the meatballs as a filling for a sandwich with extra marinara—game day gold!
Creative Ways to Present
If I’m making these for a party, I arrange the meatballs on a large platter, drizzle with extra sauce, sprinkle with cheese, and scatter some fresh herbs. Setting out toothpicks makes them easy to grab and keeps things casual but elegant. You can also serve them in mini ramekins for a cute individual portion presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs in an airtight container in the fridge where they keep well for up to 3 days. I like to save the sauce along with the meatballs to keep them from drying out during storage. Just reheat gently, and they’re almost as good as fresh!
Freezing
Freezing these meatballs works like a charm. I bake them first, let cool completely, then freeze in a sealed container or freezer bag. They’ll last for up to 3 months frozen. When you want to enjoy them, thaw overnight in the fridge, then reheat in the oven or microwave.
Reheating
To keep the cheese melty and the meatballs juicy, I reheat them in a preheated oven at 350°F for about 10-15 minutes. If you’re short on time, a quick zap in the microwave works too—just cover with a damp paper towel so they don’t dry out.
FAQs
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Can I use ground turkey instead of ground chicken in this recipe?
Absolutely! Ground turkey is a great alternative and will work just fine. Keep in mind it might have a slightly different texture and moisture level, so you might want to add a little extra almond flour or a beaten egg if the mixture feels too wet.
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How do I prevent baked chicken parmesan meatballs from drying out?
The key is not to overmix your meat mixture and to bake them covered with marinara sauce, which adds moisture and flavor. Also, using almond flour instead of breadcrumbs helps retain moisture. Checking the internal temperature to avoid overbaking is essential too.
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Can I make these meatballs dairy-free?
Yes! You can swap the parmesan and mozzarella cheeses for dairy-free alternatives or nutritional yeast for a cheesy flavor. Just keep in mind that the texture and flavor will be a bit different but still delicious.
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What’s the best way to reheat leftover meatballs?
Reheating in the oven at 350°F keeps them moist and maintains the cheesy topping well. If you’re in a hurry, microwave with a damp paper towel to keep them from drying out. Avoid overcooking to preserve juiciness.
Final Thoughts
This Baked Chicken Parmesan Meatballs Recipe holds a special place in my kitchen because it brings all the comfort of classic chicken parm without the fuss of frying or breading. It’s so approachable, yet every bite is rich with flavor and cheesy goodness. If you’re looking for a crowd-pleaser that’s easy to make and sure to impress, I honestly can’t recommend this enough. Give it a try—you’ll be amazed how quickly it disappears from the plate!
Print
Baked Chicken Parmesan Meatballs Recipe
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 12 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Description
These Baked Chicken Parmesan Meatballs offer a delicious twist on the classic chicken Parmesan flavor, perfectly baked to juicy perfection. Made with ground chicken, almond flour, parmesan, and a blend of seasonings, then baked in marinara sauce and topped with mozzarella and parmesan cheese, they’re a crowd-pleaser ideal for a hearty dinner or game day appetizer.
Ingredients
Meatballs
- 1 lb ground chicken
- 1 egg
- 1/2 cup almond flour
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce and Topping
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the optimal temperature to bake the meatballs thoroughly and evenly.
- Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, egg, almond flour, grated parmesan, minced garlic, onion powder, salt, and pepper. Use your hands or a spoon to mix everything together until fully incorporated.
- Form the Meatballs: Shape the mixture into approximately 12 equal-sized meatballs by rolling portions into balls between your palms.
- Prepare the Baking Dish: Pour 1 cup of marinara sauce into the bottom of a cast iron skillet, baking dish, or sauté pan to create a flavorful base for the meatballs.
- Arrange Meatballs and Add Sauce: Place the formed meatballs on top of the marinara sauce in the dish. Then pour the remaining 1 cup of marinara sauce over the meatballs, making sure to coat them well, either by pouring or brushing the sauce on.
- Add Cheese Toppings: Sprinkle the remaining 1/4 cup parmesan cheese and 1 cup shredded mozzarella evenly over the sauced meatballs for a cheesy, golden-baked finish.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the internal temperature of the meatballs reaches 165°F (74°C) to ensure they are fully cooked and safe to eat.
- Serve: Remove from the oven and serve hot. These meatballs pair wonderfully with spaghetti, a fresh salad, or as a flavorful appetizer.
Notes
- Enjoy a twist on classic chicken parm with this Baked Chicken Parmesan Meatballs recipe!
- Perfect over a bed of spaghetti for a comforting main dish.
- Also great served as an appetizer for game day or parties.
- You can substitute almond flour with gluten-free breadcrumbs if preferred.
- Use a meat thermometer to check the internal temperature for perfect doneness every time.
Nutrition
- Serving Size: 1 meatball
- Calories: 144
- Sugar: 2.5 g
- Sodium: 473 mg
- Fat: 6.3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5.1 g
- Fiber: 1.2 g
- Protein: 13.3 g
- Cholesterol: 54 mg
