Name: Chicken Parmesan Meatballs, baked
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20 meatballs
Ingredients: 1 lb ground chicken; 1/2 cup grated Parmesan; 3/4 cups breadcrumbs, divided ( 1/2 cup for inside the meatballs, 1/4 cup for the outside); 1 egg; 2 cloves garlic, minced; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 cups marinara sauce; 1 cup shredded mozzarella; 2 Tablespoons Parmesan; Fresh parsley or basil

The ultimate cheesy, marinara covered, breaded, satisfying chicken parm meatballs! These may just be our favorite meatballs that we have ever made and they only take 30 minutes to make.

That’s right. These chicken parm meatballs are our favorite thing that we've made in a very long time. And our whole family agreed. The texture of the breaded chicken meatballs is just right and when you top it with marinara and toasty mozzarella, the result is melt-in-your mouth meatball parmigiana that you will want to eat on repeat.

Serve these meatballs with a side of pasta and broiled asparagus for a meal that everyone will love. And if you want to stay with the Italian theme, try our coconut cream tiramisu for dessert.

Why you will want these chicken parm meatballs

Classic chicken parm flavor in meatball form. There’s breading, mozzarella, marinara and Italian seasonings. But dare we say, we like it in meatball form better than the original?
Ready in 30 minutes. These meatballs come together quickly, which makes it just right for a busy weeknight, or honestly anytime you don’t want to spend hours in the kitchen.
Simple to make. All you have to do is mix the ingredients, roll them into meatballs, and bake! There’s no frying or complicated prep required.
Makes great leftovers. These taste great reheated the next day, which makes them great as leftovers or meal-prep.

Recipe ingredients

Ingredients needed to make chicken parm meatballs.

Ground chicken– this makes the base of the meatballs and gives them a good texture.
Parmesan– grated Parmsan is used both in the meatballs and on top of the dish.
Breadcrumbs– these are use both in the meatballs and on top of them, giving them that breaded texture.
Egg– this helps to bind the meatballs together.
Fresh garlic– minced garlic adds really great flavor to the meatballs.
Dried basil and oregano– these dried herbs add Italian flavor to the dish.
Salt and pepper
Marinara sauce-use your favorite brand to cover the meatballs with for a classic chicken parm taste.
Shredded mozzarella– this makes the dish cheesy and satisfying.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Step 1

Step 1: Mix the ground chicken, grated Parmesan, breadcrumbs, minced garlic, oregano, basil, salt and pepper together in a bowl.

Step 2

Step 2: Roll the meatball mixture into golf ball sized balls.

A chicken meatball in a bowl of breadcrumbs.

Step 3

Step 3: Dunk each meatball into a bowl breadcrumbs.

A chicken meatball rolled in a bowl of breadcrumbs.

Step 4

Step 4: Lightly coat each meatball in breadcrumbs.

Chicken parmesan meatballs before baking.

Step 5

Step 5: Place each meatball onto a covered cookie sheet.

Chicken parmesan meatballs after baking.

Step 6

Step 6: Bake until the meatballs are cooked through and golden.

Chicken parmesan meatballs in a baking dish.

Step 7

Step 7: Place the meatballs into a shallow baking dish.

Chicken parmesan meatballs covered in marinara sauce.

Step 8

Step 8: Spoon marinara around and on top of all the meatballs.

Chicken parm meatballs covered in cheese before baking the cheese.

Step 9

Step 9: Cover the meatballs with shredded mozzarella and grated Parmesean.

Chicken parm meatballs after melting the cheese.

Step 10

Step 10: Bake until the cheese is melted, bubbly and golden.

Chicken parmesan meatballs in a dish ready to be served.

Step 11

Step 11: Serve while still warm and the cheese is gooey.

Expert tips

You don’t have to heavily dunk the meatballs into the breadcrumbs, a light coating works great.
When you first bake the meatballs, broil them for a minute or two at the end to add a hint of golden crisp.
When you put the meatballs into a baking dish, make sure each meatball touches the bottom of the dish. But make sure the dish isn’t too big, you don’t want too much empty space surrounding the meatballs.
Once the cheese is melty and bubbling, broil the top for a minute or two if you want to brown it and make it a bit toasty and crispy. But keep an eye on the dish, you don’t want it to burn.
To store: Put the meatballs into an airtight container and refrigerate for 3-4 days.
To make in advance: Follow the recipe up until where you bake it with the cheese to melt the cheese. Store with aluminum foil in the fridge until ready to bake. You may need to bake it a few extra minutes. Cook them within 1–2 days and make sure they reach an internal temperature of 165°F.

Recipe FAQs

Can you use ground turkey instead of ground chicken?

Yes you can. You can easily swap ground turkey for ground chicken, but the flavor and texture will be different.

What should One serve with chicken Parmesan meatballs?

These meatballs are great served over spaghetti, penne, or your favorite pasta. Feel free to add extra marinara sauce! You can also serve them with roasted vegetables, a green salad, or garlic bread. You can use these to make meatball subs as well.

Can You make these chicken Parm meatballs without marinara sauce?

Yes you can. You can bake them without the sauce and enjoy them with just extra cheese on top.

A gooey cheesy chicken parm meatball being lifted out of the dish.

Prep 10 minutesCook 30 minutesTotal 40 minutesMakes 20 meatballs

Ingredients

Meatball ingredients

1 lb ground chicken
1/2 cup grated Parmesan
3/4 cups breadcrumbs, divided ( 1/2 cup for inside the meatballs, 1/4 cup for the outside)
1 egg
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Topping/ Casserole ingredients

1 1/2 cups marinara sauce
1 cup shredded mozzarella
2 Tablespoons Parmesan
Fresh parsley or basil

Method

Set oven to 400 degrees F. Cover a cookie sheet with aluminum foil.
In a large bowl add the ground chicken, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs, 1 egg, 2 cloves of minced garlic, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix with a fork until everything is mixed together.
Add 1/4 cup of breadcrumbs to a small bowl. Roll meatball mixture into golf ball sized balls. Dunk each meatball lightly into the breadcrumbs. (If you need more breadcrumbs, add more to the bowl). Place each meatball on a aluminum foil-lined baking sheet. There should be about 20 meatballs. Bake for about 18–20 minutes, until cooked through. Broil for 1-2 minutes to brown the tops, if you want.
Transfer the meatballs to a baking dish and spoon 1 1/2 cups marinara sauce over/around the meatballs. (Its best to use a dish that doesn't have too much extra room, but that also fits all the meatballs)
Top the meatballs with 1 cup shredded mozzarella and 2 Tablespoons grated Parmesan.
Put the dish in the oven for 5–8 minutes, until the cheese is melted and bubbly. Broil for 1-2 minutes if you want the cheese on top a bit brown and crispy.
Top with fresh parsley or basil.
This recipe makes 20 meatballs, and easily serves 4-5 people.

Notes

To store: Put the meatballs into an airtight container and refrigerate for 3-4 days.
To make in advance: Follow the recipe up until where you bake it with the cheese to melt the cheese. Store with aluminum foil in the fridge until ready to bake. You may need to bake it a few extra minutes. Cook them within 1–2 days and make sure they reach an internal temperature of 165°F.