Baked Chicken Parmesan Meatballs

Name: Baked Chicken Parmesan Meatballs
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4
Cuisine: Italian-American
Ingredients: 1 1/2 lb Ground Chicken; 3/4 cup Plain Breadcrumbs; 1/2 cup Finely Grated Parmesan Cheese; 1 Large Egg; 3 cloves Garlic, minced; 1 1/2 tsp Italian Seasoning; 1 tsp Kosher Salt; 1/2 tsp Black Pepper; 1 tbsp Olive Oil; 2 cups Marinara Sauce; 1 cup Shredded Mozzarella Cheese; 2 tbsp Chopped Fresh Basil

Baked chicken Parmesan meatballs with marinara, melted mozzarella, Parmesan, and basil

Evelyn Miller

Published: June 30, 2026

Categories: Italian, Meat & Poultry Appetizers, Dairy, Chicken

Tags: Meatballs, Chicken, Parmesan, Family Dinner, Italian-American, Baked Dinner, Mozzarella, Marinara

Chicken Parmesan Meatballs

Tender chicken meatballs baked in marinara sauce, topped with mozzarella and Parmesan, and finished until the cheese is bubbling.

Prep Time:20 minCook Time:28 minTotal Time:48 minServings:4Difficulty:Easy

These baked chicken Parmesan meatballs keep the spirit of chicken Parm while making the meal easier to portion and serve. Ground chicken is mixed with breadcrumbs, Parmesan, garlic, egg, and herbs, then shaped into tender meatballs that bake directly in the oven.

A short roast gives the meatballs structure before they are nestled into marinara sauce and covered with mozzarella. The second bake finishes the chicken gently, warms the sauce, and melts the cheese into the familiar topping that makes this dish feel hearty without frying cutlets.

Serve the meatballs over spaghetti, polenta, or toasted rolls, or keep them on their own with a green salad. The sauce stays thick enough for sandwiches, and the meatballs reheat well for lunch the next day.

For the best texture, mix the chicken lightly and use damp hands when shaping the meatballs. Overworking lean ground chicken can make it firm, while a gentle hand keeps the finished meatballs juicy.

Nutrition (per serving)

Calories:430 kcal

Protein:37 g

Carbs:22 g

Fat:22 g

Directions

1

Heat the oven to 425°F and lightly oil a 9 by 13 inch baking dish or rimmed baking sheet.
2

In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
3

Mix gently with a fork or clean hands just until the ingredients are evenly distributed; avoid compacting the meat.
4

With damp hands, shape the mixture into 16 meatballs and arrange them in the prepared dish with a little space between each one.
5

Drizzle the meatballs with olive oil and bake for 12 minutes, until they are lightly set and beginning to brown on top.
6

Remove the dish from the oven, spoon marinara sauce around and over the meatballs, then sprinkle the mozzarella evenly across the top.
7

Return the dish to the oven and bake for 14 to 16 minutes, until the sauce is bubbling, the cheese is melted, and the meatballs reach 165°F in the center.
8

Rest for 5 minutes, then sprinkle with basil and serve hot with pasta, rolls, or a salad.

Ingredients

Ground Chicken:1 1/2 lb
Plain Breadcrumbs:3/4 cup
Finely Grated Parmesan Cheese:1/2 cup
Large Egg:1
Garlic, minced:3 cloves
Italian Seasoning:1 1/2 tsp
Kosher Salt:1 tsp
Black Pepper:1/2 tsp
Olive Oil:1 tbsp
Marinara Sauce:2 cups
Shredded Mozzarella Cheese:1 cup
Chopped Fresh Basil:2 tbsp

Tips & Notes

Use ground chicken with a little dark meat if available; very lean breast meat can cook up drier.
If the mixture feels sticky, dampen your hands instead of adding extra breadcrumbs.
For a browned cheese topping, broil the dish for 1 to 2 minutes after the meatballs are fully cooked.