Who says comfort food has to be heavy or complicated?
These Baked Chicken Parmesan Meatballs prove you can have all the rich, cheesy flavor of classic chicken parm in a lighter, easier-to-make dish.
Baking the meatballs instead of frying cuts down on fat without sacrificing taste or texture.
This recipe takes all the best parts of chicken parmesan—crispy coating, gooey mozzarella, and flavorful marinara—and turns them into perfectly portioned meatballs.
Whether you’re meal prepping for the week, serving a family dinner, or just craving something cozy, these baked chicken parmesan meatballs are a guaranteed crowd-pleaser.
Ingredients You’ll Need
To make these flavorful, crispy meatballs, you’ll need just a few simple ingredients:
- Ground chicken: Lean but still moist and flavorful, it’s the perfect base.
- Parmesan cheese: Adds a salty, nutty kick that enhances the flavor.
- Panko breadcrumbs: Provide the signature crispiness that mimics fried chicken.
- Egg and milk: Help bind everything together for the perfect texture.
- Garlic and onion: Infuse the meatballs with rich, savory flavor.
- Italian seasoning: A blend of herbs like basil, oregano, and thyme for authentic Italian taste.
- Marinara sauce: Smooth, tangy, and tomato-rich for topping and baking.
- Mozzarella cheese: Melts beautifully on top of the meatballs for that classic parmesan finish.
How to Make Baked Chicken Parmesan Meatballs
These meatballs come together quickly and bake to golden perfection. Here’s how to make them step by step:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Mix the meatball ingredients. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, milk, garlic, onion, Italian seasoning, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
- Shape the meatballs. Use a cookie scoop or spoon to form evenly sized meatballs, about 1 ½ inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake. Transfer to the oven and bake for 18–20 minutes, or until cooked through and golden brown on the outside.
- Add sauce and cheese. Remove from the oven, spoon marinara sauce over each meatball, and sprinkle with shredded mozzarella.
- Bake again. Return to the oven for 3–5 minutes, just until the cheese is melted and bubbly.
- Garnish and serve. Finish with a sprinkle of fresh basil or parsley and a little extra Parmesan cheese.
Tips for Perfect Chicken Parmesan Meatballs
- Don’t overmix. Overmixing the meat mixture can make your meatballs dense and tough.
- Use a cookie scoop. This ensures uniform size and even cooking.
- Line your baking sheet. Parchment paper helps prevent sticking and makes cleanup easier.
- Broil for crispiness. For an extra golden crust, broil the meatballs for 1–2 minutes after baking.
- Experiment with cheeses. Try adding provolone or fontina for a twist on the classic flavor.
Serving Suggestions
These baked chicken parmesan meatballs are incredibly versatile. Here are a few ways to serve them:
- Over pasta: Classic spaghetti or penne pairs perfectly with the tomato sauce.
- With zucchini noodles: A lighter, low-carb option that still feels hearty.
- In subs: Serve on toasted hoagie rolls with extra marinara and melted mozzarella for chicken parm subs.
- With a side salad: Pair with Caesar or Italian salad for a balanced meal.
- As appetizers: Serve bite-sized meatballs on toothpicks with marinara for dipping.
Storage and Reheating Tips
These meatballs store beautifully, making them perfect for meal prep or make-ahead dinners.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Place cooked meatballs in a freezer-safe bag or container for up to 3 months.
- Reheat: For the best texture, reheat in the oven at 350°F (175°C) or in an air fryer until heated through. Avoid microwaving, as it can make the breadcrumbs soggy.
Recipe FAQ’s
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works perfectly in this recipe. The flavor and texture are very similar, and it’s just as lean.
Can I make these meatballs ahead of time?
Absolutely. You can prepare the meatballs and refrigerate them (uncooked) for up to 24 hours before baking.
Can I freeze the meatballs?
Yes. Freeze the cooked meatballs in an airtight container or freezer bag for up to 3 months. Reheat in the oven or air fryer for best texture.
Baked Chicken Parmesan Meatballs (Easy & Healthy)
Ingredients
- 1 lb ground chicken
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 2 cloves garlic minced
- ¼ cup finely chopped onion
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil or parsley optional, for garnish
Instructions
Preheat the oven:
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
Prepare the meatball mixture:
- In a large mixing bowl, combine ground chicken, Parmesan cheese, panko breadcrumbs, egg, milk, garlic, onion, Italian seasoning, salt, and pepper. Mix gently until just combined.
Form the meatballs:
- Use a cookie scoop or tablespoon to form the mixture into 1 ½-inch meatballs. Place them evenly spaced on the prepared baking sheet.
Bake the meatballs:
- Bake for 18–20 minutes, or until the meatballs are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Add sauce and cheese:
- Remove the baking sheet from the oven. Spoon marinara sauce over each meatball and top with shredded mozzarella cheese.
Bake again:
- Return to the oven for another 3–5 minutes, or until the cheese has melted and become bubbly.
Garnish and serve:
- Sprinkle with fresh basil or parsley before serving. Enjoy with pasta, a salad, or crusty bread.