Baked Chicken Parmesan Meatballs
This dish is a complete, comforting meal in one pan with minimal fuss. The tender chicken meatballs soak up the tangy marinara, while the cheese on top becomes beautifully melty and golden. The result is a wholesome centerpiece that feels indulgent without being overly heavy. It's a reliable weeknight solution, a crowd-pleasing main for gatherings, or a thoughtful make-ahead option for meal prep. Every bite delivers a balance of savory, cheesy goodness with a bright finish from the herbs and garlic.
Ingredients
For the Chicken Meatballs
- 1 1/2 pounds ground chicken
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 2 tbsp fresh flat-leaf parsley chooped
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon freshly griund black pepper
For the Marinara Sauce
- 3 cup marianara sauce store-bought or homemade
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
For the Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
Step 1: Make the Meatball Mixture
- Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. In a large bowl, combine the ground chicken, Italian breadcrumbs, Parmesan, minced garlic, parsley, egg, salt, and pepper. Mix gently with your hands or a fork just until everything is incorporated — overmixing will make the meatballs dense and tough rather than light and tender. The mixture will be slightly sticky, which is normal for ground chicken.
Step 2: Shape the Meatballs
- With lightly oiled or damp hands, roll the mixture into meatballs about 1½–2 inches in diameter — roughly the size of a large walnut. Aim for consistent sizing so they cook evenly. Place them spaced slightly apart on the prepared baking sheet. If the mixture feels too soft to roll cleanly, chill it in the refrigerator for 15 minutes before shaping — this firms it up and makes the process much easier.
Step 3: Bake the Meatballs
- Transfer the baking sheet to the preheated oven and bake for 12–15 minutes, until the meatballs are cooked through and an instant-read thermometer inserted into the center reads 165°F (74°C). They won't be deeply browned at this stage — that's fine, as they'll take on more color and flavor during the second bake in the sauce. Remove and set aside.
Step 4: Build the Marinara Sauce
- While the meatballs bake, heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant and just golden. Pour in the marinara sauce and stir in the dried oregano if using. Simmer gently for 5–7 minutes, stirring occasionally, until the sauce has deepened slightly in color and the flavors have melded together. Taste and adjust seasoning with salt and pepper as needed.
Step 5: Assemble and Final Bake
- Spread a thin, even layer of the marinara sauce across the bottom of a 9×13-inch baking dish — this prevents sticking and keeps the meatballs moist from below. Nestle the baked meatballs snugly into the sauce in a single layer, then pour the remaining sauce evenly over the top, making sure each meatball is well coated. Scatter the shredded mozzarella generously over everything, then finish with the grated Parmesan. Bake uncovered for 10–15 minutes until the cheese is fully melted, bubbling at the edges, and turning lightly golden on top. For a deeper golden finish, switch to broil for the final 2 minutes — watch it closely. Remove from the oven, scatter torn fresh basil over the top, and serve immediately straight from the dish