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Baked Chicken Parmesan Meatballs

Think chicken parm, but in poppable meatball form, baked instead of fried. These are tender inside with a golden crust, simmered in marinara and blanketed in melted mozzarella. My family eats them over spaghetti, but they make a killer sub sandwich too.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground chicken
  • 3/4 cup Italian-seasoned panko breadcrumbs — absorbs moisture so the meatballs stay juicy instead of dense
  • 1/2 cup grated Parmesan cheese plus extra for serving — brings salty, nutty flavor and helps the meatballs brown
  • 1 large egg — the binder that holds everything together
  • 2 cloves garlic minced — the flavor backbone
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp olive oil
  • 1 jar 24 oz marinara sauce
  • 1 1/2 cups shredded low-moisture mozzarella
  • 2 tbsp chopped fresh basil

Method
 

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Mix with your hands just until combined — overworking makes meatballs tough (stop as soon as you don't see dry crumbs).
  3. Roll into 18 meatballs, about 2 tablespoons each, and arrange on the baking sheet. Brush or drizzle with the olive oil.
  4. Bake 18-20 minutes, until golden and the internal temperature reads 165°F on an instant-read thermometer (the USDA safe temp for ground poultry — no guessing).
  5. While the meatballs bake, warm the marinara in a large oven-safe skillet over medium heat. Nestle the baked meatballs into the sauce, top with mozzarella, and broil 2-3 minutes until the cheese bubbles and spots brown. Shower with basil and extra Parmesan.