These Baked Chicken Parmesan Meatballs take everything you love about classic Chicken Parmesan — the crispy coating, juicy chicken, rich marinara sauce, and melty cheese — and transform it into bite-sized perfection. Golden on the outside yet tender inside, each meatball is baked instead of fried, which makes this dish lighter while still keeping that comforting Italian flavor everyone craves.
Whether you’re serving them as a weeknight dinner, meal prep favorite, or a crowd-pleasing party appetizer, these meatballs never disappoint. They pair beautifully with spaghetti, fit perfectly inside sub rolls, and are simple enough to prepare on even your busiest evenings.
Why You’ll Love These Baked Chicken Parmesan Meatballs
You’ll adore this recipe because it’s easy, comforting, and family-approved. Baking instead of frying makes them healthier, while the flavor remains rich and satisfying. Every bite blends juicy chicken, herby breadcrumbs, and gooey mozzarella in perfect harmony.
Furthermore, these meatballs are incredibly versatile. You can serve them over pasta, tuck them into toasted subs, or make them the star of your next appetizer platter. In addition, cleanup is effortless since they’re baked on one pan, and you can cook a big batch all at once for convenience.
Why You Should Try This Recipe
If you’re craving comfort food without the heaviness of traditional Chicken Parmesan, this version strikes the perfect balance. They’re perfectly seasoned, coated in breadcrumbs, and baked until crisp and golden. Then, they’re finished with warm marinara sauce and melted cheese for the ultimate Italian-inspired dish.
Moreover, this recipe is make-ahead and freezer-friendly. You can freeze the meatballs before or after baking, so you’ll always have a quick meal ready to go. As a result, these meatballs are equally ideal for easy weeknight dinners or impressive entertaining.
Ingredients You’ll Need
For the Meatballs
- 1 lb (450 g) ground chicken
- ½ cup breadcrumbs (plain or Italian)
- ½ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley (optional)
For Baking & Topping
- 1½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil or melted butter
Optional Garnishes
- Fresh basil or parsley
- Red pepper flakes
- Extra Parmesan for serving
How to Make Baked Chicken Parmesan Meatballs (Step-by-Step)
1. Preheat the Oven
To begin with, preheat your oven to 400°F (200°C). Then, line a baking sheet with parchment paper or lightly coat it with olive oil for easy cleanup.
2. Mix the Meatball Ingredients
Next, in a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, onion powder, salt, pepper, and parsley. Mix gently until just combined. Avoid overmixing, as it can make the meatballs dense rather than tender.
3. Form the Meatballs
After that, use a tablespoon or small scoop to form evenly sized meatballs (about 1½ inches each). Arrange them neatly on the baking sheet, leaving a bit of space between each to help them brown evenly.
4. Brush with Olive Oil
Lightly brush or spray each meatball with olive oil. This extra step helps achieve a golden crust during baking, creating that fried-like texture without the added oil.
5. Bake Until Golden
Bake for 18–20 minutes, or until the meatballs turn golden brown and reach an internal temperature of 165°F (74°C). Meanwhile, warm your marinara sauce on the stovetop.
6. Add the Sauce and Cheese
Once the meatballs are cooked, remove the tray from the oven and spoon a bit of marinara sauce over each one. Then sprinkle shredded mozzarella and Parmesan on top for that signature cheesy finish.
7. Broil to Melt the Cheese
Finally, return the meatballs to the oven and broil on high for 2–3 minutes, or until the cheese melts beautifully and begins to bubble. Keep an eye on them so they don’t burn.
8. Serve and Enjoy
To serve, garnish with fresh parsley or basil for color and aroma. These meatballs are fantastic over pasta, inside toasted rolls, or alongside garlic bread.
10 Tips for the Best Baked Chicken Parmesan Meatballs
- Use freshly grated Parmesan to achieve a rich, authentic flavor.
- Avoid overmixing the meat mixture to keep the texture soft.
- Chill the mixture briefly if it feels too sticky to shape.
- Line your baking sheet for easier cleanup and consistent browning.
- Use a cookie scoop to make uniformly sized meatballs.
- Add a splash of milk if your mixture seems dry.
- Bake on a wire rack for crispier bottoms.
- Check doneness with a thermometer to prevent overcooking.
- Let them rest for a few minutes before serving for juicier results.
- Finish under the broiler for that signature golden cheese crust.
10 Variations & Substitutions
- Spicy Kick: Add red pepper flakes or chopped jalapeño for heat.
- Cheese-Stuffed: Hide a mozzarella cube in the center of each meatball.
- Turkey Swap: Substitute ground turkey for leaner meatballs.
- Gluten-Free Option: Use gluten-free breadcrumbs.
- Low-Carb Choice: Replace breadcrumbs with almond flour.
- Extra Herbs: Add more oregano or basil for bold Italian flavor.
- Sauce Variation: Use pesto or vodka sauce instead of marinara.
- Extra Crispy: Roll meatballs in panko before baking.
- Mini Appetizer Version: Shape smaller meatballs for party bites.
- Cheese Blend: Combine mozzarella and provolone for a richer melt.
What to Serve With Baked Chicken Parmesan Meatballs (Step-by-Step)
- Serve over spaghetti, penne, or fettuccine with extra sauce.
- Pair with garlic bread or breadsticks for dipping.
- Add a Caesar or green salad for freshness and balance.
- Spoon over zucchini noodles for a low-carb twist.
- Tuck into hoagie rolls for irresistible Chicken Parm sandwiches.
- Serve alongside roasted veggies for a wholesome meal.
Storage & Reheating Tips (Step-by-Step)
To Store
First, allow the meatballs to cool fully. Then, place them in an airtight container with marinara sauce and refrigerate for up to 4 days.
To Freeze (Before Baking)
Shape the meatballs and freeze them on a tray for about an hour. Once firm, transfer them into a freezer-safe bag and store for up to 2 months. When ready to bake, add 5 extra minutes to the cook time.
To Freeze (After Baking)
Alternatively, bake the meatballs first, let them cool, and store them in a freezer-safe container with sauce. Reheat from frozen in a covered dish at 350°F (175°C) for 25 minutes.
To Reheat
Microwave single servings for 1–2 minutes, or warm gently on the stove over low heat until hot throughout.
Recipe FAQs
Can I meal prep with these?
Yes, these meatballs are fantastic for meal prep. They stay moist for days and pair well with pasta, salad, or rice.
Can I use ground turkey instead of chicken?
Yes, and it works beautifully. Since turkey is leaner, add a bit of olive oil or milk to retain moisture. As a result, the texture stays tender and juicy.
Do I need to fry the meatballs first?
No, baking achieves the same crispness with less mess. Plus, it’s easier to make a large batch evenly at once.
Can I make these ahead of time?
Absolutely! You can mix and shape them a day in advance, refrigerate overnight, and bake the next day. Alternatively, bake them fully and store for reheating.
Can I freeze the leftovers?
Yes, these freeze wonderfully. After cooling, place them in a freezer bag for up to two months. When you’re ready, thaw overnight and reheat in the oven.
Can I use jarred marinara sauce?
Definitely. A high-quality store-bought marinara saves time and still tastes delicious. For extra flavor, simmer it with olive oil or herbs before using.
Can I air fry them instead of baking?
Yes! Air fry at 375°F (190°C) for about 12–14 minutes, flipping halfway through. This method makes them even crispier while keeping the inside moist.
Can I use seasoned breadcrumbs?
Yes, but adjust salt levels since they often contain seasoning. They add wonderful depth to the flavor profile.
Can I make them dairy-free?
Certainly. Replace Parmesan with nutritional yeast or omit cheese entirely. The flavor remains savory and satisfying.
Can I double the batch?
Yes, simply bake on two trays and rotate halfway through for even cooking. Doubling is perfect for meal prepping.
Can I serve them cold?
While they’re best hot, they also taste great chilled in sandwiches or wraps.
How do I know they’re fully cooked?
Check that the internal temperature reaches 165°F (74°C). If you don’t have a thermometer, cut one open to confirm it’s no longer pink.
Can I add vegetables?
Yes, grated zucchini or carrots add moisture and nutrients. Just squeeze out excess water to avoid soggy meatballs.
What ground chicken works best?
Choose 93% lean for the best balance of juiciness and flavor. Extra-lean chicken can make them dry.
Can I make them gluten-free?
Absolutely. Substitute gluten-free breadcrumbs or crushed crackers for the same texture.
Can I stuff them with cheese?
Yes — add a mozzarella cube to the center for a melty surprise when cut open.
Can I use panko instead of breadcrumbs?
Yes, panko gives a lighter, crunchier coating. It’s ideal if you love extra crispness.
What’s the best cheese for topping?
Mozzarella is classic, but combining provolone and Parmesan gives more depth and richness.
Can I make them spicier?
Of course! Add red pepper flakes or a touch of cayenne. You can even mix chili oil into your sauce.
How do I reheat without drying them out?
Cover them with foil and reheat in the oven at 325°F (160°C) for about 10 minutes. Alternatively, microwave with a spoonful of sauce.