This Cheesy Baked Chicken Parmesan Meatballs recipe is a delightful twist on the classic dish. These flavorful meatballs combine ground chicken, Parmesan cheese, and Italian seasonings, all nestled in a rich marinara sauce topped with melted mozzarella cheese.

Perfect for a family meal or when entertaining guests. These classic parm meatballs are sure to become a family favorite.  

Cheesy Baked Chicken Parmesan Meatballs with melted cheese on them in a cast iron skillet

Love meatballs? Check out these meatball recipes! Buffalo Air Fryer Turkey MeatballsEggplant and Beef MeatballsEasy BBQ Meatballs, Meatballs and Gravy, and 35+ Easy Appetizer Meatballs Ideas For A Party

If you want to make eggless meatballs for these BBQ meatballs, then go print my How To Make Soft Meatballs Recipe Without Eggs.

Chicken Parmesan Meatballs Highlights

  • Classic Comfort Food: These meatballs offer an easy, comforting, and familiar Italian dish reminiscent of classic chicken Parmesan.
  • Easy To Make: This simple recipe makes these juicy meatballs easy to prepare, making them an ideal choice for busy home cooks. You can whip up a batch in no time, saving you precious hours in the kitchen.
  • Budget Friendly: Ground chicken is often a more affordable option than boneless skinless chicken breasts, as it is the main ingredient in this recipe. Furthermore, the other necessary ingredients, such as bread crumbs, Parmesan cheese, and basic seasonings, are widely available at reasonable prices.
  • Make in Bulk and Freeze: This recipe is ideal for batch cooking and freezing. When you make extra meatballs, you can benefit from bulk purchase discounts and save prep time for a busy weeknight dinner. 

Ingredients You Will Need For Meatballs

meatball ingredients
  • Ground chicken: For juicy chicken meatballs and less greasy results, choose a blend of white and dark meat when selecting lean ground chicken. 
  • Parmesan cheese: You should purchase a block of parmesan and grate it yourself instead of using the pre-grated kind in a green shaker can.
  • Italian seasoning: Use a blend of Italian seasoning mix. 
  • Italian Panko breadcrumbs: Using Italian panko breadcrumbs in the meat mixture of the meatballs can improve their texture and add a pleasant crunch to the outer coating.
  • Red pepper flakes: The amount used in this recipe will not create a spicy meatball. However, if you like spicy food, you could use 1 teaspoon or more to add some heat. 

Sauce and Toppings

mozzarella, marinara, parmesan and fresh basil
  • Marinara: To make this a quick and easy recipe, go ahead and use jarred sauce. Just be sure to use a brand of rich tomato sauce, not watery or thin. 
  • Mozzarella cheese: When purchasing fresh mozzarella, select a brand that has a soft and creamy texture. Choose mozzarella with a good moisture content and a slightly moist feel.

To view the full list of ingredients and measurements, please refer to the recipe card.

How To Make Chicken Parm Meatballs and Sauce

This easy chicken meatball recipe can be prepped and popped into the oven in under 30 minutes.

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a large sheet pan with parchment paper and place a wire cooking rack on top to allow excess grease to drip off the meatballs during cooking.

2. In a large bowl, mix together the ground chicken, egg, grated Parmesan cheese, 1/2 cup of Italian Panko breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and crushed red pepper.

3. Use a two-inch cookie scoop or your hands to scoop portions of the ground chicken mixture and roll them into firm balls.

raw chicken meatball mixture and cookie scoop

4. In a bowl, combine 2/3 cup of Italian Panko breadcrumbs. In another bowl, crack the egg and whisk it slightly. Set both bowls aside.

5. Dip each meatball into the whisked egg, then roll it in the breadcrumbs to coat it evenly.

bowl of breadcrumbs, bowl of egg wash and meatballs in them

6. Place the coated meatballs on the wire cooking rack with space between each one for even cooking.

raw chicken meatballs rolled in breadcrumbs on baking rack

7. Bake the meatballs in the preheated oven for 5 minutes, then carefully flip them using tongs or a spatula. Bake for an additional 5 minutes to ensure even browning.

8. While the meatballs are baking, pour and spread the marinara sauce on the bottom of an oven-safe large skillet or casserole pan.

cast iron skillet with tomato sauce in it

9. Remove the meatballs from the oven and place them in a single layer on top of the sauce in the skillet or casserole pan.

chicken meatballs in sauce in skillet

10. Bake the meatballs and sauce together for 20 minutes. 

Safety Tip: Using a meat thermometer, be sure the center of each meatball reaches the safe internal temperature of 165°F (74°C).

11. Sprinkle the shredded mozzarella and Parmesan cheese on top of the meatballs during the last 5 minutes of baking.

12. Garnish with fresh basil leaves and serve with pasta or crusty garlic bread.

Cheesy Baked Chicken Parmesan Meatballs in a cast iron skillet with melted cheese on them

How To Serve Chicken Parmesan Meatballs

  • Pasta: Serve over cooked spaghetti, penne, linguine, rigatoni, or any other favorite type of pasta.
  • Zucchini noodles: Low-carb option
  • Polenta: Spoon the meatballs and sauce onto a bed of creamy polenta.
  • Sub sandwiches roll: Split a sub roll, layer it with marinara sauce, place the meatballs on top, and sprinkle with melted mozzarella cheese. Toast the sandwich until the cheese is melted and bubbly.

Tips and Questions For Recipe Sucess

These meatballs are incredibly easy to make, requiring just a few simple steps and common ingredients, making them easy for both beginner and experienced cooks alike.

Tips For Rolling Meatballs

Rolling perfect meatballs is easy when you follow a few helpful tips:

  1. Latex gloves with olive oil: Wearing latex gloves while rolling meatballs can prevent the mixture from sticking to your hands and make the process less messy. To further facilitate rolling, lightly coat the latex gloves with olive oil. Creating a smooth surface will make shaping the meat mixture into balls easier.
  2. Chilling the meatball mixture: Before rolling the meatballs, consider chilling the meat mixture in the refrigerator for about 30 minutes. This helps firm up the mixture, making it easier to handle and shape into uniform balls. It also helps the meatballs retain their shape during cooking.
  3. Use a cookie scoop or ice cream scoop: Using a cookie scoop or ice cream scoop with a release mechanism can ensure that each meatball is sized consistently. This helps with even cooking, saves time, and makes the rolling process more efficient.
  4. Wet hands: If you prefer not to use gloves, wetting your hands with water can prevent the meat mixture from sticking excessively. Dampen your hands with water before rolling each meatball. Re-wet your hands as needed during the process.
  5. Keep a bowl of water nearby: Keep a small bowl of water nearby to dip your hands or scoop into occasionally. This can help prevent sticking and make the rolling process smoother.

Why put breadcrumbs in meatballs? 

Breadcrumbs act as a binder, helping to hold the ingredients together and prevent the meatballs from falling apart during cooking. Breadcrumbs help make meatballs as they help achieve the desired texture by absorbing moisture, resulting in a tender and moist interior.

Do you use panko or regular breadcrumbs for meatballs?

When it comes to choosing between panko breadcrumbs and regular breadcrumbs for meatballs, it ultimately depends on the desired texture and personal preference. Panko breadcrumbs, which are Japanese-style breadcrumbs, have a coarser and lighter texture than regular breadcrumbs. They tend to create meatballs with a slightly crunchier

Can you put raw meatballs in the sauce to cook?

You can put raw meatballs in the sauce to cook; however, I recommend browning and partially cooking raw meatballs in the oven before adding them to the sauce instead of cooking them directly in the sauce. This will produce a less greasy sauce and ensure the meatballs hold together well. 

What To Do With Leftover Meatballs

Leftover meatballs can be used for a quick and easy dinner on a busy night.  

Refrigeration:

  1. Allow the meatballs to cool down to room temperature before storing.
  2. Transfer the meatballs to an airtight container or place them in a resealable plastic bag.
  3. Seal the container or bag tightly to prevent air exposure.
  4. Label the container with the date to track freshness.
  5. Store leftovers in the refrigerator.
  6. Meatballs and gravy can be stored in the refrigerator for 3-4 days.

Reheating Meatballs

  1. To reheat refrigerated meatballs, heat them in the microwave or on the stovetop until they are thoroughly heated.
  2. For frozen meatballs, thaw them in the refrigerator overnight before reheating them using your preferred method.

Safety Tip: Remember to discard any meatballs left at room temperature for more than 2 hours to ensure food safety.

#️⃣ Need to make a big batch? I can help. In the recipe card below, all you have to do is tap 2X to double or 3x to triple this recipe. The amounts for each ingredient will change, then hit the print button. Or, if you prefer, slide over the sleep mode tab to prevent your phone screen from going dark. It’s that easy!

Cheesy Baked Chicken Parmesan Meatballs in a cast iron skillet
5 from 1 rating

Cheesy Baked Chicken Parmesan Meatballs Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
This Cheesy Baked Chicken Parmesan Meatballs recipe is a delightful twist on the classic dish. These flavorful meatballs combine ground chicken, Parmesan cheese, and Italian seasonings, all nestled in a rich marinara sauce topped with melted mozzarella cheese. Perfect for a family meal or when entertaining guests. These classic parm meatballs are sure to become a family favorite.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

Meatball

  • 1 lb ground chicken
  • 1 egg, large
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Italian Panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes

Breadcrumb Coating

  • 2/3 cup Italian Panko breadcrumbs, for coating meatballs
  • 1 egg, large, for coating meatballs

Sauce and Toppings

  • 1 marinara sauce, 24 ounce jar
  • 1/2 cup mozzarella, shredded
  • 1/3 cup Parmesan cheese, grated
  • 1 sprig basil, fresh basil leaves

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a large sheet pan with parchment paper and place a wire cooking rack on top to allow excess grease to drip off the meatballs during cooking.
  • In a large bowl, mix together the ground chicken, egg, grated Parmesan cheese, 1/2 cup of Italian Panko breadcrumbs, garlic powder, Italian seasonings, salt, pepper, and crushed red pepper.
    1 lb ground chicken, 1 egg, 1/2 cup Parmesan cheese, 1/2 cup Italian Panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes
  • Use a two-inch cookie scoop or your hands to scoop portions of the ground chicken mixture and roll them into firm balls.
  • In a bowl, combine 2/3 cup of Italian Panko breadcrumbs. In another bowl, crack the egg and whisk it slightly. Set both bowls aside.
    1 egg, 2/3 cup Italian Panko breadcrumbs
  • Dip each meatball into the whisked egg, then roll it in the breadcrumbs to coat it evenly.
  • Place the coated meatballs on the wire cooking rack with space between each one for even cooking.
  • Bake the meatballs in the preheated oven for 5 minutes, then carefully flip them using tongs or a spatula. Bake for an additional 5 minutes to ensure even browning.
  • While the meatballs are baking, pour and spread the marinara sauce on the bottom of an oven-safe large skillet or casserole pan.
    1 marinara sauce
  • Remove the meatballs from the oven and place them in a single layer on top of the sauce in the skillet or casserole pan.
  • Bake the meatballs and sauce together for 20 minutes.
  • Sprinkle the shredded mozzarella and Parmesan cheese on top of the meatballs during the last 5 minutes of baking.
    1/2 cup mozzarella, 1/3 cup Parmesan cheese
  • Garnish with fresh basil leaves and serve with pasta or crusty garlic bread
    1 sprig basil

Notes

How To Serve Chicken Parmesan Meatballs
  • Pasta: Serve over cooked spaghetti, penne, linguine, rigatoni, or any other favorite type of pasta.
  • Zucchini noodles: Low-carb option
  • Polenta: Spoon the meatballs and sauce onto a bed of creamy polenta.
  • Sub sandwiches roll: Split a sub roll, layer it with marinara sauce, place the meatballs on top, and sprinkle with melted mozzarella cheese. Toast the sandwich until the cheese is melted and bubbly.
Serving: 1g, Calories: 392kcal, Carbohydrates: 15g, Protein: 36g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 205mg, Sodium: 1236mg, Potassium: 716mg, Fiber: 1g, Sugar: 2g, Vitamin A: 489IU, Vitamin C: 0.1mg, Calcium: 381mg, Iron: 3mg
Cuisine: Italian
Course: Main Dish
Author: Gina Dickson
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