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Baked Chicken Parmesan Meatballs

Tender and juicy meatballs topped with rich marinara sauce and gooey melted mozzarella cheese, perfect for family gatherings or cozy evenings at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken You can also use ground turkey or a Halal beef blend.
  • 1/2 cup breadcrumbs Can substitute with gluten-free crackers or panko breadcrumbs.
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped parsley For garnish if desired.
  • 1 egg Acts as a binder for the meatballs.
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning Feel free to experiment with your favorite dried herbs.
  • to taste Salt and pepper
For the Topping
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese For topping.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan, parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well incorporated.
  3. Form the mixture into meatballs about 1.5 inches in diameter and place them on a lined baking sheet.
Baking
  1. Bake the meatballs in the preheated oven for about 20-25 minutes or until golden brown and cooked through.
  2. In the last 5 minutes of baking, spoon marinara sauce over each meatball and top with shredded mozzarella cheese.
  3. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Serving
  1. Allow the meatballs to cool for a few minutes before serving. Garnish with additional parsley or basil if desired.

Notes

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. For reheating, use the oven at 350°F (175°C) for about 15-20 minutes, or microwave for a quicker option.