Try my easy homemade baked chicken parmesan meatballs recipe- a twist on the classic chicken parmesan we all know and love. Seasoned just right, the chicken meatballs are covered in tomato sauce and baked in the oven.
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You've probably heard of chicken parmesan before. I was never convinced that a beloved recipe could be turned into a chicken meatball recipe and still produce the same comforting feeling that classic chicken parmesan does. That was until I needed a more hands off approach to a favorite recipe that still has the classic flavors we all know and love. This is a versatile dish fit for any occasion:
- It's fancy enough for large gatherings and holidays, even making small meatballs for an appetizer.
- It's comforting enough for the whole family to enjoy for Sunday dinner.
- It's a quick, low-effort recipe that can easily be made on busy weeknights.
- And, if there are leftover meatballs (slim chance!) they keep perfectly for lunches or dinners during the week!
You Will Love This Easy Chicken Parmesan Meatballs Recipe
- Comforting meal without being too heavy
- Spiced just right- producing flavorful meatballs and sauce!
- Incredibly tender and juicy (thanks to a few secrets)
- Minimal effort recipe with little clean up
- Versatile dish- serve them plain with a salad, in a roll or with spaghetti
- Makes wonderful leftovers!
- The perfect make-ahead recipe and can be easily frozen
Chicken Parm Meatballs Ingredients
- Ground Chicken: Look for ground chicken in the meat section at the grocery store- it can be ground chicken breast, thighs or a combination.
- Olive Oil: The olive oil adds a touch of fat (and flavor)- you don't need much.
- Egg: 1 egg is just enough to bind the chicken meatballs together without making them tough.
- Breadcrumbs: Using breadcrumbs helps bind the meatballs together. You can use any type of breadcrumbs- panko, regular, seasoned, homemade or even gluten free. I often have panko so that's typically what I use.
- Parmesan Cheese: Adds flavor and a touch of salt to the baked meatballs.
- Garlic: Grating the garlic adds more flavor not just in the meatballs but the sauce as well.
- Tomato Sauce: I often use my homemade marinara sauce or crushed tomatoes. When I'm in a pinch I grab my favorite store-bought sauce, Paesana (not sponsored, just really love them!) It contains only the ingredients needed with nothing else added.
- Mozzarella Cheese: You can buy shredded or block mozzarella cheese and shred it yourself. If you're feeling fancy you can slice it instead.
- Salt & Pepper: We're starting with basic spices to season the meatballs.
- Spices: We're using the classic Italian seasoning spices like onion powder, dried parsley, dried oregano and dried basil.
The Secrets to Producing Tender & Juicy Chicken Meatballs
- Avoid Over-Mixing: When you over-mix the ground chicken mixture it is guaranteed to create tough, dense meatballs. Mix the ingredients together until just combined. I find that using my hands is the best tool as I can easily mix together without working it too hard.
- Pack the Meatballs Gently: When rolling the meatballs don't pack them into a tight ball. You want to make sure they stay together but packing too tightly will cause them to be tough.
- Use Just Enough Binder: Using too much binder can create tough and rubbery meatballs, that's not what we want. The 1 egg and panko breadcrumbs does the trick in combination of the added fat from the olive oil.
- Cook in Sauce: As the meatballs cook in the rich tomato sauce they will release their juices adding tons of flavor to the sauce and lock in the moisture keeping them tender and juicy.
Step by Step: How to Make Baked Chicken Parmesan Meatballs
- Step 1: Preheat the oven to 400°F. Add ⅓ cup tomato sauce to the bottom of a 9x13-inch baking dish.
- Step 2: Add all of the chicken meatball ingredients (except the tomato sauce and mozzarella cheese) to a large bowl. Stir together, I find using my hands works best, until everything is combined. Scoop about 3 Tablespoons of the ground chicken mixture and roll into balls. Place each meatball into the baking dish and repeat until all chicken meatballs are rolled.
- Step 3: Pour the remaining tomato sauce on top of the meatballs. Bake for 20 minutes, then sprinkle the shredded mozzarella cheese on top of the meatballs and bake for an additional 10 minutes until the internal temperature of the meatballs are 165°F.
Other Variations & Substitutions
- You can easily swap the ground chicken for ground beef or ground turkey- while it won't taste like chicken parmesan, it will be delicious and would be more similar to these baked oven meatballs.
- If you're really in a pinch, use frozen meatballs, whether store-bought or if you prepped ahead!
- If you don't want to turn on the oven, you can easily make this from start to finish in a skillet or dutch oven. Find more details in the recipe card below.
- You can use my favorite marinara sauce recipe, your own or store-bought.
- Not a huge fan or mozzarella cheese or don't have it on hand? You can swap with grated parmesan and/or provolone!
More Easy Dinner Recipes
- Baked Chicken Meatballs
- Oven Chicken Baked Meatballs
- Three Cheese Baked Ziti (One Pot!)
- One Pot Broccoli & Sausage Pasta
Baked Chicken Parmesan Meatballs
Description
Try my easy homemade baked chicken parmesan meatballs recipe- a twist on the classic chicken parmesan we all know and love. Seasoned just right, the chicken meatballs are covered in tomato sauce and baked in the oven producing incredibly tender, flavorful meatball (and sauce) with hardly any work! Finished off with shredded mozzarella cheese on top. If you can roll meatballs, you can make these chicken meatball recipe.
Ingredients
- 2 lbs ground chicken
- 1 large egg
- 1 Tablespoon olive oil
- ⅓ cup grated parmesan cheese
- ½ cup breadcrumbs
- 1-2 cloves garlic, grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 1 24-ounce can tomato sauce or crushed tomatoes
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F. Pour ⅓ cup tomato sauce to the bottom of a 9x13-inch baking dish. Set aside.
- In a large bowl, add the ground chicken, egg, olive oil, parmesan cheese, breadcrumbs, garlic, salt, pepper, dried oregano, dried parsley, dried basil and onion powder. Stir together using a rubber spatula or spoon (I find that using my hands works the best) until everything is combined. Be careful to not overmix. Using a cookie scoop, roll 3 Tablespoons of the ground chicken mixture into balls. Then place the meatball into the baking dish. Repeat until all of the meatballs are rolled.
- Pour the remaining tomato sauce on top of the meatballs and bake for 20 minutes. Then, sprinkle the shredded mozzarella cheese on top of the meatballs and bake for an additional 10 minutes. The meatballs are done when the internal temperature reaches 165°F.
- Allow the meatballs to cool for 5 minutes before serving. If desired, garnish with grated parmesan cheese and basil. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The meatballs can be rolled or can be assembled halfway through step 3 (only add the tomato sauce on top) up to 2 days in advance and stored in the refrigerator. The day of baked as directed in step 3.
- Freezing Instructions: The meatballs can be rolled and frozen for up to 3 months. Thaw overnight in the refrigerator or you can bake the meatballs frozen. Add the tomato sauce to the baking dish, add the frozen meatballs and cover with sauce. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the cover, add the mozzarella cheese and bake uncovered for 10 minutes.
- Tomato Sauce: You can use crushed tomatoes, tomato sauce or use homemade marinara sauce.
- Cheese: You can use pre-shredded mozzarella cheese or cut fresh mozzarella into slices. You can also use provolone if preferred.
- Can I make these in meatballs in a skillet? Yes! Pour ⅓ cup tomato sauce in a 5-quart or larger dutch oven or pot, add the meatballs and cover with the remaining tomato sauce. Cover with a lid and cook over medium-high heat, stirring occasionally for 25 minutes. Reduce to medium, add mozzarella cheese and cover until the cheese is melted, about 5 minutes.
Nutrition
Calories: 197kcal | Carbohydrates: 7g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 654mg | Potassium: 596mg | Fiber: 1g | Sugar: 2g | Vitamin A: 359IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg
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Angela says
Found these on Pinterest and so glad I did! They taste just like chicken parm but a lot easier! I will for sure make them again.