Baked Chicken Parmesan Meatballs
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12-15 meatballs
- Category: Dinner
- Method: Oven
Ingredients
Units
- 2 lbs ground chicken
- 1 large egg
- 1 Tablespoon olive oil
- 1/3 cup grated parmesan cheese
- 1/2 cup breadcrumbs
- 1-2 cloves garlic, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 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 1/3 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 1/3 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.
