Description
Baked Ground Chicken Parmesan Meatballs combine tender ground chicken, panko, Parmesan, garlic, and Italian seasoning with warm marinara and melted mozzarella. Everything finishes in the oven for an easier take on classic chicken Parmesan without breading and frying individual cutlets.
Ingredients
1 pound ground chicken
½ cup panko breadcrumbs
⅓ cup finely grated Parmesan cheese
1 large egg
1 tablespoon olive oil
2 garlic cloves, finely minced
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
24 ounces marinara sauce
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese, for topping
Fresh basil or parsley, optional for serving
Instructions
1. Preheat the oven to 400°F. Spread approximately 2 cups of the marinara sauce across the bottom of a 9-inch square baking dish or similarly sized oven-safe dish. Reserve the remaining sauce.
2. Add the ground chicken, panko breadcrumbs, ⅓ cup finely grated Parmesan, egg, olive oil, minced garlic, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper to a large mixing bowl.
3. Using a fork or clean hands, gently mix the ingredients just until evenly combined. Avoid kneading or aggressively squeezing the chicken mixture because overmixing can produce dense meatballs.
4. Use a 2-tablespoon cookie scoop to divide the mixture into approximately 16 equal portions.
5. Lightly dampen clean hands with water and gently roll each portion into a round meatball. The ground chicken mixture will naturally feel somewhat sticky, so avoid adding unnecessary extra breadcrumbs simply to make it dry.
6. Arrange the meatballs in a single layer over the marinara in the baking dish, leaving a little space between them.
7. Spoon the reserved marinara lightly over and around the meatballs without completely burying their tops.
8. Place the uncovered baking dish on the center oven rack and bake at 400°F for approximately 18 minutes.
9. Carefully remove the baking dish from the oven. Sprinkle the shredded mozzarella and remaining ¼ cup Parmesan evenly over the meatballs.
10. Return the dish to the oven and bake for another 7 to 10 minutes, or until the marinara bubbles around the edges, the cheese has melted, and a center meatball reaches an internal temperature of 165°F.
11. For additional browning, switch the oven to broil and cook for 1 to 2 minutes, watching continuously so the mozzarella does not burn.
12. Remove the meatballs from the oven and let them rest in the marinara for approximately 5 minutes.
13. Finish with torn fresh basil or chopped parsley if desired. Serve with pasta, toasted rolls, polenta, or vegetables.
Notes
Ground chicken: Regular ground chicken works particularly well for meatballs because it can contain both white and dark meat. Ground chicken breast is leaner and can produce a drier result.
Ground chicken breast substitute: If using ground chicken breast, keep the olive oil in the mixture and avoid cooking beyond the required internal temperature.
Mixing: Combine the ingredients only until evenly distributed. Overmixing can make chicken meatballs dense.
Sticky mixture: Ground chicken naturally feels sticky. Wet your hands before rolling rather than immediately adding more breadcrumbs.
Meatball size: A 2-tablespoon cookie scoop creates approximately 16 similar meatballs. Consistent sizing promotes even cooking.
Doneness: Check one of the meatballs near the center of the baking dish. Ground chicken should reach 165°F internally.
Marinara: Use a marinara sauce you already enjoy because its flavor remains prominent in the finished dish.
Cheese: Adding mozzarella during the final stage of baking helps keep it melted and bubbly rather than overcooking it for the full baking period.
Spicy variation: Add approximately ¼ teaspoon crushed red pepper flakes to the chicken mixture or use arrabbiata sauce.
Ground turkey: Ground turkey can replace ground chicken, although texture and cooking time may vary slightly.
Gluten-free option: Use gluten-free breadcrumbs in place of regular panko.
Storage: Refrigerate fully cooked meatballs with marinara in an airtight container for up to 4 days.
Freezing cooked meatballs: Cool completely, freeze in a single layer until firm, then transfer to a freezer-safe container for up to 3 months.
Freezing uncooked meatballs: Arrange shaped meatballs on a parchment-lined tray and freeze until solid before transferring to a freezer-safe bag. Thaw safely in the refrigerator before cooking.
Reheating: Warm meatballs gently in marinara on the stovetop or reheat in a 350°F oven for approximately 10 to 15 minutes, depending on quantity.
Nutrition: Nutrition values are estimated per serving based on 4 servings total, with each serving containing approximately 4 meatballs plus its share of marinara and cheese. Exact values vary by ground chicken, marinara, cheese, and breadcrumb brands.
- Prep Time: 15 min
- Cook Time: 28 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs with marinara and cheese
- Calories: 570
- Sugar: 9 g
- Sodium: 1370 mg
- Fat: 31 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 165 mg
Keywords: Baked Ground Chicken Parmesan Meatballs, chicken Parmesan meatballs, ground chicken meatballs, baked chicken meatballs, chicken parm meatballs