Baked Chicken Parmesan Meatballs

5 from 1 vote

Baked Chicken Parmesan Meatballs

The ultimate cheesy, marinara covered, breaded, delicious chicken parm meatballs! These may just be the best meatballs that I have ever made and they only take 30 minutes to make.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings: meatballs

Author: Dominique

Ingredients

Meatball ingredients

1 lb ground chicken
1/2 cup grated Parmesan
3/4 cups breadcrumbs divided ( 1/2 cup for inside the meatballs, 1/4 cup for the outside)
1 egg
2 cloves garlic minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Topping/ Casserole ingredients

1 1/2 cups marinara sauce
1 cup shredded mozzarella
2 Tablespoons Parmesan
Fresh parsley or basil

Instructions

Set oven to 400 degrees F. Cover a cookie sheet with aluminum foil.
In a large bowl add the ground chicken, 1/2 cup grated Parmesan, 1/2 cup breadcrumbs, 1 egg, 2 cloves of minced garlic, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix with a fork until everything is mixed together.
Add 1/4 cup of breadcrumbs to a small bowl. Roll meatball mixture into golf ball sized balls. Dunk each meatball lightly into the breadcrumbs. (If you need more breadcrumbs, add more to the bowl). Place each meatball on a aluminum foil-lined baking sheet. There should be about 20 meatballs. Bake for about 18–20 minutes, until cooked through. Broil for 1-2 minutes to brown the tops, if you want.
Transfer the meatballs to a baking dish and spoon 1 1/2 cups marinara sauce over/around the meatballs. (Its best to use a dish that doesn't have too much extra room, but that also fits all the meatballs)
Top the meatballs with 1 cup shredded mozzarella and 2 Tablespoons grated Parmesan.
Put the dish in the oven for 5–8 minutes, until the cheese is melted and bubbly. Broil for 1-2 minutes if you want the cheese on top a bit brown and crispy.
Top with fresh parsley or basil.
This recipe makes 20 meatballs, and easily serves 4-5 people.

Notes

To store: Put the meatballs into an airtight container and refrigerate for 3-4 days.
To make in advance: Follow the recipe up until where you bake it with the cheese to melt the cheese. Store with aluminum foil in the fridge until ready to bake. You may need to bake it a few extra minutes. Cook them within 1–2 days and make sure they reach an internal temperature of 165°F.

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