Chicken Parm Meatballs
Tender ground chicken meatballs are packed with Italian herbs and Parmesan.Garlic and breadcrumbs add flavor while keeping the meatballs tender.The meatballs bake until lightly golden and deliciously juicy.Rich marinara sauce surrounds every meatball.Melted mozzarella creates a bubbling, cheesy Parmesan-style topping.Perfect with pasta, garlic bread, sandwiches, or a fresh salad.
Ingredients
For the Chicken Meatballs
- 1½ pounds ground chicken
- ¾ cup Italian-style breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons milk
For the Sauce
- 3 cups marinara sauce
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
For the Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Fresh basil, optional
For Serving
- Cooked spaghetti or your favorite pasta
- Garlic bread
- Green salad
- Extra Parmesan cheese
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).Lightly grease a large baking dish or rimmed baking sheet.
Prepare the Chicken Mixture
- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, Italian seasoning, oregano, onion powder, salt, black pepper, red pepper flakes, and milk.Mix gently with your hands or a wooden spoon until the ingredients are just combined.Do not overmix because this can make the meatballs dense.
Shape the Meatballs
- Using a cookie scoop or tablespoon, portion the mixture into approximately 18–20 meatballs.Roll each portion gently between your palms to form a smooth ball.Place the meatballs on the prepared baking sheet, leaving a little space between each one.
Bake the Meatballs
- Bake for approximately 15–18 minutes, or until the meatballs are cooked through and lightly golden.For food safety, ground chicken should reach an internal temperature of 165°F (74°C).
Prepare the Marinara
- While the meatballs are baking, combine the marinara sauce, Italian seasoning, garlic powder, and black pepper in a saucepan.Warm gently over medium-low heat.
Add Sauce to the Baking Dish
- Spread approximately 1 cup of warm marinara sauce across the bottom of a large oven-safe baking dish.Transfer the baked meatballs into the dish.Pour the remaining marinara sauce around and over the meatballs.
Bake Until Cheesy
- Return the baking dish to the oven.Bake uncovered for approximately 10–12 minutes, until the mozzarella is completely melted and bubbling.For a more golden topping, switch to the broiler for the final 1–2 minutes, watching carefully.
Garnish
- Remove from the oven.Sprinkle with fresh parsley and basil if desired.Allow the meatballs to rest for approximately 5 minutes.
Serve
- Serve the Chicken Parm Meatballs over spaghetti, alongside garlic bread, or with a fresh green salad.Finish with additional freshly grated Parmesan.
Notes
- Ground chicken: Ground chicken breast creates a leaner meatball, while ground chicken with some dark meat produces a juicier result.
- Breadcrumbs: Italian-seasoned breadcrumbs add extra flavor, but plain breadcrumbs work too.
- Parmesan: Freshly grated Parmesan provides better flavor and melting quality.
- Moisture: Milk helps keep the chicken meatballs tender.
- Mixing: Avoid overmixing the meatball mixture.
- Size: Keep the meatballs approximately the same size so they cook evenly.
- Temperature: Ground chicken should reach 165°F (74°C) internally.
- Broiling: Watch closely during broiling because mozzarella can brown quickly.