Name: Baked Chicken Parmesan Meatballs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb ground chicken; 1 egg; 1/2 cup almond flour; 1/2 cup grated parmesan cheese; 3 cloves garlic, minced; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp pepper; 2 cups marinara sauce (from a jar); 1 cup shredded mozzarella cheese; 1/4 cup parmesan cheese

If you love the cozy, comforting flavors of classic chicken parmesan but want something a little easier to eat and just as delicious, then this Baked Chicken Parmesan Meatballs Recipe is going to be your new go-to. These meatballs come out juicy and tender on the inside with that perfect cheesy, garlicky crust on top—baked, not fried, which means less mess and less guilt. Trust me, once you try this twist on a beloved classic, you’ll find yourself craving it all the time.

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Why You’ll Love This Recipe

Easy Prep and Baking: I love that you can have these meatballs ready to bake in under 15 minutes, perfect for busy weeknights.
Healthy and Flavorful: Using ground chicken and almond flour keeps things lighter but still packed with parmesan and mozzarella cheesy goodness.
Versatile Serving Options: Whether over pasta, as sliders, or game-day bites, these meatballs always impress.
Family-Approved: My picky eaters actually go crazy for this recipe, and yours will too!

A white bowl holds three round meatballs covered in red tomato sauce, with melted cheese strings stretching from one meatball. One meatball is cut in half, showing a light brown inside texture. A silver fork pokes into the bowl from the right side. Near the bowl is a small white dish filled with a heap of shredded white cheese. In the background, there is a white baking dish slightly visible with more meatballs in tomato sauce. The surface underneath everything is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Baked Chicken Parmesan Meatballs, chicken parmesan meatballs, baked chicken meatballs, cheesy tomato meatballs, healthy chicken meatballs

Ingredients You’ll Need

The magic of this Baked Chicken Parmesan Meatballs Recipe lies in its simple, wholesome ingredients that come together to deliver big flavors. Here’s a quick peek at what you’ll want to have on hand and why each is important.

Flat lay of a small mound of fresh, pale pink ground chicken, one whole clean brown egg, a small white ceramic bowl filled with finely ground almond flour, a small white ceramic bowl with finely grated pale yellow parmesan cheese, three peeled garlic cloves, a small white ceramic bowl containing a vibrant red marinara sauce, a small white ceramic bowl with shredded white mozzarella cheese, a few whole black peppercorns, a small white ceramic bowl of pale beige onion powder, and a small pinch of coarse white salt crystals, all arranged with perfect symmetry in a balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Baked Chicken Parmesan Meatballs, chicken parmesan meatballs, baked chicken meatballs, cheesy tomato meatballs, healthy chicken meatballs

Ground chicken: Lean and mild, it forms the perfect base for tender meatballs that soak up all the flavors.
Egg: Acts as a binder so your meatballs hold their shape beautifully without falling apart.
Almond flour: A great low-carb alternative to breadcrumbs that keeps the texture light but structured.
Grated parmesan cheese: Adds that classic salty, nutty flavor that makes chicken parmesan so irresistible.
Garlic (minced): Brings aromatic depth; fresh is best here for that punch of flavor.
Onion powder: An easy way to get savory richness without chopping actual onions.
Salt and pepper: Essential to season the meatballs perfectly.
Marinara sauce: Use a good-quality jarred sauce for convenience, or homemade if you have it—this is where lots of flavor builds.
Shredded mozzarella cheese: Melts beautifully on top for that ooey-gooey finish.
Extra parmesan cheese: For sprinkling on top, adding a golden crust and extra flavor punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Baked Chicken Parmesan Meatballs Recipe is how easy it is to make your own. I often tweak the herbs or cheese depending on what’s in my kitchen and what everyone’s craving.

Italian herb twist: I sometimes add fresh basil or oregano into the mix for an herb-forward aroma that’s incredible.
Spicy kick: If you’re like me and love a little heat, adding red pepper flakes to the meatball mixture or the sauce really livens things up.
Cheese swap: Feel free to try provolone or fontina instead of mozzarella for a meltier, creamier finish.
Gluten-free option: This recipe is already gluten-friendly with almond flour, but you can swap to regular breadcrumbs if you prefer traditional texture.

How to Make Baked Chicken Parmesan Meatballs Recipe

Step 1: Gather and Preheat

First things first, preheat your oven to 400°F. This gets your baking dish ready to go so the meatballs cook quickly and evenly. While the oven warms, gather all your ingredients—you’ll want everything within arm’s reach for easy mixing.

Step 2: Mix the Meatball Ingredients

In a large bowl, combine the ground chicken, egg, almond flour, grated parmesan, minced garlic, onion powder, salt, and pepper. Now, this is where I get my hands a little messy. Mixing by hand lets you really feel the texture and make sure everything is evenly incorporated. Avoid overmixing though—it can make the meatballs tough, and that’s the last thing you want.

Step 3: Shape Your Meatballs

Roll the mixture into evenly sized meatballs—aim for about 1.5 to 2 inches in diameter. I usually get 12 out of this batch, which is perfect for a family meal or leftovers. By the way, if your hands get sticky, just wet them slightly with water to keep things smooth.

Step 4: Assemble in the Baking Dish

Pour 1 cup of marinara sauce into the bottom of your baking dish (I love using my cast iron skillet here—it crisps the edges nicely). Place your meatballs directly on top of the sauce so they stay moist as they bake. Then spoon the remaining cup of marinara over the meatballs, brushing it gently over their tops. Sprinkle the remaining parmesan and shredded mozzarella evenly on top.

Step 5: Bake and Check for Doneness

Bake the meatballs for 25 to 30 minutes, or until they reach an internal temperature of 165°F. If you don’t have a meat thermometer, just cut into one—there should be no pink in the center. The cheese should be bubbly and golden, making your kitchen smell absolutely irresistible. I always wait a few minutes before serving so the sauce thickens up nicely around the meatballs.

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Pro Tips for Making Baked Chicken Parmesan Meatballs Recipe

Perfect Meatball Size: Making your meatballs uniform in size helps them cook evenly, so I recommend using a small ice cream scoop if you have one.
Almond Flour Substitute: If almond flour isn’t your thing, try finely crushed pork rinds for a keto-friendly option that adds a bit of crunch.
Keep Sauce Moist: Pouring sauce both under and over the meatballs ensures they stay juicy throughout baking.
Check Temperature Early: Start checking from 25 minutes to avoid overbaking and dry meatballs.

How to Serve Baked Chicken Parmesan Meatballs Recipe

A white bowl holds a serving of spaghetti with three large meatballs on top. The bottom layer is a nest of light yellow spaghetti noodles. Above that is a thick layer of chunky red tomato sauce draped over the noodles. On top sit three round meatballs covered in melted, slightly browned white cheese. Thin strands of shredded cheese are sprinkled over the meatballs and sauce. The bowl is placed on a white marbled surface with some loose strands of cheese nearby. Photo taken with an iphone --ar 2:3 --v 7 - Baked Chicken Parmesan Meatballs, chicken parmesan meatballs, baked chicken meatballs, cheesy tomato meatballs, healthy chicken meatballs

Garnishes

I love finishing these meatballs with a sprinkle of fresh chopped basil or parsley. It brightens up the dish and adds a fresh pop of color. A light drizzle of good-quality olive oil right before serving also makes a nice touch and brings all the flavors together beautifully.

Side Dishes

My go-to is classic spaghetti tossed lightly with olive oil and garlic to complement the saucy meatballs. But I’ve also served them with spiralized zucchini noodles or a crisp green salad to keep things lighter. Garlic bread on the side? Absolutely yes—because why not?

Creative Ways to Present

For game day or casual parties, I like to put these meatballs on small skewers or serve them in mini sub rolls with a little extra marinara and melted cheese for easy sliders. They’re always a crowd-pleaser served up as finger food with some fresh basil sprinkled on top.

Make Ahead and Storage

Storing Leftovers

I usually let leftover meatballs cool completely before transferring them to an airtight container. They keep well in the fridge for up to 4 days. This is perfect for meal prep or if you’re craving a quick lunch the next day.

Freezing

I’ve had great success freezing these meatballs either before or after baking. Freeze them on a parchment-lined tray first to prevent sticking, then transfer to a freezer bag. They stay delicious for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To keep that melty cheese and juicy inside, I reheat leftovers in the oven at 350°F for about 10-15 minutes. Avoid microwaving if possible since it can make the meatballs rubbery. If you’re in a hurry, the microwave is okay but just heat in short intervals and check often.

FAQs

Can I use ground turkey instead of chicken for this recipe?

Yes! Ground turkey works well as a substitute and will still give you tender meatballs. Just be careful not to overcook since turkey can dry out faster than chicken.
What’s the best way to prevent meatballs from falling apart?

Make sure to mix the ingredients gently but thoroughly and use a binder like egg and almond flour to hold everything together. Avoid overmixing the meat, which can make meatballs tough and crumbly.
Can I make these meatballs dairy-free?

You can definitely modify this recipe by using dairy-free cheese alternatives and skipping or substituting parmesan with nutritional yeast for a cheesy flavor.
Is it okay to bake these meatballs in a regular baking dish instead of a skillet?

Absolutely! A glass or ceramic baking dish works just as well. You just might miss the crispy edges that a cast iron skillet helps create, but the flavors will be just as tasty.
How can I make this recipe spicy?

Add crushed red pepper flakes to the meatball mix or stir a bit of hot sauce into the marinara before baking. Either option adds a nice kick without overwhelming the classic flavors.

Final Thoughts

I absolutely love how this Baked Chicken Parmesan Meatballs Recipe turns out every time, and it’s become one of our family favorites for good reason. It’s approachable, full of comforting Italian flavors, and so adaptable—you can dress it up or keep it simple. When I first tried this, I was amazed at how juicy and tender the meatballs stayed without frying, and I knew I had struck gold. I hope you give it a try soon and find that this little twist on chicken parmesan earns a permanent spot on your weeknight rotation. Enjoy every bite!