These Chicken Parmesan Meatballs are what happens when classic spaghetti and meatballs meet cheesy chicken parm and come out even better on the other side. Say hello to your new favorite comfort food.
Chicken Parm Meatballs are everything you love about the flavors of chicken parm and classic meatballs combined. And the whole thing comes together in under an hour in one baking dish, so no extra greasy frying pans or splattered stovetops. They are literally among the easiest weeknight dinners you could make, and you’ll get a lot of praise with little effort.
But the best part is how much everyone loves these baked chicken meatballs! Like my Pesto Chicken Parm, they are a true family favorite, and everybody goes back for seconds. With 23 g of protein in one serving, they’re hearty, satisfying, and flexible enough to work over pasta, in a roll, or even on their own.
If you want more innovative chicken meatball recipes, be sure to check out my Pineapple Chicken Meatballs and Chicken Meatball Soup recipes.
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Why you'll love this recipe
- Easy, efortless weeknigh dinner
- Minimal prep - no chopping required
- One baking dish, minimal cleanup - the meatballs cook right in the sauce
- High protein - 23g per serving!
- Kid-approved family favorite
Ingredients
- Ground chicken - ground turkey will also work
- Egg - to bind the meatballs
- Breadcrumbs - gluten-free, if needed
- Milk - any kind, or water
- Parmesan - freshly grated
- Fresh parsley - chopped
- Italian seasoning, garlic and onion powder - to flavor the meatballs
- Marinara sauce - I like Rao's or Carbone
- Mozzarella - whole milk or part-skim
See recipe card for quantities.
Instructions
- Step 1: In a large mixing bowl, combine all the meatball ingredients until just combined - do not overmix.
- Step 2: Pour Marinara sauce into a shallow baking dish. For 25-30 round meatballs and place them in the sauce.
- Step 3: Bake uncovered for 30 minutes, until the meatballs are cooked through. Remove from the oven and turn the broiler on.
- Step 4: Top with mozzarella and parmesan cheeses and broil until melted and bubbly (3-4 minutes).
How to serve Chicken Parm Meatballs
- Serve over spaghetti, rigatoni, or your favorite pasta with extra parmesan cheese and crusty bread or garlic bread
- For a low-carb option, you can sub zucchini noodles for the pasta
- Serve with a side salad like La Scala Salad or Greek Chickpea Salad
- They’re amazing as meatball subs or sandwiches with fries, chips, or Air Fryer Sliced Potatoes
- They also make a great appetizer at parties, game nights and gatherings
Storage and Reheating Tips
- You can store cooled meatballs in an airtight container in the fridge for 4 days.
- You can also freeze the baked meatballs for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat in the oven at 350° Fahrenheit or microwave with a splash of extra sauce
Tips & Tricks for best meatballs
- The marinara sauce adds a lot of the flavor for this recipe, so be sure to choose a quality sauce.
- Watch the broiler closely. The cheese can go from golden to burnt very quickly.
- Ground turkey works as a 1:1 swap for ground chicken.
- If you don’t have fresh parsley, you can skip it or use other fresh herbs like oregano or fresh basil.
Recipe FAQs
Yes! You can roll and refrigerate raw meatballs up to 24 hours in advance.
Pretty much. I like good quality Marinara, such as Rao's or Carbone. They are more expensive but totally worth it!
This recipe is not gluten free as written, but simply swap breadcrumbs for a GF version.
More chicken ideas
Looking for other recipes like this? Try these:
Recipe
Chicken Parm Meatballs
Ingredients
For the meatballs
- 1 lb ground chicken
- 1 egg large
- ⅓ cup breadcrumbs
- 2 tablespoon milk
- 2 tablespoon grated parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh parsley chopped
To assemble
- 24 oz Rao's Marinara sauce (1 jar), or your favorite Marinara sauce
- 1 cup grated mozzarella cheese
- ⅓ cup grated parmesan cheese
- fresh parsley leaves chopped, for garnish
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine ground chicken, egg, breadcrumbs, milk, parmesan, salt, pepper, Italian seasoning, garlic powder, onion powder, and chopped parsley. Mix until just combined (don’t overmix).
- Scoop and roll into about 25-30 meatballs (about 1½ tablespoons each).
- Spread marinara sauce evenly in the bottom of the prepared baking dish. Place the raw meatballs directly into the sauce in a single layer.
- Bake uncovered for 30 minutes, until the meatballs are cooked through.
- Sprinkle mozzarella and parmesan evenly over the meatballs. Switch oven to broil and cook for 3–4 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Top with fresh parsley and serve warm.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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