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’re looking for a cozy, crowd-pleasing dish that’s a little different but still hits all the comforting notes, you’re going to love my Baked Chicken Parmesan Meatballs Recipe. I absolutely love how simple ingredients come together into juicy, cheesy meatballs baked right in the sauce—no frying mess, just pure deliciousness. Whether you’re serving these for dinner or as a fun appetizer, they’re always a hit in my house, and I know you’ll feel the same way once you try them!

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Why You’ll Love This Recipe

Easy Prep and Clean-Up: No frying required—just mix, bake, and enjoy with minimal mess.
Juicy and Flavorful: Ground chicken stays moist with parmesan and almond flour, plus that garlic kick.
Versatile Serving Options: Works perfectly as a main dish, party appetizer, or over pasta for a classic touch.
Family Favorite: My kids and guests always go crazy for these cheesy, saucy meatballs.

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, easy chicken parmesan meatballs, cheesy baked meatballs, healthy chicken parmesan, flavorful meatball recipes

Ingredients You’ll Need

The ingredients in this baked chicken parmesan meatballs recipe come together beautifully to create rich flavors and tender meatballs without any fuss. I find almond flour is a great binder that keeps the texture light while parmesan cheese adds that signature savory depth.

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, easy chicken parmesan meatballs, cheesy baked meatballs, healthy chicken parmesan, flavorful meatball recipes

Ground chicken: Choose fresh or freshly thawed for the best texture and flavor.
Egg: Acts as a natural glue to hold the meatballs together perfectly.
Almond flour: Keeps things gluten-free if needed and adds a subtle nutty taste.
Grated parmesan cheese: Adds umami richness and helps bind the meatballs.
Garlic cloves: Freshly minced for that punch of aroma and flavor.
Onion powder: Enhances the savory profile without the texture of fresh onions.
Salt and pepper: Simple seasoning that brings out all the natural flavors.
Marinara sauce: I use a good-quality jarred sauce, but homemade also works wonders.
Shredded mozzarella cheese: Melts beautifully over the meatballs for that gooey finish.
Extra parmesan cheese: Sprinkled on top for an irresistible crust.

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

This baked chicken parmesan meatballs recipe is super versatile. I often tweak things depending on what I have on hand or feel like eating, and you should totally feel free to do the same! It’s fun making it your own, and it still turns out delicious every time.

Spicy Twist: I once added a pinch of red pepper flakes to the mix, and my family loved the gentle heat.
Herb Boost: Fresh basil or parsley mixed in amps up the freshness and color.
Different Cheeses: Swap mozzarella for provolone or add a little smoked gouda for a smoky twist.
Gluten-Free Option: Using almond flour makes this recipe gluten-free, perfect for friends and family who avoid gluten.

How to Make Baked Chicken Parmesan Meatballs Recipe

Step 1: Mix Your Ingredients with Love

Start by preheating your oven to 400°F. In a large bowl, mix the ground chicken, egg, almond flour, grated parmesan cheese, minced garlic, onion powder, salt, and pepper with your hands. I find that using your hands helps you evenly combine everything without overworking the meat, which keeps the meatballs tender. The mixture might feel a little sticky—that’s just right!

Step 2: Shape the Meatballs and Prepare Your Dish

Roll the mixture into meatballs roughly the size of golf balls. I usually get about 12 meatballs out of this recipe. Pour one cup of marinara sauce into the bottom of a baking dish or cast iron skillet, which is my personal favorite because it distributes heat beautifully. Nestle the meatballs into the sauce gently—don’t overcrowd them!

Step 3: Top, Sauce, and Cheese It Up

Pour the remaining cup of marinara over the meatballs, brushing it over to coat each one lovingly. Then sprinkle with the remaining parmesan cheese and top the whole tray with shredded mozzarella. This layering is what makes the baked chicken parmesan meatballs recipe so irresistibly cheesy and comforting.

Step 4: Bake Until Perfectly Done

Bake uncovered for 25 to 30 minutes until the meatballs reach an internal temperature of 165°F and the cheese is bubbling and lightly golden. You’ll want to keep an eye on them near the end to avoid overbaking, which can dry them out. But trust me, they come out juicy, cheesy, and perfectly cooked every time.

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Pro Tips for Making Baked Chicken Parmesan Meatballs Recipe

Measure Meatball Size Consistently: I use a small ice cream scoop to keep all meatballs about the same size so they cook evenly.
Don’t Skip the Sauce Layer: Pouring sauce under and over the meatballs keeps them super moist and infuses flavor throughout.
Use a Meat Thermometer: I learned the hard way to check the internal temp so meatballs never dry out or stay undercooked.
Rest Before Serving: Let the meatballs sit a few minutes after baking so the cheese sets slightly, making them easier to serve.

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, easy chicken parmesan meatballs, cheesy baked meatballs, healthy chicken parmesan, flavorful meatball recipes

Garnishes

I love topping these meatballs with a sprinkle of freshly chopped basil or parsley—it adds a fresh pop of color and bright herbaceous flavor that complements the rich sauce and cheese perfectly. A light drizzle of good olive oil right before serving also elevates the dish.

Side Dishes

My go-to side dishes include simple spaghetti tossed with olive oil and garlic, creamy mashed cauliflower for a low-carb option, or a crisp arugula salad with lemon vinaigrette. These sides balance the richness of the meatballs and make the meal feel complete and satisfying.

Creative Ways to Present

For a fun party platter, I’ve served these meatballs on skewers for easy grab-and-go eating. Another favorite is layering them in a baked ziti casserole or stuffing them into slider buns for mini meatball parmesan sandwiches — always a hit at game day gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover baked chicken parmesan meatballs keep beautifully in an airtight container in the refrigerator for up to 3 days. I usually pop them in the fridge uncovered for about 10 minutes before sealing to avoid sogginess from steam buildup.

Freezing

I’ve frozen portioned meatballs both cooked and uncooked. For cooked meatballs, freeze in a single layer on parchment first, then transfer to a freezer-safe bag for up to 3 months. Reheat them straight from frozen in the oven or microwave. This way you’ve got a quick dinner anytime!

Reheating

To bring leftovers back to life, I prefer reheating in the oven at 350°F for 10-15 minutes to keep the exterior tender and to melt cheese evenly. A quick microwave zap is fine for a rushed meal but tends to dry them out faster.

FAQs

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

Absolutely! Ground turkey works well as a substitute in the baked chicken parmesan meatballs recipe. Just be mindful that turkey can be a bit leaner, so mixing in a bit more cheese or an extra egg can help maintain juiciness.
Is almond flour necessary, or can I use breadcrumbs?

You can swap almond flour for breadcrumbs if you prefer. Keep in mind that almond flour lends a moist texture and it’s naturally gluten-free. If using regular breadcrumbs, you might want to add a little extra moisture to the mix.
How do I know when the meatballs are fully cooked?

The best way is to use a meat thermometer—when the internal temperature hits 165°F, they’re safe and perfectly cooked. Without a thermometer, cut into one to check that the juices run clear and there’s no pink inside.
Can I make these meatballs ahead of time and bake later?

Yes! You can shape the meatballs and store them covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming in straight from the fridge.

Final Thoughts

When I first tried this Baked Chicken Parmesan Meatballs Recipe, I was amazed at how juicy and flavorful the meatballs were without a single drop of oil for frying. It’s become one of those recipes I turn to again and again when I want comfort food without the guilt or fuss. I can’t recommend it enough, and I hope you enjoy making and sharing it as much as I do—it’s like an Italian hug on a plate!