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 craving a comforting, irresistible twist on a classic Italian favorite, you’re going to adore this Baked Chicken Parmesan Meatballs Recipe. I absolutely love how these meatballs come out tender, juicy, and perfectly seasoned with parmesan and garlic, all smothered in rich marinara and melty mozzarella. Whether you’re serving them over pasta, sticking them on a sub, or enjoying them as a crowd-pleasing appetizer, this recipe wins every single time—and I can’t wait to share my tips with you!

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Why You’ll Love This Recipe

Healthy Twist: Using ground chicken and almond flour keeps these meatballs lighter but still packed with flavor.
Super Juicy & Tender: The blend of parmesan and garlic gives them a mouthwatering, savory boost.
Easy to Customize: Perfect for dinner, game day apps, or meal prep—you can switch up sauces or cheeses as you like.
Baked, Not Fried: Saves you cleanup and is a healthier way to get that golden-brown finish without the grease.

The image shows a white speckled bowl holding three meatballs covered with bright red tomato sauce. One meatball is cut in half, showing a light brown, soft inside with a fine texture. Melted cheese clings to one meatball with a thin string of cheese stretching out. A fork rests inside the bowl near the meatballs. In the foreground, a small bowl filled with grated white cheese sits out of focus. In the background, part of a white bowl holding more meatballs in sauce is visible. The whole scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Baked Chicken Parmesan Meatballs, chicken parmesan meatballs, Italian meatballs, baked chicken meatballs, cheesy marinara meatballs

Ingredients You’ll Need

Each ingredient in this Baked Chicken Parmesan Meatballs Recipe plays a part in creating those tender, flavorful bites you’ll love. Shopping for fresh parmesan and quality marinara sauce really makes a difference, so choose ones with simple ingredients.

Flat lay of a small mound of fresh ground chicken, one whole brown egg with a clean shell, a small white bowl of pale almond flour, a small white bowl of finely grated parmesan cheese, three peeled garlic cloves, a small white bowl of bright red marinara sauce, a small white bowl of shredded mozzarella cheese, a scattering of coarse salt crystals, a few twists of black peppercorns, and a small white bowl of finely ground onion powder, all arranged with perfect symmetry 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, Italian meatballs, baked chicken meatballs, cheesy marinara meatballs

Ground chicken: I prefer lean but not too dry—about 90% lean works great for juicy meatballs.
Egg: Acts as a binder so your meatballs hold together perfectly.
Almond flour: A great low-carb alternative to breadcrumbs, helping with texture without heaviness.
Grated parmesan cheese: Adds savory depth and a salty kick inside the meatballs.
Garlic cloves: Fresh minced garlic lends an aromatic punch that you’ll notice with every bite.
Onion powder: A subtle background flavor that complements the garlic and cheese.
Salt & pepper: Basic but crucial for seasoning the chicken and bringing everything to life.
Marinara sauce: I usually reach for a quality jarred sauce with no added sugar—it keeps things easy but tasty.
Shredded mozzarella cheese: For that classic melty topping everyone loves.
Parmesan cheese (for topping): A little extra sprinkle on top makes a crisp, cheesy crust after baking.

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

I love making this recipe my own depending on the occasion, and you really should feel free to adjust it too! Here are some simple ways I’ve customized these meatballs—and each time, they came out fantastic.

Spicy Kick: I sometimes add red pepper flakes or a splash of hot sauce to the meat mixture for a little heat that surprises everyone.
Gluten-Free Alternative: Using almond flour makes this recipe naturally gluten-free, which is great for family members who need it.
Make it Turkey: If you don’t have ground chicken, ground turkey works just as well—I’ve swapped it in and loved the result.
Herby Boost: Adding fresh chopped basil or parsley to the mix brings a lovely freshness that brightens this hearty dish.

How to Make Baked Chicken Parmesan Meatballs Recipe

Step 1: Mix Up Your Meatball Magic

Start by preheating your oven to 400°F (that’s important for even cooking). Then, grab a large mixing bowl—no fancy gadgets needed here—and combine the ground chicken, egg, almond flour, grated parmesan, minced garlic, onion powder, salt, and pepper. I like to mix it by hand because it lets me feel when everything is evenly combined, but you can use a spoon if you prefer. Once it’s mixed, roll the mixture into meatballs about the size of a golf ball. This is a good size for quick, even cooking.

Step 2: Get Saucy and Ready to Bake

Next, pour 1 cup of marinara sauce into the bottom of your baking dish. I often use a cast iron skillet because it goes from oven to table beautifully, but a regular baking dish works just as well. Nestle your meatballs on top of the sauce, spacing them evenly. Then, pour the remaining marinara sauce over the top and give each meatball a little brush or spoonful of sauce—this keeps them moist and flavorful. Finally, sprinkle the shredded mozzarella and parmesan cheese all over the top—this gives you that irresistible golden crust after baking.

Step 3: Bake Until Perfect

Pop everything in the oven and bake for about 25 to 30 minutes. I always test with a meat thermometer because chicken needs to reach 165°F inside to be safe—and that timing usually hits the mark. When the cheese is bubbly and golden, and the meatballs are cooked through, you’re ready to dig in!

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Pro Tips for Making Baked Chicken Parmesan Meatballs Recipe

Don’t Overmix: I learned the hard way that overmixing can make meatballs dense—mix just until everything’s combined.
Size Matters: Keeping meatballs golf ball-sized ensures they cook evenly without drying out.
Let Rest Before Serving: A few minutes resting once out of the oven helps juices redistribute and makes slicing them easier if you’re serving subs.
Use a Meat Thermometer: It’s the best way to guarantee perfectly cooked chicken every time—no guessing or cutting into meatballs prematurely.

How to Serve Baked Chicken Parmesan Meatballs Recipe

A white bowl filled with a base layer of plain pale yellow spaghetti, with a thick layer of chunky red tomato sauce spread unevenly over the pasta. On top, three large meatballs covered in the same tomato sauce and melted light brown cheese with some white shredded cheese sparingly sprinkled over the meatballs. The bowl is set on a white marbled surface with a small bowl of shredded white cheese visible nearby. Photo taken with an iphone --ar 2:3 --v 7 - Baked Chicken Parmesan Meatballs, chicken parmesan meatballs, Italian meatballs, baked chicken meatballs, cheesy marinara meatballs

Garnishes

I like to top these meatballs with a fresh sprinkle of chopped basil or parsley for a pop of color and fresh flavor. Sometimes, I grate a little extra parmesan just before serving—it adds a lovely sharpness that complements the melty cheese topping.

Side Dishes

For dinner, I often serve these meatballs over spaghetti or zucchini noodles if I’m keeping it lighter. They’re also fantastic alongside a fresh green salad or garlic bread to soak up all that extra marinara sauce. When I’m serving these as appetizers, simple roasted veggies or a charcuterie board works beautifully.

Creative Ways to Present

One of my favorite ways to serve these at parties is on mini slider buns with a little extra sauce and cheese—everyone goes crazy for them! You can also arrange the meatballs on a platter with small bowls of extra marinara for dipping—super inviting and perfect for sharing.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep them with some of the sauce so they don’t dry out. When I’m ready for a quick lunch, I just heat them gently, and they taste almost as good as fresh.

Freezing

If I want to make these ahead for busy weeks, I freeze the cooked meatballs (without sauce) on a baking sheet, then transfer to freezer bags. When I reheat, I thaw them overnight in the fridge and then warm them in marinara sauce on the stove. This trick always saves me on hectic days.

Reheating

To keep the meatballs juicy, I reheat them gently in a small saucepan with marinara sauce over low heat, covered. If you’re in a hurry, the microwave works too—just cover and heat in short bursts to avoid drying out.

FAQs

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

Absolutely! Ground turkey works wonderfully in this recipe. It has a similar texture and flavor profile, and you can expect the same juicy, tender meatballs when you bake them. Just be sure to watch the cooking time and internal temperature as turkey can vary slightly.
What’s the best way to make sure meatballs don’t dry out?

Using ingredients like parmesan cheese and almond flour adds moisture and helps bind the meatballs. Avoid overmixing the meat, and bake with plenty of marinara sauce, either on top or underneath, so the meatballs stay nice and juicy throughout baking.
Can I make this recipe gluten-free?

Yes! This Baked Chicken Parmesan Meatballs Recipe is naturally gluten-free because it uses almond flour instead of breadcrumbs. Just be sure to check that your marinara sauce and any seasonings are also gluten-free to keep it safe.
How do I reheat leftover chicken parmesan meatballs without drying them out?

Reheating gently on the stove in a saucepan with marinara sauce over low heat is my favorite method—it keeps the meatballs moist and flavorful. Alternatively, cover them with a damp paper towel and microwave in short intervals to prevent drying.

Final Thoughts

I genuinely love this Baked Chicken Parmesan Meatballs Recipe because it’s so versatile and easy to make, yet feels special and comforting at the same time. The combination of juicy chicken, savory parmesan, and melty cheese with tomato sauce is always a hit at my dinner table, especially on busy weeknights. Trust me, once you try these, they’ll become a staple in your kitchen too. So go ahead—roll up your sleeves, dive in, and enjoy every delicious bite!