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 a comforting Italian classic but want an easy, crowd-pleasing spin, you’re going to absolutely adore this Baked Chicken Parmesan Meatballs Recipe. I first tried this on a hectic weeknight, and it quickly became a family favorite because it’s juicy, flavorful, and best of all, healthier than the typical fried version. Stick with me here—I’ll share all my tips to make your meatballs perfectly tender and cheesy every time!

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Why You’ll Love This Recipe

Healthy and Delicious: Using ground chicken and almond flour gives you juicy meatballs without the guilt.
Simple Prep: Mix, shape, and bake – no frying necessary, making cleanup super easy.
Versatile Meal: Serve over spaghetti, zoodles, or as an appetizer, perfect for any occasion.
Cheesy Perfection: The blend of parmesan and mozzarella melted on top is seriously mouthwatering.

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, healthy meatball recipes, baked Italian meatballs, easy chicken meatball recipe, family-friendly dinner ideas

Ingredients You’ll Need

These ingredients come together to create meatballs that are tender inside with that irresistible cheesy, garlicky punch. I like to keep things simple without sacrificing flavor—plus, these are easy to find in your local grocery store.

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, healthy meatball recipes, baked Italian meatballs, easy chicken meatball recipe, family-friendly dinner ideas

Ground chicken: Lean and mild, it keeps the meatballs light but juicy when combined with parmesan.
Egg: Helps bind everything together so your meatballs hold their shape during baking.
Almond flour: A great gluten-free alternative to breadcrumbs, adds a bit of nuttiness and texture.
Grated parmesan cheese: Adds saltiness and umami deep into the meat mixture.
Garlic: Fresh minced cloves give that authentic Italian aroma and flavor boost.
Onion powder: Provides subtle depth without overpowering the chicken.
Salt and pepper: Essential for seasoning and balancing flavors.
Marinara sauce: I recommend a quality jarred sauce for convenience and consistent flavor.
Mozzarella cheese: Melts beautifully on top, giving you that gooey, cheesy goodness.

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 how easy it is to customize this Baked Chicken Parmesan Meatballs Recipe. Whether you want to swap dairy, add a little heat, or make it keto-friendly, there are tons of ways to tweak this to fit your taste or dietary needs.

Add some spice: I sometimes mix in a pinch of red pepper flakes for a little kick; my family loves that extra zing.
Go dairy-free: Swap parmesan and mozzarella for dairy-free cheese options or nutritional yeast for flavor without the dairy.
Make it gluten-free: This recipe is naturally gluten-free thanks to almond flour, but always double-check marinara sauce labels.
Herb boost: Fresh basil or Italian seasoning mixed in can brighten up the flavor beautifully.

How to Make Baked Chicken Parmesan Meatballs Recipe

Step 1: Mix the Ingredients to Perfection

Start by preheating your oven to 400°F. In a large bowl, combine ground chicken, egg, almond flour, grated parmesan, minced garlic, onion powder, salt, and pepper. I like to mix everything by hand here—it’s the best way to know everything’s evenly combined without overworking the meat, which can make meatballs tough. Once mixed, roll the mixture into uniform-sized meatballs about the size of a golf ball to ensure even cooking.

Step 2: Assemble with Saucy Goodness

Pour half of your marinara sauce into the bottom of a baking dish or cast-iron skillet (I prefer a cast iron because it browns things so nicely). Arrange the meatballs on top of the sauce, then spoon the remaining sauce over them. Brushing the sauce on helps keep the meatballs moist during baking. Sprinkle the remaining parmesan and shredded mozzarella evenly on top to get that gorgeous cheesy crust.

Step 3: Bake Until Juicy and Melty

Pop the dish into your preheated oven and bake for 25-30 minutes. The key here is to check that the internal temperature hits 165°F so your chicken is cooked safely but still juicy. You’ll notice the cheese bubbling and lightly browning on top—that’s your signal that dinner is ready to come out. Pro tip: Let the meatballs rest for a few minutes once out of the oven to let the juices settle.

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Pro Tips for Making Baked Chicken Parmesan Meatballs Recipe

Even Meatballs: I roll all my meatballs to the same size for even cooking—no one wants half-raw bites!
Don’t Overmix: Mixing gently by hand keeps the chicken tender and prevents dense meatballs.
Cast Iron Love: Using a cast iron skillet adds a subtle crispness on the edges that just can’t be beaten.
Sauce It Up: Don’t skimp on marinara—keeping meatballs saucy helps lock in moisture and flavor.

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, healthy meatball recipes, baked Italian meatballs, easy chicken meatball recipe, family-friendly dinner ideas

Garnishes

I always finish these with a sprinkle of freshly chopped basil or parsley. The fresh herbs add a pop of color and a bright, herbal note that balances the cheesy richness perfectly. A light drizzle of extra virgin olive oil over the top just before serving adds a luscious finish, too.

Side Dishes

My go-to sides include spaghetti tossed lightly with olive oil and garlic, or a fresh green salad with lemon vinaigrette to cut through the cheese. For low-carb options, sautéed zucchini noodles or roasted broccoli make perfect companions.

Creative Ways to Present

For game day or dinner parties, I serve these on a large platter layered with extra marinara and garnished with colorful basil leaves and edible flowers—it always impresses guests! You can also skewer them for easy finger-food style appetizers at gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. When packed tightly, the meatballs stay tender and the sauce keeps them moist, so they’re just as enjoyable the next day.

Freezing

This recipe freezes beautifully. I like to bake the meatballs first, then freeze them individually on a sheet tray before transferring to a freezer bag. When you’re ready, thaw them overnight and reheat gently to avoid drying out the chicken.

Reheating

The best way I’ve found to reheat leftovers is in a 350°F oven for 10-15 minutes covered with foil to keep them juicy. You can also microwave on medium power, just add a little sprinkle of water or extra marinara to retain moisture.

FAQs

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

Absolutely! Ground turkey works well as a substitute and has a similar lean profile. Just keep an eye on the cooking time and make sure the internal temperature reaches 165°F for safety.
How do I make the meatballs more tender?

Be gentle when mixing the meatball ingredients—overmixing can make them dense. Also, using ingredients like almond flour helps add moisture. Baking with sauce is another key step to keep them juicy!
Can I make these meatballs ahead of time?

Yes! You can prep and shape the meatballs up to a day in advance, then store them tightly covered in the fridge before baking. This makes weeknight dinner even easier.

Final Thoughts

This Baked Chicken Parmesan Meatballs Recipe has become my go-to when I want something that feels decadent but doesn’t take all night in the kitchen. It’s the perfect blend of cheesy comfort and lean protein, and honestly, my whole family goes crazy for it every time I make it. I can’t recommend it enough if you want a recipe that’s simple, versatile, and downright delicious—give it a try, you’ll thank me later!