Description
Baked Chicken Parmesan Meatballs combine all the classic Italian flavors of chicken parm in an easy-to-make meatball form. Made with ground chicken, almond flour, parmesan, and Italian seasonings, then baked in marinara sauce and topped with mozzarella cheese. Perfect over pasta or as an appetizer.
Ingredients
For the Meatballs:
- 1 lb ground chicken (the star of the show – keeps things lighter than beef)
- 1 egg (acts as the binder to hold everything together)
- ½ cup almond flour (adds moisture and a tender texture; you can use regular breadcrumbs if you prefer)
- ½ cup grated parmesan cheese (gives that classic Italian flavor)
- 3 cloves garlic, minced (because garlic makes everything better)
- 1 tsp onion powder (adds depth without extra chopping)
- ½ tsp salt
- ½ tsp pepper
For Assembly:
- 2 cups marinara sauce (store-bought is totally fine – I won’t tell!)
- 1 cup shredded mozzarella cheese (for that iconic cheese pull)
- ¼ cup parmesan cheese (extra for sprinkling on top)
Instructions
Get your oven heating to 400°F. This nice hot temperature will cook the meatballs through while getting that cheese on top perfectly bubbly and golden.
In your large mixing bowl, combine the ground chicken, egg, almond flour, parmesan cheese, minced garlic, onion powder, salt, and pepper. Use your hands for this – it’s messy but it’s the best way to get everything evenly distributed. Once combined, roll the mixture into meatballs about 1½ inches in diameter. You should get around 16-18 meatballs.
Pro Tip: Wet your hands slightly before rolling each meatball. This keeps the mixture from sticking to your fingers and helps you form smooth, round meatballs every time.
Pour 1 cup of marinara sauce into the bottom of your baking dish. This creates a flavorful cushion for your meatballs and keeps them from sticking. Spread it around evenly so every meatball gets to nestle into that sauce.
Place your meatballs in the baking dish on top of the sauce. Don’t worry about spacing them perfectly – they won’t expand much during cooking. Once they’re all in, pour the remaining 1 cup of marinara over the top. Here’s where your cooking brush comes in handy. Gently brush the sauce over each meatball so they’re all nicely coated.
Sprinkle the remaining ¼ cup of parmesan cheese over everything, then add the shredded mozzarella on top. Don’t be shy with the cheese – this is chicken parm, after all!
Pop the dish into your preheated oven and bake for 25-30 minutes. You’ll know they’re done when the cheese is melted, bubbly, and starting to turn golden, and the meatballs reach an internal temperature of 165°F.
Notes
If your mixture is too wet and sticky to roll, pop it in the fridge for 10 minutes to firm up.
If it seems too dry, add a tablespoon of water or milk to the mixture.
When measuring almond flour, spoon it into your measuring cup and level it off instead of scooping directly from the bag to avoid packing too much in.
Avoid drowning the meatballs in too much sauce—stick to 2 cups total so they’re bathed, not swimming.
If your marinara sauce is very thick, thin it slightly with a splash of water so it spreads more easily.
Use a small cookie scoop to portion out your meatballs for even sizing and time-saving convenience.
Don’t open the oven door constantly to check on them, as this lets heat escape and extends the cooking time.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American