These baked chicken Meatball Parmigiana are tender, cheesy, and tucked into rich marinara for a classic Parmesan-style finish. They're naturally gluten-free and come together easily, making them perfect for a weeknight dinner that still feels a little special. If you love my Greek Beef Meatballs, this Italian-inspired version is another simple, flavor-forward way to bring meatballs to the table.
Meatball Parmigiana At A Glance
- ⏱️ Total Time: About 40 minutes (15 min prep + 25 min bake)
- 👩🍳 Servings: 4
- 🍽️ Cuisine Type: Italian / Italian-American Comfort
- 🧀 Flavor Profile: Tender chicken meatballs baked in marinara and topped with melted mozzarella and parmesan-savory, cheesy, and satisfying without feeling heavy
- 🥗 Dietary Info: Naturally gluten-free; can be made lower carb; high protein
- 📦 Storage Notes: Refrigerate 3-4 days in an airtight container; freeze cooked or uncooked meatballs up to 3 months
- ⭐ Why You'll Love It: A simple baked meatball dinner that feels classic and cozy, perfect for busy weeknights or casual entertaining
Save And Summarize This Recipe
If meatballs are on repeat in your kitchen, you have plenty of directions to go. My bright and lemony Chicken Piccata Meatballs are lighter and citrus-forward, while Marsala Meatballs bring a rich, savory depth with that classic mushroom sauce. For something lower carb, Turkey Meatballs keep things simple but still satisfying.
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But, if you want to explore beyond Italian flavors, my spiced Greek Chicken Meatballs offer a completely different twist using many of the same pantry staples and bringing the meatballs into a meal in a bowl. Together, these recipes create a versatile meatball lineup that works for busy weeknights, meal prep, or a relaxed Sunday dinner.
Key Ingredients
- Marinara Sauce - The tomato sauce really matters here. I tested this recipe with both a thinner jarred marinara and a thicker, more traditional Italian-style sauce. The thinner sauce made the meatballs a little watery, so I prefer using a thicker marinara with good tomato flavor and minimal added sugar. It helps the meatballs stay tender without getting soggy and gives you that rich, classic parmigiana finish once the cheese melts on top.
- Italian Seasoning - I tested these meatballs with fresh herbs and with a simple Italian seasoning blend, and honestly, the blend won for ease and consistency. A good Italian seasoning gives you dried basil, oregano, and thyme in one scoop, which keeps the flavor balanced without overpowering the chicken. Because ground chicken is mild, it really benefits from that herb mixture. It gives the meatballs that familiar Italian-American flavor without making things complicated.
See the recipe card for quantities.
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Variations
- Cheese - Mozzarella is a classic cheese for chicken meatballs. You can instead top the meatballs with an Italian shredded blend to switch up the flavor. You can also use reduced-fat cheese if you prefer.
- Ground meat - Though the recipe calls for ground chicken, you can easily substitute any type of ground meat in this recipe. This is just as good with turkey meatballs ground pork, or lean ground beef meatballs.
- Spice them up - Add in some crushed red pepper flakes to give the meatballs a dose of fiery flavor.
- Topping - Throw some chopped fresh basil or fresh parsley on top for an added fresh taste twist.
How To Make Meatball Parmigiana: Step-By-Step
Step 1: Combine the chicken, parmesan, and spices in a large mixing bowl.
Add in half the mozzarella, and 3 tablespoons of marinara sauce and mix well.
Step 2: Form the batter into meatballs by rolling them with your hands.
Place them in a single layer in a greased baking dish and cook for 25 minutes.
Step 3: Once cooked, spread the remaining marinara sauce on top along with the mozzarella cheese.
Step 4: Broil briefly until the cheese is melted and starts to turn golden brown.
Hint: Use a quick-release ice cream scoop to make your meatballs more uniform so that they bake evenly. I get 15-18 chicken meatballs depending on their size.
Gwen's Pro Tip
I like to top these chicken meatballs with more cheese than the recipe calls for. So, adjust as preferred.
For the garlic, you can use fresh garlic (about 2 cloves) and combine it with ¼ teaspoon salt to get the same flavor as store-bought garlic salt. Likewise, 1 tablespoon of powdered garlic with salt works too.
What To Serve With Chicken Meatballs
These chicken meatballs are delicious enough to serve as a game-day appetizer with some toothpicks. To do this, bake them and then transfer them to a slow cooker to stay warm. Make sure that there is lots of sauce so that they don't dry out.
If you are making them for an easy meal, serve them with any of the following:
- Italian White Bean Salad
- Cooked spaghetti squash or Smashed Fingerling Potatoes
- Italian Potato Salad
- White Bean And Kale Soup
- Roasted Heirloom Carrots
- With a side of rice, Blistered Green Beans With Tahini, or steamed vegetables
- Arugula and Beet Salad
Meatball Parmigiana FAQ's
Though you want your meatballs to hold together, make sure not to pack them too tightly when portioning them. Squishing them while making them can make meatballs have a tough texture.
Chicken parmesan meatballs can be made in advance and stored raw in the refrigerator for 1-2 days until you're ready to bake them or they can be cooked fully and then stored and reheated. This is why they are such a great meal prep recipe for busy days.
Other Main Course Dishes
The next time you are looking at easy dinner recipes, keep this chicken parmesan meatball casserole in mind. With two different kinds of cheese, a store-bought spaghetti sauce, and homemade meatballs, the whole family will be excited to eat this hearty meal.
Meatball Parmigiana
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Ingredients
- 1 lb ground chicken
- ¼ cup parmesan cheese grated or shredded
- ¼ teaspoon pepper
- ½ teaspoon garlic salt
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon onion powder
- 1 cup mozzarella cheese shredded
- ¾ cup marinara sauce
Instructions
- Preheat oven to 350 degrees.
- Lightly spray a 9x13 baking dish with cooking spray.
- Combine ground chicken, parmesan cheese, and spices.
- Add half of the mozzarella cheese and 3 tablespoons of the marinara to the ground chicken.
- Form this into meatballs creating anywhere from 14-18.
- Place the meatballs onto the prepared baking dish. Cover with the remaining marinara sauce.
- Bake for 25 minutes.
- Sprinkle with remaining cheese and broil until melted.
Anonymous says
I can’t wait to make this!