Baked Chicken Parmesan Meatballs
Delicious and crispy baked chicken meatballs drizzled with marinara sauce and topped with melted mozzarella cheese, perfect for family gatherings.
Ingredients
For the Meatballs
- 1 lb ground chicken Opt for good quality for better flavor.
- 1 cup breadcrumbs Feel free to use gluten-free breadcrumbs if needed.
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
For the Topping
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, and Italian seasoning. Mix until well combined.
- With clean hands, scoop out about a tablespoon of the mixture and roll it into a ball. Place each meatball onto a baking sheet lined with parchment paper.
Cooking
- Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through with an internal temperature of 165°F (75°C).
- Remove the meatballs from the oven and pour marinara sauce over them, then sprinkle with shredded mozzarella cheese. Return them to the oven for an additional 5-10 minutes, or until the cheese is bubbly and golden.
Serving
- Serve these delectable meatballs with your favorite pasta or a fresh salad.
Notes
These meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days and can be frozen for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes.