Baked Chicken Parmesan Meatballs
Tender chicken parmesan meatballs baked raw in marinara with Parmesan and fresh mozzarella. One pan, no browning, and easy to freeze ahead.
Ingredients
- 2 cups marinara sauce (divided)
- 1 pound lean ground chicken
- ⅓ cup Panko bread crumbs
- ⅔ cup grated Parmesan cheese (divided)
- 1 large egg (beaten)
- 2 tablespoons minced fresh basil or parsley (plus more for serving)
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning (crushed in hand)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces fresh mozzarella (thinly sliced and torn)
Instructions
- Prep the dish: Preheat the oven to 400°F. Spray an 8x8” ceramic or glass baking dish with cooking spray (see cooking notes about metal). Spread 1 cup of marinara sauce in the bottom.
- Mix meatballs: In a large bowl, gently combine ground chicken, Panko bread crumbs, half of the grated Parmesan cheese (for the meatballs), beaten egg, minced fresh basil or parsley, garlic powder, Italian seasoning, salt, and black pepper with a fork or clean hands. Don't overmix.
- Form and place meatballs: Scoop a heaping tablespoon at a time and shape into 1 1/2-inch meatballs (18-20 total). Place them directly in the sauced dish.
- Top with sauce: Spoon the remaining marinara sauce over the tops of the meatballs so each one is coated. This keeps them from drying out during the single bake.
- Add cheese: Sprinkle with the remaining grated Parmesan and scatter fresh mozzarella, torn or thinly sliced (or 1 cup shredded low-moisture mozzarella), over the top.
- Bake: Bake 30-35 minutes (ceramic) or 35-40 minutes (glass) or until the meatballs reach 165°F in the center. Don't rely on the clock alone; check with a thermometer. Top with fresh minced herbs.
Freezer Instructions
- Freeze For Later: Follow Steps 1-5. Wrap tightly and freeze the casserole.
- Prepare From Frozen: Thaw casserole for 24 hours in the refrigerator, let sit out at room temperature for 30 minutes, and bake according to Step 6. It may bake for a bit longer if it’s still cold.
Notes/Tips
- Storage: Store cooled meatballs in an airtight container or Ziploc bag in the fridge for 3-4 days, or in the freezer for up to 3 months.
- Substitutions:
- Ground chicken - Use ground turkey for a similar taste and cook time.
- Fresh mozzarella - Use 1 cup shredded mozzarella per batch
- Fresh herbs: Use 2 teaspoons dried basil or parsley instead of fresh per batch.
- Serving: Serve over pasta, with garlic bread, or on toasted hoagie rolls as meatball subs.
- Gluten-Free Version: Use gluten-free breadcrumbs instead.
- Baking Times for Different Pans:
- 20-25 minutes for a 9x9” light metal pan.
- 30-35 minutes for an 8x8” ceramic pan.
- 35-40 minutes for an 8x8” glass pan.
Nutrition
Calories: 444 kcal (22%) | Carbohydrates: 12 g (4%) | Protein: 39 g (78%) | Fat: 27 g (42%) | Cholesterol: 198 mg (66%) | Sodium: 1602 mg (70%) | Fiber: 2 g (8%) | Sugar: 5 g (6%)
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