If you’re looking for a comforting, crowd-pleasing dish that’s both flavorful and surprisingly easy to pull together, this Oven-Baked Chicken Parmesan Meatballs Recipe will quickly become your new go-to. Juicy chicken meatballs baked to perfection in rich marinara sauce, topped with melted mozzarella and parmesan, bring together all the best flavors of a classic Italian favorite but with a lighter twist. The almond flour keeps them tender and moist without weighing them down, making this a recipe you’ll want to make again and again.
Ingredients You’ll Need
The magic of this recipe lies in its simple but well-chosen ingredients. Each item plays a vital role, from creating the perfect texture in the meatballs to adding bursts of flavor and that irresistible golden cheese topping.
- 1 lb ground chicken: The lean protein base providing a light, tender meatball.
- 1 egg: Acts as a binder to hold your meatballs together perfectly.
- 1/2 cup almond flour: Adds moisture and keeps the meatballs soft without traditional breadcrumbs.
- 1/2 cup grated parmesan cheese: Infuses a salty, nutty depth into the meat mixture.
- 3 cloves garlic, minced: Brings that unmistakable savory punch that pairs beautifully with chicken.
- 1 tsp onion powder: Adds a subtle sweetness and richness to balance the garlic.
- 1/2 tsp salt: Enhances all the flavors harmoniously.
- 1/2 tsp pepper: Provides a gentle warmth.
- 2 cups marinara sauce: The vibrant tomato sauce that keeps the meatballs juicy and adds tangy warmth.
- 1 cup shredded mozzarella cheese: Melts gorgeously on top for that classic cheesy finish.
- 1/4 cup grated parmesan cheese: Sprinkled over the top to add a golden, savory crust.
How to Make Oven-Baked Chicken Parmesan Meatballs Recipe
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C) so it reaches the perfect temperature to bake the meatballs evenly and achieve that delightful golden top. Preheating is key to ensuring every meatball cooks properly and stays juicy.
Step 2: Mix Your Meatball Ingredients
In a large bowl, combine the ground chicken, egg, almond flour, grated parmesan, minced garlic, onion powder, salt, and pepper. Use your hands to mix everything thoroughly—getting the ingredients evenly incorporated will give you consistent, tender meatballs baked to perfection.
Step 3: Shape the Meatballs
Carefully roll the mixture into about 12 meatballs, trying to keep them evenly sized so they cook at the same pace. Make sure they are compact enough to hold together but not too dense, so the texture remains light and moist.
Step 4: Prepare Your Baking Dish
Pour 1 cup of the marinara sauce into the bottom of an oven-safe dish or cast iron skillet. This creates a flavorful bed for your meatballs to bake on while keeping them moist and saucy throughout the cooking process.
Step 5: Arrange Meatballs in Sauce
Place your formed meatballs evenly spaced on top of the marinara sauce. This gives each meatball room to cook perfectly and absorb the rich flavors beneath.
Step 6: Coat and Top with Cheeses
Pour the remaining cup of marinara sauce gently over the meatballs, brushing it so each one is beautifully coated. Then sprinkle shredded mozzarella and the remaining parmesan evenly over the top—the cheese melts and browns, creating a luscious, bubbly finish you just can’t resist.
Step 7: Bake Until Perfect
Pop the dish into your preheated oven and bake for 25 to 30 minutes, or until the internal temperature hits 165°F (74°C). This ensures the meatballs are fully cooked yet remain juicy and tender. Watching the cheese bubble and turn golden is always a great sign you’re on the right track!
Step 8: Let Them Rest and Serve
Once out of the oven, allow the meatballs to cool for a few minutes. This little pause lets the flavors settle and makes serving much easier. These meatballs are fantastic on their own as appetizers or paired with spaghetti for a classic meal that delights every time.
How to Serve Oven-Baked Chicken Parmesan Meatballs Recipe
Garnishes
Fresh basil leaves or a sprinkle of chopped parsley add a pop of color and fresh herbaceous brightness that balances the richness of the cheese and tomato sauce perfectly. A drizzle of extra virgin olive oil just before serving gives an extra layer of luscious flavor.
Side Dishes
Serve these meatballs alongside a perfectly al dente spaghetti tossed lightly in olive oil and garlic, or complement them with a crisp green salad or garlic bread for a full, satisfying meal. Roasted vegetables also pair beautifully and make for a colorful plate.
Creative Ways to Present
Try serving these meatballs on a bed of creamy polenta or alongside warm, cheesy garlic breadsticks for a fun twist. For a party, skewer individual meatballs with toothpicks and place them in small dipping bowls of extra marinara sauce—perfect for sharing and grazing!
Make Ahead and Storage
Storing Leftovers
Leftover chicken parmesan meatballs can be stored in an airtight container in the fridge for up to 3 days. Keep them covered with a bit of the sauce to prevent drying out, and you’re good to go for quick lunches or dinners.
Freezing
To freeze, arrange cooled meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. They can keep well for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a covered dish in the oven at 350°F (175°C) until warmed through, or microwave in short bursts, covered, with a splash of marinara sauce to keep them moist. Avoid overheating to maintain the juiciness of the meatballs.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute and will yield similarly tender meatballs. Just keep an eye on cooking time as it may vary slightly depending on the fat content.
Is almond flour necessary, or can I use breadcrumbs?
You can swap almond flour for regular or gluten-free breadcrumbs if you prefer. Almond flour adds a moist texture and a subtle nuttiness, but breadcrumbs work well too if you want a more traditional approach.
Do I have to use store-bought marinara sauce?
Not at all! Homemade marinara sauce can elevate the dish beautifully, but a good-quality jarred sauce works perfectly and keeps this recipe quick and convenient.
Can these meatballs be made gluten-free?
Yes, this recipe is naturally gluten-free thanks to the almond flour. Just be sure to use gluten-free marinara sauce and cheese to keep it safe for those with gluten sensitivities.
How do I know when the meatballs are fully cooked?
The safest way is to check that the internal temperature reaches 165°F (74°C) with a meat thermometer. They should be firm to the touch and no longer pink inside.
Final Thoughts
This Oven-Baked Chicken Parmesan Meatballs Recipe is truly a winner for any night of the week, combining comfort food vibes with fresh, wholesome ingredients. It’s a dish that brings warmth to the table and leaves everyone asking for seconds. Give it a try—you’ll soon see why it has such a special place in my kitchen and can’t wait to share it with your loved ones too!
Print
Oven-Baked Chicken Parmesan Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
These Oven-Baked Chicken Parmesan Meatballs offer a flavorful and healthier twist on the classic Italian favorite. Made with ground chicken, parmesan, and almond flour, these meatballs are tender and packed with savory goodness. Baked to perfection in marinara sauce and topped with melted mozzarella and parmesan, they make a delicious main dish or appetizer perfect for any occasion.
Ingredients
Meatballs
- 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
Sauce and Topping
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, egg, almond flour, grated parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix thoroughly by hand until all ingredients are evenly incorporated.
- Form the meatballs: Roll the mixture into approximately 12 evenly sized meatballs, ensuring they hold together well.
- Prepare the baking dish: Pour 1 cup of marinara sauce into the bottom of a cast iron skillet or any oven-safe baking dish or sauté pan.
- Arrange meatballs in dish: Place the formed meatballs evenly on top of the marinara sauce in the dish.
- Add sauce and cheese topping: Pour the remaining 1 cup of marinara sauce over the meatballs, brushing gently to coat each one. Then sprinkle the shredded mozzarella and remaining 1/4 cup grated parmesan cheese evenly over the top.
- Bake the meatballs: Bake in the preheated oven for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and safe to eat.
- Rest and serve: Remove from oven and let cool for a few minutes before serving. These meatballs pair wonderfully with spaghetti or can be served as a savory appetizer.
Notes
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Using almond flour keeps the recipe gluten-free.
- For added moisture, you can mix in a tablespoon of olive oil if your chicken is lean.
- Serve with pasta, a side salad, or enjoy as is for a low-carb option.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
