Cheesy Baked Chicken Parmesan Meatballs Recipe

Why You’ll Love This Recipe

This recipe is everything you love about Chicken Parmesan, packed into juicy, cheesy meatballs. They’re baked instead of fried, making them a lighter option, and the hidden cheesy center adds a fun surprise in every bite. They’re easy to make, kid-friendly, and freezer-friendly, too. Serve them over pasta, on a sub roll, or as a standalone dish—versatility is part of the charm.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground chicken
• Grated Parmesan cheese
• Italian-style breadcrumbs
• Egg
• Garlic, minced
• Onion, finely grated or minced
• Italian seasoning
• Salt and pepper to taste
• Mozzarella cheese (cubed or shredded)
• Marinara sauce
• Olive oil or cooking spray
• Fresh basil or parsley for garnish (optional)

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large mixing bowl, combine the ground chicken, Parmesan cheese, breadcrumbs, egg, garlic, onion, Italian seasoning, salt, and pepper. Mix until just combined—do not overwork.
3. Take a spoonful of the mixture and flatten it slightly in your hand. Place a cube or small amount of mozzarella in the center and wrap the meat mixture around it to form a ball.
4. Repeat with the remaining mixture, placing meatballs evenly spaced on the prepared baking sheet.
5. Lightly brush or spray the tops with olive oil.
6. Bake for 20–25 minutes, or until the meatballs are golden and cooked through.
7. While baking, warm marinara sauce in a saucepan over low heat.
8. Once baked, spoon warm marinara over the meatballs and sprinkle with additional Parmesan and chopped basil or parsley if desired.

Servings and timing

This recipe makes approximately 18–20 meatballs, serving 4–6 people. Prep time is around 15 minutes, and baking time is 25 minutes, for a total of about 40 minutes.

Variations

• Swap ground chicken with ground turkey for a similar, lean option.
• Use shredded mozzarella throughout the mixture for more cheesiness throughout.
• Make them spicy by adding crushed red pepper flakes to the mix.
• Turn them into sliders or subs by serving on small buns with extra sauce and cheese.
• Use gluten-free breadcrumbs to make the recipe gluten-free.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes or microwave in 30-second intervals until heated through. They can also be frozen (before or after baking) for up to 3 months. Reheat from frozen in the oven or thaw overnight in the refrigerator first.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and works just as well in this recipe.

How do I keep the meatballs from falling apart?

Make sure to include the egg and breadcrumbs—they act as binders. Also, avoid overmixing the ingredients.

Can I make these meatballs ahead of time?

Yes, you can prep them in advance and refrigerate for up to 24 hours before baking, or freeze for later use.

How do I prevent the cheese from leaking out?

Seal the meatballs tightly around the cheese and make sure there are no cracks before baking.

Are these meatballs gluten-free?

Not by default, but you can use gluten-free breadcrumbs to make them gluten-free.

Can I fry these instead of baking?

Yes, pan-frying works well. Cook over medium heat in a bit of oil until browned and cooked through.

What kind of mozzarella works best?

Low-moisture mozzarella cubes are best for stuffing. Shredded mozzarella can be mixed in, too.

Can I serve these with pasta?

Absolutely. They’re perfect over spaghetti, penne, or any pasta of your choice with extra marinara sauce.

How do I know when the meatballs are fully cooked?

They should reach an internal temperature of 165°F (74°C) and be firm and golden on the outside.

What dipping sauces go well with these?

Marinara is the classic choice, but they’re also great with garlic butter, pesto, or spicy arrabbiata sauce.

Conclusion

Cheesy Baked Chicken Parmesan Meatballs are a flavorful, family-friendly meal that combines the comfort of Chicken Parmesan with the convenience of bite-sized meatballs. With their cheesy centers, golden baked crust, and rich marinara sauce, they’re sure to become a regular in your dinner rotation. Whether served over pasta, in a sandwich, or on their own, these meatballs are always a hit.

Cheesy Baked Chicken Parmesan Meatballs Recipe

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Cheesy Baked Chicken Parmesan Meatballs combine the classic flavors of Chicken Parmesan in a fun, bite-sized form. Stuffed with mozzarella, seasoned with Italian herbs, and baked until golden, they’re perfect for weeknight meals or entertaining.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 18–20 meatballs (serves 4–6)
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Lactose

Ingredients

• 1.5 lbs ground chicken
• 1/2 cup grated Parmesan cheese
• 1/2 cup Italian-style breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup onion, finely grated or minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 4 oz mozzarella cheese, cubed (or shredded)
• 1.5 cups marinara sauce
• 1 tablespoon olive oil or cooking spray
• Fresh basil or parsley for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large bowl, mix ground chicken, Parmesan, breadcrumbs, egg, garlic, onion, Italian seasoning, salt, and pepper until just combined.
3. Take a spoonful of the mixture, flatten it in your hand, and place a cube of mozzarella in the center. Wrap the meat around the cheese to form a ball.
4. Repeat with the remaining mixture and arrange meatballs on the baking sheet.
5. Lightly brush or spray tops of meatballs with olive oil.
6. Bake for 20–25 minutes, or until meatballs are golden and cooked through.
7. While the meatballs bake, heat marinara sauce in a saucepan over low heat.
8. Serve meatballs with warm marinara, and garnish with extra Parmesan and fresh herbs if desired.

Notes

• Use low-moisture mozzarella to prevent leaking.
• Do not overmix the meat mixture—this keeps the meatballs tender.
• Great for meal prep—store or freeze for later use.
• Serve over pasta, in subs, or as an appetizer with toothpicks.
• Make gluten-free by using GF breadcrumbs.

Nutrition

• Serving Size: 3–4 meatballs
• Calories: 290
• Sugar: 3g
• Sodium: 580mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 95mg