Baked Spicy Chicken Parm Meatballs (Print Version)

Spicy chicken meatballs baked in marinara sauce with melted mozzarella for a comforting Italian-American dish.

# What You’ll Need:

→ Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 2 tablespoons hot sauce

→ Baking

14 - 2 cups marinara sauce
15 - 1 1/2 cups shredded mozzarella cheese
16 - 2 tablespoons olive oil

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil.
02 - In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, smoked paprika, cayenne, onion powder, oregano, and hot sauce. Mix until just combined without overmixing.
03 - With damp hands, form mixture into 1.5-inch meatballs and place on a plate. Yields approximately 16 meatballs.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and brown 2-3 minutes per side in batches. They do not require full cooking at this stage.
05 - Spread half the marinara sauce on the prepared baking dish. Arrange browned meatballs on top and spoon remaining sauce over them.
06 - Bake in preheated oven for 15 minutes.
07 - Remove from oven and sprinkle mozzarella cheese evenly over meatballs. Return to oven and bake 10-12 minutes until cheese is melted and bubbly. Verify internal temperature reaches 165°F.
08 - Allow to rest 5 minutes before serving. Garnish with fresh parsley if desired.

# Additional Tips::

01 -
  • The meatballs stay incredibly moist because the chicken mixture has just enough fat and seasoning to keep everything tender.
  • You get all the flavor of chicken parm without breading and frying individual cutlets.
  • The spice level is completely adjustable, so you can make it family friendly or turn up the heat.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded.
02 -
  • Do not skip browning the meatballs in the skillet, it adds flavor and helps them hold their shape in the oven.
  • Use damp hands when rolling the meatballs or the mixture will stick to your palms and drive you crazy.
  • Check the internal temperature with a thermometer to make sure the chicken reaches 165°F, undercooked chicken is not worth the risk.
  • If your marinara sauce is too thick, thin it with a splash of water or chicken broth so it coats the meatballs evenly.
03 -
  • Line your baking dish with parchment paper for even easier cleanup, especially if the cheese bubbles over the edges.
  • Make a double batch and freeze half before baking, then you can pull them out for a quick dinner anytime.
  • If you want extra crispy edges on the cheese, turn on the broiler for the last 2 minutes of baking but watch it closely so it does not burn.
  • Taste the raw meatball mixture before shaping by cooking a tiny piece in the skillet, then adjust the seasoning if needed.
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