Baked Chicken Parmesan Meatballs Recipe + Video

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This Chicken Parmesan Meatballs Recipe tastes just like your favorite chicken Parmesan! Make some today with fresh ingredients and delicious marinara sauce. This is the ultimate comfort food! 

titled image for chicken meatballs recipe


I’m all about small meatballs. I think that this keeps the center of each meatball soft and tender while getting flavor throughout. 

These are so much better than frozen meatballs – and the prep time is a breeze, too. Simple recipes like this are what I love! 

I swear that this is the easiest way to make this simple meatball recipe. 


Chicken Parmesan Meatballs 

A classic Italian dish is transformed into tender, flavorful bites that are ready to eat in just 30 minutes!

Topped with tangy marinara and melted cheese, they make the perfect lazy meal or party appetizer.

If you enjoy these chicken parm meatballs, try my Cheesy Meatball Pull-Apart Bread. It’s like a full Italian dinner in one irresistible bite!

Or, make this Buffalo Chicken Meatballs recipe if you’re a fan of spicy flavor.

They taste just like your favorite game day wings but are easier to make and far less messy to eat.


Chicken Meatballs Recipe Tips and Tricks

  • Don’t overmix! Doing so will create a tough, dry meatball, and no one likes that. 

    Mix the ingredients gently just until combined, and handle the Italian chicken meatballs as little as possible.
  • Use a scoop. Not only will it make the process faster, but you’ll get uniform-sized meatballs that will bake more evenly.
  • Avoid cracks by coating your hands with olive oil before rolling the meat into rounds. 

    It helps them form better and keeps everything from sticking to your hands as well.
  • No fresh herbs? It’s just as easy to use dried herbs instead. 

    Simply reduce each amount to a little less than half, and crush the herbs in your palm before adding them to the mixture.
  • Skip the prebagged shreds. Since these contain a preservative to prevent clumping, they end up with a waxy texture and don’t melt as well. 

    Do yourself a favor and grate some fresh cheese by hand. 

Storing and Reheating Garlic Parmesan Meatballs

Store leftovers in an airtight container in the fridge for up to four days. 

Reheat garlic parmesan meatballs in the oven at 350 degrees for 10-12 minutes or until they are hot. 


Serving Suggestions

Enjoy Italian chicken meatballs on their own or serve them over a plate of cooked pasta. They would even make a delicious meatball sandwich!

These chicken parmesan meatballs are also excellent in soup, on top of pizza, or added to a casserole. 

Marinara is the obvious choice for dipping sauce, but garlic butter and alfredo sauce are great options as well.


FAQ – Common Recipe Questions

Can I make ground chicken meatballs ahead of time? 

You can easily make a few batches of garlic parmesan meatballs at once and freeze them for easy dinners. 

Allow the chicken parm meatballs to come to room temperature, then flash freeze them on a lined baking sheet.

Transfer to a freezer bag (so you can grab as many as you need at a time) and store for up to 3 months. 

To reheat, thaw in the refrigerator and cook for about 10 minutes in a 350°F oven.

Can I use a different type of ground meat? 

Sure! The blend of herbs and cheese would taste delicious with turkey, beef, or even pork. 

Just keep in mind that each meat has a different fat content, which may affect cook time.
Always check to make sure your food is cooked all the way through and make adjustments accordingly.

What else can I use this meatball mixture for?

I’m all about using this chicken meatball recipe for spaghetti and meatballs, but you can actually top with some mozzarella cheese, add some garlic bread, and create the best chicken parm sub, ever. 

You can also create new recipes with this dish, where you use half of the meatballs for a sandwich or pasta dish and the other half to put into soup. The ground chicken breast creates the perfect meat mixture for other options.

How do I know when the browned meatballs are cooked all the way through?

The best way to test the doneness of this ground chicken mixture is to use a meat thermometer. Insert the tip into the inside of a meatball, and as long as the temperature reads 165 degrees, they should be done and ready to serve. 

Just add a little bit of grated mozzarella on top and a bit more Italian seasoning, and you’re set! Even a picky eater can’t deny delicious recipes like this. 


With love, from our simple kitchen to yours. 

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pile of chicken parmesan meatballs

Chicken Parmesan Meatballs + Video

Donna Elick
This chicken parmesan meatballs recipe tastes just like your favorite chicken Parmesan! Make some today with fresh ingredients and delicious marinara.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Main
Cuisine American
Method Oven
Servings 48 Meatballs


  • 1 pound ground chicken breast
  • 3/4 cup Italian breadcrumbs
  • 1 1/4 cups Parmesan cheese, fresh grated, divided
  • 3 garlic cloves, minced
  • 1/2 small onion, grated (or minced)
  • 2 tablespoons + 1 cup marinara sauce, divided
  • 1/2 tablespoon dried Italian seasoning
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper, fresh cracked
  • 1 large egg, lightly beaten
  • 1 cup shredded mozzarella cheese, for topping


  • Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.
  • Set aside 1 cup marinara, 1 cup shredded mozzarella cheese and 1/4 cup Parmesan cheese.
  • In a large mixing bowl, combine all remaining ingredients (chicken, breadcrumbs, 1 cup Parmesan, garlic, onion, 2 tablespoons marinara sauce, Italian seasoning, basil, parsley, salt, pepper and egg). Mix well, do not over mix or you will have tough meatballs.
  • Using a 1-1/2 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls.
  • Bake for 16-18 minutes until lightly browned.
  • Turn oven to broil.
  • Drizzle a spoonful of marinara over each meatball. Sprinkle with mozzarella cheese.
  • Broil for 2-3 minutes until cheese is golden brown and bubbly.
  • Serve and enjoy!



Serving: 1 | Calories: 40cal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 116mg | Sugar: 0.2g | Fiber: 0.2g | Calcium: 49mg | Iron: 0.3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
Title text (pictured in a stack): Parmesan Chicken Meatballs Recipe

Originally published October 2013, updated and republished February 2024

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  1. Your recipes are always amazingly simple yet look so delicious! I want to try this out very soon as we experiment with ground chicken. We usually have ground pork or beef but never chicken! Good starting point, methinks.

  2. I would like to get the recipe..but when I click the printable recipe link it takes me to a page where I have to download a new Total recipe Home Page. Not good!!!

    1. If you hit print it will pull up a printable page. Press PRINT and it will take you there. Let me know if this works now. Enjoy!

    2. Priscilla,

      Click the image or the bold recipe title and it will take you to the page for the recipe. The actual recipe is toward the bottom of the page. Enjoy!

  3. Hi when you freeze these do you leave the marinara sauce and cheese off and freeze before that stage, or with it on?

  4. I'm on the weight watchers plan and wondering what the serving size is – I would think maybe 3 mtbls but retying to figure out points. Any help would be appreciated

  5. Can you tell me what the serving size would be. I'm thinking 3 mtbls. I'm on the Weight Watchers Plan and am trying to figure out prs and serving size.

  6. These are too cute! They're like mini chicken parmesans. 🙂 It would be so easy to add these to some noodles and marinara, you'd have a full dinner. What an awesome idea!

  7. You say you use a 1 1/2 Tablespoon scoop but your recipe says use 1 Tablespoon of the chicken mixture… so do you make meatballs using 1 tablespoon or 1 1/2 tablespoons of the mixture?

  8. These are the bomb! Just like mini chicken parms! Im taking them to a meeting tomorrow….i dont know how there will be any left!! They are too good!!

  9. I was looking for an awesome recipe for my husband and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! He is so happy! Thanks for this!

  10. It turned out sooo yummy. I used sliced cheddar cheese on the bottom and sliced Colby Monterey jalapeño cheese on top and i added fresh green chilies and onions to the scrambled eggs. I didn’t have any maple syrup so I used brown sugar and butter and added some Chia seeds. ❤️❤️🤗🤗

  11. Can you make this same recipe as a meatloaf (removing the extra work of rolling them into balls)? Any advice on how to do this?

  12. I have the same question. What changes would I have to make to make as a meatloaf? How long would I bake before topping with mozzarella?

  13. The recipe looks really good but I am confused ? I wanted to see the Video and no Video found . It does say with Video .

  14. Just want clarification, how much parmesan cheese goes in the chicken mixture? I went with 1 cup and they were delicious. I did use kraft cheese, but next time I'll shred my own. I want to use the correct ingredients. Thank you.

    1. I read and reread the recipe as I'm going to bake these this weekend and I'm not sure of the quantity of Parmesan cheese. The ingredients mentions a quarter cup but the instructions mentions one cup. I'm confused.

  15. 5 stars
    These were so good for my kid who doesn’t like beef! They absolutely loved them and they didn’t have to miss out on meatballs.

  16. Hi, Could you clarify amount of Parmesan? Ingredient list says 1/4 cup divided. But instructions list 1/4 cup in step 2 then 1 cup in step 3. Thank you

    1. Hi Heidi,
      Sorry about that it should be 1 1/4 cups of parmesan. We have updated the recipe. Thank you.
      TSRI Team Member,

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