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Best Crispy Baked Chicken Parmesan Meatballs: Easy Recipe

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These crispy baked chicken parmesan meatballs are juicy inside, golden and crunchy outside, and topped with melted mozzarella and marinara. A quick and easy weeknight dinner that tastes like comfort food without the grease.

Ingredients

Scale
  • 1 lb ground chicken (93% lean)
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese, plus more for topping
  • 1/2 cup shredded mozzarella cheese, plus more for topping
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup marinara sauce
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet and line with parchment paper.
  2. In a large mixing bowl, combine ground chicken, panko breadcrumbs, grated parmesan, shredded mozzarella, egg, minced garlic, oregano, salt, pepper, and red pepper flakes. Mix gently with your hands until just combined.
  3. Let the mixture rest for 5 minutes.
  4. Using a cookie scoop or your hands, form the mixture into 12 to 14 meatballs, each about 1.5 inches in diameter. Place them on the prepared wire rack, spacing about 1 inch apart.
  5. Bake for 15 minutes, until starting to brown and firm to the touch (internal temperature about 155°F).
  6. Remove from oven. Spoon about 1 tablespoon of marinara sauce over each meatball, then sprinkle extra mozzarella and parmesan on top.
  7. Return to oven and bake for another 5 to 7 minutes, until cheese is melted and bubbly and internal temperature reaches 165°F.
  8. Remove from oven and let rest for 2 minutes. Garnish with fresh basil if desired.
  9. Serve immediately.

Notes

Don’t overmix the meat to avoid tough meatballs. Let the mixture rest for 5 minutes before forming. For extra crispiness, broil for the last 1-2 minutes. If you don’t have a wire rack, flip the meatballs halfway through baking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chicken parmesan meatballs, baked meatballs, crispy meatballs, chicken meatballs, easy dinner, weeknight dinner, Italian meatballs

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