Baked Chicken Parmesan Meatballs with ground chicken, spinach and parmesan cheese, topped with marinara and gooey melted mozzarella cheese. Quick and easy weeknight meal or appetizer.
I would eat some form of Italian food every day if I could. The rich flavors, the aroma of garlic in the air and the comfort it brings. Mmmmm.
Chicken Parmesan Meatballs have all the flavors we love in Chicken Parmesan without all the work and heaviness of the classic dish.
Serve these meatballs with pasta or even just a salad. Entertaining? They make a great appetizer too that disappears almost as fast as you put them out so make extra!
There’s something about meatballs that just look like party food. They’re quick and easy to whip up which also puts them in the win column.
For dinner, Chicken Parmesan Meatballs are a tasty family (ie kid) friendly recipe you’ll be asked to make on repeat.
what’s in chicken parmesan meatballs?
- ground chicken
- egg
- grated parmesan cheese
- dry bread crumbs
- Italian seasoning
- salt and pepper
- garlic powder
- frozen spinach thawed and squeezed dry
- olive oil
- marinara sauce
- shredded mozzarella
how to make chicken parmesan meatballs:
NOTE: if you don’t have an oven safe skillet, you can sear the meatballs, then transfer to a shallow roasting pan.
Thaw the frozen spinach then squeeze it dry using paper towels.
It’s important the spinach is free from excessive moisture or the meatballs will be too wet and won’t hold together.
Preheat the oven to 375°.
To a medium bowl, add the ground chicken, egg, parmesan cheese, bread crumbs, Italian seasoning, salt, pepper, garlic powder and thawed/dried spinach, then blend using your hands or a spoon.
Form approximately 1 1/2″ meatballs. I recommend a scooper if you have one so the meatballs are the same size and bake uniformly. If not, try to make them as close in size as possible.
Add one tablespoon of olive oil to an oven-safe skillet and once it’s hot, add the meatballs then sear on two sides.
Add one cup of the marinara to the skillet, spreading it around the meatballs.
Top each meatball with about one tablespoon of the remaining marinara, dividing it between them then sprinkle with shredded mozzarella.
Bake 15-18 minutes or until the meatballs reach an internal temp of 165°. Optional: broil 1-2 minutes to lightly brown the mozzarella then serve right away.
Do I have to sear the meatballs?
You don’t have to sear the meatballs but if time allows, I recommend it because it adds even more flavor.
If you’re not searing, spread the tablespoon of olive oil on a shallow baking sheet then add the meatballs and bake.
what to serve with chicken parmesan meatballs:
As an appetizer, you’ll only need toothpicks for guests to help themselves!
As a main dish, add your favorite pasta or to keep things light, a tossed salad or some bread sticks is all you need.
can I freeze these meatballs?
Yes! These meatballs freeze well either raw or after they’re cooked. Freeze flat in a single layer for easy thawing so they don’t clump together.
looking for more italian influenced recipes?
Enjoy!
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Chicken Parmesan Meatballs
Ingredients
- 1 pound ground chicken
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs
- 1 teaspoon dry Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 5 ounces finely chopped frozen spinach thawed and squeezed dry
- 1 tablespoon olive oil
- 1 1/2 cups marinara
- 1 cup mozzarella shredded
Instructions
- NOTE: if you don’t have an oven safe skillet, you can sear them then transfer to a shallow roasting pan.
- Preheat the oven to 375°. Thaw the frozen spinach then squeeze it dry using paper towels. It’s important the spinach is free from its moisture or the meatballs will be too wet and won’t hold together.
- Add the ground chicken, egg, parmesan cheese, bread crumbs, Italian seasoning, salt, pepper, garlic powder and the thawed/dried spinach then blend using your hands or a spoon.
- Form into approximately 1 1/2″ meatballs. I recommend a scooper if you have one so the meatballs are the same size and bake uniformly. If not, try to make them as close in size as possible.
- Add the olive oil to an oven-safe skillet and once it’s hot, add the meatballs and sear them on two sides.
- Add one cup of the marinara to the skillet, spreading it around the meatballs. Top each meatball with about one tablespoon of the remaining marinara, dividing it between them then sprinkle with shredded mozzarella.
- Bake 15-18 minutes or until the meatballs reach an internal temp of 165°. Optional: broil 1-2 minutes to brown the mozzarella. Serve right away.
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