Baked Spicy Chicken Parm Meatballs (Print)

Spicy herb-seasoned chicken meatballs baked in zesty marinara with melted mozzarella for a protein-packed Italian-American dinner.

# Ingredients:

→ For the Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons hot sauce
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper

→ For Baking

12 - 2 cups marinara sauce
13 - 1 1/2 cups shredded mozzarella cheese
14 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with olive oil.
02 - In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, hot sauce, paprika, red pepper flakes, salt, and black pepper. Mix until just combined without overmixing.
03 - Shape mixture into 16 meatballs approximately 1 1/2 inches in diameter. Arrange evenly in the greased baking dish.
04 - Spoon marinara sauce evenly over the meatballs, ensuring they are well covered.
05 - Bake uncovered for 20 minutes.
06 - Remove from oven, sprinkle mozzarella cheese over the meatballs, and return to oven. Bake for an additional 10 minutes until cheese is bubbly and meatballs reach an internal temperature of 165°F.
07 - Allow to cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Tips:

01 -
  • These meatballs have actual bite to them, not the timid seasoning you find in most crowd-pleasing dishes.
  • Everything happens in one baking dish, which means minimal cleanup on nights when you're already exhausted.
  • High protein and genuinely satisfying, so people ask for seconds without feeling guilty about it.
  • Baked instead of fried, yet somehow more tender and juicy than any skillet version I've tested.
02 -
  • The 5-minute rest after baking is not optional; it lets the cheese set and the meatballs firm up just enough to stay intact when you plate them.
  • Shaping by hand instead of using a scoop gives you better texture control and takes about the same amount of time.
  • If your marinara is very acidic, it will curdle the cheese topping—taste it first and add a pinch of sugar if needed.
03 -
  • Wet your hands with cold water before shaping meatballs and they won't stick to your palms, making the whole process faster and less frustrating.
  • Arrange meatballs in a single layer with even spacing so they bake evenly; crowding them causes uneven cooking and steaming instead of browning.
  • If you're doubling this recipe, use two baking dishes instead of stacking everything in one; the extra surface area means better cooking and more of those golden cheese edges everyone fights over.
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