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Baked Chicken Parmesan Meatballs

These Baked Chicken Parmesan Meatballs are juicy, cheesy, and packed with classic chicken Parmesan flavor. Ground chicken meatballs are baked in marinara sauce with Parmesan and mozzarella for an easy gluten-free dinner, lunch, or meal-prep recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 meatballs
Course: Dinner, Lunch, Main Course, Meal Prep
Cuisine: Italian-Inspired
Calories: 151
Ingredients Equipment Method Notes

Ingredients
  

Chicken Parmesan Meatballs
  • 1 pound ground chicken
  • 1 large egg
  • 1/2 cup almond flour
  • 1/2 cup Parmesan cheese grated
  • 3 cloves garlic minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Sauce and Cheese Topping
  • 2 cups marinara sauce divided
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated

Equipment

  • Large mixing bowl
  • Cast iron skillet, baking dish, or oven-safe sauté pan
  • Measuring cups and spoons
  • Pastry brush or spoon
  • Instant-read meat thermometer

Method
 

Prepare the Oven
  1. Preheat the oven to 400°F (200°C).
Make the Meatballs
  1. In a large mixing bowl, combine the ground chicken, egg, almond flour, 1/2 cup grated Parmesan, minced garlic, onion powder, salt, and black pepper.
  2. Mix gently by hand until the ingredients are evenly incorporated. Avoid overworking the mixture.
  3. Divide and roll the mixture into approximately 12 evenly sized meatballs.
Assemble the Dish
  1. Pour 1 cup of marinara sauce into the bottom of a cast iron skillet, baking dish, or oven-safe sauté pan and spread it evenly.
  2. Arrange the meatballs over the marinara sauce in a single layer.
  3. Pour the remaining 1 cup marinara sauce over the meatballs and brush or spoon the sauce over each meatball so they are well coated.
  4. Sprinkle the 1/4 cup grated Parmesan and shredded mozzarella evenly over the meatballs.
Bake
  1. Bake for 25–30 minutes, or until the meatballs are cooked through, the sauce is bubbling, and the cheese is melted.
  2. Check the center of the largest meatball with an instant-read thermometer. Ground chicken should reach an internal temperature of 165°F (74°C).
Optional Broil and Serve
  1. For a more golden and lightly crisp cheese topping, broil for a few minutes after baking, watching carefully to prevent burning.
  2. Serve the meatballs hot with extra marinara sauce from the pan spooned over the top.

Notes

  • Mix by hand: Gently mixing the chicken, egg, almond flour, Parmesan, and seasonings by hand helps everything bind while keeping the meatballs tender.
  • Do not overmix: Overworking ground chicken can make the finished meatballs dense.
  • Sauce underneath and on top: Placing marinara both beneath and over the meatballs helps keep them moist while baking.
  • Food safety: Ground chicken should reach an internal temperature of 165°F (74°C) before serving.
  • Optional broil: Broil the finished meatballs briefly for a golden, slightly crisp cheese topping.
  • Gluten-free: Almond flour is naturally gluten-free, but check the marinara sauce, Parmesan, and other packaged ingredients for gluten-free labeling when required.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently in the oven, skillet, or microwave with some marinara sauce to help keep the meatballs moist.
  • Meal prep: Portion the cooked meatballs with sauce into individual containers for easy lunches or dinners.