Description
A delicious and wholesome baked chicken Parmesan meatballs recipe that blends ground chicken, parmesan, and mozzarella cheese with fragrant garlic and herbs, all baked in a rich marinara sauce. This easy-to-make dish is perfect for a family dinner and delivers the comforting flavors of classic chicken Parmesan in meatball form.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 large egg
- ½ cup almond flour
- ½ cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Meatballs: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, egg, almond flour, half of the grated Parmesan cheese, minced garlic, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Form the mixture into evenly sized meatballs.
- Assemble Meatballs in Sauce: Pour 1 cup of marinara sauce into the bottom of a baking dish such as a cast iron skillet or an oven-safe sauté pan. Arrange the formed meatballs evenly over the sauce, then spoon the remaining marinara sauce over the top of the meatballs.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese and the remaining Parmesan cheese evenly over the sauced meatballs to create a cheesy topping.
- Bake the Meatballs: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). The cheese should be melted and bubbly, and the sauce hot and simmering.
Notes
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F (74°C).
- Almond flour keeps the meatballs gluten-free and adds a mild flavor.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with spaghetti, zucchini noodles, or a side salad for a complete meal.
