Baked chicken parmesan meatballs with marinara, mozzarella, and garlic breadcrumbs. This sheet pan dinner is so quick and tasty!

Baked meatballs make the best weeknight meal. Whether served plain or in sauce, they are moist, flavorful, and not too dense.

Chicken Parm Meatballs

With back to school right around the corner, easy weeknight meals are a must in our household. These baked chicken parmesan meatballs are a family favorite.  So good on their own, over a bowl of cooked pasta, or veggies.

The base of the recipe is my famous chicken meatballs, which in my opinion are the juiciest meatballs out there. They are first partially baked on a sheet pan.

Then covered in jarred marinara sauce, mozzarella cheese, and the most amazing garlic breadcrumbs. I mean this meal is a total winner! It’s saucy, crunchy, and so flavorful.

Parmesan chicken meatballs in a tray

Ingredients for Baked Chicken Parmesan Meatballs

These chicken parm meatballs come together in a cinch with incredibly easy to find ingredients. You’ll need:

  • Meatballs – Panko, milk, ground chicken, egg, parsley, sour cream, salt, and pepper
  • Marinara sauce – my all time favorite sauce is from this brand (affiliate link). It tastes like it’s been simmering on the stove top for hours. So good!
  • Mozzarella cheese
  • Breadcrumb topping – butter, Panko, garlic, and Parmesan
Ingredients for baked chicken parmesan meatballs

How to Make Meatballs Step by Step

  • Step 1: Combine half of the breadcrumbs with milk and let sit for few minutes until breadcrumbs absorb the milk. Add chicken, egg, parsley, sour cream, salt, and pepper. Mix just until combined. Let the chicken mixture rest for about 10 minutes.
Step by step instructions for chicken parm meatball recipe
  • Step 2: Form into 18 – golf size balls and place on a parchment lined rimmed sheet pan. Bake for 10 minutes in a 400 F oven.
Step by step for sheet pan chicken meatballs
  • Step 3: While meatballs are baking, prepare the breadcrumb topping. Melt butter in a small skillet over medium heat.

Add garlic and cook for about 30 seconds or until you can smell it. Remove skillet from heat and stir in remaining breadcrumbs and Parmesan cheese. 

How to make baked chicken meatballs recipe
  • Step 4: Remove the meatballs from the oven and spoon marinara sauce over each meatball. Sprinkle with mozzarella cheese and breadcrumb topping.

Bake for additional 10-12 minutes or until meatballs are cooked through. Garnish with fresh parsley and serve.

Oven baked chicken parmesan meatballs

How Long to Bake Chicken Meatballs

These chicken meatballs are done baking in about 20-22 minutes. Preheat your oven to 400 degrees F. Place the rimmed sheet pan in the middle rack of your oven and bake for 10 minutes.

This will partially cook the meatballs. Take the meatballs out of the oven, add the sauce, cheese, and breadcrumb topping, and continue to bake for additional 10-12 minutes or until the meatballs are cooked through.

To check for doneness, break one of the meatballs in half with a side of your fork and check the inside. The center should be juicy with no visible pink. Or use a food thermometer, which needs to register at 165 F.

How to Freeze and Reheat Meatballs in Sauce

After the meatballs with sauce are done cooking, let them cool completely at room temperature. Then transfer to airtight containers and freeze for up to 3 months.

To reheat, thaw the meatballs overnight in the refrigerator, and reheat on the stovetop over medium-low heat.

The breadcrumb topping does not hold up well when frozen. You can completely omit the crumbs when freezing the meatballs and add on when reheating.

Or simply freeze the meatballs with the crumb topping and they will simply blend into the sauce.

Overhead chicken meatballs with parmesan and garlicky crumbs

What to Serve with Meatballs Instead of Pasta

If you want to switch it up, here are some exciting ways to serve chicken meatballs that does not include the pasta:

  •  Roasted chunky veggies – think zucchini, peppers, mushrooms. Roasted veggies are great as they soak up some of the sauce and serve as a delicious base for the meatballs.
  • Quinoa, couscous, or if you want something heartier, mashed potatoes. For low carb- mashed cauliflower would be awesome with a side of easy oven roasted broccoli.
  • Naan bread or pita bread – add some crunchy coleslaw or creamy cucumber salad for an easy wrap lunch.
  • Bake into a casserole – use whatever leftover veggies + grains you have and bake into an easy one pan dinner with the meatballs.

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Overhead chicken meatballs with parmesan and garlicky crumbs

Sheet Pan Chicken Parmesan Meatballs

  • Author: Katya
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6-8 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Italian

Description

Baked chicken parmesan meatballs with marinara, mozzarella, and garlic breadcrumbs. This sheet pan dinner is so quick and tasty!


Ingredients

Units Scale
  • 1 cup plain Panko breadcrumbs, divided
  • 1/4 cup milk
  • 1 pound ground chicken
  • 1 large egg
  • 2 Tbsp. fresh parsley, minced, plus more for garnish
  • 2 Tbsp. sour cream*
  • 1 tsp. kosher salt, plus more
  • 2 Tbsp. butter
  • 1 Tbsp. minced garlic
  • 1/4 cup shredded Parmesan cheese
  • 1 (24 oz.) jar marinara sauce
  • 2 cups shredded mozzarella
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside. If using aluminum foil, lightly spray with non-stick spray.
  2. Combine 1/2 cup breadcrumbs and milk in a large bowl. Let the mixture sit for few minutes until the breadcrumbs absorb the milk.
  3. Add chicken, egg, parsley, sour cream, and salt. Season with pepper, to taste. Mix by hand just until combined. Do not overmix. Let the chicken mixture rest for 10 minutes before forming into meatballs.
  4. Form into 18 meatballs, approximately size of a golf ball and place on the prepared baking sheet. If the mixture is too sticky, lightly oil the palm of your hands with olive oil. Bake for 10 minutes.
  5. In the meantime, melt butter in a small skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Remove from heat, stir in the remaining breadcrumbs, Parmesan cheese, and season with salt and pepper. Set aside.
  6. Spoon marinara sauce over each of the partially cooked meatballs, top with mozzarella cheese, and sprinkle with breadcrumb mixture. Return to the oven and bake for additional 10-12 minutes or until the meatballs are cooked through.
  7. Garnish with parsley and serve over cooked pasta.

Notes

  • For sour cream, you can substitute mayonnaise or plain Greek yogurt.
  • Once cooked, meatballs with sauce can be refrigerated for up to 3-4 days.

Nutrition

  • Serving Size: 3 meatballs with sauce
  • Calories: 381
  • Sugar: 7.8 g
  • Sodium: 963.8 mg
  • Fat: 18.2 g
  • Carbohydrates: 25.1 g
  • Protein: 29.1 g
  • Cholesterol: 78.3 mg

Keywords: one pan, family friendly, easy, weeknight, spaghetti