Baked Spicy Chicken Parm Meatballs (Print-Friendly)

Juicy chicken meatballs with a spicy kick, baked in marinara and topped with melted mozzarella for a comforting Italian-American twist.

# What You'll Need:

→ For the Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 2 tablespoons hot sauce

→ For Baking

14 - 2 cups marinara sauce
15 - 1 1/2 cups shredded mozzarella cheese
16 - 2 tablespoons olive oil

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil.
02 - In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, black pepper, smoked paprika, cayenne pepper, onion powder, oregano, and hot sauce. Mix until just combined without overmixing.
03 - With damp hands, form mixture into 1 1/2-inch meatballs and place on a plate. This recipe yields approximately 16 meatballs.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and brown for 2-3 minutes per side, working in batches if necessary. Meatballs do not need to be fully cooked at this stage.
05 - Spread half the marinara sauce in the prepared baking dish. Arrange browned meatballs on top and cover with remaining sauce.
06 - Bake in preheated oven for 15 minutes.
07 - Remove from oven, sprinkle mozzarella cheese evenly over meatballs, and return to oven. Bake for 10-12 minutes until cheese is melted and bubbly and internal temperature reaches 165°F.
08 - Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • They're juicy and spicy without being a hassle to make, ready in under an hour from start to table.
  • Ground chicken keeps things lighter than beef, but the marinara and mozzarella make it feel completely indulgent.
  • You can freeze them raw or cooked, so they're perfect for meal planning or last-minute dinners.
02 -
  • Wet your hands before shaping the meatballs—this stops the sticky mixture from clinging to your skin and makes shaping so much easier and less frustrating.
  • The browning step matters more than you'd think; it develops flavor and gives the outside a slight crust that holds up beautifully in the oven.
03 -
  • Use a cookie scoop to portion the meatballs—it takes the guesswork out and makes them cook evenly.
  • Brown the meatballs the day before and keep them in the fridge, then assemble and bake when you're ready to serve.
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