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Baked Chicken Parmesan Meatballs Recipe That Melts in Your Mouth

These baked skillet meatballs are an easy go-to for meal prep and weeknight dinners. Baked chicken parmesan meatballs cook in a cast iron skillet in about 25 minutes. They’re straightforward but full of flavor and work great for subs, appetizers, pasta, or sandwiches.

A cast iron skillet filled with baked meatballs topped with cheese and chopped parsley.

These ground chicken meatballs are quick to prepare and use wholesome ingredients. Parmesan adds savory depth while breadcrumbs and an egg keep the meatballs tender. A quick sear in a skillet builds a golden crust, then the meatballs finish in marinara and melted mozzarella for an irresistible result. Serve them over pasta, tuck them into rolls for a meatball sub, or enjoy them as an appetizer.

Ingredients

Ingredients in baked chicken parmesan meatballs.
  • Ground chicken. You can substitute ground pork, beef, or a combination if preferred.
  • Seasonings. Onion powder, garlic powder, Italian seasoning, salt, and pepper for balanced flavor.
  • Breadcrumbs. Help bind the mixture and keep the meatballs moist.
  • Egg. Acts as a binder and adds moisture.
  • Marinara sauce. Use your favorite jarred sauce or homemade marinara to finish the dish.
  • Mozzarella & Parmesan cheese. Parmesan is mixed into the meatballs for savory depth; mozzarella melts on top for gooey goodness.

See the recipe card below for exact quantities.

Instructions

Chicken parmesan meatball ingredients in a bowl.

Step 1

Preheat the oven to 400°F. In a large bowl, combine ground chicken, onion powder, garlic powder, Italian seasoning, salt, pepper, chopped parsley, breadcrumbs, egg, and grated Parmesan. Mix gently until just combined.

Seared meatballs in a skillet

Step 2

Form the mixture into 1½-inch meatballs (about 16–18 total). Greasing your hands with a little oil helps prevent sticking. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat and brown the meatballs about 2 minutes per side until golden.

Shredded mozzarella cheese on top of meatballs before baking.

Step 3

Turn off the heat, pour marinara over the meatballs, and sprinkle with shredded mozzarella. Transfer the skillet to the oven and bake 15 minutes, or until the meatballs reach 165°F. Remove, let rest briefly, then serve with extra sauce and chopped parsley if desired.

Sarah’s Top Tips

  • Mix lightly — overworking the meat will make dense meatballs. Combine until just uniform for the best texture.
  • If you don’t have a cast iron skillet, any oven- and stove-safe pan will work.
  • If the mixture is too soft to shape, chill it 15–20 minutes to firm up.
  • Sear before baking for a golden crust and deeper flavor.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F so they stay juicy and safe to eat.
  • Let the meatballs rest a few minutes after baking so juices redistribute.
Chicken parmesan meatballs topped with mozzarella cheese in a skillet.

Serving

I like serving these meatballs with zucchini noodles, pasta, or roasted vegetables right from the skillet so they soak up the marinara. They also make great sandwiches or an easy family dinner over spaghetti or your favorite pasta.

Storage & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze the meatballs on a baking sheet, then transfer to a freezer bag or container; they keep up to 3 months.
  • Reheat gently in a skillet over medium-low with a little marinara until warmed through.

Related Recipes

  • Crispy Chicken Parmesan Sandwiches
    40 Minutes
  • Easy Ground Chicken Bolognese
    50 Minutes
  • Simple Creamy Tomato and Spinach Pasta
    20 Minutes
  • Creamy Garlic Parmesan Chicken Pasta
    30 Minutes

Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out. Thank you!

Meatballs in a cast iron skillet topped with mozzarella cheese and parsley.

Baked Chicken Parmesan Meatballs

Author: Sarah Hill
Yields: 4 servings
Chicken parmesan meatballs cook in a cast iron skillet in about 25 minutes. Simple, flavorful, and versatile for subs, appetizers, or pasta.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

See the full post for extra tips and photos

Ingredients

  • 1 ½ pounds ground chicken
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped
  • ½ cup breadcrumbs
  • 1 egg
  • ⅓ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 20 ounces marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F. In a large bowl, combine all meatball ingredients and mix until just combined.
  2. Form into 1½-inch meatballs (about 16–18). Grease your hands with oil if needed.
  3. Heat olive oil in an oven-safe skillet over medium heat. Brown meatballs 2 minutes per side.
  4. Turn off heat. Pour marinara over the meatballs and sprinkle with mozzarella.
  5. Transfer skillet to the oven and bake 15 minutes or until internal temperature is 165°F. Optional: broil 2–3 minutes for a golden top.
  6. Remove from oven, let rest a minute, then serve with extra sauce and parsley.

Sarah’s Tips

  • Mix gently to keep meatballs tender—overmixing makes them dense.
  • Chill the mixture 15–20 minutes if it’s too soft to shape.
  • Sear before baking for extra flavor and a golden crust.
  • Use a meat thermometer to ensure they reach 165°F without drying out.
  • Let rest after baking so juices redistribute.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat in a skillet over medium-low with a little marinara until warmed through.

Tools I Use for This Recipe

  • Cast iron pan (or another oven- and stovetop-safe skillet)

Serving: 1 serving | Calories: 503 kcal (estimate) — nutritional values will vary by brand and portion size.