Baked Spicy Chicken Parm Meatballs (Printable)

Juicy spicy chicken meatballs baked in zesty marinara with melted mozzarella—a fun twist on the classic Italian-American favorite.

# What You'll Need:

→ For the Meatballs

01 - 1 pound ground chicken
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 2 tablespoons hot sauce
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper

→ For Baking

12 - 2 cups marinara sauce
13 - 1 1/2 cups shredded mozzarella cheese
14 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with olive oil.
02 - In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, hot sauce, paprika, red pepper flakes, salt, and black pepper. Mix until just combined without overmixing.
03 - Shape mixture into 16 meatballs approximately 1 1/2 inches in diameter and arrange evenly in the greased baking dish.
04 - Spoon marinara sauce evenly over the meatballs, ensuring complete coverage.
05 - Bake uncovered for 20 minutes.
06 - Remove from oven, sprinkle mozzarella cheese over the meatballs, and return to oven. Bake for an additional 10 minutes until cheese is bubbly and meatballs reach an internal temperature of 165°F.
07 - Allow to cool for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • Zesty Kick: The combination of hot sauce and red pepper flakes adds a bold dimension to the traditional parmesan flavor profile.
  • High Protein: With 34g of protein per serving, these meatballs are both satisfying and nutritious.
  • Simple Cleanup: Everything is prepared in one large mixing bowl and baked in a single dish.
02 -
  • Meat Management: Lightly wet your hands with water or oil before shaping the meatballs to prevent the chicken mixture from sticking to your skin.
  • Sauce Coverage: Ensure the marinara sauce covers the meatballs well during the first phase of baking to keep them moist and prevent them from drying out.
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