5 from 42 votes
Baked Chicken Parmesan Meatballs
Baked Chicken Parmesan Meatballs combine ground chicken, chopped baby spinach, breadcrumbs, onion, Parmesan, garlic, and herbs into tender meatballs baked after being browned on the stovetop. They are served with a creamy tomato sauce enriched with heavy cream, fresh basil, parsley, oregano, and red pepper flakes. Melting mozzarella inside adds a cheesy surprise. This comforting dish offers balanced flavors and a soft but structured texture, suitable as a main course or alongside pasta.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
5
servings (about 12 large meatballs with sauce)
Calories:
468 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
For the sauce:
- 1 tablespoon olive oil
- 1/4 cup onion chopped
- 1 tablespoon tomato paste
- 1 clove garlic minced
- 2 tablespoons parsley chopped, fresh
- 2 tablespoons basil chopped, fresh
- 1 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes
- 1 can crushed tomatoes 28 ounce
- 1/4 cup heavy cream
For the meatballs:
- 1 1/2 pounds ground chicken
- 3 ounces baby spinach chopped into small pieces
- 1/3 cup panko bread crumbs dried
- 1/4 cup onion diced
- 1/3 cup Parmesan Cheese divided, freshly grated, 2 tablespoons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
- 3 cloves garlic minced
- 1 egg lightly beaten
- 2 tablespoons olive oil
- 4 ounces mozzarella cheese shredded
- basil for garnish, minced, fresh
Instructions
To make the sauce:
- Heat olive oil in a large skillet pan over medium heat. Add onion and cook 1 minute. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, about 30 seconds. Add the crushed tomatoes, stir, lower heat to simmer and cook about 6 to 8 minutes, or until the sauce is thickened. Remove from heat and stir in the cream.
Cup of Yum
To make the meatballs:
- Preheat the oven to 400 degrees F. In a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then knead gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches in diameter.
- Heat olive oil in another medium or large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. (They will not be cooked all the way through because they will finish cooking when baked.) Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.
Notes
- Substitute gluten-free or omit breadcrumbs to make the meatballs gluten free.
- Store any leftovers in an airtight container refrigerated for up to 3-4 days before reheating.
- Freeze cooked or raw meatballs individually on a parchment-lined tray until firm, then transfer to a sealed container; freeze up to 4 months.
- Reheat frozen meatballs fully before serving to ensure safe internal temperature.
Nutrition Information
Calories
468kcal
(23%)
Carbohydrates
8.4g
(3%)
Protein
35.9g
(72%)
Fat
33.4g
(51%)
Polyunsaturated Fat
0g
(0%)
Monounsaturated Fat
0g
(0%)
Trans Fat
0g
(0%)
Cholesterol
174.3mg
(58%)
Sodium
602.1mg
(25%)
Potassium
234.6mg
(5%)
Fiber
1.3g
(5%)
Sugar
2.1g
(4%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 5 servings (about 12 large meatballs with sauce)
Amount Per Serving
Calories 468
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 8.4g | 3% |
| Protein | 35.9g | 72% |
| Fat | 33.4g | 51% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 174.3mg | 58% |
| Sodium | 602.1mg | 25% |
| Potassium | 234.6mg | 5% |
| Fiber | 1.3g | 5% |
| Sugar | 2.1g | 4% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.