Baked Spicy Chicken Parm Meatballs (Printable)

Juicy spicy chicken meatballs baked in zesty marinara with melted mozzarella—a crowd-pleasing Italian-American favorite ready in under an hour.

# Components:

→ For the Meatballs

01 - 1 lb 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 tbsp fresh parsley, chopped
07 - 2 tbsp hot sauce
08 - 1 tsp smoked paprika
09 - 1/2 tsp crushed red pepper flakes
10 - 1 tsp kosher salt
11 - 1/2 tsp black pepper

→ For Baking

12 - 2 cups marinara sauce
13 - 1 1/2 cups shredded mozzarella cheese
14 - 2 tbsp 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, avoiding overmixing.
03 - Form mixture into 16 meatballs approximately 1 1/2 inches in diameter. Arrange evenly in the prepared baking dish.
04 - Spoon marinara sauce evenly over meatballs, ensuring full coverage.
05 - Bake uncovered for 20 minutes.
06 - Remove from oven, sprinkle mozzarella cheese over meatballs, and return to oven. Bake for 10 additional minutes until cheese is bubbly and meatballs reach internal temperature of 165°F.
07 - Allow to cool for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • Fiery Flavor: The combination of hot sauce and red pepper flakes adds a bold kick to every bite.
  • Quick and Easy: With only 20 minutes of preparation, this high-protein meal is ready in under an hour.
  • Versatile: Perfect for pasta nights, subs, or even as a standalone appetizer.
02 -
  • Use a digital meat thermometer to ensure meatballs reach an internal temperature of 165°F (74°C) without overcooking.
  • Lightly oiling your hands can make shaping the chicken mixture much easier and less sticky.
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