Baked Chicken Parmesan Meatballs with Italian Seasoning
These savory chicken meatballs combine Italian sausage with Parmesan cheese and aromatic herbs, topped with marinara sauce and melted mozzarella. Perfect as appetizers for parties or game day gatherings, they deliver all the flavors of classic chicken Parmesan in bite-sized form. The addition of Italian seasoning and fresh herbs creates a more complex flavor profile than traditional meatballs, while baking keeps them tender and juicy.
Ingredients
- 1 lb chicken sausage, removed from casingsground chicken1:1meat
add 1 tsp salt and 1/2 tsp fennel seeds
- ¾ cup Italian breadcrumbspanko breadcrumbs + Italian seasoning3/4 cup panko + 1 tsp Italian seasoningdietaryadds gluten
plain breadcrumbs work but reduce flavor
- 1 cup fresh Parmesan cheese, grated
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoons dried Italian seasoning
- ½ teaspoon crushed red pepper
- 2 tablespoons fresh parsley, chopped
- ½ tsp fresh cracked black pepper
- 1 large egg, lightly beaten
- 1 cup marinara sauce
- 1 cup fresh mozzarella, sliced into small thin slices
Instructions
- 1
Preheat oven and line a baking sheet with parchment paper
- 2
Combine chicken sausage, breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, crushed red pepper, parsley, black pepper, and egg in a large mixing bowl
- 3
Mix ingredients well but avoid over mixing
- 4
Roll mixture into meatballs and place on baking sheet
- 5
Bake until lightly browned
- 6
Spoon marinara sauce over each meatball
- 7
Place mozzarella slice on top of each meatball
- 8
Return to oven and cook until cheese is melted
Tips
Don't over mix the meat mixture to keep meatballs tender and avoid tough texture
Use a small cookie scoop to make uniform meatball sizes for even cooking
Let meatballs rest for 2-3 minutes after removing from oven before serving to prevent burns
Good to Know
Refrigerate cooked meatballs up to 3 days in airtight container
Assemble meatballs without sauce and cheese up to 4 hours ahead, refrigerate covered
Serve immediately while cheese is melted, provide toothpicks for easy handling
Common Mistakes
Mix gently to avoid dense, tough meatballs
Don't skip parchment paper to prevent sticking
Substitutions
plain breadcrumbs work but reduce flavor
FAQ
Can I freeze these meatballs?
Yes, freeze cooked meatballs without sauce for up to 3 months. Thaw completely before reheating and adding sauce and cheese.
What if I don't have Italian seasoning?
Mix equal parts dried basil, oregano, and thyme with a pinch of garlic powder as a substitute.
How long do leftovers keep?
Refrigerate leftover meatballs up to 3 days. Reheat in oven at 300°F until warmed through.