Baked Chicken Parmesan Meatballs with Spaghetti

If you’re craving a comforting, hearty meal that brings together the best of Italian flavors with a lighter twist, Baked Chicken Parmesan Meatballs with Spaghetti is your answer. This dish combines juicy, tender chicken meatballs with rich marinara sauce and gooey melted mozzarella, all served over a bed of perfectly cooked spaghetti. It’s a family-friendly dinner that’s easy to prepare and bakes in the oven, making cleanup a breeze. The baked method keeps the meatballs moist without the extra oil from frying, and the combination of flavors will satisfy your pasta night cravings like no other.

Reasons to Love Baked Chicken Parmesan Meatballs with Spaghetti

• Healthier alternative: Using ground chicken instead of beef or pork cuts down on fat without sacrificing flavor.
• Easy to make: No frying needed – simply mix, shape, and bake the meatballs alongside your sauce.
• Comfort food classic: It captures all the deliciousness of traditional chicken Parmesan in a fun, family-friendly meatball form.
• Perfectly balanced: The crispy breadcrumb coating, savory herbs, and cheese make each bite a flavor explosion.
• Great for meal prep: These meatballs can be made ahead and reheated for quick weeknight dinners.

What Goes Into Baked Chicken Parmesan Meatballs with Spaghetti

• 1 pound ground chicken: The lean protein base for the meatballs.
• 1 cup breadcrumbs: Adds structure and helps keep the meatballs tender.
• 1/2 cup grated Parmesan cheese: Provides a salty, nutty depth of flavor.
• 1/4 cup chopped fresh parsley: Brightens the mixture with fresh herbal notes.
• 1 large egg: Acts as a binder to hold the meatballs together.
• 2 cloves garlic, minced: Infuses the meatballs with a classic savory aroma.
• 1 teaspoon dried oregano: Adds a touch of Mediterranean earthiness.
• 1 teaspoon salt: Enhances all the flavors.
• 1/2 teaspoon black pepper: Adds a gentle kick of spice.
• 2 cups marinara sauce: The rich tomato sauce that coats the meatballs and pasta.
• 8 ounces spaghetti: The pasta foundation of the dish.
• 1 cup shredded mozzarella cheese: Melts beautifully on top for that signature cheesy finish.

Recommended Tools

• Mixing bowl: For combining the meatball ingredients evenly.
• Baking sheet or casserole dish: To bake the meatballs alongside the marinara sauce.
• Large pot: To boil the spaghetti to al dente perfection.
• Measuring cups and spoons: For precise ingredient amounts.
• Wooden spoon or spatula: To stir the sauce and pasta.
• Colander: To drain the cooked spaghetti.

Cooking Baked Chicken Parmesan Meatballs with Spaghetti: The Process

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a casserole dish. This will be where your meatballs bake comfortably without sticking.

Step 2: Mix the Meatball Ingredients

In a large mixing bowl, combine 1 pound of ground chicken, 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 large egg, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands or a spoon to mix everything until just combined. Be careful not to overmix, as that can make the meatballs tough.

Step 3: Shape the Meatballs

Using about 2 tablespoons of the mixture for each meatball, roll them into uniform balls and place them on your prepared baking sheet or casserole dish. This recipe should yield around 18 to 20 meatballs.

Step 4: Bake the Meatballs

Bake the meatballs in the preheated oven for 15 minutes. They should be starting to brown but not fully cooked through yet.

Step 5: Add Marinara and Cheese

Remove the meatballs from the oven and spoon 2 cups of marinara sauce evenly over them. Sprinkle 1 cup of shredded mozzarella cheese on top, ensuring every meatball gets some cheesy goodness.

Step 6: Continue Baking

Return the dish to the oven and bake for an additional 10 to 12 minutes, or until the meatballs are cooked through (internal temperature of 165°F) and the cheese is melted and bubbly.

Step 7: Cook Spaghetti

While the meatballs are baking, bring a large pot of salted water to a boil. Add 8 ounces of spaghetti and cook according to package instructions until al dente. Drain and set aside.

Step 8: Serve

Plate the spaghetti, top with the baked chicken Parmesan meatballs and sauce, and garnish with extra parsley or Parmesan if desired. Serve alongside some Easy Garlic Bread for a meal that’s sure to impress.

Dietary Swaps & Alternatives

• Breadcrumbs: Use gluten-free breadcrumbs or crushed cornflakes for a gluten-free option.
• Ground chicken: Substitute with ground turkey or a plant-based ground meat substitute.
• Cheese: Use dairy-free mozzarella for a lactose-free version.
• Egg: Replace with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) if you want an egg-free alternative.
• Marinara sauce: Use homemade or store-bought sauce with no added sugars or preservatives.

Notes on Ingredients

• Ground chicken: Choose fresh, high-quality ground chicken for the best texture and flavor.
• Parmesan cheese: Freshly grated Parmesan yields the best flavor and melts better than pre-grated varieties.
• Fresh parsley: Adds brightness—don’t substitute with dried parsley as it won’t have the same punch.
• Garlic: Mince finely to evenly distribute flavor through the meatballs.
• Marinara sauce: A flavorful tomato sauce is key; you can add extra herbs or spices to customize.
• Mozzarella cheese: Whole-milk mozzarella will give a creamier melt than part-skim.

Best Ways to Store

Store any leftover Baked Chicken Parmesan Meatballs with Spaghetti in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through. For longer storage, freeze the meatballs and sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Baked Chicken Parmesan Meatballs with Spaghetti Q&A

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and even assemble them with sauce and cheese, then refrigerate them for up to 24 hours before baking. This makes for a convenient dinner prep option.

What’s the best way to prevent meatballs from drying out?

Using ground chicken mixed with breadcrumbs and an egg helps maintain moisture. Baking them covered or with sauce also keeps them juicy. Avoid overbaking and check for an internal temperature of 165°F for safe, moist meatballs.

Can I use a different pasta?

Yes! While spaghetti is classic, any pasta shape like penne, fusilli, or rigatoni works beautifully with these meatballs and sauce.

How can I make this recipe spicier?

Add crushed red pepper flakes to the meatball mixture or marinara sauce. You can also sprinkle some hot pepper flakes on top before serving for an extra kick.

One Pan, More Ideas

• Try a Chicken Parmesan Sandwich using leftover meatballs for a handheld meal.
• Swap the chicken meatballs with crispy and flavorful Panko Crisp Zucchini Parmesan Sliders for a veggie twist.
• Pair your meal with a side of Easy Garlic Bread to soak up every last bit of sauce.

Next Steps

Now that you’ve mastered the recipe for Baked Chicken Parmesan Meatballs with Spaghetti, consider experimenting with different herbs and cheeses to customize your flavors. Serve this dish for weeknight dinners or special occasions—it’s always a crowd-pleaser. Don’t forget to try pairing it with a fresh green salad or roasted vegetables to round out the meal. Keep practicing your meatball shaping technique for consistent sizes and even cooking. Finally, bookmark this recipe because it’s the kind of comforting dish you’ll want to make again and again.

Baked Chicken Parmesan Meatballs with Spaghetti brings together the best parts of Italian cooking—cheese, herbs, and tender meat—in a way that’s simple and satisfying. Whether you’re cooking for family or meal prepping for the week, this recipe delivers on taste, ease, and wholesome goodness. Enjoy every bite!

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