Baked Chicken Parmesan Meatballs with Spaghetti
This Baked Chicken Parmesan Meatballs with Spaghetti is a comforting, family-friendly Italian classic with juicy meatballs, rich marinara, and melted mozzarella cheese.
Servings: 4 servings
Ingredients
- 1 pound ground chicken
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 8 ounces spaghetti
- 1 cup shredded mozzarella cheese
Instructions
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.
Mix the Meatball Ingredients
- In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, egg, minced garlic, dried oregano, salt, and black pepper. Mix until just combined.
Shape the Meatballs
- Using about 2 tablespoons of the mixture per meatball, roll into uniform balls and place on the prepared baking sheet or casserole dish. Makes about 18 to 20 meatballs.
Bake the Meatballs
- Bake the meatballs in the oven for 15 minutes until starting to brown but not fully cooked.
Add Marinara and Cheese
- Remove meatballs from oven, spoon marinara sauce evenly over them, and sprinkle shredded mozzarella cheese on top.
Continue Baking
- Return to oven and bake for another 10 to 12 minutes until meatballs reach 165°F internally and cheese is melted and bubbly.
Cook Spaghetti
- While meatballs bake, boil salted water in a large pot. Cook spaghetti according to package instructions until al dente, then drain.
Serve
- Plate spaghetti, top with baked chicken Parmesan meatballs and sauce. Garnish with extra parsley or Parmesan if desired. Serve with garlic bread if preferred.
Equipment
- Mixing Bowl
- Baking sheet or casserole dish
- Large Pot
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Colander
Notes
- Use gluten-free breadcrumbs or crushed cornflakes for a gluten-free variation.
- Substitute ground chicken with ground turkey or plant-based meat for dietary preferences.
- Refrigerate assembled meatballs with sauce and cheese up to 24 hours before baking for easy meal prep.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze separately for up to 3 months.
- Add crushed red pepper flakes to the meatball mix or sauce for a spicy kick.