Go Back
Overhead view of baked chicken parmesan meatballs in a cast iron skillet with melted mozzarella and fresh basil leaves on top.

Baked Chicken Parmesan Meatballs with Melted Mozzarella

Ground chicken meatballs seared in a skillet, baked in marinara, and finished under the broiler with melted mozzarella.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 576
Ingredients Method Notes

Ingredients
  

Meatballs
  • 500 g ground chicken (93% lean) / 1.1 lb
  • 1 egg large
  • 1/2 cup panko breadcrumbs (40 g)
  • 1/2 cup grated parmesan (40 g); plus extra for serving
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Sauce and Topping
  • 1 tbsp olive oil for searing
  • 2 cups marinara sauce (480 g)
  • 1 cup shredded mozzarella (100 g); low-moisture, whole milk
  • fresh basil a few leaves; optional, for garnish

Method
 

Make the Meatballs
  1. Heat the oven to 400 F / 200 C.
  2. In a mixing bowl, combine the ground chicken, egg, panko, parmesan, garlic, Italian seasoning, salt and pepper. Mix with your hands just until combined, overmixing makes the meatballs dense.
  3. Wet your hands and roll the mixture into about 16 meatballs, roughly 40 g each. Set them on a baking sheet as you go.
Sear and Bake
  1. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the meatballs in two batches, about 8 per batch, 2 to 3 minutes per side, until browned on the outside but not cooked through. Set the seared meatballs aside on a plate.
  2. Return all the meatballs to the skillet and pour the marinara sauce over them. Bring to a simmer on the stove for 2 minutes.
  3. Transfer the skillet to the oven and bake for 15 to 18 minutes, until an instant-read thermometer inserted into the center of the largest meatball reads 165 F / 74 C.
Finish and Serve
  1. Switch the oven to broil. Sprinkle the mozzarella evenly over the meatballs and sauce.
  2. Broil on the top rack for 2 to 3 minutes, watching closely, until the cheese is melted and browned in spots.
  3. Let the skillet rest for 5 minutes. Scatter fresh basil and extra parmesan on top before serving.

Notes

  • Sear meatballs in two batches in the 12-inch skillet to avoid steaming them
  • Pull meatballs at 165 F / 74 C measured in the center of the largest one
  • Use a marinara you like plain, it carries most of the flavor here
  • Broil cheese on the top rack and watch closely, it burns fast once melted