Baked Spicy Chicken Parm Meatballs (Printable)

Juicy spicy chicken meatballs baked in marinara with melted mozzarella cheese

# What You'll Need:

→ For the Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1/3 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 1/4 cup fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 2 tablespoons hot sauce

→ For Baking

14 - 2 cups marinara sauce
15 - 1 1/2 cups shredded mozzarella cheese
16 - 2 tablespoons olive oil

# Method:

01 - Preheat oven to 400°F. Lightly grease a large baking dish with 1 tablespoon olive oil.
02 - In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, smoked paprika, cayenne, onion powder, oregano, and hot sauce. Mix until just combined without overmixing.
03 - With damp hands, form the mixture into 1 1/2-inch meatballs and place on a plate or tray, making approximately 16 meatballs.
04 - Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and brown for 2 to 3 minutes per side, working in batches if necessary. Meatballs do not need to be cooked through.
05 - Spread half the marinara sauce in the prepared baking dish. Arrange browned meatballs on top. Spoon remaining sauce over the meatballs.
06 - Bake in preheated oven for 15 minutes.
07 - Remove from oven, sprinkle mozzarella cheese evenly over meatballs, and return to oven. Bake for 10 to 12 minutes until cheese is melted and bubbly and meatballs reach internal temperature of 165°F.
08 - Let rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • These meatballs stay impossibly juicy because chicken can dry out, but the breadcrumbs and egg keep them tender and forgiving.
  • The spice builds slowly and warmly rather than hitting you all at once—hot sauce mixed right into the mix beats splashing it on top.
  • You get that crispy-bottomed, cheesy-topped satisfaction without needing a deep fryer or elaborate technique.
02 -
  • Do not skip the browning step—that golden crust adds flavor and visual appeal, even though the oven will finish cooking them.
  • Overmixing chicken meatballs is how good intentions turn into hockey pucks; mix until you no longer see streaks, then stop.
  • The cheese goes in at the last moment because mozzarella can scorch or separate if it spends too long in the oven heat.
03 -
  • Damp hands are your best tool for forming meatballs—the moisture prevents sticking and helps you work faster without warming the mixture with friction.
  • If your mozzarella isn't melting evenly, shred it fresh or place it in the freezer for 10 minutes before adding; cold cheese melts more gently and uniformly.
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