These savory, tender chicken meatballs are baked to perfection and bathed in a rich homemade marinara sauce. Quick, flavorful, and incredibly versatile — they’re perfect for pasta night, sandwiches, or appetizers.
Why You’ll Love This Recipe
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Juicy & Tender: Ground chicken stays moist in the oven, especially when using thigh meat or a thigh-and-breast combo.
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Classic Italian Flavor: Parmesan, garlic, onion, and herbs deliver an authentic taste — no compromises.
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Super Easy & Family-Friendly: One bowl, a scoop, and 30 minutes — dinner is done.
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Ultra-Versatile: Perfect over spaghetti, in subs, alongside zoodles, or as a hearty appetizer.
Ingredients
For the Meatballs (makes ~14)
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1 lb ground chicken (best: thigh or thigh + breast)
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1 egg
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½ cup Italian breadcrumbs (or gluten‑free)
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½ cup grated Parmesan cheese
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½ finely diced yellow onion
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2 garlic cloves, minced
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1 Tbsp fresh parsley, minced
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1 Tbsp fresh basil, minced
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1 tsp dried oregano
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½ tsp crushed red pepper flakes
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Salt, to taste
For Topping
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2 cups marinara sauce (homemade or store-bought)
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Fresh basil, finely chopped
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Extra grated Parmesan
Step-by-Step Instructions
1. Prep the Oven & Pan
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Preheat to 400°F (200°C).
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Lightly grease a 9×13″ or deep 9×9″ baking dish.
2. Mix the Meatballs
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In a large bowl, combine ground chicken with all meatball ingredients.
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Use a cookie scoop or spoon to portion evenly — roughly 1½ Tbsp each.
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Roll into balls and arrange in the baking dish, spacing them slightly apart.
3. Bake & Smother in Sauce
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Bake for 20 minutes.
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Remove from oven, pour marinara sauce over meatballs, and return to bake for 5–7 more minutes.
4. Garnish & Serve
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Top with fresh basil and Parmesan.
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Enjoy right away!
You Must Know
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Meat Choice: Chicken thighs create richer, juicier meatballs — breast-only can dry out.
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Even Cooking: Scoop uniform portions so all meatballs cook consistently.
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Searing Option: Pan-frying before baking gives a flavorful crust — ideal if you love extra texture.
Make Ahead & Storage
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Freeze-Cook: Fully bake, cool, and freeze on a baking sheet. Transfer to freezer bags once solid.
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Defrosting: Thaw overnight in the fridge, then reheat with sauce in oven at 350°F for 15–20 minutes.
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Refrigerating: Store cooked meatballs in an airtight container for up to 3–4 days.
Seasonal Variations
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Winter: Add ½ tsp fennel seeds for a cozy Italian twist.
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Summer: Stir in fresh chopped oregano and basil.
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Heat: Swap red pepper flakes for a pinch of cayenne or minced jalapeño.
Serving Suggestions
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Classic Comfort: Serve over spaghetti or linguine with extra sauce and cheese.
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Hearty Sandwich: Build a sub with meatballs, melted mozzarella, and a toasted roll.
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Low-Carb: Enjoy over zucchini noodles with a side salad.
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Appetizer Style: Skewer meatballs with toothpicks and serve with marinara for dipping.
No-Bake Alternative
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Skillet Method:
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Shape and portion meatballs.
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Sear in medium‑hot skillet (oil) for 6–8 min on first side; flip and cook 5–6 min more.
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Add marinara, simmer 2–3 minutes until heated through.
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Pro Tips
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Herb Freshness: Use fresh basil and parsley for vibrant color and flavor.
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Breadcrumb Swap: To go gluten-free, make your own flavorful crumbs with dried herbs and garlic powder.
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Don’t Overmix: Gently combine ingredients to avoid dense meatballs.
Frequently Asked Questions
Can I use turkey or beef?
Yes! These meatballs work great with ground turkey or beef, but cooking time may vary slightly.
How do I prevent meatballs from drying out?
Opt for thighs or a thigh-breast mix, and check doneness around 165°F internal temperature.
Can I skip the egg?
Egg helps bind meatballs. For egg-free, add a splash of lemon juice and extra breadcrumbs instead.
How can I make extra sauce ahead?
Homemade marinara simmers for about an hour and keeps refrigerated for up to a week, or frozen for 3–4 months.
Enjoy these Italian Baked Chicken Meatballs for an easy, flavorful dinner — or appetizer — that your whole family will adore.
