Baked Chicken Parmesan Meatballs

Meatballs in a cast iron skillet topped with mozzarella cheese and parsley.

5 from 2 votes

Chicken parmesan meatballs cook in the cast iron skillet for just 25 minutes. They’re simple but packed with flavor and perfect for meatball subs, an appetizer, or to throw over your favorite pasta.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Dinner, Lunch

Cuisine: Italian

Servings: servings

Calories: 503.16kcal

Author: Sarah Hill

Equipment

1 Cast iron pan

Ingredients

1 ½ pounds ground chicken
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh parsley chopped
½ cup breadcrumbs
1 egg
⅓ cup grated Parmesan cheese
1 tablespoon olive oil
20 ounces of marinara sauce
1 cup shredded mozzarella cheese

Instructions

Preheat the oven to 400°F.
1 ½ pounds ground chicken, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup fresh parsley, ½ cup breadcrumbs, 1 egg, ⅓ cup grated Parmesan cheese
In a large bowl, mix the meatball ingredients using your hands or a spoon until evenly incorporated.
Form the mixture into meatballs about 1 ½ inches in diameter. You should get approximately 16-18 meatballs. (I recommend greasing your hands with some oil to prevent sticking)
Heat oil in an oven-safe skillet over medium heat. Once hot, add the meatballs and brown them for 2 minutes per side until golden.
1 tablespoon olive oil
Turn off the heat. Pour marinara sauce over the meatballs and top with mozzarella cheese.
20 ounces of marinara sauce, 1 cup shredded mozzarella cheese
Transfer the skillet to the oven and bake for 15 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
Optional: broil for 2-3 minutes to give the cheese a golden, bubbly finish.
Remove from the oven, let cool for a minute, then serve with extra marinara sauce and fresh parsley if desired.

Video

Notes

Mix gently to keep the meatballs tender—overmixing makes them dense.
Chill for 15-20 minutes if the mixture is too soft; it helps with shaping.
Sear before baking for a golden crust and extra flavor.
Use a meat thermometer to ensure they reach 165°F without drying out.
Let them rest after baking so the juices redistribute, keeping them moist.
Store in the refrigerator for up to 4 days or in the freezer for 3-4 months.
Reheat in a skillet over medium-low heat with a little extra marinara until heated through.

Nutrition