Baked Spicy Chicken Parm Meatballs

Bring a bold and fiery twist to your dinner table with these Baked Spicy Chicken Parm Meatballs. This recipe reimagines the classic Italian-American Chicken Parmesan by transforming juicy ground chicken into herb-seasoned meatballs, baked in a zesty marinara sauce and topped with a generous layer of melted mozzarella cheese. It is a high-protein, easy-to-make dish that promises to satisfy a crowd.

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The secret to these meatballs lies in the combination of fresh garlic, smoked paprika, and a kick of hot sauce. By baking them directly in the marinara sauce, the chicken remains incredibly moist while absorbing the zesty tomato flavors. It is a simple one-dish preparation that delivers restaurant-quality results with minimal cleanup.

Ingredients

• 1 lb (450 g) ground chicken
• 1/2 cup (50 g) breadcrumbs
• 1/4 cup (25 g) grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
• 2 tbsp hot sauce (e.g., Franks RedHot or Sriracha)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups (500 ml) marinara sauce
• 1 1/2 cups (150 g) shredded mozzarella cheese
• 2 tbsp olive oil (for greasing)

Instructions

Step 1

Preheat oven to 400°F (200°C). Lightly grease a large baking dish with olive oil.

Step 2

In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, hot sauce, paprika, red pepper flakes, salt, and black pepper. Mix until just combined—do not overmix.

Step 3

Shape mixture into 16 meatballs (about 1 1/2 inches each) and place them evenly in the greased baking dish.

Step 4

Spoon marinara sauce evenly over the meatballs, covering them well.

Step 5

Bake uncovered for 20 minutes.

Step 6

Remove from oven, sprinkle mozzarella cheese over the meatballs, and return to oven. Bake for an additional 10 minutes, or until cheese is bubbly and meatballs are cooked through (internal temperature should reach 165°F/74°C).

Step 7

Let cool for 5 minutes before serving. Garnish with extra parsley, if desired.

Zusatztipps für die Zubereitung

For the juiciest results, be careful not to overwork the meat mixture when combining the ingredients. Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee they are fully cooked through while remaining tender.

Varianten und Anpassungen

This dish is easily customizable to your preferences. You can substitute ground turkey for the chicken if you prefer a different lean protein. For a gluten-free version, simply swap the standard breadcrumbs for your favorite gluten-free alternative.

Serviervorschläge

These meatballs are incredibly versatile. Serve them over a classic bed of spaghetti, tuck them into toasted rolls for a spicy meatball sandwich, or enjoy them alongside a fresh garden salad for a lighter, high-protein meal.

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With its combination of spicy heat, rich marinara, and bubbly mozzarella, these Baked Spicy Chicken Parm Meatballs are sure to become a favorite. Whether served as a main dish or a hearty sandwich, they provide a delicious and satisfying twist on a beloved classic.

Recipe FAQ

→ How spicy are these meatballs?

The heat level is moderate and customizable. Two tablespoons of hot sauce plus red pepper flakes provide a noticeable kick without being overwhelming. You can easily adjust by reducing or increasing either ingredient to suit your preference.

→ Can I make these ahead of time?

Absolutely. Shape the meatballs and refrigerate them for up to 24 hours before baking. You can also bake them completely, cool, and refrigerate for 3-4 days. Reheat gently in a 350°F oven until warmed through and cheese melts again.

→ What's the best way to ensure meatballs stay juicy?

Avoid overmixing the chicken mixture—combine just until ingredients are evenly distributed. Overworking develops proteins that can create tough, dry meatballs. Also, don't skip the marinara sauce baking step; the liquid keeps them moist during cooking.

→ Can I freeze these meatballs?

Yes, freeze them either raw or cooked. For raw, place shaped meatballs on a parchment-lined sheet until firm, then transfer to a freezer bag. For cooked, let cool completely before freezing. Thaw overnight in refrigerator and bake as directed, adding 5-10 minutes if starting from frozen.

→ What should I serve with these meatballs?

Spaghetti or linguine tossed with olive sauce creates the classic Chicken Parm experience. They're excellent on toasted hoagie rolls for meatball subs, or serve alongside roasted vegetables and garlic bread. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully.

→ How do I know when meatballs are fully cooked?

The most reliable method is using an instant-read thermometer inserted into the center of a meatball—it should read 165°F (74°C). Visually, they should feel firm when pressed and juices run clear. Cutting one open should show no pink throughout.