Baked Spicy Chicken Parm Meatballs

Baked Spicy Chicken Parm Meatballs are a fiery twist on the classic Italian-American comfort dish. Featuring juicy chicken meatballs seasoned with spicy herbs and baked in a zesty marinara sauce, they are crowned with a blanket of melted mozzarella cheese. This recipe is perfect for anyone looking for a high-protein dinner that delivers a punch of flavor without the fuss of breading and frying individual cutlets.

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These meatballs take about 50 minutes from start to finish, making them an excellent choice for a weekday meal that feels special. By baking the chicken mixture directly in the sauce, the meat remains incredibly tender while absorbing the spices and the tanginess of the marinara. It's a crowd-pleasing option that scales easily for larger gatherings.

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
• 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)

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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

To ensure the best texture, mix the meatball ingredients until they are just combined; overworking the ground chicken can lead to tougher meatballs. Always verify that the internal temperature has reached 165°F (74°C) using a meat thermometer to ensure they are fully cooked while remaining juicy.

Varianten und Anpassungen

This recipe is highly adaptable. You can easily substitute the ground chicken with ground turkey for a similar flavor profile. To make the dish gluten-free, simply use your favorite brand of gluten-free breadcrumbs in place of the standard ones.

Serviervorschläge

For a traditional meal, serve these spicy meatballs over a bed of al dente spaghetti. They also make fantastic sliders or sandwiches when served on toasted rolls. For a lighter option, enjoy them alongside a simple green salad.

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With 34g of protein per serving and a perfect balance of heat and cheese, these Baked Spicy Chicken Parm Meatballs are sure to become a favorite in your household. Enjoy the bubbling mozzarella and zesty sauce for a satisfying, easy-to-make dinner.

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Recipe FAQs

→ How spicy are these meatballs?

The heat level is adjustable with hot sauce and red pepper flakes. Start with the recommended amounts for a pleasant warmth that adds depth without overwhelming the flavors.

→ Can I make these ahead of time?

Yes! Shape the meatballs and refrigerate up to 24 hours before baking. You can also bake them completely and reheat gently in the sauce.

→ What's the best way to serve them?

Serve over spaghetti for a classic meal, stuff into toasted rolls for hearty sandwiches, or plate alongside garlic bread and a simple green salad.

→ Can I freeze these meatballs?

Absolutely. Freeze uncooked meatballs on a baking sheet first, then transfer to a freezer bag. Thaw overnight in the refrigerator before baking as directed.

→ How do I know when they're fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The meatballs should feel firm and the cheese should be bubbly and lightly golden.

→ Can I use ground turkey instead?

Ground turkey works perfectly as a substitute. The cooking time remains the same, though you may want to add an extra tablespoon of hot sauce to maintain the bold flavor profile.