Description
All the flavors of classic breaded chicken parm but made easier! This Chicken Parm Meatball Bake has marinara sauce, ground chicken meatballs, tons of mozzarella cheese, and a crispy bread crumb topping.
Ingredients
Units
Scale
- 2 large eggs
- 1 cup panko breadcrumbs, divided
- 1/2 teaspoon kosher salt
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons italian seasoning, divided
- 1.5 pounds ground chicken
- 3 cups marinara sauce, divided
- 8 ounce fresh mozzarella (see note)
- 1/2 cup shredded mozzarella
- 2 tablespoons olive oil
- Fresh basil, for serving
- Garlic bread, for serving
Instructions
- Preheat oven to 400ºF and place a rack in the lower part of the oven and one on the upper middle part of the oven.
- Adds eggs, ½ cup breadcrumbs, salt, parm cheese, garlic, onion, italian to a large bowl and whisk together. Add in the ground chicken and mix until fully combined.
- Add 2-1/2 cups of the marinara sauce to a large baking dish (approximately 9”x13”).
- Scoop ¼ cup of the meatball mixture and nestle into the marinara in the baking dish. Spoon remaining 1/2 cup marinara on top of the meatballs. Add sliced fresh mozzarella on top of the meatballs. Sprinkle the shredded mozzarella over the top.
- In a small bowl, mix together remaining ½ cup breadcrumbs, remaining 1 tablespoon Italian seasoning, olive oil and a big pinch of salt and pepper. Sprinkle over the meatballs.
- Bake in a preheated 400ºF oven on the bottom shelf for 15 minutes, and then move up to the topshelf for another 15 minutes or until meatballs are cooked through to a temperature of 165ºF.
- Serve with garlic bread and salad, or over pasta.
Notes
You can just use one type of mozzarella for this dish, but if you have both go ahead and use it as directed!
Why the top shelf? This is because the heat from the top of the oven will bounce down and help crisp up those breadcrumbs.