Cheesy Baked Chicken Meatballs in Sauce

White cheese topped chicken meatballs in red sauce in a white baking dish.

Cheesy Baked Chicken Meatballs in Sauce

Cheesy Baked Chicken Meatballs in Sauce – Tender, juicy meatballs cook to perfection as they gently poach in the tomato sauce, then are topped with melty mozzarella. No need to roll the meatballs—serve with pasta or make a meatball sub!

Course Main Course

Cuisine American

Keyword baked chicken meatballs, cheesy baked chicken meatballs

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 338kcal

Author Maria Doss

Equipment

Ice cream scoop
8x8 square baking dish

Ingredients

For the sauce

1 ½ cups marinara sauce (I used Prego - tomato, basil & garlic)
1 tablespoon olive oil
½ teaspoon red pepper flakes
⅛ teaspoon salt or as needed

For the meatballs

1 pound ground chicken
1 large egg
2 tablespoons panko breadcrumbs
1 ½ cups shredded mozzarella divided
2 tablespoon grated parmesan
1 tablespoon olive oil
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Prep. Preheat the oven to 350°F.
Mix sauce. Add 1 ½ cups marinara, 1 tablespoon olive oil, ½ teaspoon red pepper flakes and ⅛ teaspoon salt into an 8-inch square baking dish. Stir well to combine.
Mix meatball mixture. Combine all ingredients listed under "for the meatballs" in a large bowl, using only ½ cup of mozzarella (save the remaining 1 cup for later). Mix thoroughly until everything is well incorporated.
Finish. Using a medium-sized ice cream scoop, portion about 3 to 4 tablespoons of the meatball mixture into the sauce, spacing them evenly.
Bake. Bake (uncovered) for 30 to 35 minutes, or until the meatballs are fully cooked through.
Remove the pan from the oven and place it on a wire rack (do not turn off the oven). Spoon some of the sauce over the meatballs until they’re fully coated. Sprinkle the remaining 1 cup of mozzarella evenly on top. For an extra cheesy dish, feel free to add more mozzarella to your liking.
👉 Baking time will depend on the size of your meatballs. They’re done when slightly firm to the touch or when the center reaches 165°F on an instant-read thermometer.
Finish baking and serve. Return the pan to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for at least 5 minutes before serving. Garnish with chopped basil and serve alongside crusty bread or cooked pasta.

Notes

Turkey – You can use 1 pound of ground turkey instead of ground chicken.

Marinara sauce – Use your favorite jarred marinara since the meatballs cook directly in the sauce. Choose one you already love the flavor of, because it will make a difference in the finished dish. I personally like to use Prego (tomato, basil & garlic).

Cooking time – It will depend on the size of your meatballs. For meatballs that are about 3 to 4 tablespoons each, like the ones used in this recipe, bake for 30 to 35 minutes. They should feel slightly firm to the touch or reach an internal temperature of 165°F when tested with an instant-read thermometer.

Nutrition