Chicken Meatballs in Marinara Sauce (Baked)
Chicken Meatballs in Marinara Sauce — Baked
These baked chicken meatballs are tender, juicy, and simmered in a quick homemade marinara that coats every bite. They’re lighter than beef meatballs but packed with just as much flavor thanks to garlic, Parmesan, and Italian herbs. Ready in 30 minutes — serve over spaghetti, in a sub, or eat them straight from the skillet.
Why This Recipe Works
- Baked, not fried — easier, healthier, less mess
- Juicy chicken meatballs — ricotta keeps them moist
- Quick marinara — made while meatballs bake
- 30 minutes total
Ingredients
Chicken meatballs:
- 1 lb ground chicken
- ⅓ cup breadcrumbs, ¼ cup grated Parmesan
- ¼ cup ricotta cheese
- 1 egg, 2 garlic cloves minced
- 1 tsp Italian seasoning, salt, pepper
- 2 tbsp fresh parsley, chopped
Quick marinara:
- 1 can (28 oz) crushed tomatoes
- 3 garlic cloves minced, 1 tbsp olive oil
- 1 tsp Italian seasoning, ½ tsp sugar
- Salt, pepper, fresh basil
How to Make It
Step 1 — Preheat oven to 400°F. Mix all meatball ingredients gently — don’t overmix. Roll into 1.5-inch balls. Place on a greased baking sheet. Bake 15 minutes until cooked through.
Step 2 — While meatballs bake, heat olive oil in a saucepan. Add garlic 30 seconds. Add crushed tomatoes, Italian seasoning, sugar, salt, pepper. Simmer 10 minutes.
Step 3 — Add baked meatballs to the marinara. Simmer 5 minutes. Top with fresh basil and Parmesan.
Frequently Asked Questions
Can I use ground turkey instead?
Yes — ground turkey works identically. Keep the ricotta — it’s what keeps lean meat moist.
Can I freeze chicken meatballs?
Yes — freeze baked meatballs (without sauce) for 3 months. Freeze with sauce for 2 months. Thaw overnight, reheat in sauce.
Why are my meatballs dry?
Overmixed or overbaked. Mix until just combined. Pull from oven at 15 minutes — they continue cooking in the sauce.
Can I cook them in the sauce instead of baking?
Yes — drop raw meatballs directly into simmering marinara. Cook 20 minutes, turning gently once.
Can I make them gluten-free?
Use gluten-free breadcrumbs or almond flour. The ricotta helps bind without relying on breadcrumbs.
What pasta goes best?
Spaghetti is classic. Penne, rigatoni, or ziti catch more sauce. Serve with garlic bread.
Can I use store-bought marinara?
Yes — use 2 cups of your favorite jarred marinara. Homemade takes 10 minutes and tastes noticeably better.
How to make meatball subs?
Split a hoagie roll, add 4-5 meatballs with sauce, top with mozzarella, broil 2 minutes until cheese melts.
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Healthier Chicken Meatballs In Marinara Sauce
These healthier chicken meatballs in marinara sauce offer a guilt-free indulgence with the richness of Italian cuisine and a health-conscious twist. Tender chicken meatballs are simmered in a savory marinara sauce, creating a wholesome and flavorful dish that is sure to delight your taste buds.
Ingredients
- 1 lb lean ground chicken
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- Fresh basil leaves for garnish
Directions
- In a large bowl, combine ground chicken, bread crumbs, Parmesan cheese, beaten egg, onion, garlic, Italian seasoning, salt, and pepper. Mix well.
- Shape the mixture into meatballs of your desired size.
- Heat olive oil in a skillet over medium heat. Cook the chicken meatballs until browned on all sides and cooked through.
- In a saucepan, combine crushed tomatoes, tomato paste, garlic, Italian seasoning, salt, and pepper. Simmer the sauce.
- Add the cooked chicken meatballs to the marinara sauce and let them simmer together for a few minutes.
- Garnish with fresh basil leaves.
- Serve hot with your favorite sides or over pasta.
