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Classic Italian Chicken Meatballs in Marinara Sauce

Learn how to make baked Italian chicken meatballs that are tender, juicy, and packed with classic Italian flavor. These meatballs use ground chicken instead of beef, and a few key ingredients—ricotta cheese, soft homemade breadcrumbs, and plenty of freshly grated Parmigiano Reggiano—keep them moist and flavorful. Baked instead of fried, they’re an easy, healthier option that still delivers the comforting taste of traditional Italian meatballs.

A skillet pan with red marinara sauce and baked Italian chicken meatballs in it. The pan of meatballs is displayed on a wooden background with fresh basil leaves garnishing the dish and placed around the pan along with a light gray napkin and shredded cheese.

These meatballs are a family favorite. The combination of ricotta and Parmigiano Reggiano gives them a rich, savory profile, while homemade breadcrumbs keep the texture soft and tender. Baking them eliminates the need for extra oil and prevents them from becoming greasy, resulting in meatballs that are perfectly cooked through with a tender interior.

Ingredients

Ingredients for Italian chicken meatballs arranged in different sized bowls on a wooden background.

See the recipe card below for precise measurements and full ingredient details.

Main components:

  • Ground chicken – the primary protein for a lighter meatball.
  • Homemade breadcrumbs – softer, slightly toasted breadcrumbs add moisture and tenderness. Avoid overly dry, store-bought crumbs for best results.
  • Parmigiano Reggiano – freshly grated for salty, savory depth.
  • Ricotta cheese – the secret to extra-moist, tender meatballs.
  • Egg – binds the mixture so the meatballs hold their shape.
  • Garlic – fresh cloves provide the best flavor.
  • Fresh basil and parsley – bright, fresh herbs add aromatic lift.
  • Salt and pepper – to taste.

How to Make Italian Chicken Meatballs

  1. Preheat the oven to 400°F.
  2. Combine the ingredients. Place ground chicken, ricotta, breadcrumbs, grated Parmigiano Reggiano, egg, minced garlic, chopped basil, parsley, salt, and pepper in a large bowl. Mix gently but thoroughly with your hands or a spoon until everything is evenly distributed. Avoid overworking the mixture to keep meatballs tender.
  3. Form the meatballs. Use a cookie scoop or your hands to portion the mixture into even balls. For small meatballs aim for about 1 1/2 inches; for larger meatballs aim for roughly 3 inches. Lightly shape each portion into a smooth ball without packing it too tightly.
  4. Arrange on a baking sheet. Line a sheet pan with parchment paper or lightly brush with oil. Space the meatballs evenly so air circulates around them while baking.
  5. Bake until cooked through. Bake smaller meatballs for 15–16 minutes and larger meatballs for 18–20 minutes. The internal temperature should reach at least 165°F. Serve immediately with your favorite marinara sauce and a sprinkle of Parmigiano Reggiano.
A collage of two images showing how to make Italian chicken meatballs. The first image, step one, is a clear glass bowl filled with all the meatball ingredients before being mixed. The second image, step two, is a ice cream scoop with meatball mixture in eat being held over the clear bowl with the mixed meatball ingredients.

Tips for Meatball Success

Make softer homemade breadcrumbs. Store-bought breadcrumbs are often too dry. Use slightly toasted bread or softer day-old bread to make breadcrumbs that add moisture and improve the meatball texture.

Don’t skip the ricotta. Ricotta adds moisture without making the mixture heavy. It quietly improves tenderness and keeps the interior creamy. If you’ve never tried it, add just a small amount and you’ll notice a big difference.

Use a scoop for consistent results. A cookie or ice cream scoop helps portion meatballs uniformly, so they cook evenly and look professional.

What to Serve These Meatballs With

Marinara sauce: A classic pairing—spoon marinara over the meatballs or simmer them briefly in the sauce for extra flavor. Top with additional grated cheese and fresh basil.

Pasta: Serve over spaghetti or your favorite pasta shape for a hearty meal. These meatballs also work well with baked pasta dishes.

Sandwiches: Make a meatball sub with crusty bread and melted cheese for a satisfying sandwich.

Vegetable sides: For a lighter meal, serve with roasted zucchini or baked eggplant and a simple green salad.

A close up of Italian chicken meatballs in red tomato sauce. The meatball in the center of the photo is cut in half so you can see inside the cooked meatball. A fresh basil leaf is displayed in the top corner as a garnish.

Recipe Card Summary

Name: Baked Italian Chicken Meatballs

Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins

Yield: About 16 meatballs (depending on size)

Storage & Notes

Leftovers: Refrigerate cooked meatballs for up to 5 days. For longer storage, freeze fully cooled meatballs in freezer bags. To reheat, thaw briefly and warm in marinara sauce until heated through.

Breadcrumbs: Use your preferred bread and toast lightly to retain some softness—this makes the meatballs more tender.