Description
Easy Baked Chicken Parmesan Meatballs offer a tender, flavorful twist on the classic Italian dish. Made with lean ground chicken and coated in a tangy tomato sauce, these juicy meatballs are topped with melted plant-based cheese for a creamy, dairy-free finish. Ready in under 40 minutes, this recipe is perfect for quick dinners or entertaining guests, combining fresh herbs, natural seasonings, and a satisfying texture that pairs beautifully with pasta or a fresh salad.
Ingredients
Scale
Meatball Mixture
- 1 lb ground chicken
- 1 cup Italian breadcrumbs
- 1/2 cup finely chopped onion
- 3 cloves fresh garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp natural gelling agent
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian herbs (dried or fresh)
Tomato Sauce
- 2 cups crushed tomatoes
- 1 tbsp apple cider vinegar (natural)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Topping
- 1 cup plant-based cheese (mozzarella-style), shredded
- Fresh basil or parsley leaves for garnish
Other
- 2 tbsp olive oil (for browning)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, Italian breadcrumbs, finely chopped onion, minced garlic, chopped parsley, vegetarian Worcestershire sauce (natural), natural gelling agent, salt, pepper, and Italian herbs. Mix gently but thoroughly until all ingredients are evenly distributed, taking care to avoid overworking the meat.
- Shape Your Meatballs: Using your hands or a scoop, form the mixture into uniform meatballs about 1.5 inches in diameter to ensure even cooking and consistent texture.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for about 3-4 minutes total. This seals in juices and adds a delicious caramelized flavor.
- Prepare the Tomato Sauce: In a baking dish, spread an even layer of crushed tomatoes mixed with apple cider vinegar (natural), salt, pepper, and a drizzle of olive oil to form a tangy sauce base.
- Bake Meatballs with Sauce and Cheese: Arrange browned meatballs on top of the tomato sauce. Spoon additional sauce over the meatballs, then sprinkle generously with shredded plant-based cheese. Bake in a preheated oven at 375°F (190°C) for approximately 20 minutes, or until cheese is melted and meatballs are cooked through.
- Garnish and Serve: Once baked, garnish meatballs with fresh basil or parsley for added flavor and color. Serve hot with your choice of pasta, salad, or as desired.
Notes
- Do not overmix the meatball ingredients to keep them tender.
- Use a meatball scoop for uniform sizing and even cooking.
- Browning before baking enhances flavor and moisture retention.
- Fresh herbs such as parsley or basil elevate flavor.
- Allow meatballs to rest for 10 minutes before cooking to improve texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 meatballs with sauce
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken meatballs, baked meatballs, plant-based cheese, Italian recipe, gluten-free meatballs, easy dinner, vegetarian Worcestershire sauce
