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Simple Baked Cheesy Italian Chicken Meatballs
Ash Tyrrell

Simple Baked Cheesy Italian Chicken Meatballs

When I whipped up these baked cheesy Italian chicken meatballs, I couldn’t believe how easy and satisfying they were to make. Each bite was loaded with bold, comforting flavors, like cheesy goodness and savory spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb ground spicy Italian chicken sausage adds big, bold flavor
  • 1 lb ground chicken keeps it lean yet moist
  • 2 slices of whole grain bread softened with water for tenderness
  • 2 eggs binds everything together
  • ⅓ cup grated Parmesan cheese for a nutty, savory kick
  • 2 small shallots grated (adds a sweet, subtle flavor)
  • 2 cloves garlic grated (packs aromatic richness into every bite)
  • 1 –2 tbsp chopped pepperoncinis a tangy, spicy surprise
  • Salt and pepper to taste
  • 32 oz jar of marinara sauce a rich and tangy base for the meatballs
  • 1 cup shredded mozzarella cheese perfect for melty, gooey goodness
  • 1 cup shredded provolone cheese adds sharp, smoky depth
  • ¼ cup fresh oregano chopped (bright, herbaceous flair)

Method
 

  1. Start by softening the bread. Run it under water until damp, then squeeze out the excess moisture. Tear it into small pieces and place them in a large mixing bowl. This step ensures your meatballs will stay tender and moist.
  2. Add ground chicken, sausage, eggs, Parmesan, grated shallots, garlic, and pepperoncini to the bowl. Season generously with salt and pepper. Mix everything with your hands until just combined. Be careful not to over-mix, as this can make the meatballs tough.
  3. Coat your hands with a little olive oil to prevent sticking, and roll the mixture into meatballs (about 2 tablespoons each). Place them in a greased 9x13 baking dish. Bake at 450°F for 15 minutes, just until the outsides are browned.
  4. Remove the baking dish from the oven and pour marinara sauce over the meatballs, ensuring they’re well-coated. Cover the dish with foil and bake for 15 more minutes. Then, uncover, sprinkle mozzarella, provolone, and fresh oregano on top, and bake for an additional 10 minutes until the cheese is bubbly and golden.
  5. The heavenly aroma will fill your kitchen! Serve these meatballs warm with your favorite pasta, crusty bread, or a fresh salad. Garnish with extra oregano for a lovely burst of freshness.

Notes

  • Never Skip the Bread: It’s the secret to keeping your meatballs tender and juicy.
  • Choose Quality Marinara: A good sauce can make or break the dish. Use one you love.
  • Customize the Spice: Sweet Italian sausage works for a mild option, or kick it up with red pepper flakes.