Baked Chicken Parmesan Meatballs

Bake until the meatballs reach an internal temperature of 165°F. Ground chicken is lean, so pull them as soon as they hit temp to keep them juicy.
Mix just until combined. Overmixing is the main cause of tough, dense meatballs.
Binder options: oat or almond flour keeps these gluten-free and lower carb, but regular breadcrumbs or panko work for a more classic texture. Use the same amount.
Use a cookie scoop for evenly sized meatballs that bake at the same rate.
If the mixture feels too wet, add a tablespoon more binder. Too dry, add a splash of milk or a little more marinara.
Dairy-free: use dairy-free mozzarella and Parmesan. Check labels for soy if you have a soy allergy.
Egg-free: a flax egg works as the binder.
Make ahead: assemble and refrigerate up to 24 hours before baking.
Storage: keep in an airtight container in the fridge up to 4 days. Add extra marinara when reheating so they stay juicy.
Freezer: freeze cooked meatballs without cheese up to 3 months, then add sauce and mozzarella when reheating.