There’s something truly magical about comfort food that comes together quickly but feels like a warm hug on a plate. The One Pan Chicken Meatballs with Marinara and Mozzarella Recipe perfectly captures that cozy feeling, combining tender, juicy chicken meatballs simmered in a rich marinara sauce, all topped with melty, golden mozzarella cheese. This dish is not only incredibly delicious but also practical, thanks to its one-pan simplicity that saves you from a heap of cleanup after a satisfying meal. Whether you’re cooking for family, friends, or just treating yourself, these meatballs never fail to impress.
Ingredients You’ll Need
This recipe shines because of its straightforward, pantry-friendly ingredients, each chosen to build layers of flavor and texture that make the dish sing. Every element, from the savory herbs to the creamy cheese, plays a crucial role in crafting these irresistibly tender meatballs with a vibrant marinara bathing them in flavor.
- Ground chicken: The lean base of your meatballs that keeps them light yet juicy.
- Bread crumbs (Italian seasoned): Adds structure and a subtle seasoning punch for a perfectly tender bite.
- Grated Parmesan cheese: A sharp, nutty flavor that complements the chicken beautifully.
- Fresh parsley, chopped: Brings a burst of fresh, herbal brightness to balance the richness.
- Large egg: Acts as the glue, holding the meatballs together without making them dense.
- Minced garlic: Offers an aromatic depth that wakes up the whole dish.
- Onion powder: A subtle sweetness that enhances the meat’s natural flavors.
- Dried oregano: Adds a classic Italian herb touch that ties perfectly with the marinara.
- Salt and black pepper: Essential seasonings to bring out all the vibrant tastes.
- Olive oil: For browning the meatballs, infusing a rich, fruity undertone.
- Jarred marinara sauce: A convenient yet delicious tomato base infused with herbs.
- Shredded mozzarella cheese: Melts into gooey, golden perfection atop the meatballs.
- Fresh basil leaves (optional): For a fragrant, fresh garnish that adds color and flavor.
How to Make One Pan Chicken Meatballs with Marinara and Mozzarella Recipe
Step 1: Combine the Meatball Ingredients
Start by mixing together ground chicken, seasoned breadcrumbs, Parmesan cheese, parsley, egg, garlic, onion powder, oregano, salt, and pepper in a large bowl. Using your hands gives you the best control to blend everything gently without overworking the meat, which keeps the final meatballs tender and juicy.
Step 2: Taste Test Your Meatball Mixture
Before shaping, it’s a smart idea to cook a small pinch of the mixture in a skillet to check seasonings. This step ensures your meatballs will be perfectly balanced in flavor before you commit to making the entire batch.
Step 3: Shape into Perfect Meatballs
Roll the mixture into about 20 evenly-sized meatballs, roughly 1 to 1.5 inches in diameter. Keeping them uniform helps them cook evenly and makes for a beautiful presentation.
Step 4: Brown the Meatballs
Heat olive oil in a large, oven-safe skillet over medium heat. Carefully add the meatballs, making sure not to crowd the pan so they brown nicely on all sides. This step takes about 5 to 7 minutes and creates that mouthwatering crust that adds texture and locks in juices.
Step 5: Simmer in Marinara Sauce
After browning, remove the meatballs and pour marinara sauce into the skillet. Use a wooden spoon to scrape up all those flavorful browned bits from the bottom—the kind of magic that gives the sauce an extra punch. Bring it to a gentle simmer before nestling the meatballs back into the sauce, ensuring they’re mostly covered to cook through evenly.
Step 6: Bake with Mozzarella Topping
Preheat your oven to 375°F (190°C). Sprinkle shredded mozzarella cheese evenly over the meatballs and sauce, then bake the skillet for 20 to 25 minutes until the meatballs reach the perfect internal temperature and the cheese bubbles up with golden, melty goodness.
Step 7: Final Touches and Serving
Once out of the oven, let the dish rest for a few minutes to set the cheese. Scoop the meatballs and sauce onto plates, then garnish with fresh basil leaves if you like that herby pop of green. Get ready to dive into a sensational feast!
How to Serve One Pan Chicken Meatballs with Marinara and Mozzarella Recipe
Garnishes
Fresh basil leaves are the classic choice to top off this dish with color and a fragrant note that brightens every bite. You can also sprinkle extra Parmesan or a pinch of red pepper flakes if you want a little heat.
Side Dishes
These meatballs pair wonderfully with a simple green salad for freshness or a side of garlic bread to soak up the luscious marinara sauce. Creamy mashed potatoes or buttery polenta are also fantastic for making this meal extra hearty and soul-satisfying.
Creative Ways to Present
For a fun twist, serve the meatballs over spaghetti or zucchini noodles to turn this into a complete pasta dinner. Alternatively, tuck them into hoagie rolls for a meatball sub that will wow your family or guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover One Pan Chicken Meatballs with Marinara and Mozzarella Recipe in an airtight container and refrigerate. They’ll last beautifully for up to 3 days, making them great for next-day lunches or quick dinners.
Freezing
This recipe freezes well! Lay the cooked meatballs flat on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently in a skillet or oven to preserve texture and flavor. Cover the meatballs to keep moisture in and warm until heated through, then enjoy as if freshly made.
FAQs
Can I use a different type of ground meat?
Absolutely! Ground turkey, beef, or even pork can work well. Adjust cook times accordingly since each meat has different moisture and fat content, which may change the texture.
Is it necessary to brown the meatballs before baking?
Browning adds a fantastic depth of flavor and helps the meatballs hold their shape during baking, but if you’re in a hurry, you can skip this step and bake them directly in the marinara sauce—though the texture will be softer.
Can I make this recipe gluten-free?
Yes! Swap out the breadcrumbs for gluten-free options or use finely crushed gluten-free crackers. Just be mindful of the marinara sauce ingredients to ensure there are no hidden gluten-containing additives.
What can I substitute for fresh parsley?
If you don’t have fresh parsley, dried parsley is a decent substitute but use it sparingly as dried herbs are more concentrated. Fresh basil can also add a lovely twist instead of parsley.
How do I know when the meatballs are fully cooked?
The safest way is using a meat thermometer—meatballs should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut one open to check that the center is no longer pink and juices run clear.
Final Thoughts
If you’re craving a dish that’s bursting with flavor yet easy enough for weeknight dinners, the One Pan Chicken Meatballs with Marinara and Mozzarella Recipe is your new best friend. It’s that perfect balance of homey goodness and fuss-free cooking that makes you want to eat it again and again. Trust me, once you try these meatballs, they’ll become a beloved staple in your kitchen, bringing smiles and full plates every time.
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One Pan Chicken Meatballs with Marinara and Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 meatballs
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
These One Pan Chicken Meatballs are a quick and delicious dinner option featuring tender, flavorful chicken meatballs cooked in a savory marinara sauce, topped with melted mozzarella cheese, and garnished with fresh basil. This recipe combines simple ingredients and easy steps to deliver a comforting, family-friendly meal perfect for any weeknight.
Ingredients
Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably Italian seasoned)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- 1 jar (24 oz) marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, onion powder, dried oregano, salt, and black pepper.
- Mix Ingredients: Using your hands, mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Test Seasoning: Take a small amount of the mixture and cook it in a skillet to taste for seasoning. Adjust salt and pepper if needed.
- Shape Meatballs: Shape the mixture into meatballs about 1 to 1.5 inches in diameter. You should get around 20 meatballs from this mixture.
- Heat Oil and Brown Meatballs: In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, carefully add the meatballs without overcrowding; cook in batches if necessary.
- Cook Meatballs: Cook the meatballs for about 5-7 minutes, turning occasionally, until browned on all sides but not fully cooked through.
- Remove Meatballs: Remove browned meatballs from the skillet and set aside on a plate.
- Add Sauce to Skillet: Pour the marinara sauce into the same skillet. Use a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
- Simmer Sauce: Bring the sauce to a gentle simmer over medium heat, about 2-3 minutes.
- Return Meatballs to Sauce: Nestle the meatballs back into the sauce, ensuring they are mostly submerged for even cooking.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Add Cheese: Sprinkle the shredded mozzarella cheese evenly over the meatballs and sauce in the skillet.
- Bake: Transfer the skillet to the oven and bake for 20-25 minutes, or until meatballs are cooked through (internal temperature 165°F/74°C) and cheese is bubbly and golden.
- Rest: Let the meatballs sit a few minutes after removing from the oven to allow the cheese to set.
- Serve: Use a large spoon to carefully scoop the meatballs with sauce onto plates or a serving platter.
- Garnish: Add fresh basil leaves for color and flavor before serving.
Notes
- To avoid tough meatballs, do not overmix the meatball ingredients.
- Make sure the skillet used is oven-safe before transferring to the oven.
- Cooking the meatballs in batches prevents overcrowding and ensures even browning.
- Check internal temperature with a meat thermometer for food safety.
- Breadcrumbs can be gluten-free if preferred; adjust diet accordingly.
- Fresh basil is optional but adds a fresh herbal note.
