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
Scale
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.
