If you’re searching for a cozy, comforting dish that feels like a warm hug on a plate, let me introduce you to the magic of One Pan Chicken Meatballs with Marinara and Mozzarella Recipe. This dish combines tender, juicy chicken meatballs with rich marinara sauce and melty mozzarella cheese, all cooked in a single pan for maximum flavor and minimal cleanup. It’s perfect for those busy weeknights when you want something satisfying and delicious without the fuss. Get ready to fall in love with every bite of this homestyle favorite!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and balance. Each ingredient plays a crucial role, whether it’s enhancing the flavor, texture, or appearance of the dish. You’ll find pantry staples and fresh additions that blend perfectly to create a crowd-pleasing meal.
- Ground chicken: The lean, protein-packed base of your meatballs, offering a light yet flavorful bite.
- Italian seasoned breadcrumbs: Adds the perfect binding texture and a subtle flavor lift to the meatballs.
- Grated Parmesan cheese: Brings saltiness and umami, elevating every mouthful.
- Fresh parsley: A sprinkle of green freshness that brightens the overall dish.
- Egg: The glue that keeps the meatballs tender and intact while cooking.
- Minced garlic: Infuses the mixture with aromatic depth and warmth.
- Onion powder: Gives a gentle sweetness and balances the garlic.
- Dried oregano: Adds an Italian herbaceous note that complements the marinara.
- Salt and black pepper: Essential seasonings to enhance all the other flavors.
- Olive oil: Used for browning meatballs and adding a silky richness.
- Marinara sauce: The heart of the dish, providing a tangy, tomatoey embrace.
- Shredded mozzarella cheese: Melts beautifully on top, offering gooey, cheesy goodness.
- Fresh basil leaves (optional): A vibrant garnish that adds color and a hint of aromatic sweetness.
How to Make One Pan Chicken Meatballs with Marinara and Mozzarella Recipe
Step 1: Combine the Meatball Mixture
Start by mixing the ground chicken, breadcrumbs, Parmesan, parsley, egg, garlic, onion powder, oregano, salt, and pepper in a large bowl. Use your hands to gently blend everything together, but be careful not to overmix or your meatballs could turn out tough. This step sets the foundation for tender, flavorful meatballs.
Step 2: Season Test
Before shaping all your meatballs, take a small pinch of the mixture and cook it in a skillet to test the seasoning. This quick taste test ensures your meatballs will be perfectly seasoned without any surprises later.
Step 3: Shape the Meatballs
Roll the mixture into roughly 1 to 1.5-inch diameter meatballs. You should get about 20 meatballs in total—perfectly bite-sized and ready to soak up all the delicious sauce.
Step 4: Brown the Meatballs
Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs carefully, avoiding overcrowding to ensure even browning. Cook for 5 to 7 minutes, turning them so all sides develop a lovely golden crust. They don’t need to be fully cooked through now since they will finish in the oven later.
Step 5: Simmer the Sauce
After removing the meatballs, pour the marinara sauce into the same skillet. Use a wooden spoon to scrape up those flavorful browned bits clinging to the pan—they add incredible depth to the sauce. Allow the sauce to simmer gently for 2 to 3 minutes.
Step 6: Nestle Meatballs into Sauce
Return the browned meatballs to the skillet, nestling them into the marinara. Make sure each meatball is mostly covered in sauce to ensure even cooking and maximum flavor absorption.
Step 7: Add Cheese and Bake
Preheat your oven to 375°F (190°C). Sprinkle the shredded mozzarella evenly over the meatballs and sauce. Transfer the skillet carefully into the oven and bake for 20 to 25 minutes. The meatballs should reach an internal temperature of 165°F (74°C), and the mozzarella should bubble and turn a gorgeous golden brown.
Step 8: Finishing Touches
Once out of the oven, let your dish rest for a few minutes to let the cheese set slightly and the flavors meld together. Then, use a large spoon to scoop the meatballs with sauce onto your plate. Garnish with fresh basil leaves for a pop of color and fresh herbal brightness.
How to Serve One Pan Chicken Meatballs with Marinara and Mozzarella Recipe
Garnishes
A sprinkle of fresh basil leaves adds not only a bright green contrast but also a subtle peppery sweetness that takes the dish to another level of freshness. For a little extra flair, you might also grate some more Parmesan over the top or add a drizzle of good-quality olive oil.
Side Dishes
This dish pairs beautifully with simple sides like garlic bread to soak up all that sauce, a crisp green salad to balance the richness, or even a bed of spaghetti or zoodles if you’re craving something more substantial. Whatever you choose, the one pan chicken meatballs take center stage effortlessly.
Creative Ways to Present
For a fun twist, try serving the meatballs in hoagie rolls to make mini meatball subs topped with extra cheese and basil. Alternatively, lay them over a creamy polenta base or alongside roasted vegetables for a more elegant approach. This recipe is versatile enough to adapt to your mealtime mood.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, making next-day meals just as satisfying as fresh.
Freezing
You can freeze cooked meatballs submerged in marinara sauce in a freezer-safe container for up to 3 months. This makes for a fabulous quick meal option whenever you need it. Remember to thaw them overnight in the fridge before reheating.
Reheating
Reheat the leftovers gently in the oven or on the stovetop to keep the meatballs juicy and the cheese melty. Avoid microwaving if possible, as it can sometimes dry out the meatballs or make the cheese rubbery.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works great as a substitute and will keep the dish light and moist. Just make sure to check the seasoning since different ground meats can vary in flavor intensity.
Is it necessary to brown the meatballs first?
Browning the meatballs adds incredible depth of flavor and a satisfying texture. While you can skip this step to save time, the end result won’t have quite the same rich, caramelized taste.
Can I make the recipe gluten-free?
Yes, simply swap the Italian seasoned breadcrumbs for gluten-free breadcrumbs, or use ground oats or crushed gluten-free crackers. Your meatballs will still be tender and delicious!
What if I don’t have an oven-safe skillet?
No worries! You can brown the meatballs in a regular pan, move the sauce and meatballs into a baking dish, top with mozzarella, and then bake. Just be careful transferring the meatballs to keep them intact.
Can I prepare this recipe ahead of time for guests?
Definitely! You can prepare and brown the meatballs up to a day ahead and keep them refrigerated. When guests arrive, warm the sauce, add the meatballs, top with cheese, and bake. This makes entertaining much easier.
Final Thoughts
There’s something so satisfying about a comforting dish that comes together all in one pan, and this One Pan Chicken Meatballs with Marinara and Mozzarella Recipe is a shining example of that. It’s flavorful, easy, and crowd-pleasing, ideal for busy nights or anytime you want to impress without stress. Trust me, once you try it, it’ll become one of your go-to favorites just like it is for me. So, grab your ingredients, preheat that oven, and get ready to savor every cheesy, saucy bite!
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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
Description
These One Pan Chicken Meatballs are a quick and delicious dinner option featuring tender chicken meatballs simmered in flavorful marinara sauce and topped with melted mozzarella cheese. Prepared with simple ingredients and cooked in a single oven-safe skillet, this recipe delivers a comforting meal perfect for busy weeknights.
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
- 1 tablespoon olive oil
Sauce and Topping
- 1 jar (24 oz) marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Combine Ingredients: 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 Gently: 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.
- Brown Meatballs: In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, carefully add the meatballs in batches to avoid overcrowding.
- Cook Meatballs: Cook the meatballs for 5-7 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked through at this stage.
- Set Meatballs Aside: Remove the browned meatballs from the skillet and set them aside on a plate.
- Prepare Sauce: In the same skillet, pour in the marinara sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
- Simmer Sauce: Bring the sauce to a gentle simmer over medium heat, about 2-3 minutes.
- Return Meatballs: Nestle the meatballs back into the sauce, ensuring they are mostly submerged for even cooking.
- Preheat Oven: Preheat the 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 reach an internal temperature of 165°F (74°C) and the cheese is bubbly and golden.
- Cool Slightly: Remove the skillet from the oven and let meatballs sit for a few minutes to allow the cheese to set.
- Serve: Carefully scoop out the meatballs with some marinara sauce onto plates or a serving platter.
- Garnish: Garnish with fresh basil leaves for a pop of color and added flavor, if desired.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- To test seasoning, cook a small piece of the meatball mixture before shaping all meatballs.
- Use an oven-safe skillet to avoid transferring meatballs to another dish for baking.
- Meatballs can be frozen after shaping but before cooking for meal prep convenience.
- Fresh basil is optional but adds a fresh herbal note to the dish.
