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One Pan Chicken Meatballs with Marinara and Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 65 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 20 meatballs
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Description

This one-pan chicken meatballs recipe is an easy and delicious way to prepare a quick dinner that combines juicy chicken meatballs with savory marinara sauce and melted mozzarella cheese. Perfect for a weeknight meal, this dish requires minimal cleanup thanks to the single skillet cooking method.

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

  1. 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.
  2. 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.
  3. 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.
  4. Shape Meatballs: Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, yielding around 20 meatballs.
  5. Brown Meatballs: In a large oven-safe skillet, heat the olive oil over medium heat. Add the meatballs carefully, avoiding overcrowding, and cook for 5-7 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked through at this stage.
  6. Remove Meatballs: Remove the browned meatballs from the skillet and set aside on a plate.
  7. Sauté Sauce: Pour the marinara sauce into the same skillet, scraping up any browned bits with a wooden spoon for extra flavor. Bring the sauce to a gentle simmer over medium heat (about 2-3 minutes).
  8. Nestle Meatballs: Return the meatballs to the skillet, nestling them into the sauce so they are mostly submerged for even cooking.
  9. Preheat Oven: Preheat your oven to 375°F (190°C).
  10. Add Cheese: Sprinkle shredded mozzarella cheese evenly over the meatballs and sauce.
  11. Bake: Transfer the skillet to the oven and bake for 20-25 minutes, or until the meatballs are cooked through to an internal temperature of 165°F (74°C) and the cheese is bubbly and golden.
  12. Rest Meatballs: Let the meatballs sit for a few minutes to cool slightly and allow the cheese to set.
  13. Serve: Using a large spoon, carefully scoop out the meatballs with some marinara sauce and place on serving plates.
  14. Garnish: Garnish with fresh basil leaves for color and added flavor.

Notes

  • Do not overmix the meatball mixture to keep them tender.
  • Test seasoning by cooking a small piece before shaping all meatballs.
  • Use an oven-safe skillet to go from stovetop to oven easily.
  • Ensure the internal temperature of meatballs reaches 165°F (74°C) for safe consumption.
  • Fresh basil adds both aroma and a fresh finish as garnish.

Find it online: https://slsrecipes.com/one-pan-chicken-meatballs-with-marinara-and-mozzarella-recipe/