If you are searching for a comforting yet straightforward meal that bursts with Italian flavors, look no further than the One Pan Chicken Meatballs in Marinara with Mozzarella Recipe. This dish brings together tender chicken meatballs perfectly browned, simmered in a rich marinara sauce, and topped with melted, gooey mozzarella cheese. It’s a heartwarming dinner option that’s easy enough for a weeknight yet impressive enough to share with friends and family. The beauty of this recipe lies in its simplicity and the fact that everything cooks in one pan, saving you both time and cleanup, all while delivering incredible taste.
Ingredients You’ll Need
Gathering the right ingredients is half the fun of cooking, especially when they are straightforward and essential to each lovely bite of this dish. Each component contributes to the flavor, texture, and color, making this recipe a shining example of simplicity done right.
- Ground chicken: The lean base that keeps the meatballs light and tender.
- Italian seasoned breadcrumbs: Adds moisture and helps hold the meatballs together while infusing mild herbiness.
- Grated Parmesan cheese: Delivers a sharp, nutty depth that enhances every bite.
- Fresh parsley: Brings a burst of freshness and subtle earthiness to balance the richness.
- Large egg: Acts as the binder to keep all ingredients perfectly united.
- Minced garlic: Gives a punch of savory aromatics that beautifully elevates the chicken.
- Onion powder: Provides mild sweetness and complexity without overpowering.
- Dried oregano: Classic Italian seasoning that pairs perfectly with marinara sauce.
- Salt and black pepper: Essential for seasoning to bring all flavors forward.
- Olive oil: For browning the meatballs to a crispy, golden crust before baking.
- Marinara sauce: The heart of the dish, rich and tangy, enveloping each meatball in luscious tomato goodness.
- Shredded mozzarella cheese: Melts gloriously on top, adding creamy gooeyness and that perfect cheesy finish.
- Fresh basil leaves (optional): For garnish, adding a delightful herbal aroma and color contrast.
How to Make One Pan Chicken Meatballs in Marinara with Mozzarella Recipe
Step 1: Preparing the Meatball Mixture
Start by combining the ground chicken, Italian seasoned breadcrumbs, Parmesan cheese, freshly chopped parsley, egg, minced garlic, onion powder, dried oregano, salt, and pepper in a large mixing bowl. Use your hands to gently mix everything until all ingredients are just combined — avoid overmixing, as this can make the meatballs dense instead of tender and juicy.
Step 2: Testing the Seasoning
Before shaping the entire batch, cook a small amount of the mixture in a skillet to taste. This little trick lets you adjust salt and pepper levels so your meatballs are perfectly seasoned every time.
Step 3: Forming the Meatballs
Shape the mixture into roughly 1 to 1.5-inch diameter meatballs. This size allows for even cooking and makes them just right to pop into your mouth. Yielding about 20 meatballs means you’ll have plenty to enjoy or share.
Step 4: Browning the Meatballs
Heat olive oil in a large oven-safe skillet over medium heat. Add the meatballs carefully, making sure not to crowd the pan — do this in batches if necessary. Cook each meatball for 5 to 7 minutes, turning so all sides develop a beautiful golden-brown crust. This step locks in flavor and texture, but don’t worry about cooking them through yet, as they will finish in the oven.
Step 5: Simmering in Marinara
Remove the browned meatballs and set them aside. Pour your marinara sauce into the same skillet, scraping up any browned bits for a flavor boost. Let the sauce simmer for a couple of minutes so it thickens slightly and becomes even more aromatic.
Step 6: Combining Meatballs and Sauce
Return the meatballs to the skillet, nestling them into the sauce. Make sure they are mostly submerged—this will help them cook evenly and absorb those rich tomato flavors as they bake.
Step 7: Adding the Mozzarella and Baking
Preheat your oven to 375°F (190°C). Sprinkle shredded mozzarella cheese evenly over the meatballs and sauce. Pop the skillet into the oven and bake for about 20-25 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the cheese is bubbling and golden.
Step 8: Finishing Touches
Remove the skillet from the oven and let it rest for a few minutes. This short wait lets the cheese set slightly, making the dish easier to serve and even more enjoyable to eat.
How to Serve One Pan Chicken Meatballs in Marinara with Mozzarella Recipe
Garnishes
Fresh basil leaves are the perfect garnish for this dish. They add a subtle herbal brightness and a vivid green pop that looks stunning against the rich red sauce and melted mozzarella. Feel free to sprinkle a little extra grated Parmesan for added flair.
Side Dishes
Pair these meatballs with a crusty baguette or garlic bread to soak up every delicious drop of sauce. Simple cooked pasta or a light arugula salad dressed with lemon vinaigrette also complement the dish beautifully without competing with the bold flavors.
Creative Ways to Present
For a fun twist, serve these meatballs stacked on toasted ciabatta for sliders, or spoon them over creamy polenta for a comforting, rustic meal. You could also transform leftovers into a hearty meatball sub the next day—just tuck them into a bun with some fresh mozzarella and fresh basil for an easy lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3-4 days, making for convenient and tasty meals later in the week.
Freezing
If you want to save these meatballs for longer, freeze them with sauce in a freezer-safe container. They can last up to 3 months frozen, which makes this recipe a great make-ahead option for busy days.
Reheating
Reheat leftovers gently in the oven or on the stovetop covered with a lid to retain moisture, ensuring the meatballs remain tender and the sauce stays luscious. Adding a little splash of water or broth before reheating can help revive the sauce’s texture.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works just as well and has a similar texture. You might want to add a bit more seasoning since turkey can be milder in flavor.
Is it necessary to bake the meatballs after browning?
Yes, baking finishes cooking the meatballs through and melts the mozzarella beautifully. The initial browning adds flavor and texture, but the oven ensures a juicy, cooked-through result.
Can I make this recipe dairy-free?
To keep it dairy-free, simply skip the Parmesan and mozzarella or substitute with dairy-free alternatives. The meatballs and sauce will still be delicious, possibly with a slightly different flavor profile.
What if I don’t have an oven-safe skillet?
You can brown the meatballs in a regular skillet, then transfer the meatballs and sauce to a baking dish before topping with mozzarella and baking in the oven.
How do I know when the meatballs are fully cooked?
The safest method is to use a meat thermometer; meatballs are done when they reach an internal temperature of 165°F (74°C). They should also feel firm and no longer pink inside.
Final Thoughts
If you’re craving a hassle-free, mouthwatering Italian-inspired meal, the One Pan Chicken Meatballs in Marinara with Mozzarella Recipe is an absolute must-try. It combines ease, flavor, and the kind of comforting warmth that only homemade meatballs smothered in sauce and cheese can bring. Trust me, once you make these, they’ll quickly become a beloved staple in your family’s dinner rotation. So grab your skillet and let’s get cooking!
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One Pan Chicken Meatballs in Marinara with Mozzarella Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 meatballs
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This One Pan Chicken Meatballs recipe offers a delicious and easy dinner solution featuring tender chicken meatballs simmered in marinara sauce, topped with melted mozzarella cheese, and baked to perfection in a single skillet. Perfect for a quick weeknight meal, it combines Italian-inspired flavors with simple ingredients for a satisfying and hassle-free dish.
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 Meatball Mixture: Using your hands, mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Taste Test: 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 Skillet & Brown Meatballs: In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, carefully add the meatballs to the skillet, making sure not to overcrowd the pan; cook in batches if necessary.
- Brown Meatballs: Cook the meatballs for about 5-7 minutes, turning occasionally until browned on all sides. They don’t need to be fully cooked through at this stage.
- Remove Meatballs: Remove the browned meatballs from the skillet and set aside on a plate.
- Add Marinara Sauce: Pour the marinara sauce into the same skillet. Use a wooden spoon to scrape up any browned bits from the bottom for added 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 your oven to 375°F (190°C).
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the meatballs and sauce.
- 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.
- Rest: Let the meatballs sit for a few minutes after removing them from the oven to allow the cheese to set.
- Serve: Carefully scoop out meatballs with sauce onto plates or a serving platter.
- Garnish: Garnish with fresh basil leaves for a pop of color and flavor.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Cooking a test meatball helps adjust seasoning before shaping all meatballs.
- If you don’t have an oven-safe skillet, transfer meatballs and sauce to a baking dish before adding cheese and baking.
- Ensure meatballs reach internal temperature of 165°F for safe consumption.
- Fresh basil garnish adds freshness but is optional.
