Description
One Pan Chicken Meatballs is a quick and delicious American main course perfect for a weeknight dinner. Juicy chicken meatballs are seared in a skillet and then simmered in a flavorful marinara sauce, making cleanup a breeze with just one pan. This recipe is customizable with options for dairy-free or gluten-free ingredients, and the meatballs freeze well for meal prep convenience.
Ingredients
Scale
Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1/4 cup water
Instructions
- Combine Ingredients: In a large bowl, mix the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, onion powder, salt, and black pepper until just combined, taking care not to overmix to keep the meatballs tender.
- Form Meatballs: Shape the mixture into 1-inch meatballs, ensuring they are uniform in size for even cooking.
- Sear Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and sear for 2 to 3 minutes on each side until browned, which will help lock in flavor and texture.
- Add Sauce and Simmer: Pour the marinara sauce and water into the pan with the meatballs. Gently stir to coat all the meatballs evenly, then cover the skillet and simmer over low heat for 10 to 12 minutes until the meatballs are cooked through.
- Serve: Serve the meatballs hot alongside pasta, rice, or a fresh side salad for a complete meal.
Notes
- Substitute ground turkey for chicken if preferred.
- To make this recipe dairy-free, omit the Parmesan cheese or use a dairy-free alternative.
- These meatballs freeze well after cooking, making them ideal for meal prep.
- Use gluten-free breadcrumbs for a gluten-free version of this dish.
