If you’re craving a comforting, flavorful meal but want to keep things simple and fuss-free, this One Pan Chicken Meatballs in Marinara with Mozzarella Recipe is exactly what you need. Juicy chicken meatballs bathed in rich marinara sauce and topped with melted mozzarella come together effortlessly in a single pan, making dinner both delicious and a breeze to clean up after. This dish is a total crowd-pleaser, perfect for busy weeknights or casual family gatherings, and it brings warmth, cheesy goodness, and Italian charm right to your table.
Ingredients You’ll Need
These ingredients are straightforward but essential—each one plays a key role in creating the perfect balance of flavors, textures, and colors for the dish. From the savory herbs to the creamy mozzarella, you’ll find every element contributes something special.
- Ground chicken: The lean protein base for tender, juicy meatballs.
- Italian seasoned breadcrumbs: Adds texture and helps keep the meatballs moist.
- Grated Parmesan cheese: Infuses a sharp, nutty flavor that enhances the meatball mix.
- Fresh parsley: Offers a fresh, bright note to balance the richness.
- Large egg: Acts as the binder to hold everything together perfectly.
- Minced garlic: Gives a fragrant warmth that’s classic in Italian cooking.
- Onion powder: Adds subtle depth without overpowering.
- Dried oregano: A fragrant herb that complements the marinara beautifully.
- Salt and black pepper: Essential seasonings that bring all the flavors to life.
- Olive oil: For browning the meatballs and adding a silky finish.
- Marinara sauce: The robust, tangy tomato base that the meatballs swim in.
- Shredded mozzarella cheese: Melts into a gooey, cheesy topping that’s pure comfort food.
- Fresh basil leaves (optional): Adds a pop of vibrant color and herbal aroma for garnish.
How to Make One Pan Chicken Meatballs in Marinara with Mozzarella Recipe
Step 1: Make the Meatball Mixture
Start by combining the ground chicken, Italian seasoned breadcrumbs, grated Parmesan, chopped fresh parsley, egg, minced garlic, onion powder, dried oregano, salt, and black pepper in a large mixing bowl. Use your hands to mix everything just until combined—too much mixing can make the meatballs tough, so be gentle. This is the foundation of flavor and texture for your meatballs, so don’t rush this step!
Step 2: Taste and Adjust the Seasoning
Before shaping all the meatballs, cook a small amount of the mixture in a skillet to taste. This little test bite lets you see if the seasoning needs any tweaks with additional salt or pepper, ensuring each bite will be perfectly seasoned.
Step 3: Shape the Meatballs
Roll the mixture into meatballs about 1 to 1.5 inches in diameter. This size ensures even cooking and creates just the right amount of bite. You should end up with roughly 20 meatballs, making this dish perfect for sharing or leftovers.
Step 4: Brown the Meatballs
Heat olive oil over medium heat in a large oven-safe skillet. Add the meatballs carefully, working in batches if necessary to avoid overcrowding. Brown the meatballs for 5 to 7 minutes, turning occasionally so they get a beautiful golden crust on all sides. They don’t need to be fully cooked at this point since the oven will finish the job.
Step 5: Simmer in Marinara Sauce
Remove the browned meatballs and set them aside. Pour the marinara sauce into the same skillet and use a wooden spoon to scrape up any flavorful browned bits left behind. Let the sauce gently simmer for 2 to 3 minutes to deepen the flavors before nestling the meatballs back into the sauce.
Step 6: Add Cheese and Bake
Preheat your oven to 375°F (190°C). Sprinkle shredded mozzarella cheese over the meatballs and sauce, then transfer the skillet to the oven. Bake for 20 to 25 minutes until the cheese is bubbly and golden, and the meatballs have reached a safe internal temperature of 165°F (74°C). Once baked, let them rest for a few minutes so the cheese sets beautifully.
How to Serve One Pan Chicken Meatballs in Marinara with Mozzarella Recipe
Garnishes
Fresh basil leaves make a stunning garnish, imparting a fresh herbal scent and vibrant splash of green that contrasts perfectly with the rich red sauce and melted cheese. You can also sprinkle extra grated Parmesan or a pinch of crushed red pepper flakes for an extra kick.
Side Dishes
This dish pairs wonderfully with simple sides like garlic bread or a crisp green salad to lighten things up. For a heartier meal, creamy mashed potatoes, buttered pasta, or roasted vegetables are lovely choices that complement the flavors and make your dinner complete.
Creative Ways to Present
Serve these meatballs over creamy polenta or on toasted baguette slices for an appetizer-style presentation. Alternatively, spoon them into sub rolls with extra sauce and cheese for an easy meatball sandwich. The possibilities are endless, letting you tailor the experience to your mood or occasion.
Make Ahead and Storage
Storing Leftovers
After the meal, store any leftover meatballs along with the sauce and cheese in an airtight container in the refrigerator. They’ll stay fresh for 3 to 4 days, making for easy lunches or quick dinners later in the week.
Freezing
You can freeze the meatballs before baking or after cooking, but for best texture, it’s recommended to bake first and then freeze. Place cooled meatballs in a freezer-safe container or bag, and they’ll keep well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, covered, to prevent drying out. Microwaving is also fine—just cover to retain moisture and heat evenly. You can add a splash of water or sauce if needed to keep things saucy and delicious.
FAQs
Can I use other ground meats in this One Pan Chicken Meatballs in Marinara with Mozzarella Recipe?
Absolutely! Ground turkey or even a mix of beef and pork work well. Just keep in mind that cooking times and moisture levels may vary slightly depending on the meat you choose.
Is this recipe gluten-free?
The recipe as written uses Italian seasoned breadcrumbs, which usually contain gluten. You can swap these for gluten-free breadcrumbs to keep the dish gluten-free without sacrificing texture or flavor.
Can I make this recipe dairy-free?
For a dairy-free version, omit the Parmesan and mozzarella or replace them with your favorite dairy-free cheese alternatives. The meatballs and sauce will still be flavorful and satisfying without the cheese.
What’s the best way to know when the meatballs are fully cooked?
The safest way is to use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into one meatball to ensure it’s no longer pink in the center.
Can I prepare the meatballs ahead of time?
Yes! You can mix and shape the meatballs a day ahead, keeping them refrigerated until ready to brown and bake. This saves time on busy days and helps spread out the work.
Final Thoughts
This One Pan Chicken Meatballs in Marinara with Mozzarella Recipe is one of those gems that hits all the right notes—comforting, easy, and utterly delicious. Once you make it, you’ll wonder how you ever lived without this quick-to-whip-up, crowd-pleasing favorite in your dinner rotation. Give it a try soon and watch it become a beloved staple in your kitchen.
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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 (serves about 6-8)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This One Pan Chicken Meatballs recipe offers a quick, easy, and delicious dinner option featuring tender chicken meatballs browned on the stovetop and then baked in marinara sauce with melted mozzarella cheese. Perfect for busy weeknights, the dish combines savory Italian-seasoned flavors with a cheesy finish, all cooked in a single oven-safe skillet for minimal cleanup.
Ingredients
Chicken 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 & 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 ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, onion powder, oregano, salt, and black pepper. Mix gently to combine without overmixing to keep meatballs tender.
- Seasoning Test: Cook a small piece of the mixture in a skillet to test seasoning; adjust salt and pepper as needed.
- Shape Meatballs: Form the mixture into approximately 20 meatballs, each about 1 to 1.5 inches in diameter.
- Brown Meatballs: Heat olive oil in a large oven-safe skillet over medium heat. Add meatballs in batches, avoiding overcrowding, and cook for 5-7 minutes, turning occasionally until browned on all sides but not fully cooked through.
- Prepare Sauce: Remove meatballs and set aside. Pour marinara sauce into the same skillet and scrape up browned bits with a wooden spoon. Simmer over medium heat for 2-3 minutes.
- Combine & Simmer: Nestle the browned meatballs back into the sauce, ensuring they are mostly submerged evenly.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Add Cheese: 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 cheese is bubbly and golden.
- Rest & Serve: Let the meatballs rest for a few minutes after baking to allow the cheese to set. Serve meatballs with marinara sauce and garnish with fresh basil leaves if desired.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender and juicy.
- Cooking a small test piece of the mixture before shaping meatballs helps adjust seasoning accurately.
- Use an oven-safe skillet for seamless transition from stovetop to oven; if unavailable, transfer contents to a baking dish before baking.
- Make sure meatballs are browned but not fully cooked before baking to ensure even cooking and moisture retention.
- Garnishing with fresh basil adds color and a fresh flavor that complements the marinara sauce.
