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One Pan Chicken Meatballs in Marinara with Mozzarella Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Seasoning Test: Cook a small piece of the mixture in a skillet to test seasoning; adjust salt and pepper as needed.
  3. Shape Meatballs: Form the mixture into approximately 20 meatballs, each about 1 to 1.5 inches in diameter.
  4. 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.
  5. 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.
  6. Combine & Simmer: Nestle the browned meatballs back into the sauce, ensuring they are mostly submerged evenly.
  7. Preheat Oven: Preheat oven to 375°F (190°C).
  8. Add Cheese: Sprinkle shredded mozzarella cheese evenly over the meatballs and sauce.
  9. 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.
  10. 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.

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