If you are looking for a warm, comforting meal that comes together with ease yet bursts with classic Italian flavors, this One Pan Chicken Meatballs in Marinara with Mozzarella Recipe is an absolute winner. Juicy, tender chicken meatballs simmer in a rich marinara sauce, topped with melted, golden mozzarella cheese that adds just the right amount of gooey indulgence. Whether you are whipping up a family dinner or treating friends, this dish promises vibrant colors, delicious textures, and a depth of flavor that makes every bite memorable—all cooked in just one pan for minimal cleanup.
Ingredients You’ll Need
Simple, quality ingredients form the backbone of this recipe, each playing a vital role in delivering fantastic taste and texture while keeping the preparation hassle-free.
- Ground chicken: Provides a lean, tender base for the meatballs with mild flavor that soaks up spices wonderfully.
- Italian seasoned breadcrumbs: Add moisture and help bind the mixture without overpowering the delicate chicken.
- Grated Parmesan cheese: Offers a sharp, nutty accent that elevates the meatballs’ richness.
- Fresh parsley: Brightens the mixture with fresh herbaceous notes and a vibrant green speckle.
- Egg: Acts as a natural binder, ensuring the meatballs hold together perfectly during cooking.
- Garlic cloves, minced: Bring a savory punch and aromatic depth that’s essential in any Italian-inspired dish.
- Onion powder: Adds subtle sweetness and enhances the overall seasoning without chunks.
- Dried oregano: Classic Mediterranean herb that complements the tomato sauce beautifully.
- Salt and black pepper: The fundamental duo for seasoning, balancing and highlighting all other flavors.
- Olive oil: Used to brown the meatballs and infuse richness into the pan before adding sauce.
- Marinara sauce: The vibrant tomato base that bathes the meatballs in bright, garlicky goodness.
- Shredded mozzarella cheese: Melts over the meatballs to create a luscious, golden topping.
- Fresh basil leaves (optional): For a pop of color and fresh herb aroma at serving time.
How to Make One Pan Chicken Meatballs in Marinara with Mozzarella Recipe
Step 1: Combine Ingredients for the Meatballs
Start by mixing together the ground chicken, Italian seasoned breadcrumbs, Parmesan, chopped parsley, egg, minced garlic, onion powder, oregano, salt, and pepper in a large bowl. Use your hands gently to combine the mixture. Avoid overmixing so that your meatballs remain tender and juicy once cooked.
Step 2: Test the Seasoning
Before shaping all the meatballs, cook a small amount of the mixture in a hot skillet just to test the seasoning. This quick step ensures you don’t miss the mark on salt or pepper and guarantees flavorful meatballs every time through the One Pan Chicken Meatballs in Marinara with Mozzarella Recipe.
Step 3: Shape the Meatballs
Using your hands, mold the mixture into uniform meatballs roughly 1 to 1.5 inches in diameter. This size cooks evenly and fits perfectly in the pan for simmering in sauce. You should have about 20 meatballs ready to go.
Step 4: Brown the Meatballs
Heat olive oil in a large oven-safe skillet over medium heat. In batches, add the meatballs, ensuring the pan isn’t overcrowded. Brown them on all sides, which will take around 5 to 7 minutes. This caramelization step adds an irresistible depth of flavor to the dish.
Step 5: Simmer in Marinara
Remove the browned meatballs and pour the marinara sauce into the skillet. Scrape up any tasty browned bits with a wooden spoon. Once the sauce gently simmers, nestle the meatballs back in, making sure they are mostly covered. Let them soak up all the delicious tomato richness.
Step 6: Bake with Mozzarella
Preheat your oven to 375°F (190°C). Evenly sprinkle shredded mozzarella cheese over the meatballs and sauce. Place the skillet in the oven and bake for 20 to 25 minutes until the meatballs are fully cooked and the cheese is bubbly and golden brown. This final step melts everything into a perfect harmony of flavor and texture.
How to Serve One Pan Chicken Meatballs in Marinara with Mozzarella Recipe
Garnishes
After baking, let the dish rest slightly to allow the cheese to set before serving. Top with some fresh basil leaves for an aromatic lift and vibrant splash of green that enhances both appearance and taste.
Side Dishes
This dish pairs wonderfully with a crusty loaf of bread to scoop up the sauce, a simple green salad to balance the richness, or a bed of spaghetti to make it a hearty pasta meal. Every side adds its own texture and flavor dimension to this classic comfort food.
Creative Ways to Present
For a crowd-pleasing presentation, serve the meatballs family-style in the skillet itself. Alternatively, plate individually with a drizzle of extra marinara and a sprinkle of parmesan cheese. You can even skewer the meatballs for a party appetizer with mozzarella melted just right. The possibilities with this One Pan Chicken Meatballs in Marinara with Mozzarella Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Keep any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. This meal reheats beautifully, making it a convenient option for busy weeknights.
Freezing
If you want to enjoy this dish later, let the meatballs cool completely before freezing them in a sealed container. They will keep well for up to 2 months and can be thawed overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, covering to prevent drying out. Alternatively, pop the meatballs into a microwave-safe dish and warm until heated through. Adding a splash of water or extra marinara sauce helps retain moisture and flavor.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a substitute and will yield a similar texture and flavor. Just be careful not to overmix to keep the meatballs tender.
Is it necessary to brown the meatballs before baking?
Browning is highly recommended as it seals in juices and gives the meatballs a lovely color and depth of flavor that baking alone cannot achieve.
Can I make this recipe gluten-free?
Yes! Use gluten-free breadcrumbs or substitute with crushed gluten-free crackers to keep the recipe safe for gluten-sensitive diners without sacrificing taste.
What cheese can I use if I don’t have mozzarella?
While mozzarella is ideal for its meltiness, you can also try provolone or a mild cheddar for a different but still delicious cheese topping.
How do I know when the meatballs are fully cooked?
The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cutting into one meatball to check that it’s no longer pink inside is a reliable method.
Final Thoughts
Putting together this One Pan Chicken Meatballs in Marinara with Mozzarella Recipe will quickly become one of your favorite go-to dinners. It’s easy, comforting, and packed with flavor—and the best part is, it all happens in one pan, which means less time cleaning and more time enjoying. Give it a try soon, and you’ll understand why this dish wins hearts and plates alike!
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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 people)
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-American
Description
This One Pan Chicken Meatballs recipe combines juicy homemade chicken meatballs with a rich marinara sauce and melted mozzarella cheese, all cooked together in a single skillet. Perfect for a quick and satisfying dinner that’s both easy to prepare and packed with flavor, this dish is sure to become a family favorite.
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 & 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, gently mix all the ingredients until just combined. Avoid overmixing to prevent tough meatballs.
- Season Test: Take a small portion of the mixture and cook it 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 without overcrowding, and cook for 5-7 minutes, turning occasionally until browned on all sides but not fully cooked through.
- Remove Meatballs: Transfer browned meatballs to a plate and set aside.
- Simmer Sauce: Pour marinara sauce into the same skillet, scraping up browned bits from the bottom with a wooden spoon for extra flavor. Bring the sauce to a gentle simmer over medium heat, about 2-3 minutes.
- Return Meatballs to Sauce: Nestle the browned meatballs back into the sauce, ensuring they are mostly submerged.
- Preheat Oven: Heat your oven to 375°F (190°C).
- Add Cheese: Evenly sprinkle shredded mozzarella cheese over the meatballs and sauce.
- Bake: Place the skillet in the oven and bake for 20-25 minutes until meatballs are fully cooked (internal temperature reaches 165°F or 74°C) and cheese is bubbly and golden.
- Rest: Remove from oven and allow meatballs to cool for a few minutes to let the cheese set.
- Serve: Carefully scoop meatballs with some marinara sauce onto plates or a serving platter.
- Garnish: Add fresh basil leaves for color and flavor before serving.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- Cooking a small test meatball helps adjust seasoning before cooking the full batch.
- If you don’t have an oven-safe skillet, transfer the sauce and meatballs to a baking dish before adding cheese and baking.
- Use fresh basil or parsley for garnish to add a fresh herbal note.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
