If you’re in search of a fuss-free, family-approved recipe that packs both flavor and comfort into every juicy, saucy bite, look no further than these One Pan Chicken Meatballs. Tender, oven-baked meatballs simmer in tangy marinara, making for a hearty Italian-American meal that’ll win over even the pickiest eaters. Best of all? This dish comes together in just one pan, saving you time on cleanup while flooding your kitchen with the irresistible aroma of homemade comfort food. Let’s make your dinner dreams come true tonight!
Ingredients You’ll Need
These ingredients are simple pantry staples, yet every single one adds something special—whether it’s body, boldness, or brightness—to your One Pan Chicken Meatballs. Gather your items and see how each layer brings the flavors together.
- Ground chicken: Lean and mild, it forms the perfect base and soaks up all those savory flavors for meatballs that stay juicy, not dry.
- Breadcrumbs: Just enough to bind the mixture and keep everything light and tender—use gluten-free if needed!
- Grated Parmesan cheese: Salty, rich, and utterly irresistible; this is where you get that signature Italian flavor.
- Large egg: The humble egg helps hold everything together, so those meatballs never fall apart.
- Garlic (minced): Fresh garlic infuses every bite with warmth and a subtle kick.
- Chopped fresh parsley: Brings a bright, herbaceous contrast and a pop of color—fresh parsley makes a difference!
- Dried Italian seasoning: Classic dried herbs (think basil, oregano, thyme) tie this dish to its Italian-American roots.
- Salt: Essential for amplifying all the flavors and ensuring every bite sings.
- Black pepper: A hint of pepper sharpens things up and gives your meatballs a gentle heat.
- Marinara sauce: Saucy, tangy, and loaded with tomato goodness, this brings everything together and keeps it all moist.
- Olive oil: Just a drizzle to encourage beautiful browning and bring out all those flavors in the oven.
How to Make One Pan Chicken Meatballs
Step 1: Preheat Your Oven
Set the stage for deliciousness! Begin by preheating your oven to 400 degrees Fahrenheit. Taking a few minutes to give your oven time to heat will ensure your One Pan Chicken Meatballs bake evenly, developing a lightly golden crust while staying juicy inside.
Step 2: Mix Up the Meatball Mixture
In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, the egg, minced garlic, fresh parsley, dried Italian seasoning, salt, and black pepper. Dive in with clean hands or a sturdy spoon, gently mixing everything until just combined. Try not to overwork the mixture—this is key to keeping your meatballs tender and moist!
Step 3: Shape and Arrange the Meatballs
Scoop out about 1 1/2 tablespoons of the mixture at a time and gently roll into balls (aim for about 1 1/2-inch diameter). Place each one onto a large baking sheet, giving them a bit of space so they can brown up rather than steam. Even spacing helps them cook evenly and makes for a prettier final presentation.
Step 4: Drizzle With Olive Oil and Bake
Drizzle the olive oil evenly over the tops of the meatballs. This tiny detail helps create a gorgeous golden color. Pop the tray into your preheated oven and bake for 15 minutes—enough time for the meatballs to set and begin browning but not so long that they dry out.
Step 5: Add the Marinara and Finish Baking
Carefully remove your baking sheet from the oven. Pour that luscious marinara sauce evenly over and around your One Pan Chicken Meatballs. Don’t worry about submerging them—just let the sauce coat and snuggle up against each one. Return the pan to the oven for another 10 to 15 minutes, until the sauce is bubbling and the meatballs are cooked through (they should register 165 degrees Fahrenheit internally).
Step 6: Serve and Savor!
Remove the tray and let the meatballs settle for a minute or two. The result: juicy, flavor-packed One Pan Chicken Meatballs swimming in an aromatic, just-thick-enough marinara. They’re ready to be dressed up however you’d like, from weeknight pasta bowls to party platters.
How to Serve One Pan Chicken Meatballs
Garnishes
Freshly snipped parsley and a flurry of additional grated Parmesan are unbeatable as finishing touches—each adds a pop of color, a herbal lift, and a little salty sparkle. A drizzle of good olive oil or a pinch of red pepper flakes will impress anyone who loves a bit of flair or heat. Let everyone help themselves at the table for a laid-back, family-style vibe.
Side Dishes
The beauty of One Pan Chicken Meatballs is that they play nicely with so many sides. Serve over a heap of al dente pasta, a buttery bed of polenta, or even a big scoop of garlicky mashed potatoes. For a lighter spin, pair them with sautéed greens, a crisp Caesar salad, or roasted veggies. The sauce is so delicious, you’ll want something to mop up every last drop!
Creative Ways to Present
Take a cue from your favorite Italian-American restaurant—pile these meatballs onto a toasted hoagie roll for a knockout meatball sub. Arrange them with toothpicks for an appetizer platter at your next get-together, or serve with toothpicks in a big skillet for easy grazing. They’re also perfect for meal prep: tuck a few meatballs and sauce into lunchboxes with roasted veggies or rice for a wholesome midday treat.
Make Ahead and Storage
Storing Leftovers
One Pan Chicken Meatballs keep beautifully in the fridge, making them a smart choice for busy weeks. Transfer cooled meatballs (with sauce) to an airtight container, and refrigerate for up to 4 days. This allows the flavors to meld even further, so leftovers taste just as great as dinner on day one.
Freezing
These meatballs are freezer champs! After fully cooling, arrange meatballs (with or without sauce) in a single layer in a freezer-safe container or bag. Freeze for up to 2 months. If freezing in sauce, separate layers with parchment to prevent sticking. When you’re ready for a quick dinner, just grab what you need—no defrosting required.
Reheating
To rewarm, place meatballs and sauce in a covered baking dish and heat at 350 degrees Fahrenheit for about 20 minutes, or until hot throughout. For a faster fix, microwave in one-minute bursts until steaming. If reheating from frozen, bake covered at 350 degrees until thoroughly heated (usually 30–40 minutes), adding extra sauce if needed to keep everything nice and saucy.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a fantastic substitute for chicken in this recipe, producing similarly tender and flavorful results. Be sure to use ground turkey with a bit of fat (not all breast) for best texture.
What kind of marinara sauce is best?
Use your favorite store-bought marinara or a homemade recipe. Just make sure it’s a sauce you genuinely enjoy, since its flavor will shine alongside the One Pan Chicken Meatballs. Look for one with bright tomato flavor and no excess sugar.
Are these meatballs gluten-free?
By swapping regular breadcrumbs for your favorite gluten-free variety, you can easily make these One Pan Chicken Meatballs totally gluten-free. The bind and texture remain just as delicious!
How do I know when the meatballs are fully cooked?
The safest indicator is an instant-read thermometer—your meatballs are ready when they reach 165 degrees Fahrenheit at the center. If you don’t have a thermometer, look for a firm texture and juices running clear.
Can I prepare the meatballs in advance?
Yes! You can assemble and shape the meatballs up to a day ahead, cover tightly, and store in the fridge. When it’s time for dinner, bake as directed and add marinara as usual. Easy and stress-free!
Final Thoughts
If you’re ready for a supremely satisfying dinner that checks every box—easy, crowd-pleasing, and cleanup-friendly—these One Pan Chicken Meatballs really are the answer. I hope you’ll give them a try and discover just how simple great homemade meatballs can be. Cook once, enjoy always, and don’t forget to invite friends and family to the table!
Print
One Pan Chicken Meatballs Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These One Pan Chicken Meatballs are a delicious and easy-to-make dish perfect for a quick weeknight dinner or a party appetizer. Juicy chicken meatballs are baked in the oven and then smothered in a flavorful marinara sauce. Serve them over pasta or enjoy them on their own!
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- 1 cup marinara sauce
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat oven to 400 degrees Fahrenheit.
- Prepare Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix until just combined. Shape into meatballs and place on a baking sheet.
- Bake: Drizzle olive oil over meatballs and bake for 15 minutes. Remove from oven, pour marinara sauce over meatballs, then bake for an additional 10-15 minutes until cooked through.
- Serve: Serve warm and enjoy!
Notes
- Use gluten-free breadcrumbs for a gluten-free version.
- Add crushed red pepper flakes for a spicy twist.
- Pair with pasta or serve as an appetizer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 320
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
