If you’re searching for an effortless weeknight dinner that packs in comfort, flavor, and minimal cleanup, One Pan Chicken Meatballs will become your new go-to. Juicy, savory, and simmered in a lush marinara sauce, these meatballs hit all the right notes—tender in every bite and incredibly satisfying, whether you nestle them over pasta or spoon them with a crisp salad. When you only need one skillet, you can spend less time cleaning and more time enjoying your meal (and maybe fighting over the last meatball). Let’s dive into why these One Pan Chicken Meatballs deserve a permanent spot in your weeknight dinner rotation!
Ingredients You’ll Need
It truly doesn’t get more straightforward than this ingredient list, yet every item holds its own: providing moisture, richness, a little sharpness, or that classic Italian comfort aroma. Each of these simple choices creates a depth of flavor and texture that makes these One Pan Chicken Meatballs anything but ordinary.
- Ground chicken: Ultra-tender and mild, it soaks up all the flavors and stays juicy.
- Breadcrumbs: Help bind the meatballs together for a soft but sturdy bite (gluten-free work, too!).
- Grated Parmesan cheese: Adds salty depth and a subtle nuttiness to every mouthful.
- Large egg: The classic binding agent, making sure your meatballs hold their shape.
- Garlic (minced): Brings an irresistible savory punch—two cloves keeps things aromatic, not overpowering.
- Chopped parsley: A fresh pop of color and earthiness that brightens everything up.
- Onion powder: Delivers sweet, mellow undertones without any chopping required.
- Salt: Just the right amount to season every bite—don’t skimp!
- Black pepper: Adds that gentle heat and complexity in the background.
- Olive oil: Key for a golden sear and subtle fruitiness in the meatballs.
- Marinara sauce: Cozy, tomatoey, and rich; it creates a luscious cooking environment.
- Water: Loosens the sauce, so it simmers perfectly and coats each meatball beautifully.
How to Make One Pan Chicken Meatballs
Step 1: Mix the Meatball Base
Start by grabbing a large mixing bowl and add your ground chicken, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, onion powder, salt, and pepper. Use your hands or a fork to combine everything just until it comes together—mixing gently keeps your One Pan Chicken Meatballs tender and not dense. Overmixing is the fast track to tough meatballs, so as soon as things look evenly blended, you’re ready for the next step.
Step 2: Shape Your Meatballs
With clean hands, scoop up the mixture and roll it into 1-inch meatballs. I love using a small cookie scoop to keep the size consistent, but even regular old hands work perfectly. This batch makes about 16 to 20 meatballs, just the right size to fit snugly into your skillet and absorb that savory sauce.
Step 3: Sear for Flavor
Heat the olive oil in a large skillet over medium heat. Once shimmering, add each meatball, arranging them in a single layer. Let them sizzle for 2 to 3 minutes per side, turning with tongs for an even, golden-brown sear. This step builds layers of flavor and locks in their juiciness so don’t rush it—golden crust equals big flavor!
Step 4: Add Sauce and Simmer
Once your meatballs are bronzed and beautiful, reduce the heat to low and pour in the marinara sauce and water. Gently stir to coat all the meatballs, making sure they’re partly submerged. Pop a lid on the skillet and let those One Pan Chicken Meatballs simmer for 10 to 12 minutes, until they’re cooked through and the sauce is bubbling up deliciously. The aroma will have everyone wandering in, eager for dinner.
Step 5: Serve and Enjoy
Spoon those piping hot meatballs onto a waiting bed of pasta, rice, or greens. Make sure to scoop up plenty of that saucy goodness! With a quick shower of fresh parsley or extra Parmesan, your One Pan Chicken Meatballs are officially ready for applause (and second helpings).
How to Serve One Pan Chicken Meatballs
Garnishes
A sprinkle of extra Parmesan and a shower of fresh parsley are the classics—brightening up the finished dish both visually and flavor-wise. For something a little different, try a swirl of fresh basil, a pinch of red pepper flakes, or a drizzle of quality olive oil. These little touches make every plate of One Pan Chicken Meatballs feel restaurant-level special.
Side Dishes
This meal is versatile and forgiving, pairing beautifully with spaghetti, creamy polenta, a quick couscous, or even cauliflower rice for a lighter touch. A simple arugula salad with lemon vinaigrette or roasted vegetables rounds out the meal, making these One Pan Chicken Meatballs the star of any hearty, family-style spread.
Creative Ways to Present
For a fun twist, slide the meatballs onto skewers for a party appetizer, pile them into toasted sub rolls with stretchy mozzarella for classic meatball subs, or tuck them into pita bread with greens and tzatziki. You can even use smaller meatballs for bite-sized sliders—One Pan Chicken Meatballs are nothing if not adaptable!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. They’ll stay flavorful and moist for up to 4 days, making them incredibly handy for quick lunches or a next-day dinner that’s just as satisfying as round one.
Freezing
One Pan Chicken Meatballs freeze beautifully after cooking. Arrange cooled meatballs (with sauce) in a freezer-safe container or bag, seal tightly, and store for up to 3 months. Thaw overnight in the fridge when you’re ready for a speedy meal fix—future you will thank you!
Reheating
Warm them gently in a covered skillet over low heat, adding a splash of water if the sauce has thickened too much. The microwave works too (cover to avoid splatters), but low-and-slow on the stovetop keeps them the juiciest. Sprinkle on a little fresh parsley or extra cheese before serving to freshen up the flavors.
FAQs
Can I use ground turkey instead of chicken for these meatballs?
Absolutely! Ground turkey works just as well—it brings a similar lightness and flavor profile to One Pan Chicken Meatballs. Just be sure to use ground turkey with a bit of fat so the meatballs stay moist and tender.
Can I make these dairy-free?
You can easily leave out the Parmesan or swap in your favorite dairy-free cheese alternative. The meatballs will still hold together and taste delicious, with the sauce providing plenty of body and flavor.
Can I make One Pan Chicken Meatballs gluten-free?
Yes, simply use gluten-free breadcrumbs in place of regular ones and double-check that your marinara sauce contains no sneaky gluten. Everything else in the recipe is naturally gluten-free, making this a great meal for any table.
What type Main Course
A large nonstick or well-seasoned cast iron skillet is ideal for One Pan Chicken Meatballs because it allows even searing and plenty of room for the sauce to simmer. If all you have is a stainless steel pan, just add an extra splash of olive oil to prevent sticking.
How do I know when the meatballs are fully cooked?
The safest way is to check for an internal temperature of 165°F (74°C) using a meat thermometer. They should also feel firm to the touch and, when cut open, no longer look pink inside. The 10–12 minute simmer is usually plenty, especially for 1-inch meatballs.
Final Thoughts
Don’t be surprised if these One Pan Chicken Meatballs become your family’s most-requested supper! Their ease, big flavor, and reliable tenderness make them irresistible, and they’re endlessly customizable to boot. Give them a try, play with the garnishes, and watch them disappear—you’ve just found your new weeknight savior.
Print
One Pan Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These One Pan Chicken Meatballs are a delicious and easy meal that the whole family will love. Juicy chicken meatballs cooked in a flavorful marinara sauce, perfect for serving over pasta or with a side of crusty bread.
Ingredients
For the 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
For Cooking:
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1/4 cup water
Instructions
- Prepare the Meatballs: In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, onion powder, salt, and pepper until just combined. Form into 1-inch meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Sear meatballs for 2–3 minutes on each side until browned. Add marinara sauce and water to the pan, gently stir to coat meatballs. Cover and simmer on low for 10–12 minutes until cooked through.
- Serve: Serve hot with your choice of pasta, rice, or salad.
Notes
- You can use ground turkey instead of chicken.
- For a dairy-free version, omit Parmesan or use a dairy-free alternative.
- Meatballs can be frozen after cooking for meal prep.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 310
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
