Name: Easy Baked Chicken Meatballs and Homemade Marinara Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 lb ground chicken breast (98-99% fat free); 1/4 cup seasoned breadcrumbs; 1/4 cup grated parmesan cheese; 1 egg; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp Italian seasoning; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 2 tbsp fresh basil, chopped; 2 tbsp fresh parsley, chopped; 1 tbsp olive oil; 3 cloves garlic, minced; 4 cups cherry tomatoes (approx. 1.5 lb); 1 tsp kosher salt; 2 tbsp fresh basil; 8 oz dry pasta (penne recommended)

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Introduction

These easy baked chicken meatballs paired with a homemade marinara sauce make for a delicious and healthy meal. The tender meatballs are full of fresh herbs, while the simple cherry tomato sauce is vibrant and flavorful. This dish is perfect for a comforting weeknight dinner.

The image shows a frying pan filled with penne pasta mixed with tomato sauce and meatballs, sitting on a white marbled surface with a gray cloth underneath. The penne pasta is light golden yellow and forms the base layer, mixed evenly with chunks of red tomato sauce. Scattered on top are many round meatballs, light brown with green herbs visible in them, adding texture. Fresh green basil leaves are placed both inside the pan and around the edges, adding a vibrant green color. A wooden spoon rests inside the pan on the right side. A metal grater with a black handle lies next to the pan on the white marbled surface. The overall scene is bright and rustic. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken breast (98-99% fat free)
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1 egg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp dried oregano
1/2 tsp kosher salt
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tbsp olive oil
3 cloves garlic, minced
4 cups cherry tomatoes (about 1.5 lb)
1 tsp kosher salt
2 tbsp fresh basil
8 oz dry pasta (such as penne, about 1/2 lb)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, combine the ground chicken, seasoned breadcrumbs, grated parmesan, egg, garlic powder, onion powder, Italian seasoning, dried oregano, and 1/2 teaspoon kosher salt.
Step 3: Add the chopped fresh basil and parsley to the meat mixture, then mix thoroughly until all ingredients are evenly combined.
Step 4: Form the mixture into 12 equal-sized meatballs. Lightly spray a muffin pan with cooking spray and place one meatball into each cup.
Step 5: Bake the meatballs for about 30 minutes, or until the internal temperature reaches 165°F (74°C).
Step 6: While the meatballs bake, prepare the marinara sauce. Heat the olive oil in a frying pan over medium heat and add the minced garlic. Cook until fragrant, about 1-2 minutes.
Step 7: Add the cherry tomatoes to the pan and cover with a lid. Let them steam and soften, breaking them down occasionally with a wooden spoon. This should take about 15 minutes, forming a chunky sauce.
Step 8: Stir in 1 teaspoon kosher salt and the fresh basil into the sauce. Taste and adjust seasoning if needed.
Step 9: Toss the baked meatballs into the marinara sauce to coat them evenly.
Step 10: Meanwhile, cook the pasta according to the package instructions. Drain and add the pasta to the sauce and meatballs. Use a splash of pasta water if necessary to help everything combine smoothly.
Step 11: Serve warm, garnished with extra parmesan or fresh herbs if desired.

Tips & Variations

For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Use turkey or lean ground beef instead of chicken if preferred.
Adding a pinch of red pepper flakes to the marinara sauce can give a pleasant mild heat.
If fresh herbs aren’t available, substitute with 1 teaspoon dried basil and 1 teaspoon dried parsley, but add them earlier in the cooking process.

Storage

Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. The pasta is best added fresh to avoid becoming mushy when reheated.

How to Serve

The image shows a large silver pan filled with cooked penne pasta and round meatballs mixed with a light red tomato sauce, garnished with fresh green basil leaves scattered on top. The pasta has a golden beige color with smooth texture, and the meatballs are browned with bits of herbs visible inside. A wooden spoon rests inside the pan, partly immersed in the pasta and sauce. Underneath the pan, fresh green basil leaves are spread out on a white marbled surface, with a gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs after cooling. Place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in sauce or the oven.

What pasta works best with this recipe?

Penne, rigatoni, or any short pasta shape works well to hold the sauce and meatballs. However, feel free to use your favorite pasta type or whatever you have on hand.