Easy Baked Chicken Meatballs and Homemade Marinara Sauce Recipe
This Easy Baked Chicken Meatballs and Homemade Marinara Sauce recipe offers a healthy and flavorful twist on classic Italian comfort food. Ground chicken meatballs are baked to juicy perfection and paired with a fresh, homemade cherry tomato marinara sauce. Served over penne pasta, this dish is simple to prepare, making it an ideal family-friendly meal packed with fresh herbs and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Chicken Meatballs
- 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
Marinara Sauce
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups cherry tomatoes (approx. 1.5 lb)
- 1 tsp kosher salt
- 2 tbsp fresh basil
Pasta
- 8 oz dry pasta (penne recommended)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken meatballs.
- Prepare Meatball Mixture: In a large mixing bowl, combine ground chicken breast, seasoned breadcrumbs, grated parmesan cheese, egg, kosher salt, onion powder, garlic powder, dried oregano, and Italian seasoning. Chop fresh basil and parsley, then add to the mixture. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Shape the mixture into 12 equal-sized meatballs, ensuring they are evenly sized for uniform cooking.
- Arrange and Bake Meatballs: Lightly spray a muffin pan to prevent sticking, then place each meatball into the openings. Bake in the preheated oven for about 30 minutes or until the internal temperature reaches 165°F (74°C).
- Prepare Marinara Sauce: While meatballs bake, mince fresh garlic and heat olive oil in a frying pan over medium heat. Add garlic and sauté until fragrant but not browned.
- Cook Tomatoes: Add cherry tomatoes to the pan and cover with a lid. Steam the tomatoes until they soften, about 15 minutes. Occasionally remove the lid and use a wooden spoon to break down the tomatoes into a sauce.
- Season Sauce: Stir in kosher salt and fresh basil into the tomato sauce. Taste and adjust seasoning as desired.
- Combine Meatballs and Sauce: Once meatballs are baked, add them to the marinara sauce, gently tossing to coat evenly.
- Cook Pasta: Meanwhile, cook the pasta according to package instructions until al dente. Drain and add to the sauce and meatballs. Use reserved pasta water as needed to thin the sauce and help ingredients combine smoothly.
- Serve: Serve the meatballs and sauce over the pasta immediately, garnished with extra fresh herbs or parmesan if desired.
Notes
- Ensure meatballs reach an internal temperature of 165°F to guarantee they are fully cooked and safe to eat.
- Using fresh herbs like basil and parsley enhances the flavor profile significantly.
- The homemade marinara sauce can be adjusted with additional seasoning like red pepper flakes for some heat if preferred.
- Reserve some pasta water to help achieve the perfect sauce consistency when combining pasta and sauce.
- Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: baked chicken meatballs, homemade marinara sauce, healthy chicken meatballs, Italian pasta recipe, easy chicken meatballs
