Effortless Chicken Meatball Marinara
A recipe for Effortless Chicken Meatball Marinara! Chicken meatballs are baked in tomato sauce until golden, then covered with shredded mozzarella cheese.
Servings 4 Servings
Ingredients
- 1 jar (24 ounces, 680 grams) marinara sauce
Meatballs:
- 1 pound (455 grams) ground chicken
- 1 large egg
- 1/2 cup (54 grams) dried bread crumbs
- 1/2 cup (50 grams) shredded Parmesan cheese
- 2 tablespoons (30 grams) crème fraîche
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Topping:
- 1-2 cups (112-224 grams) shredded mozzarella cheese
For serving:
- Cooked pasta or rice
Instructions
- First, preheat the oven to 400˚F (200˚C) and get out a large ovenproof pan. Jenny's go-to is an 11 inch (28 centimeter) cast-iron skillet. Go ahead and pour your marinara sauce into the skillet and swirl it around to evenly coat the pan. Set aside.
Make the meatballs:
- In a large glass bowl, mix together the ground chicken, egg, bread crumbs, Parmesan cheese, crème fraîche, garlic powder, paprika, Italian seasoning, onion powder, and salt until well combined.
- Form 12 to 15 meatballs, depending on the size you prefer, and place them directly on top of the layer of sauce in your ovenproof pan.
- Bake them at 400˚F (200˚C) for 30 minutes, or until the meatballs reach 165˚F (74˚C).
Add the topping:
- Remove the pan from the oven and sprinkle your shredded mozzarella cheese all over the meatballs.
- Place back in the oven for 3 minutes, or until the cheese has melted.
- Let cool for 5 to 10 minutes because they will be extremely hot, then serve on top of pasta or rice.