If you’re after a dish that’s both comforting and a little bit special, this Chicken Meatball Bake Recipe is about to become your new best friend in the kitchen. I absolutely love how the juicy chicken meatballs meld perfectly with the rich tomato sauce and melty provolone cheese, creating this cozy, flavorful meal your whole family will rave about. Stick with me, and I’ll walk you through every step so you nail it on your first try!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday pantry staples plus fresh herbs for big flavor without fuss.
- Family Favorite: My family goes crazy for this casserole — it’s a real crowd-pleaser.
- No Pasta Needed: A meatball casserole that feels hearty without piling on pasta, perfect if you want a lighter meal.
- Quick and Easy: Ready in about 40 minutes, making it great for weeknight dinners or last-minute guests.
Ingredients You’ll Need
The magic of this Chicken Meatball Bake Recipe lies in the balance of fresh herbs, tender ground chicken, and a robust tomato sauce. The ingredients come together beautifully, and I always recommend fresh herbs if you can get them—they really make a difference.
- Ground chicken: Choose fresh or thawed ground chicken for juicy, tender meatballs.
- Grated onion: Adds moisture and a subtle sweetness to your meatballs.
- Dried bread crumbs: Helps bind the meatballs so they don’t fall apart while baking.
- Grated Parmesan cheese: Gives a savory punch and depth to the meatball mix.
- Minced fresh parsley and basil: Fresh herbs brighten the flavor and really elevate this dish.
- Egg (beaten): Acts as a binder, keeping your meatballs perfectly formed.
- Olive oil: For browning the meatballs and enhancing the sauce’s flavor.
- Minced garlic and tomato paste: Essential for a rich, aromatic tomato sauce.
- Crushed tomatoes: Forms the base of a homemade, heartwarming sauce.
- Fresh basil leaves: Torn fresh basil adds a pop of fragrance in the sauce.
- Baguette or artisan bread slices: Perfect for toasting alongside or layering.
- Provolone cheese slices: Melts into a decadent topping that seals the deal.
Variations
One of my favorite things about this Chicken Meatball Bake Recipe is how flexible it is! I love tweaking it depending on what’s in my fridge or dietary preferences—don’t hesitate to make it your own.
- Gluten-Free: Swap regular bread crumbs for gluten-free ones, and choose gluten-free bread for the topping; it works wonderfully without losing texture.
- Spicy Kick: Add a pinch of red pepper flakes to the meatball mix or stir some into the tomato sauce if you like a little heat.
- Cheese Swap: I sometimes use mozzarella or fontina cheese instead of provolone for a different melty goodness.
- Herb Variations: Feel free to mix up the herbs — oregano or thyme also work great depending on your mood.
How to Make Chicken Meatball Bake Recipe
Step 1: Mix and Shape Your Meatballs
Start by combining your ground chicken, grated onion, bread crumbs, Parmesan, parsley, basil, beaten egg, salt, and pepper in a big bowl. I like to use my hands here because it’s the easiest way to make sure everything’s evenly mixed without overworking the meat. Form the mixture into small meatballs – about 1 to 1.5 inch balls work best for even cooking.
Step 2: Brown the Meatballs
Heat two tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs, turning gently so they get a nice golden crust on all sides – about 5 minutes total. You don’t need to cook them through here; just a beautiful sear to lock in juices and add flavor.
Step 3: Prepare the Tomato Sauce
In the same skillet, add a bit more olive oil if needed, then sauté grated onion and garlic until fragrant and soft, about 3-4 minutes. Stir in the tomato paste and cook for another minute to deepen that flavor. Then add the crushed tomatoes and torn fresh basil leaves, stirring everything together. Let the sauce simmer on low while you prep the rest.
Step 4: Assemble and Bake
Preheat your oven to 400°F. Spray a 9×11 inch casserole dish with nonstick spray, then spread a spoonful of tomato sauce on the bottom. Nestle in your browned meatballs and pour over the remaining sauce. Lay provolone slices evenly across the top. Pop it into the oven and bake for 20-25 minutes until bubbly and golden on top.
Step 5: Toast the Bread
While the casserole bakes, I like to toast the baguette slices brushed with olive oil and rubbed with garlic cloves for an extra hit of flavor. This makes the perfect accompaniment to scoop up every last bit of sauce.
Pro Tips for Making Chicken Meatball Bake Recipe
- Don’t Overmix: Handle the meat gently to keep the meatballs tender instead of dense.
- Brown Before Baking: Browning adds layers of flavor and helps meatballs hold their shape.
- Fresh Herbs Matter: Fresh basil and parsley make a noticeable difference; dried herbs won’t give the same bright flavor.
- Watch the Oven Time: Overbaking can dry out your meatballs; aim for bubbly sauce and melted cheese just until golden.
How to Serve Chicken Meatball Bake Recipe
Garnishes
I love topping this bake with a sprinkle of extra fresh parsley or torn basil leaves right before serving — it adds a fresh pop and vibrant color that wakes up the plate.
Side Dishes
This Chicken Meatball Bake Recipe pairs beautifully with a crisp green salad tossed in a lemon vinaigrette or a simple side of steamed broccoli. If you want extra carbs, garlic roasted potatoes or crusty bread are my go-to.
Creative Ways to Present
For a dinner party, I’ve served this bake in individual ramekins topped with little basil sprigs—everyone loved the personal touch and it looked so inviting. You can also turn it into a layered bake by alternating the meatballs and sauce with thin slices of zucchini or eggplant for a veggie boost.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers tightly covered in the fridge for up to 3 days — the flavors even deepen overnight, which is always a win. Just make sure to keep the bread separate so it stays fresh.
Freezing
I’ve frozen this casserole successfully by wrapping it tightly in foil and plastic wrap before popping it in the freezer. When you’re ready, thaw overnight in the fridge and bake until heated through and bubbly again.
Reheating
I recommend reheating leftovers in the oven at 350°F covered with foil to keep moisture in. It usually takes about 15-20 minutes. You can uncover it for the last few minutes to refresh that melted cheese crust.
FAQs
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Can I use ground turkey instead of chicken for this recipe?
Absolutely! Ground turkey works just as well and offers a similar mild flavor. Just be sure to monitor the cooking time since turkey can dry out faster — keeping an eye on the bake while it’s in the oven helps prevent this.
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Is this Chicken Meatball Bake Recipe freezer-friendly?
Yes, it freezes beautifully. Just assemble the casserole, but don’t bake it before freezing. Wrap it tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking for best results.
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How do I keep the meatballs moist and tender?
The key is not to overmix your meatball mixture and to brown them quickly before baking. Also, using grated onion and a beaten egg helps keep the meatballs juicy while cooking in the sauce.
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Can I make the sauce ahead of time?
Yes, the tomato sauce can be made a day ahead and refrigerated. It tends to taste even better after sitting, making your Chicken Meatball Bake Recipe prep a breeze when you’re ready to assemble and bake.
Final Thoughts
This Chicken Meatball Bake Recipe has become such a comforting staple in my kitchen — it’s straightforward, flavorful, and just plain delicious. If you’re looking for a dinner that feels like a hug on a plate and is sure to get thumbs-up from friends and family, I encourage you to give it a go. Once you try it, you’ll see why I keep coming back to this dish again and again!
Print
Chicken Meatball Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Meatball Casserole is a comforting, flavorful dish featuring tender ground chicken meatballs baked in a rich tomato sauce, topped with melted provolone cheese and served with toasted garlic baguette slices. It’s a no-pasta casserole perfect for a hearty weeknight dinner.
Ingredients
Meatballs
- 8 oz (250 g) ground chicken
- 1/4 cup grated onion
- 1/4 cup dried bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 2 tablespoons minced fresh basil
- 1 egg, beaten
- Salt and pepper, to taste
- 2 tablespoons olive oil (for browning)
Tomato Sauce
- 2 tablespoons olive oil
- 1/2 cup grated onion
- 2 cloves fresh garlic, minced
- 1 tablespoon tomato paste
- 1 (14.5 oz) can crushed tomatoes
- Small handful fresh basil leaves, coarsely torn
Bread & Cheese
- 5 slices baguette (Italian or artisan bread works well)
- Additional cloves of garlic for the bread (optional)
- 4-5 slices provolone cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (204°C). Lightly coat a 9 x 11-inch shallow casserole or baking dish with nonstick spray to prevent sticking.
- Make the meatballs: In a large bowl, combine ground chicken, grated onion, dried bread crumbs, grated Parmesan cheese, minced parsley, minced basil, beaten egg, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Brown the meatballs: Heat 2 tablespoons olive oil in a skillet over medium heat. Form the meat mixture into small meatballs and brown them in the skillet for about 4-5 minutes, turning to brown all sides. They don’t need to be cooked through at this stage. Remove from skillet and set aside.
- Prepare tomato sauce: In the same skillet, add 2 tablespoons olive oil. Sauté 1/2 cup grated onion and 2 cloves minced garlic over medium heat until softened, about 3-4 minutes. Stir in 1 tablespoon tomato paste and cook for another minute to deepen the flavor.
- Add crushed tomatoes and basil: Pour in the canned crushed tomatoes and add the torn fresh basil leaves. Simmer the sauce for 5 minutes to meld flavors. Season with salt and pepper to taste.
- Assemble casserole: Spread a layer of the tomato sauce on the bottom of the prepared casserole dish. Place the browned meatballs evenly over the sauce. Pour the remaining sauce over the meatballs to cover them well.
- Prepare bread topping: Lightly toast the baguette slices, optionally rubbing them with additional garlic cloves for flavor. Layer the toasted bread slices on top of the meatballs and sauce.
- Add cheese and bake: Place provolone cheese slices over the bread layer. Bake uncovered in the preheated 400°F oven for 20-25 minutes, or until the cheese is melted and bubbly and the meatballs are cooked through.
- Serve and enjoy: Remove from oven and let cool slightly before serving. This casserole is great served hot as a filling, cheesy meatball dinner.
Notes
- This casserole is a pasta-free alternative, making it lighter but still hearty and satisfying.
- Using fresh herbs like parsley and basil brightens the flavor profile.
- To make the bread topping more flavorful, optionally rub toasted baguette slices with garlic cloves before layering.
- Leftovers can be refrigerated and reheated the next day—cover tightly to keep moist.
- Ground chicken can be substituted with turkey or a chicken-turkey mix if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 4 g
- Sodium: 466 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 57 mg
