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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
43 mins
Servings: 4 Servings
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. 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:
    Cup of Yum
  1. 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.
  2. 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.
  3. Bake them at 400˚F (200˚C) for 30 minutes, or until the meatballs reach 165˚F (74˚C).
Add the topping:
  1. Remove the pan from the oven and sprinkle your shredded mozzarella cheese all over the meatballs.
  2. Place back in the oven for 3 minutes, or until the cheese has melted.
  3. Let cool for 5 to 10 minutes because they will be extremely hot, then serve on top of pasta or rice.