Basil Chicken Meatballs Parmesan

This Basil Chicken Meatballs Parmesan is a comforting, flavorful dish that combines tender, juicy chicken meatballs with a rich tomato-basil sauce and gooey melted cheese. I love how the savory flavors of garlic, Parmesan, and fresh basil come together for a cozy Italian-inspired meal that feels both homestyle and elevated.

Why You’ll Love This Recipe

I love this recipe because it’s a lighter twist on traditional meatball Parmesan without losing any of the comforting, cheesy flavor. The chicken meatballs are juicy and full of herbs, while the sauce is bright with basil and a touch of richness from olives and Parmesan. It’s perfect for a family dinner or meal prep, and it pairs beautifully with pasta, crusty bread, or even a side salad.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 medium garlic cloves
2 teaspoons Italian seasoning
28 ounces crushed tomatoes, I love to use San Marzano crushed tomatoes
2 tablespoons finely chopped Kalamata olives
¼ teaspoon baking soda
¼ teaspoon fresh ground black pepper
½ cup roughly chopped fresh basil
kosher salt, to taste

For the meatballs:
1 pound ground chicken, or turkey
⅔ cup panko breadcrumbs
1 large egg
1 tablespoon extra virgin olive oil, plus more for the pan and for drizzling
½ cup grated parmesan cheese
4 cloves garlic, finely minced
½ cup coarsely chopped fresh basil leaves
2 teaspoons dried Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper

To finish:
¼ cup grated or shaved Parmesan cheese
6-8 ounces fresh mozzarella balls or shredded whole milk mozzarella

For garnish:
Italian seasoning
fresh basil leaves
toasted pine nuts

Directions

1. I start by preheating my oven to 400°F (200°C).
2. To make the sauce, I heat a drizzle of olive oil in a large oven-safe skillet over medium heat. I add the minced garlic and cook for about 1 minute until fragrant.
3. Then I stir in the crushed tomatoes, chopped Kalamata olives, Italian seasoning, baking soda, black pepper, and a pinch of salt. I let it simmer for about 10–15 minutes while I prepare the meatballs.
4. For the meatballs, I combine ground chicken, panko breadcrumbs, egg, olive oil, Parmesan, minced garlic, basil, Italian seasoning, onion powder, salt, and pepper in a large bowl. I mix everything gently until well combined.
5. I form the mixture into about 12–14 medium-sized meatballs.
6. In a large oven-safe skillet (or the same one I used for the sauce, if transferring the sauce temporarily), I heat a little olive oil over medium heat and brown the meatballs on all sides, about 2–3 minutes per side.
7. Once browned, I pour the tomato sauce back into the pan with the meatballs, spooning the sauce over them.
8. I sprinkle with the grated Parmesan and top with mozzarella.
9. I transfer the skillet to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly and the meatballs are fully cooked through.
10. Once out of the oven, I garnish with fresh basil leaves, a sprinkle of Italian seasoning, and toasted pine nuts before serving.

Servings and Timing

This recipe serves 4 people and takes about 45–50 minutes from start to finish, including prep and cooking time.

Variations

I sometimes swap the ground chicken for ground turkey for a slightly different flavor. For extra heat, I like to add a pinch of red pepper flakes to the sauce. If I want it more indulgent, I add a splash of heavy cream to the tomato sauce before baking. I also occasionally serve it over spaghetti, zucchini noodles, or even in toasted sub rolls for a delicious sandwich version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the meatballs and sauce in a skillet over medium heat until hot, adding a splash of water if needed to loosen the sauce. They can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use ground turkey instead of chicken?

Yes, I often use ground turkey, and it works perfectly with the same seasonings.

What’s the purpose of adding baking soda to the sauce?

It helps reduce the acidity of the tomatoes, giving the sauce a smoother, milder flavor.

Can I make the meatballs ahead of time?

Yes, I prepare them up to a day in advance and refrigerate until I’m ready to cook.

How do I prevent the meatballs from drying out?

I make sure not to overmix the meat mixture and avoid overbaking them.

Can I use store-bought marinara instead of making the sauce?

Yes, but I prefer homemade for the best flavor. If using jarred sauce, I still add olives and basil for freshness.

What can I serve this dish with?

I love serving it with pasta, mashed potatoes, or crusty garlic bread.

Can I make this recipe gluten-free?

Absolutely—just use gluten-free breadcrumbs instead of panko.

Is it okay to use pre-shredded mozzarella?

Yes, though I prefer fresh mozzarella for better melting and flavor.

Can I cook the meatballs entirely on the stovetop?

Yes, I can simmer them in the sauce covered for about 20 minutes instead of baking.

How long does it take to bake the meatballs if I skip searing?

If I skip browning, I bake them in sauce for about 25 minutes at 400°F until fully cooked.

Conclusion

I love how these Basil Chicken Meatballs Parmesan combine fresh herbs, creamy cheese, and a tangy tomato sauce into one delicious dish. It’s hearty, flavorful, and easy to make—all while feeling a little special. Whether I’m cooking for family or meal prepping for the week, this recipe never fails to impress with its comforting Italian charm.

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