Why You’ll Love This Recipe
This dish is a perfect blend of savory flavors and comforting textures. The basil chicken meatballs are juicy and flavorful, while the smoky tomato sauce brings an extra layer of depth to the dish. Topping it with melty mozzarella and Parmesan makes for a mouthwatering experience. Best of all, you can make it ahead of time, which makes meal prep a breeze!
Ingredients
For the sauce:
- 3 medium garlic cloves
- 2 teaspoons Italian seasoning
- 28 ounces crushed tomatoes (preferably San Marzano)
- 2 tablespoons finely chopped Kalamata olives
- 1/4 teaspoon baking soda
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup roughly chopped fresh basil
- Kosher salt, to taste
For the meatballs:
- 1 pound ground chicken or turkey
- 2/3 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon extra virgin olive oil, plus more for the pan and drizzling
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, finely minced
- 1/2 cup coarsely chopped fresh basil leaves
- 2 teaspoons dried Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
To finish:
- 1/4 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Sauce: In a large skillet or saucepan, heat a small amount of olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in Italian seasoning, crushed tomatoes, Kalamata olives, baking soda, black pepper, and a pinch of salt. Let the sauce simmer for 10-15 minutes, stirring occasionally. Stir in the fresh basil once the sauce has thickened.
- Make the Meatballs: In a large mixing bowl, combine ground chicken, panko, egg, olive oil, Parmesan cheese, garlic, basil, Italian seasoning, onion powder, salt, and pepper. Mix gently until combined, then shape the mixture into 1 1/2-inch meatballs.
- Cook the Meatballs: In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Brown the meatballs on all sides, about 5 minutes total. They do not need to be fully cooked through at this stage.
- Simmer in Sauce: Pour the prepared sauce over the meatballs in the skillet. Cover and simmer for 15-20 minutes, or until the meatballs are fully cooked through.
- Finish the Dish: Top the meatballs with mozzarella and Parmesan cheese. Cover and let the cheese melt, or place the skillet under the broiler for 2-3 minutes until bubbly and golden.
- Garnish and Serve: Garnish with fresh basil leaves, toasted pine nuts, and a sprinkle of Italian seasoning before serving.
Servings and Timing
- Servings: 4–6
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
- Lower-Fat Option: Use part-skim mozzarella and ground turkey to reduce the fat content.
- Gluten-Free: Substitute the panko breadcrumbs with gluten-free breadcrumbs.
- Vegetarian Option: Substitute the meatballs with plant-based or veggie meatballs for a vegetarian version.
- Pasta Pairing: Serve the meatballs over pasta, zucchini noodles, or crusty bread for a complete meal.
Storage/Reheating
- Make-Ahead: Prepare the meatballs and sauce up to a day in advance and store them separately in the refrigerator. Combine when ready to cook and follow the remaining instructions.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezing: You can freeze the cooked meatballs and sauce for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use beef or pork instead of chicken for the meatballs?
Yes, you can use ground beef or pork, but chicken gives the dish a lighter texture.
Can I skip the bacon in the sauce?
The smoky flavor comes from a different ingredient that will still add depth to the sauce.
How do I make the meatballs more flavorful?
Adding fresh herbs like basil and oregano, or extra seasonings like red pepper flakes, can amp up the flavor of the meatballs.
Can I use dried basil in place of fresh basil?
Yes, but fresh basil has a brighter, more aromatic flavor. If using dried basil, reduce the amount to 1-2 teaspoons.
Can I make this recipe in the slow cooker?
Yes, you can cook the meatballs and sauce in the slow cooker on low for 4-6 hours. Add the cheese just before serving.
Can I use store-bought marinara sauce?
Yes, if you’re in a pinch, store-bought marinara can be substituted for the homemade tomato sauce.
How do I prevent the meatballs from falling apart?
Make sure not to overmix the meatball ingredients and handle the mixture gently when forming the meatballs.
Can I use shredded mozzarella instead of fresh mozzarella balls?
Yes, shredded mozzarella works well in this recipe and is more convenient.
Can I make the meatballs and sauce vegetarian?
Yes, you can use plant-based ground meat and substitute the smoky flavoring with vegetarian alternatives.
Can I freeze the meatballs before cooking them?
Yes, you can freeze the uncooked meatballs on a baking sheet and transfer them to a freezer bag once frozen. When ready, cook them from frozen, but add extra cooking time.
Conclusion
Make-Ahead Basil Chicken Meatballs Parmesan is a cozy, indulgent meal that’s perfect for making ahead and serving when you need it most. The combination of tender chicken meatballs, savory tomato sauce, and melted cheese is simply irresistible. Whether you’re serving it for a weeknight dinner or prepping it for a future meal, this dish will be a crowd-pleaser every time.
Make-Ahead Basil Chicken Meatballs Parmesan
- Total Time: 55 minutes
- Yield: 4–6 servings
Description
Make-Ahead Basil Chicken Meatballs Parmesan combines juicy, basil-infused chicken meatballs with a rich, smoky tomato sauce, topped with melted mozzarella and Parmesan. It’s an Italian-inspired dish that’s easy to prepare in advance, perfect for busy weeknights or special occasions.
Ingredients
For the sauce:
3 medium garlic cloves
2 teaspoons Italian seasoning
28 ounces crushed tomatoes (preferably San Marzano)
2 tablespoons finely chopped Kalamata olives
1/4 teaspoon baking soda
1/4 teaspoon fresh ground black pepper
1/2 cup roughly chopped fresh basil
Kosher salt, to taste
For the meatballs:
1 pound ground chicken or turkey
2/3 cup panko breadcrumbs
1 large egg
1 tablespoon extra virgin olive oil, plus more for the pan and drizzling
1/2 cup grated Parmesan cheese
4 cloves garlic, finely minced
1/2 cup coarsely chopped fresh basil leaves
2 teaspoons dried Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
To finish:
1/4 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
Instructions
- Prepare the Sauce: In a large skillet or saucepan, heat a small amount of olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in Italian seasoning, crushed tomatoes, Kalamata olives, baking soda, black pepper, and a pinch of salt. Let the sauce simmer for 10-15 minutes, stirring occasionally. Stir in the fresh basil once the sauce has thickened.
- Make the Meatballs: In a large mixing bowl, combine ground chicken, panko, egg, olive oil, Parmesan cheese, garlic, basil, Italian seasoning, onion powder, salt, and pepper. Mix gently until combined, then shape the mixture into 1 1/2-inch meatballs.
- Cook the Meatballs: In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Brown the meatballs on all sides, about 5 minutes total. They do not need to be fully cooked through at this stage.
- Simmer in Sauce: Pour the prepared sauce over the meatballs in the skillet. Cover and simmer for 15-20 minutes, or until the meatballs are fully cooked through.
- Finish the Dish: Top the meatballs with mozzarella and Parmesan cheese. Cover and let the cheese melt, or place the skillet under the broiler for 2-3 minutes until bubbly and golden.
- Garnish and Serve: Garnish with fresh basil leaves, toasted pine nuts, and a sprinkle of Italian seasoning before serving.
Notes
Lower-Fat Option: Use part-skim mozzarella and ground turkey to reduce the fat content.
Gluten-Free: Substitute the panko breadcrumbs with gluten-free breadcrumbs.
Vegetarian Option: Substitute the meatballs with plant-based or veggie meatballs for a vegetarian version.
Pasta Pairing: Serve the meatballs over pasta, zucchini noodles, or crusty bread for a complete meal.
Make-Ahead: Prepare the meatballs and sauce up to a day in advance and store them separately in the refrigerator. Combine when ready to cook and follow the remaining instructions.
Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
Freezing: You can freeze the cooked meatballs and sauce for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
