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
