Description
This easy one-pot meatballs recipe features tender ground chicken or beef meatballs simmered in a rich and flavorful marinara sauce. Perfect for a comforting weeknight dinner, the meatballs are browned before being cooked gently in a tomato-based sauce infused with garlic, onion, Italian seasoning, and fresh basil, resulting in a hearty, satisfying meal made entirely in one pot.
Ingredients
Scale
Meatballs
- 1 pound Ground Chicken or Beef (Choose ground chicken for a lighter option or beef for richness.)
- 1 cup Breadcrumbs (Plain or seasoned breadcrumbs can be used.)
- 1/2 cup Grated Parmesan Cheese (Use freshly grated for best results.)
- 1 large Egg (Essential for binding the meatball mixture.)
- 2-3 cloves Garlic, minced (Adds aromatic flavor.)
- 1 Onion, finely chopped (Contributes sweetness and depth.)
- 2 teaspoons Italian Seasoning (Provides authentic Italian flavor.)
- Salt and Pepper, to taste (Enhances the flavor of the meat and sauce.)
Marinara Sauce & Garnish
- 2 14-ounce cans Canned Diced Tomatoes (Forms the base of the marinara sauce.)
- 2 tablespoons Olive Oil (Used for sautéing onions and garlic.)
- 1 handful Fresh Basil, chopped (Enhances the marinara with freshness.)
Instructions
- Prepare Ingredients: Measure and prepare all ingredients to streamline the cooking process and ensure efficiency.
- Make Meatball Mixture: In a large mixing bowl, combine ground chicken or beef, breadcrumbs, grated Parmesan cheese, minced garlic, finely chopped onion, Italian seasoning, salt, and pepper. Add the egg to bind the mixture and mix gently until just combined to maintain tender meatballs.
- Form Meatballs: Shape the mixture into meatballs approximately 1 to 1.5 inches in diameter, ensuring even sizes for consistent cooking.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs and brown them on all sides, about 5-7 minutes, to develop flavor and texture.
- Remove Meatballs: Carefully remove the browned meatballs from the pot and set them aside to prevent overcooking during sauce preparation.
- Sauté Aromatics: In the same pot, sauté the chopped onion until translucent, then add minced garlic and cook for an additional minute to release their aromas.
- Add Tomatoes: Pour in the canned diced tomatoes and stir well, scraping the bottom of the pot to incorporate all browned bits and deepen the sauce flavor.
- Add Basil and Simmer: Stir in the chopped fresh basil, return the meatballs to the pot by nestling them gently into the sauce. Cover the pot and simmer on low heat for 20-25 minutes to cook the meatballs through and marry flavors.
- Check Doneness: Ensure meatballs reach an internal temperature of 165°F to guarantee they are safely cooked.
- Adjust Seasoning and Serve: Taste the sauce and adjust salt and pepper if needed. Serve the meatballs hot, garnished with additional fresh basil or grated Parmesan cheese for extra flavor and presentation.
Notes
- You can use ground turkey or pork as alternatives to chicken or beef for different flavors.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- If preferred, skip browning the meatballs and cook them directly in the sauce, though browning adds flavor and texture.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with pasta, rice, or crusty bread to complete the meal.
