Print

easy skillet chicken parmesan meatballs

skillet chicken parmesan meatballs are an easy & healthy weeknight skillet dinner that easily doubles as the perfect game day treat. the best tender chicken meatballs are seared cooked in a quick homemade tomato sauce & covered in melty provolone cheese. one-pan weeknight dinner for the win! #playswellwithbutter #chickenparmesan #chickenmeatballs #easyrecipe #healthyrecipe #gamedaysnack

an easy & healthy weeknight skillet dinner that easily doubles as the perfect game day treat. the best tender chicken meatballs are seared cooked in a quick homemade tomato sauce & covered in melty provolone cheese. one-pan weeknight dinner for the win!

Ingredients

Instructions

Prepare the meatballs

  1. Grate the onion: Using a cheese grater, take the halved yellow onion & run it down the sides of the grater, grating the onion. Once the onion is grated, wrap it in a cheesecloth or a bunch of paper towels and squeeze out the excess water over the bowl. The resulting onion should appear finely shredded & only slightly moist to the touch.
  2. Mix the meatballs: To a large bowl, add the grated onion, chicken, egg, breadcrumbs, oregano, red chili flakes, and 1/2 teaspoon each salt and ground black pepper. Use your hands to mix, bringing the meatball mixture together. Be careful to avoid over-mixing the meatballs (that’s what makes them tough!). Mix until the mixture is just combined & not any more!
  3. Roll out 12 golf ball-sized meatballs and set aside.

Cook the meatballs

  1. Preheat the oven to 400 degrees and preheat a cast-iron skillet (or any other heavy-bottomed, oven-safe pan) over medium heat.
  2. Brown the meatballs: Once the skillet is hot, add 2 tablespoons of the olive oil to the skillet & add in the meatballs. Leave enough space around each of the meatballs to avoid steaming; you may need to cook the meatballs in batches to avoid overcrowding. Cook until browned on all sides, about 2 minutes per side (8-10 minutes total). Transfer the meatballs to a plate and set aside while you make the tomato sauce.
  3. Cook the aromatics: Add the remaining 2 tablespoons olive oil to the skillet. Add the diced onion and season with 1/4 teaspoon of salt. Cook, stirring often, until soft & translucent. Add the minced garlic and cook for an additional 30 seconds, stirring often, before adding in the tomato paste. Stir to coat the onions and garlic with the tomato paste & cook until the tomato paste is fragrant and brown, about 2 minutes.
  4. Make the tomato sauce: Deglaze the skillet with the white wine, using a wooden spoon to scrape up the brown bits from the bottom of the pan. Bring the heat to high and add in the fire roasted tomatoes and tomato sauce. Add additional crushed red chili flake, if desired, to give the sauce a little bit of heat. Simmer for 5 minutes, until the sauce is reduced just slightly.
  5. Bake the meatballs: Place the meatballs back into the skillet, nestling them into the sauce. Transfer the skillet into the oven & bake for 8 minutes. Remove the meatballs from the oven & cover each with provolone cheese. Return to the oven for another 2 minutes, or enough time to just allow the cheese to melt.
  6. Serve with slider buns or crusty, toasted bread. Enjoy!

Notes

Meal prep tip! Prepare your meatballs in advance & store in an airtight container in the refrigerator for up to 3 days.

Nutrition