Description
Make-Ahead Basil Chicken Meatballs Parmesan is a comforting, flavor-packed dish featuring juicy basil-infused chicken meatballs simmered in a rich tomato-bacon sauce, topped with melty mozzarella and Parmesan for the perfect Italian-inspired dinner.
Ingredients
Units
Scale
- For the sauce:
- 2 strips thick-cut smoky bacon
- 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, cook the bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pan.
- Add garlic to the pan and sauté for 30 seconds until fragrant. Stir in Italian seasoning, crushed tomatoes, Kalamata olives, baking soda, black pepper, and a pinch of salt. Simmer for 10-15 minutes, stirring occasionally, then stir in the fresh basil and crumbled bacon.
- 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 until just combined, then shape into 1 1/2-inch 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 cooked through at this stage.
- 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.
- Top with mozzarella and Parmesan cheese, then cover and let the cheese melt, or place under the broiler for 2-3 minutes until bubbly and golden.
- Garnish with fresh basil leaves, toasted pine nuts, and a sprinkle of Italian seasoning before serving.
Notes
- You can prepare the meatballs and sauce up to a day in advance; store separately in the refrigerator and combine when ready to cook.
- For a lower-fat version, use part-skim mozzarella.
- Serve with pasta, crusty bread, or over a bed of zucchini noodles for a lighter option.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg