Chicken Meatball Casserole Recipe

If you’re looking for a cozy, comforting dinner that feels like a warm hug from your oven, you’re in the right place. This Chicken Meatball Casserole Recipe is one of those gems I stumbled upon that instantly became a family favorite. Imagine tender, juicy chicken meatballs nestled in a rich, garlicky tomato sauce, topped with melty provolone and a crusty baguette baked right in – it’s easy to make and absolutely delicious. Stick around, and I’ll share all my tips so you can nail this on your first try (and every time after!).

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Ingredients You’ll Need

Each ingredient in this chicken meatball casserole plays an important role–the fresh herbs brighten, Parmesan adds savory depth, and the bread gives the perfect texture contrast. Here’s what you’ll want to gather before you start cooking.

• Ground chicken: I like using 8 oz for a tender, lean meatball that’s easy to shape.
• Grated onion: Adds sweetness and moisture; keep it finely grated for even distribution.
• Dried bread crumbs: Helps hold the meatballs together without making them dense.
• Parmesan cheese: Freshly grated is best for sharp flavor and smooth texture.
• Fresh parsley and basil: Gives the casserole that bright, fresh profile—don’t skip the basil!
• Egg: Acts as the binder to keep those meatballs perfectly shaped.
• Olive oil: Needed both for browning meatballs and for the sauce base for its fruity richness.
• Garlic: Two cloves minced for sauce, plus extra for rubbing on bread if you want a garlicky crust.
• Tomato paste and crushed tomatoes: Create the heart of the sauce with that lovely robust tomato taste.
• Baguette slices: I love artisan or Italian bread here—it soaks up the sauce beautifully.
• Provolone cheese: Melts like a dream and complements the tomato and herbs perfectly.
• Salt and pepper: Essential for balancing all the flavors just right.

Variations

I love that this Chicken Meatball Casserole Recipe is so versatile. You can easily tweak it depending on what you have on hand or your dietary preferences—and still get excellent results.

• Add heat: I sometimes throw in a pinch of red pepper flakes into the sauce to give it a nice little kick, perfect for spice lovers.
• Swap the cheese: If provolone isn’t your favorite, mozzarella or fontina are great meltable substitutes.
• Gluten-free: Use gluten-free breadcrumbs and serve with gluten-free bread to accommodate dietary needs without losing flavor.
• Veggie boost: Stir in some finely chopped spinach or mushrooms to the meatball mixture for added nutrition.

How to Make Chicken Meatball Casserole Recipe

Step 1: Make the Meatball Mixture and Form Balls

Start by mixing the ground chicken, grated onion, bread crumbs, Parmesan, parsley, basil, beaten egg, salt, and pepper in a large bowl. I like to use my hands here because it’s the easiest way to get everything combined evenly without overmixing. When I first tried this, I almost packed the mixture too tightly—don’t do that! You want your meatballs to be tender, so mix gently. Then shape into small, bite-sized balls that will cook quickly and evenly.

Step 2: Brown the Meatballs

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and brown the meatballs on all sides. This step is crucial because it seals in the juices and adds a lovely caramelized flavor. Don’t crowd the pan—work in batches if needed. It should take about 5-6 minutes total. Once browned, transfer the meatballs to a plate and set aside.

Step 3: Prepare the Tomato Sauce

Reduce heat to medium and add another 2 tablespoons of olive oil to the same skillet. Sauté the grated onion and garlic until softened and fragrant—this usually takes about 3 minutes. Stir in the tomato paste and cook for another minute to deepen the flavor. Then add the crushed tomatoes and torn basil leaves. Let everything simmer gently for about 10 minutes while stirring occasionally. Add salt and pepper to taste.

Step 4: Assemble the Casserole

Preheat your oven to 400 degrees F and lightly spray a 9 x 11-inch casserole dish with nonstick spray. Spread a little of the tomato sauce on the bottom, then arrange the browned meatballs evenly over it. Spoon the remaining sauce over the top. Place a single layer of baguette slices on top of the sauce—make sure they overlap to soak in that yummy sauce. If you want a garlic bread vibe, rub some crushed garlic cloves on the bread first.

Step 5: Add Cheese and Bake

Layer 4-5 slices of provolone cheese over the bread, then pop the casserole into your preheated oven. Bake for about 15 minutes, or until the cheese is bubbly and golden and the bread is toasted perfectly. The smell will have your whole kitchen singing—seriously, it’s fantastic.

How to Serve Chicken Meatball Casserole Recipe

Garnishes

I love to sprinkle a little extra fresh chopped basil or parsley right on top once it’s out of the oven—it adds that fresh pop and looks gorgeous too. A quick drizzle of good olive oil can make it even more lux. Sometimes, I grate a touch more Parmesan over it for those cheese lovers like me.

Side Dishes

This casserole stands well on its own, but if you want to round it out, I usually serve it with a crisp green salad tossed in a tangy vinaigrette or some steamed broccoli for color and crunch. Roasted vegetables also pair beautifully—think asparagus or carrots drizzled with lemon.

Creative Ways to Present

For a special occasion, I sometimes bake the casserole in individual ramekins. It makes for a cozy, rustic presentation and everyone gets their own cheesy, saucy portion served hot. You can also arrange the meatballs over bread on a flat platter and let guests dig in buffet-style—perfect for casual gatherings.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers in an airtight container and they keep well in the fridge for up to 3 days. The flavors actually mellow and become even better the next day. Just make sure to cover it well so the bread doesn’t dry out too much.

Freezing

I’ve found freezing the casserole works great if you assemble it but haven’t baked it yet—wrap it tightly in foil and plastic wrap, then freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as directed. The texture stays surprisingly good!

Reheating

When reheating leftovers, I prefer warming individual servings in the oven or toaster oven at 350°F for about 10-15 minutes. This keeps the bread from getting too soggy and melts the cheese beautifully again.

FAQs

Final Thoughts

This Chicken Meatball Casserole Recipe is one of those meals I love coming back to when I want something comforting but not fussy. It’s approachable, full of flavor, and makes enough to share or have leftovers (which I always appreciate). If you’re looking to shake up your dinner routine with something warm and cheesy, you’ve got to try it. I can’t wait to hear how much you and your family enjoy it—it’s become one of my go-to recipes, and I’m sure you’ll love it just as much.

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