Description

This Chicken Meatball Casserole is a delicious and comforting dish featuring tender ground chicken meatballs simmered in a rich tomato sauce, layered with fresh basil, provolone cheese, and toasted baguette slices. Perfect for a satisfying meal without the pasta, it’s easy to prepare and bake all in one casserole dish, making it a convenient option for busy weeknight dinners.

Ingredients

Scale

For the Meatballs

8 oz (250 g) ground chicken
1/4 cup grated onion
1/4 cup dried bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
2 tablespoons minced fresh basil
1 egg, beaten
Salt and pepper, to taste
2 tablespoons olive oil (for browning)

For the Sauce

2 tablespoons olive oil
1/2 cup grated onion
2 cloves fresh garlic, minced
1 tablespoon tomato paste
1 (14.5 oz) can crushed tomatoes
Small handful of fresh basil leaves, coarsely torn

For Assembly

5 slices baguette (Italian or artisan bread works well)
Additional cloves of garlic for the bread (optional)
4-5 slices provolone cheese

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 400 degrees F (200 degrees C). Lightly coat a 9 x 11 inch shallow casserole or baking dish with nonstick cooking spray to prevent sticking.
Make the Meatballs: In a mixing bowl, combine the ground chicken, grated onion, bread crumbs, Parmesan cheese, fresh parsley, fresh basil, beaten egg, salt, and pepper. Mix until just combined. Shape the mixture into small meatballs, about one inch in diameter.
Brown the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Brown the meatballs on all sides until they develop a golden crust, about 4-5 minutes. They do not need to be fully cooked through at this stage. Remove from heat and set aside.
Prepare the Sauce: In the same skillet, add 2 tablespoons of olive oil and sauté the 1/2 cup grated onion and minced garlic until translucent and fragrant, about 3-4 minutes. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes and coarsely torn basil leaves. Simmer the sauce for 5-7 minutes to combine flavors. Season with salt and pepper to taste.
Assemble the Casserole: Arrange the browned meatballs evenly in the prepared casserole dish. Pour the tomato sauce over the meatballs, ensuring they are well coated. Place the slices of baguette on top of the sauce, covering the surface. If you like, rub the bread slices with additional garlic cloves for extra flavor.
Add Cheese and Bake: Layer the provolone cheese slices evenly over the bread. Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the meatballs are cooked through.
Serve: Remove from the oven and allow the casserole to rest for a few minutes before serving. Enjoy this hearty and flavorful chicken meatball casserole warm.

Notes

This recipe is an easy way to enjoy meatballs in a casserole format without the need for pasta.
Using fresh herbs like parsley and basil enhances the flavor significantly.
You can substitute provolone with mozzarella or another melting cheese if preferred.
Optional garlic rubbed on baguette slices adds a nice fragrant touch.
Make sure not to overmix the meatball mixture to keep the texture tender.

Nutrition

Serving Size: 1 serving
Calories: 266 kcal
Sugar: 4 g
Sodium: 466 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 57 mg