Description

This Chicken Meatball Casserole is a comforting and flavorful dish featuring juicy homemade chicken meatballs baked in a rich tomato sauce and topped with melted provolone cheese. Perfect for an easy weeknight dinner, it replaces traditional pasta with toasted baguette slices, offering a delicious, satisfying meal with Italian-inspired herbs and cheese.

Ingredients

Scale

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)

Tomato 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)

Additional Ingredients

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°F (200°C) and coat a shallow 9 x 11-inch casserole or baking dish with nonstick spray to prevent sticking.
Make Meatball Mixture. In a large bowl, combine ground chicken, grated onion, dried bread crumbs, Parmesan cheese, minced fresh parsley, minced basil, beaten egg, salt, and pepper. Mix everything well until fully incorporated.
Brown the Meatballs. Heat 2 tablespoons of olive oil in a skillet over medium heat. Form the chicken mixture into meatballs and brown them for about 2-3 minutes per side until lightly golden but not fully cooked. Remove from the skillet and set aside.
Prepare Tomato Sauce. In the same skillet, add 2 tablespoons olive oil if needed, sauté grated onion and minced garlic until softened, about 3-4 minutes. Stir in tomato paste and cook for 1 minute to deepen flavor. Add crushed tomatoes and torn fresh basil leaves, simmer gently for about 5-7 minutes to blend flavors and slightly thicken.
Assemble Casserole. Spread a thin layer of tomato sauce on the bottom of the casserole dish. Place browned meatballs in a single layer on top. Cover with remaining tomato sauce ensuring meatballs are well coated.
Prepare Bread and Cheese. If desired, rub baguette slices with cloves of garlic for extra flavor. Arrange bread slices over the tomato sauce in the casserole dish. Top the entire casserole with slices of provolone cheese evenly.
Bake the Casserole. Place the casserole in the preheated oven and bake for about 20-25 minutes or until the cheese is melted, bubbly, and golden, and the meatballs are cooked through.
Serve. Remove from the oven and let it rest for a few minutes before serving to allow flavors to meld together. Serve warm as a hearty main dish.

Notes

This recipe is an easy way to enjoy meatballs without the use of pasta, making it a low-carb option.
Adapted from Cuisine at Home, this casserole combines Italian herbs for authentic flavor.
Optional garlic rubbed on the baguette slices enhances flavor but can be omitted for a milder taste.
Use fresh herbs for best flavor, but dried basil and parsley may be substituted if fresh are unavailable.

Nutrition

Serving Size: 1 serving
Calories: 266 kcal
Sugar: 4 g
Sodium: 466 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 14 g
Cholesterol: 57 mg