Our family found this chicken meatball casserole during a sun-soaked week at our lake cottage. The boys spent their days swimming and their evenings around the bonfire making s’mores, while this easy casserole became a nightly favorite.
I still remember the kids’ faces the first time they tasted it. Read on for a clear, friendly guide to making this satisfying family dinner.
Table of Contents
- About this Chicken Meatball Casserole
- What’s in this Chicken Parmesan Meatball Casserole?
- How to Make a Chicken Meatball Casserole
- Recipe Questions and Answers
- How to Store Leftovers
- Readers’ Tips
- Chicken Meatball Casserole Recipe
- More Delicious Meatball Recipes
About this Chicken Meatball Casserole
Meatballs are a regular on our menu—whether they’re slow-cooker garlic mushroom meatballs, mozzarella-stuffed meatballs, or classic baked meatballs in tomato sauce. We love simple Italian-style dinners the family will eat again and again, and this casserole hits that sweet spot.
Instead of a traditional sub, this recipe turns the flavors of a meatball sandwich into a skillet or baking-dish casserole: tender chicken meatballs nestled in a savory tomato sauce, topped with toasted bread and melted provolone. It’s a comforting, crowd-pleasing dish that’s easy enough for weeknights and special enough for guests.
We make the meatballs with ground chicken for a lighter texture and bright flavor—ideal for warm-weather dinners. The finished casserole balances a rich tomato-basil sauce, tender meatballs, crisped garlic-rubbed bread, and gooey provolone on top.
What’s in this Chicken Parmesan Meatball Casserole?
The main components are:
- Chicken meatballs — ground chicken mixed with grated onion, breadcrumbs, Parmesan, fresh basil, egg, and seasonings.
- Parmesan cheese — folded into the meatball mix for savory depth.
- Crushed tomatoes and tomato paste — make a simple basil marinara; brown the tomato paste briefly to bring out natural sweetness.
- Artisan bread — sliced baguette or similar, brushed with olive oil and garlic and toasted before finishing the casserole.
- Provolone cheese — layered over the toasted bread and melted under the broiler to finish the dish.
Pro Cooking Tip:
Brown the tomato paste for a minute while sautéing the onions. This quick caramelization adds a subtle sweetness and depth to the sauce that makes a noticeable difference.
How to Make a Chicken Meatball Casserole
The recipe has two main parts: the chicken meatballs and the sauce. Once both are prepared, you assemble the casserole and finish it under the broiler.
Start by Making the Chicken Meatballs
Combine ground chicken with grated onion, breadcrumbs, grated Parmesan, chopped basil, parsley, a beaten egg, and salt and pepper. Chill the mixture briefly so it’s easier to shape, then form into 1-inch meatballs. Brown the meatballs in olive oil for about 2 minutes per side, then set them aside.
- Mix all meatball ingredients except the oil until just combined.
- Scoop into 1-inch balls and chill for 10–30 minutes to firm up.
- Brown meatballs in olive oil over medium heat, about 2 minutes per side, then remove and reserve.
Make the Sauce
- Sauté grated onion and minced garlic in olive oil. Add tomato paste and brown briefly.
- Stir in crushed tomatoes and torn fresh basil; simmer until slightly reduced and well blended.
- Arrange browned meatballs in a shallow baking dish and spoon the sauce over them.
Putting it all Together
Brush bread slices with olive oil and rub with garlic if desired. Toast the bread in the oven while the casserole bakes. Place the toasted bread on top of the sauced meatballs, cover each slice with provolone, then broil a few minutes until the cheese melts and bubbles.
The result is tender, non-greasy chicken meatballs in a bright tomato-basil sauce, topped with crisp garlic bread and melted provolone—comfort food with an Italian accent.
Recipe Questions and Answers
You can use ground chicken from breasts or thighs. Thigh meat adds more flavor and less chance of drying out because of its higher fat content; breast meat is leaner and milder. Choose based on your flavor and texture preference.
Nutritional differences depend on the cut and fat content. Chicken often has less saturated fat than beef, but fattier meats will be more flavorful. Opt for lean meat if you want lower fat, or choose thighs for juicier meatballs.
Yes—use thawed frozen meatballs and proceed with the sauce and baking as directed.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to five days.
- Oven reheat: place in an oven-safe dish and warm at 300°F for about 15 minutes.
- Microwave: heat on 50% power for about 4 minutes, covered, until warmed through.
Yes. Freeze airtight for up to three months. Thaw in the refrigerator before reheating.
Readers’ Tips
- For a softer texture, skip pre-toasting the bread and allow it to soften under the sauce before adding cheese.
- Use thick-cut Texas toast for a heartier bite.
- Serve with a green salad for a complete meal—an Italian-style salad pairs especially well.
Give this chicken meatball casserole a try—you’ll see why it became a summer favorite in our house. If you make it, leave a comment to let us know how it turned out. Enjoy!
Chicken Meatball Casserole
Equipment
- Large skillet or Dutch oven
Ingredients
For the meatballs
- 8 oz (250 g) ground chicken
- 1/4 cup grated onion
- 1/4 cup dried breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tbsp minced fresh parsley
- 2 tbsp minced fresh basil
- 1 egg, beaten
- Salt and pepper, to taste
- 2 tbsp olive oil, for browning
For the sauce and assembly
- 2 tbsp olive oil
- 1/2 cup grated onion
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 (14.5 oz) can crushed tomatoes
- Small handful fresh basil leaves, coarsely torn
- 5 slices baguette or artisan bread
- Additional garlic cloves, optional, for rubbing on bread
- 4–5 slices provolone cheese
Instructions
- Preheat oven to 400°F. Coat a shallow 9 x 11 baking dish with nonstick spray.
For the meatballs
- Combine all meatball ingredients except the olive oil.
- Form into 1-inch meatballs and chill in the freezer for 10 minutes.
- Heat olive oil in a sauté pan over medium heat and brown meatballs about 2 minutes per side; set aside.
For the sauce and bake
- Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onion, garlic, and tomato paste; sauté 1 minute.
- Add crushed tomatoes and basil; simmer and reduce to desired consistency.
- Place meatballs in the prepared baking dish and pour sauce over them.
- Brush both sides of bread slices with olive oil and place the dish in the oven. Put the bread on the oven rack to toast alongside the casserole.
- After 8 minutes, turn the bread and bake both for another 7 minutes. Remove from the oven.
- Set broiler to high. Arrange the toasted bread in a single layer on top of the meatballs and cover each slice with provolone.
- Broil until the cheese melts and bubbles, then serve.
Notes
- Add 1/4 cup red wine to the sauce for extra depth and character.
- If you don’t have tomato paste, cook the sauce a bit longer until it reaches the desired thickness.
- You can substitute stewed or diced tomatoes for crushed tomatoes—use a spoon to break them down while cooking.
- For extra garlic flavor, rub bread with a cut clove before broiling.
Nutrition
Nutrition info is an approximation.
Additional Info
Updated from the original recipe of August 27, 2014
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