Juicy Chicken Meatballs with Onions, Peppers and Provolone
These juicy chicken meatballs with onions, peppers and provolone cheese are perfect any day of the week. This recipe reminds me of a delicious meatball sub minus the bread. Meal prep these chicken meatballs for lunch during the week, or enjoy them as an easy lower carb dinner. Loaded with protein, these juicy chicken meatballs will quickly become a family favorite.
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Ingredients Needed for Juicy Chicken Meatballs with Onions, Peppers and Provolone
Chicken Meatballs – You’ll need one pound of ground chicken for this recipe. You’ll also need olive oil, one large egg, plain breadcrumbs, grated parmesan cheese, salt, onion powder, garlic powder, dried oregano, dried parsley, and a few turns of cracked black pepper.
Pro Tip: Wet your hands with water before you roll the meatballs, and the meat will not stick to your hands.
Neutral Oil – For this recipe, you’ll need to sear the meatballs in about ¼ cup of a neutral oil. Vegetable oil, avocado oil or canola oil will all work perfectly. Once the meatballs are seared, use a paper towel to soak up some of the excess oil in the pan. Then, add the sliced onions and bell peppers to the same pan and saute them.
Vegetables – You’ll need sliced onions and bell peppers for this recipe. I like using sweet or yellow onions for this recipe. Be sure to season the onions and peppers with a pinch of salt and pepper.
Sauce – For this recipe, you’ll need one jar (25.25 ounces) of your favorite marinara sauce. I used Delallo’s marinara and it turned out amazing.
Cheese – For this recipe, you’ll need 6 slices of provolone cheese. Option to use mozzarella instead, but provolone recommended.
Herbs – Top this dish with freshly chopped parsley. Option to use fresh basil if you prefer.
How to Make Juicy Chicken Meatballs with Onions and Peppers
Preheat the oven to 350 degrees. Gently spray a 9×13 inch baking dish with olive oil cooking spray. Set aside.
In a large mixing bowl, combine ground chicken, one large egg, grated parmesan cheese, plain breadcrumbs, olive oil, salt, onion powder, garlic powder, dried oregano, dried parsley, and a few turns of cracked black pepper. Mix well with your hands and roll out the meatballs. I was able to 18-20 meatballs. Pro Tip: wet your hands with water before rolling out the meatballs. This will prevent the meat from sticking to your hands.
Next, heat neutral oil in a non-stick skillet over medium high heat.
Once the oil is hot, sear the meatballs until they’re golden brown on all sides. About 2-3 minutes total. Do not overcrowd the pan and only sear 5-6 meatballs at a time. Place the seared meatballs on a plate and set aside.
Reduce the heat and use a paper towel to carefully absorb some of the excess oil from the pan. Leaving behind about 1 tablespoon.
Next, add the sliced onions and bell peppers to the same pan. Season with a pinch of salt and cracked black pepper. Sauté the vegetables for 4-5 minutes over medium heat until they begin to soften. Remove the pan from the heat.
Next, add about 1/3 of the jarred sauce to the bottom of your baking dish. Add the seared meatballs on top of the sauce and nestle the onions and peppers into the meatballs. Pour the remaining sauce over the top.
Cover and bake for 20 minutes. Remove the cover and bake for an additional 5-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit. (Larger meatballs may require more time.)
Remove the dish from the oven and add the sliced provolone cheese. Bake for another 3-5 minutes or until the cheese is melted and bubbly.
Top with freshly chopped Italian parsley. Serve hot and enjoy.
Storage
Store. Any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more recipes? Try my Chicken Egg Roll in a Bowl.
Juicy Chicken Meatballs with Onions, Peppers and Provolone
Ingredients
Chicken Meatballs
- 1 lb. ground chicken
- 1 large egg
- ½ cup parmesan cheese, grated
- ½ cup plain breadcrumbs
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon dried parsley
- ½ teaspoon salt
- few turns cracked black pepper
- ¼ cup vegetable oil, fry shallowing frying the meatballs
Everything Else
- 1 large sweet onion, peel and slice
- 2 medium bell peppers, core and slice
- 25 ounces marinara sauce, 1 jar store-bought
- 6 slices provolone cheese
- 1 tablespoon Italian parsley, chopped small
Equipment
- 1 9×13 baking dish
- 1 non-stick skillet
Instructions
- Preheat the oven to 350 degrees. Gently spray a 9×13 inch baking dish with olive oil cooking spray. Set aside.
- In a large mixing bowl, combine ground chicken, one large egg, grated parmesan cheese, plain breadcrumbs, olive oil, salt, onion powder, garlic powder, dried oregano, dried parsley, and a few turns of cracked black pepper. Mix well with your hands and roll out the meatballs. Pro Tip: wet your hands with water before rolling out the meatballs. This will prevent the meat from sticking to your hands. I was able to 18-20 meatballs.
- Next, heat a neutral oil in your non-stick skillet over medium high heat.
- Once the oil is hot, sear the meatballs until they're golden brown on all sides. About 2-3 minutes total. Do not overcrowd the pan and only sear 5-6 meatballs at a time. Place the seared meatballs on a plate and set aside.
- Reduce the heat and use a paper towel to carefully absorb some of the excess oil from the pan. Leaving behind about 1 tablespoon.
- Next, add the sliced onions and bell peppers to the same pan. Season with a pinch of salt and cracked black pepper. Sauté the vegetables for 4-5 minutes over medium heat until they begin to soften. Remove the pan from the heat.
- Next, add about 1/3 of the jarred sauce to the bottom of your baking dish. Add the seared meatballs on top of the sauce and nestle the onions and peppers into the meatballs. Pour the remaining sauce over the top.
- Cover and bake for 20 minutes. Remove the cover and bake for an additional 5-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit. (Larger meatballs may require more time.)
- Remove the dish from the oven and add the sliced provolone cheese. Bake for another 3-5 minutes or until the cheese is melted and bubbly.
- Top with freshly chopped Italian parsley. Serve hot and enjoy.
3 Comments on “Juicy Chicken Meatballs with Onions, Peppers and Provolone”
How many meatballs and what is the serving size per person?
This recipe is DELICIOUS!!!! So easy and a great weeknight meal. I served it over rice and my whole family loved it!!! Will definitely be making it again!!! Highly recommend!!
New favorite! Definitely adding it to our weekly rotation 🙂