Weeknight Chicken Parm Meatballs

Inspired by the nostalgic flavors of classic chicken Parmesan, these tender meatballs are simmered in a rich marinara sauce and finished with a bubbling layer of melted mozzarella cheese. Baking them in the enameled cast iron Signature Oval Casserole allows the sauce to reduce gently while the meatballs stay juicy. The casserole’s elegant shape seamless transitions from oven to table, make it ideal for a family-style serving. Whether layered over pasta or tucked in toasted rolls, this dish brings comfort and crowd-pleasing flavor to any occasion.

2 tablespoons olive oil

1 onion, chopped

Kosher salt

4 cloves garlic, grated or minced

2 tablespoons tomato paste

1 28-oz can crushed tomatoes

1 bunch basil, stems and leaves separated

1½ lbs ground chicken

⅓ cup Parmesan cheese

½ teaspoon red pepper flakes

⅓ cup full-fat Greek yogurt

¾ cup breadcrumbs

1 cup shredded mozzarella cheese

Pasta or hero roll, for serving

Preheat oven to 400°F. Position 1 rack in the middle of the oven, and the other rack at the top of the oven.

Heat olive oil over medium heat in a 3.75 qt. Signature Oval Casserole, then add onion. Season with 1 teaspoon Kosher salt and cook for 10 minutes, until softened and beginning to brown. Add 3 cloves of grated garlic and cook for 1 minute. Add tomato paste and cook for an additional 1 minute until darkened.

Pour in crushed tomatoes, then add ½ cup of water to the empty tomato can, sloshing around the sides, then add to the casserole. Reduce heat to low, add the basil stems, and simmer while you prepare your meatballs.

In a large bowl, add ground chicken, parmesan cheese, 1 teaspoon Kosher salt, the remaining clove of grated garlic, red pepper flakes, Greek yogurt, and breadcrumbs. Chop the reserved basil leaves and add to the bowl. Carefully stir ingredients together until just combined—be sure not to overmix. Coat your hands in olive oil, then roll into about 2 tablespoon-sized meatballs. (You should end up with about 18 meatballs.)

Add meatballs to the sauce, return to a simmer, then cover and transfer to the oven on the middle rack.

Bake for 15 minutes with the lid on, then remove the lid and bake for another 15 minutes. Add mozzarella cheese on top, then move to the top rack and broil for 1–2 minutes until the cheese is bubbling and starting to brown.

Remove from the oven and let the meatballs sit for 10 minutes before serving. Serve with pasta or on a crusty hero roll.