On nights when work runs late and dinner still needs to happen, this 5-Ingredient Oven Chicken using raw chicken meatballs is exactly the kind of shortcut meal that earns a permanent spot in the rotation. Everything goes onto one pan with minimal prep, and the oven does the heavy lifting while the meatballs roast alongside simple vegetables and sauce for a cozy, family-friendly dinner that feels much more put together than the effort suggests.
This dish is great with buttered rice, cooked pasta, garlic bread, or even mashed potatoes to soak up the extra sauce. If you want to keep things lighter, serve it with a crisp green salad or steamed broccoli, and a little grated Parmesan on top makes the whole plate feel even more complete.
5-Ingredient Oven Chicken Meatballs
Servings: 4
Ingredients
1 (20-ounce) package raw chicken meatballs
3 cups broccoli florets
1 small red onion, cut into thick wedges
1 cup marinara sauce
1 cup shredded mozzarella cheese
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions
1. Preheat the oven to 400°F and lightly grease a large dark nonstick baking sheet or line it with parchment for easier cleanup.
2. Add the raw chicken meatballs, broccoli florets, and red onion wedges to the baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Toss gently to coat, then spread everything into a mostly even layer.
3. Roast for 18 to 22 minutes, stirring the vegetables and turning the meatballs halfway through, until the meatballs are cooked through and the broccoli is tender with browned edges.
4. Spoon the marinara sauce over the meatballs and vegetables, then sprinkle the mozzarella evenly over the top.
5. Return the pan to the oven for 5 to 7 minutes, until the cheese is melted and the sauce is hot and bubbly. Serve right away on its own or over rice or pasta.
Variations & Tips
Make it truly five ingredients: If you want to keep the recipe extra simple, count only the meatballs, broccoli, onion, marinara, and mozzarella as the core ingredients and treat the oil and seasonings as pantry staples. It still turns out flavorful and weeknight-friendly.
Swap the vegetables: Cauliflower, zucchini, bell peppers, or green beans all work well here. Just cut everything into similar-size pieces so they roast at about the same rate as the meatballs.
Use a thermometer: Since raw chicken meatballs can vary by brand and size, the easiest way to know they are done is to check that the centers reach 165°F.
Meal prep tip: Roast everything earlier in the day, then add the sauce and cheese and reheat just before dinner. It is a great option for busy evenings when everyone is coming home at different times.
Make it heartier: Serve the meatballs over spaghetti, buttered egg noodles, or cooked rice if you want to stretch the meal and make it especially filling.