When you need a dependable dinner that feels hearty without asking much of you, this 4-Ingredient Oven Chicken is the kind of recipe that saves the day. Using frozen chicken meatballs and a few pantry staples, it comes together right in one baking dish and bakes into a cozy, saucy meal that tastes like you worked much harder than you did. It is especially handy on busy weeknights when everyone is hungry and you need something warm, filling, and family-friendly.
Serve these baked chicken meatballs over fluffy rice, buttered noodles, or creamy mashed potatoes to soak up all the sauce. A simple green salad, steamed broccoli, or green beans make nice easy sides, and a piece of garlic toast or warm dinner rolls rounds everything out beautifully for a comforting supper.
4-Ingredient Oven Chicken Meatballs
Servings: 4 to 6
Ingredients
1 bag (20 to 24 ounces) frozen chicken meatballs
1 cup barbecue sauce
1 cup grape jelly
2 tablespoons Worcestershire sauce
Directions
1. Preheat the oven to 350°F. Lightly grease a 9x13-inch glass baking dish if you want easier cleanup.
2. Add the frozen chicken meatballs to the baking dish in an even layer.
3. In a medium bowl, stir together the barbecue sauce, grape jelly, and Worcestershire sauce until well combined.
4. Pour the sauce evenly over the meatballs and gently stir so they are well coated.
5. Bake uncovered for 35 to 45 minutes, stirring once halfway through, until the meatballs are heated through and the sauce is hot and bubbling.
6. Spoon the meatballs and sauce over rice, noodles, or potatoes and serve warm.
Variations & Tips
For picky eaters: If your family prefers a milder flavor, use a sweet original barbecue sauce and make sure the sauce is stirred very smooth before pouring it over the meatballs. That sweet-and-savory combo is usually a big hit with kids.
Make it a meal: For an easy one-pan dinner feel, serve these meatballs over cooked instant rice or buttered egg noodles. The sauce is rich enough that you do not need much else besides a green vegetable on the side.
Slow cooker option: You can also make this recipe in the slow cooker. Add everything to the cooker, stir well, and cook on low for 4 to 5 hours or until the meatballs are heated through and the sauce is nice and hot.
Sauce tip: If the sauce seems too thick after baking, stir in a splash of water before serving. If you want it a little tangier, add a spoonful more barbecue sauce to balance the sweetness of the jelly.