Italian Chicken Meatballs Recipe

These Italian Chicken Meatballs offer a delicious and lighter alternative to traditional beef or pork meatballs, while retaining all the rich flavors of Italy. Perfectly seasoned with fresh herbs, garlic, and Parmesan, these meatballs are tender and full of savory goodness. Whether served with spaghetti, in a sub, or as an appetizer, they’re sure to become a family favorite. Try this recipe for a healthy, yet indulgent, Italian dish that’s easy to make and packed with flavor.

Ingredients:

• For the meatballs:
  • 1 lb ground chicken breast
  • 1/4 cup breadcrumbs (preferably whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1 tbsp olive oil (for frying)
• For the sauce:
  • 2 cups crushed tomatoes (preferably San Marzano)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 tsp sugar (to balance acidity)

Instructions:

1. Make the meatballs:
   • In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, pepper, and red pepper flakes.
   • Mix everything gently until well combined, being careful not to overwork the meat.
   • Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should have about 20-25 meatballs.
2. Cook the meatballs:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Once the oil is hot, add the meatballs in batches to avoid overcrowding the pan.
   • Cook for 4-5 minutes on each side, turning carefully, until golden brown and cooked through (an internal temperature of 165°F/74°C). Remove meatballs from the pan and set aside.
3. Make the sauce:
   • In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion over medium heat until softened, about 3 minutes.
   • Add the minced garlic and cook for an additional 30 seconds.
   • Stir in the crushed tomatoes, basil, oregano, salt, pepper, and sugar. Bring to a simmer.
   • Let the sauce simmer for 10 minutes, stirring occasionally, until thickened.
4. Combine meatballs and sauce:
   • Add the cooked meatballs back into the skillet with the sauce. Gently stir to coat the meatballs with the sauce.
   • Let the meatballs simmer in the sauce for another 10 minutes, allowing them to absorb the flavors.
5. Serve:
   • Serve the chicken meatballs over pasta, on a sub roll, or as a tasty appetizer with a sprinkle of fresh parsley and extra Parmesan on top.