Italian Chicken Meatballs in Tomato Sauce
Tender, juicy Italian Chicken Meatballs simmered in a rich, garlicky homemade tomato sauce with fresh herbs and Parmesan. These lighter meatballs are packed with classic Italian flavor — aromatic, savory, and incredibly comforting. Perfect served over pasta, with crusty bread, or as a hearty appetizer. A family-friendly Italian favorite made healthier with chicken.
Why You’ll Love This recipe
These Italian Chicken Meatballs in Tomato Sauce deliver all the beloved flavors of traditional Italian meatballs with a lighter twist using ground chicken. They’re incredibly tender, moist, and full of garlic, herbs, and cheesy goodness.
The homemade tomato sauce is rich, vibrant, and simmers to perfection, coating every meatball beautifully. This recipe is straightforward enough for weeknights yet impressive enough for Sunday dinner or guests.
Kids and adults alike adore them, and they make fantastic leftovers. The aroma while simmering will fill your kitchen with warmth and anticipation.
Italian Chicken Meatballs in Tomato Sauce
Juicy Italian chicken meatballs simmered in rich homemade tomato sauce — comforting and flavorful.
Ingredients
For the Meatballs:
- 1.5 lbs (680g) ground chicken
- ½ cup breadcrumbs (Italian seasoned or panko)
- ½ cup freshly grated Parmesan cheese
- 1 small onion, finely grated or minced
- 4 garlic cloves, minced
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for browning)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Extra Parmesan, for serving
Instructions
- Make the meatball mixture — In a large bowl, combine ground chicken, breadcrumbs, Parmesan, grated onion, minced garlic, egg, parsley, oregano, salt, and pepper.
- Mix gently — Using your hands or a fork, mix until just combined. Avoid overmixing to keep the meatballs tender.
- Rest the mixture — Let the mixture sit for 10 minutes so the flavors meld and breadcrumbs absorb moisture.
- Shape the meatballs — Roll into 1.5-inch balls (about 20–24 total) and place on a plate or tray.
- Brown the meatballs — Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown meatballs in batches, about 2–3 minutes per side. Remove and set aside.
- Start the sauce — In the same skillet, add 2 tablespoons olive oil and minced garlic. Cook for 30–60 seconds until fragrant.
- Build the sauce — Pour in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Stir well and bring to a gentle simmer.
- Add the meatballs — Carefully nestle the browned meatballs into the simmering sauce. Spoon sauce over the tops.
- Simmer to perfection — Cover and simmer on low heat for 20–25 minutes, until meatballs are cooked through (internal temperature 165°F / 74°C) and sauce has thickened nicely.
- Finish and serve — Taste and adjust seasoning. Sprinkle with fresh basil leaves and extra grated Parmesan. Serve over spaghetti, with garlic bread, or as a hearty appetizer. Enjoy your delicious Italian meal!
Notes
Ground chicken can be sticky — wet your hands slightly when rolling meatballs. The sauce thickens as it simmers. This recipe pairs wonderfully with pasta, rice, or mashed potatoes.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 517Total Fat 30gSaturated Fat 9gUnsaturated Fat 22gCholesterol 172mgSodium 1227mgCarbohydrates 27gFiber 3gSugar 5gProtein 38g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Gently mix the meatball mixture — overmixing makes them tough.
- Use a cookie scoop for uniform-sized meatballs.
- Brown the meatballs first for deeper flavor before simmering.
- Simmer gently in the sauce so the meatballs stay tender.
- Add a splash of milk or ricotta to the mixture for extra juiciness.
- Make a double batch and freeze half for quick future meals.
- Taste the sauce and adjust seasoning before adding meatballs.
- Freshly grated Parmesan and herbs make a big difference.
- Let meatballs rest a few minutes after mixing for easier shaping.
- Serve with extra sauce and cheese for happy faces.
Ingredients Notes
Ground chicken creates lighter, tender meatballs while still absorbing all the wonderful Italian flavors. Fresh breadcrumbs (or panko) help keep them moist, and grated Parmesan adds nutty savoriness and helps bind them.
Garlic, onion, and Italian herbs (oregano, basil, parsley) bring authentic taste. Eggs act as a binder. The simple tomato sauce uses crushed tomatoes, garlic, olive oil, and fresh basil for bright, rich flavor. Quality ingredients, especially the cheese and herbs, elevate this dish from good to restaurant-quality.
Variations and Substitutions
Use ground turkey instead of chicken for a similar result. Make them gluten-free with GF breadcrumbs or almond flour. Add spinach or grated zucchini for hidden vegetables. For spicy meatballs, include red pepper flakes or Calabrian chili.
Turn them into Chicken Parmesan Meatballs by topping with mozzarella near the end. Make mini meatballs for appetizers. For a creamy twist, stir a splash of cream into the sauce at the end. Serve over zucchini noodles for a low-carb version or with polenta instead of pasta.
Storage Options
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or broth. Freeze cooked meatballs in sauce up to 3 months.
Thaw overnight in the refrigerator and reheat slowly on the stove. Raw meatballs can also be frozen on a tray then transferred to a bag for up to 3 months.
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