Chicken Meatballs are just the thing to make when you’re craving something delicious, but on the lighter side. They’re easy to make, and while they can be used with any sauce, they’re excellent when simmered in this quick and simple marinara sauce. They’re just as good for meal prep as they are for Sunday dinner!
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The lighter side of meatballs
When a new year comes around, the food we eat is subjected to a lot of scrutiny – at least for a week or two. Many opt for lighter meals, and I can’t think of a better way to lighten things up than with my chicken meatballs in this quick marinara sauce.
Chicken is leaner, so these meatballs have less fat than my traditional Italian meatballs that use a combo of ground chuck and pork. But these chicken meatballs are so full of flavor you won’t miss the fat.
I love to serve these meatballs with a side of pasta and Italian green beans with garlic and oil.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. Ground chicken is what is used for chicken meatballs. If you have ground turkey, give my turkey meatball recipe a try. I recommend using 8% fat ground chicken if you can find it. You’ll get better results than if using a super lean 1-2% fat.
- Ricotta. I love adding ricotta to meatballs, as I do in my spaghetti and meatballs recipe. It adds moisture, which is especially important in this recipe since chicken is a lean protein.
- Breadcrumbs. I’m using Italian seasoned breadcrumbs, but you can use plain breadcrumbs as well.
- Herbs. Fresh basil and fresh parsley are added to the meatballs for flavor; more fresh basil is used to finish the marinara. I don’t recommend substituting dried basil in this recipe.
- Egg. The egg is used to help bind the chicken meatball ingredients together. If the meatballs are too dry and won’t form, you can add another egg, but you most likely won’t have to.
- Tomatoes. To make the marinara, use canned plum tomatoes. If using whole, you can hand crush yourself or blender pulse. You can also use canned crushed tomatoes.
See the recipe card for full information on ingredients and quantities.
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How to make Italian Chicken Meatballs
Each number corresponds to the numbered written steps below.
- Gently mix together the ground chicken, breadcrumbs, ricotta, basil, parsley, parmesan, egg, salt, and pepper in a large mixing bowl.
- Use your hands to form a 1/2-inch diameter balls then place on a parchment lined-baking sheet and bake in a 375°F oven for 15-20 minutes. Note: wet or oil your hands to prevent to sticking when rolling the balls.
- Heat a high-walled pan to medium heat and saute the garlic in olive oil until golden, then add the red pepper flakes and cook for another 30 seconds.
- Add the tomatoes and bring the sauce to a simmer for 3 minutes, then turn the heat to low and season with salt and pepper to taste.
- Add the cooked meatballs to the sauce and simmer for 5-10 minutes.
- Add the basil and grated cheese, if desired, and serve with pasta or crusty bread.
Top tips
- Rolling the meatballs. Using oil or dipping hands into water will help prevent the chicken from sticking to them when rolling the balls. It will also help the meatballs seal up and prevent cracking.
- Cooking the chicken meatballs. Use an instant-read thermometer to check the internal temperature. Once they reach 155-160°F, they can come out of the oven.
- Make a hero. I love using Italian chicken meatballs to make a hero sandwich. Simply pile the meatballs on a roll, top with sauce and shredded mozzarella, and place under the broiler just until the cheese melts.
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Chicken Meatballs in Quick Marinara
Ingredients
For the chicken meatballs
- 2 pounds ground chicken
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup ricotta cheese
- 1/4 cup minced fresh basil
- 1/4 cup minced Italian flat-leaf parsley
- 1 cup grated Parmigiano Reggiano cheese
- 1 large egg beaten. If the mix is too dry, you can add another egg.
- 2 teaspoons Diamond crystal kosher salt
- 1/2 teaspoon black pepper
For the sauce
- 1/4 cup olive oil
- 5 cloves garlic sliced
- 1 teaspoon crushed red pepper flakes
- 2 28-ounce cans plum tomatoes hand crushed or blender pulsed
- 1/4 packed cup basil leaves
- salt and pepper to taste
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Instructions
For the chicken meatballs
- Preheat oven to 375°F and set the rack to the middle level.
- In a large mixing bowl, combine the ground chicken, breadcumbs, ricotta, basil, parsley, parmesan cheese, egg, and salt and pepper. Gently mix all the ingredients together.
- Form 1 1/2" diameter chicken meatballs with wet or oiled hands to avoid sticking. Place the meatballs onto a parchment paper-lined baking sheet and bake for 15-20 minutes or until the internal temperature reaches 160°F when checked with a digital thermometer.
For the sauce
- Heat a high-walled pan or pot to medium heat with the olive oil and add the garlic. Once the garlic turns golden, add the hot red pepper flakes and cook for another 30 seconds.
- Add the tomatoes and bring the sauce to a lively simmer for 3 minutes. Turn the heat to low and season with salt and pepper to taste.
- Add the cooked meatballs to the sauce and simmer for 5-10 minutes. Add the basil and serve with crusty bread or on top of you favorite pasta. Enjoy!
Notes
- Meatballs. Recipe makes 16-20 1 1/2″ meatballs.
- Chicken. 8% fat ground chicken is recommended over brands that are labeled 1 or 2%.
- Rolling. Rolling the meatballs with oiled or wet hands works remarkably well at forming nice meatballs and keeping the sticky chicken meat off your hands.
- Cooking time. Internal temp should be monitored closely. Chicken meatballs cook fairly quickly, so be sure to check them at the 15-minute mark. Once they reach 160°F, they can come out of the oven.
- Sauce. You will have enough extra sauce to serve this dish with 1 pound of pasta or the extra sauce can be saved for another meal.
- Leftovers. Chicken meatballs with quick marinara sauce can be refrigerated for 3 days or frozen for 6 months. Reheat in the sauce over a low simmer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fantastic!!!! This is soooo easy and so delicious. Definitely try it. My husband, who is picky about meatballs, loves these!!
So happy to hear that!
Hi James,
Can I use lean chicken breast put through a food processor instead chicken mince from the supermarket? Brought one is too mushy
Yes, you can Marisa.
Thanks Tara
Perfecto
This would work with ground beef right?
Yes, or you can use this recipe: https://www.sipandfeast.com/italian-meatballs-sunday-sauce/
Jim, Have you ever noted what brand Italian bread crumbs you use? I know Progresso is common but thought you might have a favorite that could be a better blend.
Our go-to is Cento brand.