Italian Chicken Meatballs
What makes these chicken meatballs stand out is their balance of flavors. The chicken stays juicy, while Parmesan, garlic, and fresh herbs bring out that authentic Italian taste.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Skillet or frying pan
- Spatula or tongs
- Baking sheet (optional)
- Small bowl
- Saucepan
Ingredients
For the Meatballs
- 1 pound ground chicken
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil for frying
For the Sauce
- 2 cups marinara sauce store-bought or homemade
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh basil chopped (for garnish)
Instructions
Step 1: Prepare the Meatball Mixture
- Place the ground chicken in a large mixing bowl.
- Add the grated Parmesan, breadcrumbs, minced garlic, chopped parsley, dried oregano, salt, and black pepper.
- Crack the egg into a small bowl and beat it lightly with a fork.
- Pour the beaten egg into the mixing bowl with the chicken and other ingredients.
- Using your hands or a spoon, gently mix everything until combined. Do not overmix; just mix until ingredients are evenly distributed.
- Pro Tip: Overmixing can make the meatballs dense. Mix until the ingredients hold together without squishing too much.
Step 2: Form the Meatballs
- Take a small portion of the mixture (about 2 tablespoons) and roll it into a ball with your hands.
- Place the formed meatball on a plate or tray.
- Repeat until all the mixture is shaped into meatballs. You should get about 16–18 medium-sized meatballs.
- Pro Tip: Keep your hands slightly wet to prevent the mixture from sticking.
Step 3: Brown the Meatballs
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Once the oil is warm, carefully place the meatballs in the skillet, leaving a little space between each.
- Cook for 3–4 minutes on one side until golden brown.
- Use tongs or a spatula to carefully turn each meatball.
- Cook for another 3–4 minutes on the other side until browned all around.
- Pro Tip: Do not overcrowd the pan; brown in batches if needed. This ensures even cooking and a nice crust.
Step 4: Simmer in Sauce
- Pour your marinara sauce into a saucepan and add the Italian seasoning.
- Heat the sauce over medium heat until it begins to gently bubble.
- Carefully transfer the browned meatballs into the sauce.
- Reduce heat to low and cover the saucepan with a lid.
- Let the meatballs simmer in the sauce for 15–20 minutes.
- Pro Tip: Stir occasionally but gently to avoid breaking the meatballs.
Step 5: Serve and Garnish
- Once the meatballs are cooked through, remove them from heat.
- Sprinkle fresh chopped basil over the top for garnish.
- Serve immediately over pasta, in a sub sandwich, or alongside your favorite sides.
- Pro Tip: If making ahead, let the meatballs cool completely before storing in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 320 kcal
- Protein: 28 g
- Fat: 18 g
- Saturated Fat: 6 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Sugar: 4 g
- Cholesterol: 135 mg
- Sodium: 620 mg