Italian Chicken Meatballs

There’s something undeniably comforting about a plate of Italian Chicken Meatballs, isn’t there? Growing up, my family had a special recipe that always brought us together for Sunday dinner. The aroma of herbs and spices wafting through the kitchen would make my mouth water in anticipation. I remember watching my grandmother craft each meatball with such love, blending the flavors of fresh parsley, thyme, and sage as she went. The secret was always in the quality of the ingredients, especially those sun-ripened Italian tomatoes she insisted on using for the sauce. This dish isn’t just a meal; it’s a tradition, a celebration of family and culture that brings joy to our hearts. The beauty of Italian Chicken Meatballs lies in their versatility. Whether you serve them with spaghetti, on a sub, or alone with a rich tomato sauce, they never fail to impress. I often find myself reminiscing about those cherished moments, and it inspires me to recreate that same warm atmosphere in my own home.

Ingredients for Italian Chicken Meatballs

When making Italian Chicken Meatballs, the choice of ingredients is crucial. They not only contribute to the flavor, but they also enhance the texture and overall quality of the dish. The key players in this recipe, such as ground chicken, fresh herbs, and high-quality tomatoes, come together beautifully to create a comforting meal that’s perfect for any occasion.

• 1 pound ground chicken breast or ground beef – This is the main ingredient that provides protein and structure to the meatballs.
• 1 large egg – Acts as a binding agent, helping to hold the meatballs together.
• 1/2 cup plain breadcrumbs (gluten-free, use GF breadcrumbs) – Adds texture and helps to absorb moisture.
• 1 teaspoon salt – Enhances the flavor of the meatballs.
• 1/4 teaspoon freshly ground black pepper – Adds a touch of spice.
• 1/2 cup chopped fresh parsley – Provides freshness and flavor.
• 1 1/2 teaspoons chopped fresh thyme – Adds a savory depth of flavor.
• 1 1/2 teaspoons chopped fresh sage – Contributes an earthy note.
• 1 1/2 teaspoons chopped fresh rosemary – A fragrant herb that complements the meat beautifully.
• 1 tablespoon ground dried porcini mushrooms – Provides an umami flavor that enhances the overall taste.
• 4 tablespoons extra virgin olive oil – For cooking the meatballs and adding flavor.
• 3 cloves garlic, minced – Adds aromatic flavor to the sauce.
• 28 ounce can imported Italian San Marzano tomatoes, crushed or blended – The star of the sauce, providing sweetness and depth.
• 1/3 cup chopped fresh parsley – For the sauce, adding color and flavor.
• 1/3 cup chopped fresh basil – A classic herb in Italian cuisine that brightens the sauce.
• 1 teaspoon salt – For seasoning the sauce.

How to Prepare Italian Chicken Meatballs

Preparing Italian Chicken Meatballs is a fun and rewarding experience. Once you gather your ingredients, the process will feel almost like a culinary adventure! Let’s dive into the detailed steps to create these delicious meatballs that are sure to impress.

1. Start by placing all the meatball ingredients in a food processor or a large mixing bowl. Use your hands to combine everything well. Make sure to incorporate the ground chicken, egg, breadcrumbs, salt, pepper, and the fresh herbs like parsley, thyme, sage, and rosemary. If using the food processor, pulse until well mixed, but avoid over-processing.
2. Once mixed, form the mixture into meatballs about 1-inch in diameter or larger if you prefer. This step can get a little messy, but it’s part of the fun! Make sure your hands are slightly wet to prevent sticking.
3. In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, carefully add the meatballs, ensuring not to overcrowd the pan. Brown the meatballs on all sides, which should take about 5 to 7 minutes. You want a nice golden color for added flavor.
4. Once browned, transfer the meatballs to a plate and set them aside. This step is crucial as it prevents them from overcooking while you prepare the sauce.
5. In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Be careful not to let it burn, as this can make the sauce bitter.
6. Now, it’s time to add the San Marzano tomatoes to the skillet. If you opted for crushed tomatoes, pour them in directly, or blend the whole tomatoes for a smoother sauce. Bring this mixture to a rapid boil for about 2 minutes, stirring to combine everything.
7. Add the salt, chopped parsley, and basil to the sauce, and reduce the heat to simmer for an additional 3 to 5 minutes. This will allow the flavors to meld beautifully.
8. Return the browned meatballs to the sauce, making sure to coat them well. Cover the skillet and let them simmer over medium heat for about 15 minutes. This is where the magic happens, as the meatballs absorb the rich flavor of the sauce.
9. After 15 minutes, check for doneness and ensure the meatballs are cooked through. They should be tender and juicy. Serve them hot with your favorite pasta or on a sub.
10. Enjoy your creation of Italian Chicken Meatballs with a sprinkle of extra parsley or basil on top for garnish. Don’t forget to savor each bite, as these meatballs are a labor of love!

How to Switch It Up

There are countless ways to customize your Italian Chicken Meatballs to suit your taste. Here are some fun ideas to consider when making or serving this dish:

• Storage: After cooking, let the meatballs cool down to room temperature, then store them in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the meatballs raw or cooked. If raw, freeze them in a single layer on a baking sheet before transferring to a ziplock bag. If cooked, let them cool completely before freezing.
• Serving Styles: Pair these meatballs with spaghetti, on a sub roll topped with cheese, or served over polenta for a delicious twist.
• Herb Variations: Feel free to experiment with different herbs such as oregano or parsley to create a unique flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes to the mixture for a spicy version of Italian Chicken Meatballs.
• Cheese Addition: Incorporate some grated parmesan or mozzarella into the meatball mixture for extra richness and flavor.

What to Pair With Italian Chicken Meatballs

Serving Italian Chicken Meatballs opens up a world of delicious possibilities. Here are some ideas to enhance your meal:

• Pasta Dishes: Serve these meatballs over a bed of spaghetti or linguine, topped with extra basil and parmesan for a classic Italian meal.
• Sub Sandwiches: Make hearty meatball subs with melted cheese, marinara sauce, and toasted rolls – perfect for a casual lunch.
• Salads: Pair the meatballs with a fresh garden salad or a hearty spinach salad for a balanced meal.
• Seasonal Sides: Roasted vegetables or garlic bread make excellent sides to complement the rich flavors of the meatballs.
• Potluck Favorites: These meatballs are a great addition to potlucks or gatherings, served warm with toothpicks for easy eating.
• Cooking Ahead: If you’re hosting a party, consider preparing the meatballs ahead of time and warming them up just before serving.

FAQ

Conclusion

In conclusion, Italian Chicken Meatballs offer a delightful blend of flavors that make them a standout dish for any occasion. The combination of quality ingredients and the warmth of traditional Italian cooking creates a meal that’s both comforting and satisfying. I encourage you to try making these meatballs at home; they’re easier than you might think and perfect for sharing with loved ones. Enjoy the process and the delicious results!

Italian Chicken Meatballs

The ultimate comfort food, Italian Chicken Meatballs are juicy, flavorful, and perfect for any meal. With a delicious blend of fresh herbs and a rich tomato sauce, this easy weeknight dinner will satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 320 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Chef's Knife
• Saucepan
• Blender
• Large Pot
• Food Processor

Ingredients

  

• 1 pound ground chicken breast
• 1 large egg
• 1/2 cup plain breadcrumbs (gluten-free, use GF breadcrumbs)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh parsley
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh sage
• 1 1/2 teaspoons chopped fresh rosemary
• 1 tablespoon ground dried porcini mushrooms buy pre-ground or grind them yourself for optimal flavor
• 4 tablespoons extra virgin olive oil
• 3 cloves garlic minced
• 28 ounce Italian San Marzano tomatoes crushed or blended to a thick and slightly chunky puree
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh basil
• 1 teaspoon salt

Instructions

 

• Start by placing all the meatball ingredients in a food processor or a large mixing bowl. Use your hands to combine everything well. Make sure to incorporate the ground chicken, egg, breadcrumbs, salt, pepper, and the fresh herbs like parsley, thyme, sage, and rosemary. If using the food processor, pulse until well mixed, but avoid over-processing.
• Once mixed, form the mixture into meatballs about 1-inch in diameter or larger if you prefer. This step can get a little messy, but it’s part of the fun! Make sure your hands are slightly wet to prevent sticking.
• In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, carefully add the meatballs, ensuring not to overcrowd the pan. Brown the meatballs on all sides, which should take about 5 to 7 minutes. You want a nice golden color for added flavor.
• Once browned, transfer the meatballs to a plate and set them aside. This step is crucial as it prevents them from overcooking while you prepare the sauce.
• In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Be careful not to let it burn, as this can make the sauce bitter.
• Now, it’s time to add the San Marzano tomatoes to the skillet. If you opted for crushed tomatoes, pour them in directly, or blend the whole tomatoes for a smoother sauce. Bring this mixture to a rapid boil for about 2 minutes, stirring to combine everything.
• Add the salt, chopped parsley, and basil to the sauce, and reduce the heat to simmer for an additional 3 to 5 minutes. This will allow the flavors to meld beautifully.
• Return the browned meatballs to the sauce, making sure to coat them well. Cover the skillet and let them simmer over medium heat for about 15 minutes. This is where the magic happens, as the meatballs absorb the rich flavor of the sauce.
• After 15 minutes, check for doneness and ensure the meatballs are cooked through. They should be tender and juicy. Serve them hot with your favorite pasta or on a sub.
• Enjoy your creation of Italian Chicken Meatballs with a sprinkle of extra parsley or basil on top for garnish. Don't forget to savor each bite, as these meatballs are a labor of love!

Notes

There is no substitute for sun-ripened, DOP-certified Italian tomatoes. Using the standard tomatoes from grocery stores will result in a sauce that is bland and flavorless. The DOP San Marzano tomatoes are widely considered the best. You can also find them in specialty stores. If you can't find DOP-certified San Marzano's, use another quality Italian-imported brand.

Either freeze the meatballs raw and make the sauce the day you're ready to eat them or freeze them cooked in the sauce. Place them single-layer in ziplock freezer bags. Thaw completely and slowly reheat them to retain moistness.

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