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!
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.