Chicken Meatballs

Meatballs always bring comfort with every bite. My pork and veal meatballs are typically my favorite to have simmer in my tomato sauce. However, I know there are some of you out there that would choose to have a leaner meatball, or possibly even not eat beef or pork. So if you’re looking for a beef meatball alternative, you came to the right place! These are simple chicken Italian meatballs. You may choose the ground chicken of your liking. If you prefer a leaner chicken, select the ground chicken breast. With this recipe, I feel like I finally perfected a chicken meatball. I always felt they were tricky because it was hard to get them as juicy and tender as a beef meatball due to the meat being leaner. After a few trials, I can say this recipe is the winner. They came out so flavorful, soft and just melted in your mouth. Enjoy!

*You may either puree the tomatoes before you add them to the pot or you can lightly mash them after you pour them into the pot with the same wooden spoon you are using to stir.

Ingredients

Sauce:

  • ½  onion, diced

  • 3 tablespoons olive oil

  • 2- 28 oz can of peeled San Marzano tomatoes

  • 1 teaspoon chili flakes, if you like spice

  • 2-3 cloves of garlic, minced

Chicken Meatballs:

  • 2 eggs

  • 2 cloves of garlic minced

  • ½ cup Italian breadcrumbs

  • ½ cup grated Parmesan cheese

  • 1 pound ground chicken

  • Handful freshly chopped parsley

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon salt

Instructions

  1. Heat a large saucepan over medium heat. Add olive and chili flakes, heat for about a minute. Add onion, stir and saute until onions become translucent and fragrant. Then add garlic, stir and only saute for about 30 seconds.

  2. Add cans of tomatoes, then fill each can about halfway with water. Pour tomatoey water into the pot. Stir to combine. Turn heat up to medium-high. Once the sauce turns into a light boil, reduce heat to low.

  3. In the meantime, place all the ingredients for the meatballs into a medium sized mixing bowl. Use your hands to mix well, don’t over mix the meat. Just mix until combined well.

  4. Then grab about a small handful of the mixture and begin to roll into balls using the palms of your hands. As you roll out a ball, carefully place into the sauce. Continue until you use up all the meat, should make 7-8 meatballs, depending on the size you make them.

  5. Make sure heat is on low, slightly cover and cook for at least one hour, up to an hour and a half. Carefully, stir occasionally to avoid meatballs from sticking to the bottom on the pan. Make sure to stir from the bottom of the pot so you don't crush the meatballs.

  6. Transfer meatballs to a serving bowl, garnish with grated parmesan cheese or freshly chopped parsley.

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ChickenDanielle SimoneComment