If you’re searching for a cozy, crowd-pleasing dinner that’s light yet packed with classic Italian flavors, you’ll fall head over heels for these Italian-Style Chicken Meatballs. Picture juicy, tender meatballs simmered gently in a rich marinara, kissed with fresh herbs and plenty of Parmesan – all ready in just over half an hour. Whether you’re cooking for family or planning an easy weeknight meal, this recipe brings all the comfort of traditional meatballs, but with a lighter twist that the whole table will love.
Ingredients You’ll Need
Here’s the magic of this recipe: every ingredient is simple but chosen for maximum flavor and the perfect texture. These Italian-Style Chicken Meatballs are proof that fuss-free staples – when balanced just right – can create something truly special.
- 1 pound ground chicken: Lean and mild, chicken keeps the meatballs juicy and makes them a bit healthier than their beefy cousins.
- 1/2 cup breadcrumbs: A necessary binder that soaks up moisture, helping everything hold together while keeping the texture tender, not dense.
- 1/4 cup grated Parmesan cheese: Adds a delicious salty, nutty bite and helps brown the outsides.
- 1/4 cup chopped fresh parsley: Brings freshness and color throughout each bite – don’t skip if you can help it!
- 2 cloves garlic (minced): For irresistible aromatic depth; always best freshly minced.
- 1 large egg: The glue that binds everything, adding richness and structure.
- 1 teaspoon dried oregano: Italian classics need oregano; it infuses the meatballs with beautiful savory notes.
- 1/2 teaspoon salt: Enhances flavor throughout the mixture.
- 1/4 teaspoon black pepper: Rounds out the seasoning and adds a subtle warmth.
- 2 tablespoons olive oil: For pan-browning the meatballs, olive oil brings classic Italian flavor and helps them develop a gorgeous crust.
- 2 cups marinara sauce: Simmering the meatballs in sauce not only cooks them through but also infuses them with even more Italian goodness.
How to Make Italian-Style Chicken Meatballs
Step 1: Mix the Meatball Base
Start by setting out a large mixing bowl – give yourself plenty of room! Add the ground chicken, breadcrumbs, grated Parmesan, parsley, minced garlic, egg, oregano, salt, and black pepper. Use your hands or a sturdy spoon to gently combine everything. It’s important to mix until just combined – overmixing can make the meatballs tough. You want everything blended evenly, but stop as soon as it comes together.
Step 2: Shape the Meatballs
With clean hands or a small scoop, portion out the mixture and roll it into 1-inch balls. You’ll get about 16 to 20 meatballs, depending on size. Try not to compress them too tightly – a gentle touch keeps them tender and juicy once cooked.
Step 3: Brown the Meatballs
Warm the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Let them brown on all sides for about 5 to 7 minutes, turning gently with tongs or a spatula. This step locks in flavor and gives the meatballs beautiful, golden edges.
Step 4: Simmer in Marinara
When the meatballs are browned, pour the marinara sauce over them in the skillet. Turn the heat to low and gently simmer, uncovered, for 10 to 12 minutes. The sauce will thicken a bit and the meatballs will finish cooking through, absorbing all that herby, tomato goodness. Peek inside with a thermometer – you want the center to reach 165°F for perfectly cooked chicken.
Step 5: Serve and Enjoy!
Once your Italian-Style Chicken Meatballs are bubbling and coated in sauce, they’re ready to steal the show. Plate them over a bed of pasta, tuck them into a toasty sub roll, or pile them atop spiralized zucchini for a lighter twist. Sprinkle with extra parsley or Parmesan, and watch everyone race to the table!
How to Serve Italian-Style Chicken Meatballs
Garnishes
There’s nothing like a generous shower of freshly grated Parmesan on top for a salty, creamy finish. For a pop of color and brightness, scatter some extra chopped parsley or fresh basil over the dish just before serving. A drizzle of good olive oil never hurts either – it’ll make the sauce gleam and add richness that ties everything together.
Side Dishes
These Italian-Style Chicken Meatballs are delicious with classic spaghetti, but you have so many options! Try them over fluffy polenta, creamy mashed potatoes, or paired with garlic bread to mop up every last bit of sauce. If you’re looking for something lighter, a crisp green salad or roasted vegetables make a lovely, fresh complement and balance out the meal.
Creative Ways to Present
Surprise your guests by serving these meatballs as sliders on mini buns with a dab of extra marinara and melty mozzarella. Or, skewer a few meatballs onto toothpicks and present them as crowd-pleasing, saucy appetizers at your next party. They’re also fantastic alongside roasted squash or piled atop “zoodles” (zucchini noodles) for a fun, low-carb spin on a classic Italian favorite.
Make Ahead and Storage
Storing Leftovers
Leftover Italian-Style Chicken Meatballs keep beautifully! Simply transfer any extras (with sauce) to an airtight container and refrigerate. They’ll stay fresh for up to three days, making them an ideal option for meal prep or quick, reheatable lunches.
Freezing
To freeze, arrange fully cooked and cooled meatballs (with or without sauce) in a single layer on a baking sheet until firm, then transfer to a zip-top freezer bag or container. They’ll keep for up to three months. When you’re ready to enjoy, just thaw overnight in the fridge or reheat straight from frozen if you’re in a rush.
Reheating
The easiest way to bring meatballs back to their juicy best is to warm them gently on the stovetop in a pan with a bit of extra marinara. If you’re in a hurry, the microwave does the job, too – just cover the dish to keep moisture in. Either way, in just a few minutes your Italian-Style Chicken Meatballs will be piping hot and ready to enjoy again.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a fantastic substitute that works almost identically in this recipe. The meatballs may have just a touch more richness, but they’ll still be deliciously tender and flavorful with all those Italian herbs and Parmesan.
What’s the best way to keep chicken meatballs moist?
The secret is not to overmix the meatball ingredients and avoid overcooking them. Soaking the breadcrumbs in a splash of milk before mixing and using ground chicken with a bit of fat (not all breast meat) also helps keep everything perfectly moist.
Can I bake the meatballs instead of frying?
Yes! Place the shaped meatballs on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, or until cooked through. This option lets you skip the oil and makes for easy cleanup, while still ensuring your Italian-Style Chicken Meatballs are wonderfully browned.
Is this recipe gluten-free?
While the basic recipe calls for regular breadcrumbs, you can easily swap in gluten-free breadcrumbs to keep everything safe for gluten-sensitive eaters. Just double-check your marinara sauce for hidden gluten, and you’re all set!
What’s the best marinara sauce to use?
Use your favorite store-bought marinara for convenience, or if you have a little extra time, a homemade version really takes these Italian-Style Chicken Meatballs to the next level. Look for a sauce that’s rich in tomato flavor and not overly sweet for the best balance.
Final Thoughts
Now that you know just how simple and rewarding Italian-Style Chicken Meatballs can be, I hope you’ll gather these easy ingredients and give them a try. Whether you serve them over pasta, tucked in a cheesy sub, or with a salad for a cozy dinner, you’ll taste the comfort and joy in every bite!
Print
Italian-Style Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
These Italian-style chicken meatballs are a flavorful and easy-to-make dish that is perfect for a quick weeknight dinner. Made with ground chicken, Parmesan cheese, and herbs, these meatballs are juicy and packed with delicious Italian flavors. Serve them with pasta, in a sub roll, or over zucchini noodles for a satisfying meal.
Ingredients
Chicken Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic (minced)
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 2 tablespoons olive oil
- 2 cups marinara sauce
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, and pepper. Mix until just combined.
- Form Meatballs: Shape the mixture into 1-inch meatballs using your hands or a scoop.
- Cook Meatballs: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then add marinara sauce. Simmer until fully cooked, about 10-12 minutes.
- Serve: Enjoy the meatballs with your choice of sides.
Notes
- You can use ground turkey instead of chicken.
- Soaking breadcrumbs in milk can enhance tenderness.
- Meatballs can be baked at 400°F for 20 minutes instead of pan-frying.
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
