These Italian Chicken Meatballs deliver all the comforting flavor of a classic recipe with a lighter twist. They’re juicy, tender, and simmered in a vibrant tomato sauce for a quick, satisfying meal. You’ll love how these Italian Chicken Meatballs come together in about 30 minutes for an easy weeknight dinner.
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Why You’ll Love This Italian Chicken Meatballs
Juicy & flavorful: Grated onion and Parmesan keep them moist and savory.
Quick to prep: Just 15 minutes of active time for impressive results.
Versatile for meals: Perfect over zoodles, in salads, or for lunch.
Comforting aroma: Garlic, herbs, and tomatoes create a cozy, inviting scent.
Ingredients & Tools
- 500 g ground chicken (a mix of dark and light meat is ideal for fat and flavor)
- 1 large egg
- 50 g almond flour
- 50 g freshly grated Parmesan cheese
- 1 small yellow onion, finely grated (about ¼ cup)
- 2 cloves garlic, minced
- 3 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp sea salt, plus more to taste
- ¼ tsp freshly cracked black pepper
- 2 tbsp olive oil, for browning
- 1 (400 g) can crushed tomatoes
- 1 tsp tomato paste
Tools: A large mixing bowl, a large skillet with a lid (oven-safe is a bonus), a box grater, and a tablespoon cookie scoop (highly recommended for even sizing!).
Notes: Don’t skip the grated onion—it adds moisture without crunchy bits. Fresh parsley gives a bright, clean herbaceous note.
Nutrition (per serving)
| Calories: | 310 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 6 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken selection is key. If you can find ground chicken thigh, or a mix of thigh and breast, grab it. The slightly higher fat content from the dark meat will reward you with a much more succulent meatball.
- Grate, don’t chop, that onion. This is a non-negotiable pro-tip. Grating the onion creates a pulp that disperses its moisture and flavor evenly throughout the meat mixture, preventing dry spots and ensuring every bite is perfectly seasoned.
- Don’t overwork the meat. You’re not making bread dough. Use your fingertips or a fork to gently combine the ingredients until they’re just incorporated. Overmixing leads to a dense, tough texture, and we want light and tender.
- Get your skillet nice and hot. A proper sear is what creates a beautiful, caramelized crust on the outside of the meatball, which in turn locks in all those lovely juices before they even hit the sauce.
How to Make Italian Chicken Meatballs
Step 1: Prepare the Meatball Mixture. In your large mixing bowl, combine the ground chicken, egg, almond flour, grated Parmesan, grated onion, minced garlic, chopped parsley, oregano, salt, and pepper. Now, the trick is to use a light touch. I like to mix with a fork or just dive in with clean hands, gently folding everything together until it’s just combined. You’ll notice it’s a bit softer and wetter than a beef mixture—that’s totally normal and exactly what we want for tenderness.
Step 2: Form the Meatballs. Using a tablespoon cookie scoop or your hands, portion the mixture. Roll them gently between your palms into smooth, golf ball-sized spheres. You should get about 16-18 meatballs. Lining them up on a plate or a small baking sheet at this stage makes the next step a breeze. If the mixture is sticking to your hands, a quick rinse under cold water or a tiny bit of olive oil on your palms works wonders.
Step 3: Brown to Perfection. Place your large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding. You’re not cooking them through here—just searing them for about 2-3 minutes per side, until they develop a gorgeous golden-brown crust. This step is all about building flavor and texture, so don’t rush it.
Step 4: Create the Simple Sauce. Once all the meatballs are browned and set aside on a plate, reduce the heat to medium. In the same skillet, you’ll see all those delicious browned bits stuck to the bottom—that’s liquid gold! Add the tomato paste and stir it around for 30 seconds until it darkens slightly and becomes fragrant. This quick cook deepens its flavor immensely. Then, pour in the crushed tomatoes, swirling a little water in the can to get every last bit. Stir, scraping the bottom of the pan to deglaze all those flavorful bits.
Step 5: Simmer to Finish. Gently nestle all the meatballs back into the skillet, submerging them in the sauce. Bring the sauce to a gentle bubble, then immediately reduce the heat to low, cover the skillet with a lid, and let it simmer away for 12-15 minutes. This gentle cooking allows the meatballs to cook through without toughening and lets them soak up the tomatoey goodness. You’ll know they’re done when they’re firm to the touch and have plumped up slightly.
Step 6: The Final Taste. Remove the lid—the aroma should be incredible. Give the sauce a stir and do a final taste test. Does it need another pinch of salt or a crack of black pepper? Now’s the time to adjust. Let them rest off the heat for a couple of minutes before serving; this allows the juices to redistribute throughout the meatballs, making them even more tender.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze meatballs in sauce in a sealed container for up to 3 months.
- Reviving: Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Serving Suggestions
Complementary Dishes
- Zucchini Noodles (Zoodles) — A classic low-carb pairing that soaks up the sauce beautifully without weighing you down. A quick sauté in a pan with a little garlic is all they need.
- Roasted Broccoli with Lemon Zest — The bright, slightly charred flavor of the broccoli provides a fantastic textural and flavor contrast to the rich, saucy meatballs.
- A Simple Arugula Salad — Tossed with a sharp lemon vinaigrette, the peppery arugula cuts through the richness of the dish and adds a fresh, crisp element to the plate.
Drinks
- Chilled Pinot Noir — A lighter red wine with bright acidity that complements the tomatoes and doesn’t overpower the delicate chicken flavor.
- Sparkling Water with Citrus — A tall glass of bubbly water with a squeeze of lemon or lime is incredibly refreshing and helps cleanse the palate between bites.
- Herbal Iced Tea — A caffeine-free rooibos or a minty iced tea offers a subtle, sweet note that pairs wonderfully with the herbal notes in the meatballs.
Something Sweet
- Dark Chocolate-Dipped Strawberries — A few bites of rich, dark chocolate and sweet, fresh berry is the perfect, light way to end this savory meal on a high note.
- Vanilla Panna Cotta — Its cool, creamy, and silky texture is a dreamy contrast to the warm, savory main course, and it feels indulgent without being overly heavy.
- Lemon Sorbet — Incredibly refreshing and palate-cleansing, a small scoop of tangy, bright sorbet is the perfect “reset” after a flavorful, saucy dinner.
Top Mistakes to Avoid
- Mistake: Using only chicken breast. While lean, breast meat has very little fat, which can easily lead to dry, crumbly meatballs. A mix with thigh meat provides the necessary fat for moisture and flavor.
- Mistake: Skipping the browning step. I know it’s tempting to just plop them in the sauce, but browning creates a Maillard reaction—that’s the sciencey term for incredible, complex flavor and a nice textural crust. It’s a game-changer.
- Mistake: Overcrowding the pan. If you cram all the meatballs in at once, they’ll steam instead of sear. You’ll end up with pale, boiled-looking exteriors instead of that beautiful golden-brown color. Patience is key—cook in batches.
- Mistake: Boiling the sauce after adding the meatballs. A gentle simmer is your friend. A rolling boil will make the meatballs tough and can cause them to break apart. Keep the heat low and let them cook gently.
Expert Tips
- Tip: Chill the mixture. If you have an extra 15 minutes, pop the mixed meatball mixture into the fridge before forming. A colder mixture is much firmer and easier to roll into neat, round balls that hold their shape better in the pan.
- Tip: Use a cookie scoop for uniformity. This isn’t just for cookies! Using a scoop ensures all your meatballs are the same size, which means they’ll cook at exactly the same rate. No more guessing if the center is done.
- Tip: Don’t discard the fond. Those little browned bits stuck to the pan after searing are packed with flavor. Deglazing the pan with the tomatoes is a crucial step to incorporate all that goodness right back into your sauce.
- Tip: Make a double batch for meal prep. These meatballs freeze beautifully. Let them cool completely in the sauce, then portion them into airtight containers. They reheat perfectly for a quick and satisfying lunch or dinner later in the week.
FAQs
Can I bake these meatballs instead of pan-frying them?
Absolutely! Baking is a great hands-off method. Preheat your oven to 200°C (400°F) and arrange the formed meatballs on a parchment-lined baking sheet. Drizzle with a little olive oil and bake for 15-18 minutes, or until cooked through. You won’t get the same deep seared crust, but they’ll still be delicious. You can then add them to your simmering sauce for the last 5 minutes to let them soak up the flavor.
What can I use instead of almond flour?
If you need a nut-free option, pork rind crumbs (often sold as “pork panko”) are a fantastic substitute that will give you a similar binding result and a neutral flavor. Another option is a few tablespoons of coconut flour, but be warned—it’s highly absorbent. Start with just 2 tablespoons and see how the mixture feels before adding more.
How do I know when the meatballs are fully cooked?
The safest way is to use an instant-read thermometer inserted into the center of the largest meatball; it should read 74°C (165°F). If you don’t have one, you can cut one in half. The interior should be uniformly white with no traces of pink, and the juices should run clear.
Can I make these ahead of time?
You sure can. You have two great options. First, you can prepare the raw mixture, cover it tightly, and keep it in the fridge for up to 24 hours before forming and cooking. Second, you can fully cook the dish, let it cool, and store it in the fridge for 3-4 days. The flavors often meld and improve overnight!
My meatballs fell apart in the sauce. What happened?
This usually boils down to two things. First, the binder might be insufficient—double-check your almond flour measurement. Second, and more commonly, they might not have been seared long enough to form a stable crust before being added to the liquid. Make sure you get a good, firm sear on all sides to “lock” them together before they start simmering.
Italian Chicken Meatballs
Make juicy, flavorful Italian Chicken Meatballs in just 35 minutes! This easy recipe delivers a lighter, protein-packed dinner. Get the step-by-step guide now!
Ingredients
For the Meatballs:
-
500 g ground chicken
-
1 large egg
-
50 g almond flour
-
50 g freshly grated Parmesan cheese
-
1 small yellow onion (finely grated (about ¼ cup))
-
2 cloves garlic (minced)
-
3 tbsp fresh parsley (finely chopped)
-
1 tsp dried oregano
-
½ tsp sea salt (plus more to taste)
-
¼ tsp freshly cracked black pepper
-
2 tbsp olive oil (for browning)
For the Sauce:
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1 can crushed tomatoes (400 g)
-
1 tsp tomato paste
Instructions
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In your large mixing bowl, combine the ground chicken, egg, almond flour, grated Parmesan, grated onion, minced garlic, chopped parsley, oregano, salt, and pepper. Use a light touch, mixing with a fork or just dive in with clean hands, gently folding everything together until it’s just combined.01
-
Using a tablespoon cookie scoop or your hands, portion the mixture. Roll them gently between your palms into smooth, golf ball-sized spheres. You should get about 16-18 meatballs.02
-
Place your large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully add the meatballs in a single layer, working in batches if needed to avoid crowding. Sear them for about 2-3 minutes per side, until they develop a gorgeous golden-brown crust.03
-
Once all the meatballs are browned and set aside on a plate, reduce the heat to medium. In the same skillet, add the tomato paste and stir it around for 30 seconds until it darkens slightly and becomes fragrant. Then, pour in the crushed tomatoes, swirling a little water in the can to get every last bit. Stir, scraping the bottom of the pan to deglaze all those flavorful bits.04
-
Gently nestle all the meatballs back into the skillet, submerging them in the sauce. Bring the sauce to a gentle bubble, then immediately reduce the heat to low, cover the skillet with a lid, and let it simmer away for 12-15 minutes.05
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Remove the lid, give the sauce a stir and do a final taste test. Let them rest off the heat for a couple of minutes before serving.06
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