Italian Chicken Meatballs Recipe

4.80 from 5 votes

These chicken meatballs are so juicy and tender baked with classic Italian flavors and homemade Marinara sauce. It's a very easy recipe and takes less than an hour to make. Chicken meatballs will be perfect whether it's served over pasta, in a sub sandwich, or as an appetizer.

Prep Time10

Cook Time30

Total Time40

Course: dinner, Main Course

Cuisine: American, Italian

Servings: (Makes about 14 meatballs)

Calories: 323kcal

Author: Lyuba Brooke

Ingredients

Meatballs:

1 lb ground chicken
1 egg
1/2 cup Italian bread crumbs **Can use Gluten Free bread crumbs
1/2 cup fresh grated Parmesan cheese
1/2 yellow onion finely diced
2 garlic cloves
1 tbsp fresh minced parsley
1 tbsp fresh minced basil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
salt

Toppings:

2 cups Marinara sauce
1-2 tbsp fresh minced basil
fresh grated Parmesan cheese

US Customary - Metric

Instructions

Preheat the oven to 400° and grease a 9×13 baking dish (you can also use a deep 9×9 baking).
Combine all the ingredients for the meatballs in a large mixing bowl and mix until thoroughly incorporated.
Use a cookie scoop to get the same amount of chicken mixture so that all the meatballs are equal in size. Shape meatballs and place them into the baking dish, leaving a little space between them.
Bake for 20 minutes.
Add sauce evenly over the meatballs. Bake for another 5-7 minutes.
Sprinkle some fresh basil and Parmesan cheese over the cooked meatballs before serving.

Notes

Gluten Free: Substitute Italian bread crumbs for gluten free Italian bread crumbs. Note that Italian style gluten free bread crumbs are not widely available so you may need to get plain gluten free crumbs and add dry parsley, dry oregano, dry basil, garlic powder, onion powder, salt, and pepper to get the flavors into it.

To freeze: you can freeze them with or without sauce. Allow cooked meatballs to cool completely on a parchment-lined cutting board. "Flash-freeze" them by placing the entire board in the freezer for about two hours. Once solid, transfer the meatballs to a labeled freezer bag and return them to the freezer. To thaw, simply move the bag to the refrigerator overnight.

Nutrition