Description
For the Chicken Meatballs
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil (for baking)
For the Homemade Marinara Sauce
1 can (28 oz) crushed tomatoes
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 teaspoon sugar (optional, to balance acidity)
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, black pepper, and red pepper flakes.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs are baking, heat olive oil in a saucepan over medium heat. Add chopped onion and cook until soft, about 3 minutes.
Add garlic and cook for another minute until fragrant.
Stir in crushed tomatoes, basil, oregano, salt, black pepper, red pepper flakes, and sugar (if using). Simmer for 15–20 minutes, stirring occasionally.
Once the meatballs are done, transfer them to the marinara sauce and let simmer for 5 minutes.
Serve over pasta, zucchini noodles, or with crusty bread.
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 420 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect chicken meatballs in homemade marinara.
- Prepare the Meatball Mixture: In your large bowl, thoroughly combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, and all dried herbs and seasonings. Avoid overmixing to keep the meatballs tender.
- Form the Meatballs: With slightly damp hands, roll the mixture into uniform 1-inch balls. This ensures even cooking. Place them on the parchment-lined baking sheet.
- Bake to Perfection: Drizzle the meatballs lightly with olive oil before placing them in the preheated 400°F oven. Bake for 18-20 minutes until they are golden brown and have an internal temperature of 165°F.
- Create the Sauce: While the meatballs bake, start your sauce. Sauté the onion in olive oil until translucent, then add garlic until fragrant. This builds a flavor base. Add the crushed tomatoes and seasonings, then simmer to let the flavors meld.
- Combine and Finish: Once the meatballs are baked, gently add them to the simmering marinara sauce. Let them cook together for 5 final minutes so the meatballs absorb the sauce’s flavor.
Serving Suggestions
These versatile meatballs are fantastic served over classic spaghetti or fettuccine. For a low-carb option, try them with zucchini noodles (zoodles) or spaghetti squash. They also make a superb appetizer or party food when served in a slow cooker with extra sauce and toothpicks on the side. Don’t forget a side of crusty garlic bread for dipping.
How-to Summary
Mix chicken, breadcrumbs, Parmesan, egg, and herbs. Form into 1-inch balls and bake at 400°F for 18-20 mins. Simultaneously, sauté onion and garlic, add crushed tomatoes and seasonings, and simmer for 15-20 mins. Combine baked meatballs with sauce for a final 5-minute simmer. Serve with your chosen base.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Absolutely. Ground turkey is an excellent 1:1 substitute and will yield a similar result.
Can I make these meatballs ahead of time?
Yes. You can prepare and shape the meatballs, then store them covered in the refrigerator for up to 24 hours before baking. You can also freeze uncooked meatballs on a tray before transferring to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes.
How do I prevent my meatballs from falling apart?
The egg and breadcrumbs are your binders. Ensure they are well incorporated. Chilling the formed meatballs for 15 minutes before baking also helps them hold their shape.
Can I cook the meatballs directly in the sauce?
While baking creates a nice texture, you can simmer raw meatballs in the sauce. Ensure the sauce is at a gentle simmer and cook for 25-30 minutes, turning occasionally, until cooked through.
What can I use instead of breadcrumbs for a gluten-free version?
Gluten-free panko, almond flour, or rolled oats (blitzed into a coarse meal) are great alternatives.
Common Mistakes to Avoid
- Overmixing the Meat: This makes the meatballs tough and dense. Mix just until ingredients are combined.
- Using Cold Ingredients: Let your ground chicken sit out for 10-15 minutes before mixing for easier handling and more even blending.
- Skipping the Onion Sauté: Don’t rush the sauce. Properly cooking the onion until soft is crucial for developing a sweet, deep flavor base.
- Crowding the Baking Sheet: Leave space between meatballs so they roast instead of steam, ensuring a golden-brown exterior.
Conclusion
This recipe for baked chicken meatballs in a simple homemade marinara proves that a delicious, comforting meal doesn’t require hours in the kitchen. With lean protein, vibrant herbs, and a from-scratch sauce, it’s a healthier twist on a classic that doesn’t sacrifice flavor. Mastering the simple techniques of gentle mixing and building flavor in the sauce will guarantee perfect results every time, making this a go-to recipe for busy weeknights or casual entertaining.