Italian Chicken Meatballs in Tomato Sauce
You might hear ground chicken with meatballs and think: bland. boring. dry. Nope! This recipe makes a juicy Italian chicken meatball using ground chicken thighs. And a few cooking techniques that will have even the most die-hard meat lovers in your life asking for second helpings!
Servings 48 meatballs
Ingredients
For the meatballs
- 3 lb ground chicken thighs see below
- 2 large eggs beaten; I beat right in the bowl with a fork.
- 2 cloves garlic minced; equivalent to 2 T
- 1 teaspoons kosher salt
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon sage
- ¼ teaspoon nutmeg
- 1 teaspoon dried thyme
- 1 ½ cup Italian panko
- ½ cup fresh grated Parmesan cheese no green can please!
- ¾ cup warm tap water
One Batch Grandma's Tomato Sauce
- ½ cup chopped onion
- 3 cloves garlic
- 2 T olive oil
- 6 oz can of tomato paste
- 28 oz can of whole tomatoes or tomato purée
- 30 oz tomato sauce equals 2-15 oz cans
- 15 oz can water I fill one of the empty tomato sauce cans
- 1 tsp oregano
- 2 tsp salt
- 1 teaspoon black pepper
- 2 T sugar
- bunch fresh basil leaves
Instructions
For the meatballs
- Preheat the oven to 400˚.
- Spray a half sheet pan with cooking spray and set aside.
- To a large mixing bowl and using clean hands, add the ground chicken.Break the eggs into the side of the bowl and use a fork to lightly beat them. Add in all the seasoning and using your hands, lightly work the eggs into meat until incorporated.Sprinkle in the panko followed by the parmesan and mix again until blended. Be gentle and take your time.
- Pour in the warm water and while it'll look like it'll never mix into the meat, trust me, it will! Gently mix. The meat will seem loose but as it sits a bit, it will set up.
- Use your hands or a medium scoop to make meatballs. Gently roll them but don't pack super tight. Repeat filling the sheet pan.TIP: Keep a bowl of water to dip your scoop or hands to keep the meat from sticking.
- Bake the meatballs for 10 minutes. While they're baking, prepare the sauce.
For the sauce (can use premade sauce too)
- Sauté onion in oil. After 5 minutes, add in garlic and tomato paste.
- Add 1/2 tsp salt, a little pepper and caramelize paste in herbs for about 2 minutes stirring the whole time. Add in tomatoes and water. Add fresh basil and follow recipe for meatballs.
Simmer meatballs
- Drop meatballs in sauce and simmer on low for 2 hours
Notes
- Ask your butcher to fresh grind chicken thighs for you. The packages at the store are typically ground white meat unless marked otherwise.
- Don't use a non stick pan to par bake the meatballs on. Use a stainless pan lightly sprayed with cooking spray. You want a nice brown exterior if possible.
