Italian Chicken Meatballs with Marinara
Italian Chicken Meatballs with Marinara must be on your dinner rotation! It’s very difficult for me to stop eating these and that’s saying a lot as I’ve never been a fan of chicken meatballs (think dry, hard). These chicken meatballs are moist, flavorful, light and oh so tasty!!
Topped with Quick & Easy Marinara Sauce, these are irresistible!
Begin to make the meatballs by placing the chicken breasts in the freezer for about 30-45 minutes so that they are easier to slice. Then, slice then into thin strips, place on top of each other and cut them into thin strips again. Turn them 45 degrees and cut into a 1/4-inch dice. Add to a large bowl.
To that same bowl, add the egg, parmesan cheese, onion, garlic, panko, herbs, sun-dried tomatoes and spices. Mix with your clean hands and use a scoop to make balls. Roll them with your hands to make them even.
Brush each meatball with olive oil and bake for 10 minutes.
I like to make the Marinara sauce ahead of time and if you have as well, reheat it before adding the meatballs. Gently simmer the sauce and meatballs for another 10 minutes.
Serve over pasta or polenta. Garnish with fresh basil and extra parmesan cheese. Dinner’s ready!
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Italian Chicken Meatballs with Marinara
Makes: 6 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour & 15 minutes plus marinara sauce 30 minutes
Ingredients
For the Marinara:
- 1 recipe Quick and Easy Marinara Sauce
For the Chicken Meatballs:
- 1 pound boneless, skinless chicken breasts
- 1 large egg
- 1/2 cup finely grated parmesan cheese
- 2 tbsp finely chopped red onion
- 3 cloves garlic, finely minced
- 1/2 cup panko crumbs
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped sun-dried tomatoes, (the kind in oil)
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- olive oil, for brush
- basil leaves, for garnish, if desired
- shaved or shredded parmesan cheese, at the table, if desired
Instructions
Place chicken breasts in the freezer until they are slightly firm to the touch, approximately 30-45 minutes: they won’t be frozen solid.
For the Marinara Sauce:
Prepare the marinara sauce according to this recipe.
For the Chicken Meatballs:
While the sauce is simmering, prepare the meatballs. Preheat the oven to 450˚F with a rack near the top of the oven. Line a sheet pan with parchment paper for easier cleanup.
Using a sharp chef’s knife, slice the partially frozen chicken lengthwise into thin slices. Set 3 or 4 of the slices on top of each other and, again, slice thinly into long strips. Turn the strips 45 degrees and cut again into a small dice (smaller than a pea). As you dice the chicken, add it to a medium-large bowl.
Add the egg, parmesan cheese, onion, garlic, panko, chopped herbs, sun-dried tomatoes, Italian season, salt and pepper to the bowl with the chicken.
Mix with your hands (or with a sturdy spatula) until everything is well blended.
With an ice cream scooper or a spoon, scoop the chicken mixture up into 12 portions. Using wet hands, roll the chicken into balls and place on the prepared pan. Brush each meatball with olive oil. Bake for 10 minutes.
Once the marinara has finished simmering, drop the meatballs in and bring to a simmer again. Simmer gently for another 10 minutes, uncovered, stirring occasionally.
Serve over pasta or polenta, as desired. Garnish with fresh basil.
Recipe by The Cafe Sucre Farine
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