Italian Style Chicken Meatballs
If I had to choose one cuisine to eat for one week straight, it would be Italian food. I love everything about it: the flavors, aromas, and combinations of ingredients. There is something about a large pot of sauce simmering on the stove, with basil and garlic wafting throughout the kitchen that makes my grin from ear to ear. These italian style chicken meatballs are the perfect recipe. These chicken meatballs incorporate classic Italian seasonings, bake in just 30 minutes, and pair with just about every side dish imaginable.
Meatballs are one of the easiest things to make, yet one of the quickest ways to ruin a meal if not done correctly. There are few foolproof tricks to remember when making meatballs so that you get the perfectly round, plump, tender, and flavorful texture a meatball should have:
- Do not overmix the meat mixture: Use a raking method with your four fingers (tucking the thumb into your palm) to mix the meat and ingredients together just until the ingredients combine. Overmixing the meat will cause the texture to get tough when baking or frying.
- Be generous with seasoning: A sprinkle of something won’t cut it when it comes to making meatballs. You want to really be generous when seasoning the meat, but not heavy handed when adding garlic powder, etc. There’s a delicate balance you’re trying to play with here.
- “Roll and cup”: When forming the balls, think about having an open hand when creating the circular motion. This helps use less force when forming the meatballs. More force, the more the balls become tighter and the meat will feel way more dense. When making meatballs, we want a light and airy texture on the inside.
For these chicken meatballs, I used traditional Italian seasonings such as oregano, basil, garlic, and typical meatball mixins such as parmesan cheese, breadcrumbs, and an egg. I threw it all together in a large bowl, employing the “raking” method to combine all ingredients. Once the mixture was formed, I created 14 meatballs, placed them on an aluminum foil-lined baking sheet and baked them at 375º for 30 minutes.
For the marinara sauce, I have a homemade version but it’s not yet ready for the blog. In the interim, I found this delicious basil marinara from Hoboken Farms, poured it into my Staub dutch oven, and added the meatballs to simmer for about an hour. I paired these meatballs with garlic rainbow carrots and roasted broccoli and cauliflower. This recipe will go perfectly with fresh pasta, orzo, couscous, or with veggies just like I did!
Other delicious recipes you might enjoy:
- Buffalo Chicken Meatballs
- Meatballs with Orange Sauce
- BBQ Chicken Meatballs
- Greek Turkey Meatballs with Homemade Dill Gravy
Italian Style Chicken Meatballs
Perfectly tender chicken meatballs with an Italian flare! Easy to prep, baked in just 30 minutes, a definite crowd-pleasing meal.
- 1 lb ground chicken
- 1 egg
- 1/4 cup parmesan cheese
- 1/3 cup breadcrumbs
- 1 1/2 tbsp garlic powder
- 1 1/2 tbsp dried basil
- 1 1/2 tbsp dried oregano
Preheat your oven to 375º. Mix the egg, breadcrumbs, parmesan, seasonings, and ground chicken together in a bowl until fully combined. The balls should be sticky but form a solid circle approximately the size of your palm. This mixture should form 14 meatballs.
Spray some non-stick oil spray onto a aluminum foil lined baking sheet. Place each meatball on the sheet with space in between.
Bake for 30 minutes. In the meantime, begin to heat your marinara of choice.
Once the meatballs are done baking, add them to the sauce and simmer for another hour. Serve with choice of side, a little parsley as garnish, and a dash of parmesan cheese.