Meatballs are a staple in my kitchen. They're so incredibly versatile and can be paired with many different sides and sauces. From french onion meatballs to classically baked turkey meatballs, I've got a few options for ya. However, these Italian style chicken meatballs take first place, in my humble opinion. Simple ingredients with plenty of delicious Italian flavor. There's no reason NOT to make these.
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.
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What do I need to make this Italian meatball recipe?
- Ground Chicken: I have fallen in love with combination ground chicken. Essentially an even mix of light and dark meat ground chicken. It makes a world of a difference.
- Egg: This will help bind the meatballs together
- Grated Parmesan Cheese
- Breadcrumbs: You can always opt for a gluten-free bread crumb if you wish.
- Seasonings - I like using a blend of garlic powder, oregano, basil, and parsley. Classic Italian spices, and we use quite a bite of it so that the flavor seeps into the sauce.
- Salt and Pepper - of course, we need some S&P to season the meat and the sauce.
See the recipe card below for specific information about quantities.
How do I make these Italian meatballs?
Step 1: Preheat the oven to 375º and line a baking sheet with aluminum foil. In a large bowl, add the ground chicken, bread crumbs, egg, seasoning, and parmesan cheese.
Step 2: Mix the ingredients together in the bowl and stop when the meatball mixture comes together, do not over mix.
Step 3: Spray some non-stick oil spray onto the 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.
Step 4: Once the meatballs are done baking, add them to the sauce and simmer for another hour.
HINT: Do not over-mix 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. Over-mixing the meat will cause the texture to get tough when baking or frying.
Swaps and Substitutions
- Gluten Free: Use gluten free breadcrumbs instead of the regular kind.
- Dairy Free: Add in a little nutritional yeast or leave out the parmesan entirely.
- Paleo/Keto: Leave out both the breadcrumbs and the parmesan, and swap in some ground up almonds (think almond flour or almond meal) or ground cashews. This will act similarly to help bind the meatballs. It won't be the exact same, but it'll work!
Ways to Vary these Italian Chicken Meatballs
Another reason that meatballs are a staple in my home is that they can be as simple or as elegant as you want them to be!
- Spicy - Throw in a dash of red pepper flakes into the meat mixture before forming the meatballs.
- Pan Fry - Meatballs can either be pan fried or baked. I tend to bake mine, but if you'd like to pan fry, you're welcome to do so. See the questions below for directions on how to do this!
- Secret Veggies - trying to get kiddos to get more veggies, add in grated carrots or celery, or even zucchini! They won't even know it's in there.
There's so many sides for these meatballs, including pasta, rice, risotto, another type of grain, or even over mashed potatoes.
No! If you want to pan fry them, go for it! You don't need to cook them fully as they will continue in the sauce as it simmers. Pan fry in a cast iron skillet on a medium heat with a tablespoon of olive oil. Sear on all sides for 2-3 minutes until the meatballs form a crust on most sides. Add directly to a pot simmering with sauce (marinara or even a simple tomato sauce)
Storage and Freezer Information
To Store: Storing these meatballs is easy. Add them to an airtight container and place in the fridge for up 3-4 days. Make sure to save all the sauce to keep the meatballs from drying out upon reheat.
To Reheat: You can certainly use the microwave (we do most of the time), but if you have the time, add the meatballs and sauce to a saucepan and heat on a low flame until warm. This is the best way to do it and won't dry out the chicken.
To Freeze: Meatballs are excellent for freezers! You can make a double batch and freeze half for another day. Remember to defrost them the day before or in the morning of the day you'd like to cook them. These chicken meatballs stand up well to freezing for 1-2 months. Remember to label the date and the baking time.
PRO TIP:
Be generous with seasoning: A sprinkle of something won’t cut it when it comes to making meatballs. You want to 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, so if you're not used to "eyeballing"the measurements, use the tablespoon to help.
Hungry for More?
Craving more meal prep meals? These are perfect!
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Italian Style Chicken Meatballs
Equipment
- 1 baking sheet full size
- aluminum foil
- 1 large pot
- measuring spoons tablespoons to measure the seasoning
- wooden spoon
Ingredients
- 1 lb ground chicken
- 1 large egg
- ¼ cup parmesan cheese
- ⅓ cup breadcrumbs
- 1 ½ tablespoon dried oregano
- 1 ½ tablespoon dried basil
- 1 ½ tablespoon garlic powder
- salt
- pepper
Instructions
- Preheat your oven to 375º and line a baking sheet with aluminum foil.
- Mix the egg, breadcrumbs, parmesan, seasonings, and ground chicken together in a bowl until fully combined. Use a cookie scoop to form the meatballs a little larger than the size of a golf ball.
- Spray non-stick oil spray onto an 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 half. Serve with choice of side, a little thyme as garnish, and a dash of parmesan cheese.
meredith paul
Truly cannot stop talking about these meatballs. I love that they are chicken and not beef. And the flavor is spot on. I was nervous about the seasonings, but the amount was really perfect.