Name: Chicken Meatballs With Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds ground chicken; 1 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 2 eggs; 4 cloves garlic (minced); 1/4 cup fresh parsley (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil (for cooking); 2 28 oz cans crushed tomatoes; 4 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pinch red pepper flakes (optional)

These chicken meatballs hit the spot when you want something lighter than beef but still satisfying. I make them at least monthly because they’re reliably good without being fussy.

The trick is adding grated onion and a bit of ricotta – this keeps them tender even if you accidentally overcook them a little. The sauce comes together while the meatballs bake, and it’s rich enough to make up for the lean meat.

They’re great for meal prep since they reheat well, and you can serve them lots of ways – over pasta, on rolls, or just with crusty bread to mop up the sauce. Perfect for those nights when you want a proper dinner but don’t have the energy for anything complicated.

What you need for Chicken Meatballs with Sauce

Ingredients You’ll Need For The meatballs

2 pounds ground chicken
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)

Ingredients You’ll Need For The sauce

2 (28 oz) cans crushed tomatoes
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch red pepper flakes (optional)

How to make Chicken Meatballs with Sauce

Let’s start with the sauce since it can simmer while we make the meatballs.

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Once the oil starts to shimmer (but before it smokes), add your minced garlic. Let it cook for about 30-45 seconds until fragrant but not brown – it should smell amazing but if it starts turning golden, pull back on the heat.

2. Pour in both cans of crushed tomatoes (I like to swirl a bit of water in each can to get all the tomato goodness out). Add the basil, oregano, salt, pepper, and red pepper flakes if using. Give everything a good stir, bring to a gentle bubble, then reduce heat to low. Let it simmer uncovered, stirring occasionally to prevent sticking. The sauce will gradually thicken as we work on the meatballs.

3. For the meatballs, grab your largest mixing bowl. Combine the ground chicken, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, and pepper. The key here is to mix just until everything is evenly combined – overworking will make tough meatballs. I find clean hands work best for this; the mixture should feel cold and slightly sticky.

4. Shape the mixture into meatballs about 1½ inches in diameter (roughly golf ball size). If the mixture sticks to your hands too much, wet them slightly with cold water. Place the formed meatballs on a plate or baking sheet.

5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add meatballs in batches – don’t crowd them! You want about an inch of space between each meatball so they brown rather than steam. Cook for about 3-4 minutes on each side until they’re golden brown – they won’t be fully cooked through yet, and that’s okay.

6. As each batch browns, transfer the meatballs directly into your simmering sauce. Once all meatballs are in, let them simmer in the sauce for another 15-20 minutes, occasionally spooning sauce over them. They’re done when they’re firm to the touch and register 165°F in the center, or when you cut into one and see no pink.

Your sauce should now be rich and thick enough to coat the back of a spoon, and the meatballs should be tender and juicy. Give it a final taste and adjust the seasoning if needed – sometimes the tomatoes need a pinch more salt to really shine.

Serve hot, spooning plenty of sauce over each portion. These meatballs are fantastic over pasta, in sub rolls, or just on their own with some crusty bread to mop up the sauce.

🔍 Recipe Notes & Tips

Don’t skip browning the meatballs! This step adds major flavor and helps them hold together in the sauce
Ground turkey works fine but tends to be drier – add an extra tablespoon of olive oil to the mix if using it
Wet your hands between forming each meatball – way easier than fighting sticky meat mixture
No fresh parsley? Use 1 tablespoon dried instead of 3 tablespoons fresh
The sauce will splatter while simmering – use your tallest pot or a splatter screen
Short on time? Use good quality jarred marinara as your base and doctor it up with fresh garlic and herbs

🍽️ Serving Suggestions

Classic combo: Serve over spaghetti with extra parm and garlic bread
Make meatball subs on toasted rolls with melted provolone
For parties: Keep warm in a slow cooker set to LOW with toothpicks nearby
Side dish ideas: Caesar salad, roasted broccoli, or sautéed zucchini
Wine pairing: Medium-bodied red like Chianti or Sangiovese
Kid-friendly version: Cut meatballs in half and serve with buttered pasta on the side

📦 Storage & Leftovers

Keeps 3-4 days in an airtight container in the fridge
Freezes great! Cool completely, then freeze for up to 3 months
Freeze sauce and meatballs together – helps prevent freezer burn
Best way to reheat: Stovetop over medium-low heat with a splash of water
Microwave works too but meatballs can get tough – heat in 30-second bursts
Sauce thickens up in fridge – thin with a little pasta water when reheating
Meatballs actually taste better the next day once flavors meld

Chicken Meatballs With Sauce