Description
Flavorful Mediterranean chicken meatballs simmered in a rich tomato sauce, perfect served over pasta or with crusty bread.
Ingredients
Scale
- 1.5 lbs ground chicken
- 1 cup breadcrumbs (panko or Italian seasoned)
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, for cooking
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- Cooked pasta (spaghetti, penne, or orzo work well)
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
- Crusty bread, for serving
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground chicken, breadcrumbs, red onion, parsley, feta cheese, sun-dried tomatoes, minced garlic, egg, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Form the mixture into 1-1.5 inch meatballs. Place on a plate or baking sheet lined with parchment paper.
- (Optional) Chill the meatballs for at least 30 minutes.
- Make the Tomato Sauce: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes and tomato sauce. Stir to combine. Add chicken broth, oregano, basil, and sugar (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Cook the Meatballs (Skillet Method): Heat remaining olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides, about 5-7 minutes per batch.
- Transfer the browned meatballs to the pot of simmering tomato sauce. Gently stir to coat.
- Cover and continue to simmer for another 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Cook the Meatballs (Baking Method): Preheat oven to 375°F (190°C).
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned.
- Transfer the baked meatballs to the pot of simmering tomato sauce. Gently stir to coat.
- Cover the pot and continue to simmer for another 10-15 minutes, to allow the flavors to meld.
- Serve: Serve the meatballs and sauce over cooked pasta, garnished with fresh basil and Parmesan cheese. Serve with crusty bread for dipping.
Notes
- Spice it up: Add more red pepper flakes for a spicier kick.
- Add vegetables: Sauté some chopped bell peppers, zucchini, or eggplant along with the onion and garlic for a more vegetable-packed sauce.
- Use different herbs: Experiment with different herbs like thyme, rosemary, or marjoram.
- Make it ahead: The meatballs and sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
- Freeze for later: Cooked meatballs and sauce can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Be careful not to overmix the meatball mixture, as this can make them tough.
- Don’t overcrowd the skillet when browning the meatballs.
- Simmering the sauce longer will allow the flavors to meld together more fully.
- Prep Time: 25 minutes
- Cook Time: 55 minutes