Chicken Meatballs in Tomato Sauce with a Twist

Jump to Recipe Jump to Video Print Recipe

Prepare to tantalize your taste buds as we introduce you to a mouthwatering twist on this classic dish that will leave you craving more. Tender chicken meatballs bathed in a rich, flavorful tomato sauce infused with a surprising ingredient that takes the flavors to a whole new level.

A cast iron skillet with meatballs. — Meatballs – Chicken in Tomato Sauce.

These chicken meatballs in tomato sauce with a twist offer a tantalizing explosion of flavors that will leave your taste buds craving for more. You can pair them with pasta, serve them as sliders, or even transform them into a unique appetizer; we’ve got you covered. So, whether you’re a seasoned home cook looking to impress your guests or a culinary enthusiast seeking a new adventure, let’s dive into the world of chicken meatballs like never before.

Why is this the best recipe?

First and foremost, the flavors in this dish are simply extraordinary. The combination of tender chicken meatballs and the rich, flavorful tomato sauce is already a winning duo.
In addition, there’s an unexpected ingredient that takes the flavors to a whole new level. It adds a unique depth and complexity that will ensure your meatballs are tender and moist.
But it’s not just about the flavors. We believe that a perfectly tender meatball is a work of art. So, from the right combination of ingredients to the ideal cooking method, this recipe is one you can rely on.
And best of all, most of the ingredients are simple pantry staples or easy to find.
Lastly, the recipe does not need much time or prep. The whole dish can come together in as little as 30 minutes!

A tomato sauce with chicken meatballs. — Meatballs – Chicken in Tomato Sauce.

Ingredients and substitutes

If you’re looking for a leaner option, you can swap the ground chicken with ground turkey or even ground lean beef. These alternatives still provide great flavor and texture while reducing the fat content. For a vegetarian twist, you can try combining cooked quinoa and mashed chickpeas as the base. This plant-based alternative can be just as satisfying and packed with protein.
I am using bulgur to give these meatballs some body and help them soak up the sauce. But you can experiment with different types of breadcrumbs to add an extra layer of flavor and texture. For example, consider using panko breadcrumbs for a crispier exterior or crushed crackers for a unique crunch. You can also try swapping out the breadcrumbs entirely and using almond meal or grated zucchini for a gluten-free option.
When it comes to herbs and spices, the possibilities are endless. I am using aromatic spices like paprika, cumin, and turmeric for a little bit of color. But you can use a classic Italian blend of basil, oregano, and parsley. And add a touch of fresh cilantro and cumin for a Mexican twist, or go for a Mediterranean flavor profile with dill, mint, and lemon zest. The key is to experiment and find combinations that excite your taste buds.

Ingredients for chicken meatballs. — Meatballs – Chicken in Tomato Sauce.

Step-by-Step: Chicken meatballs in tomato sauce

Meatball mixture — Combine all the meatball ingredients in a large bowl, but do not overmix. Let the mixture rest for 15 to 20 minutes.
Pro tip – Overmixing will make tough meatballs. Resting will help the flavors develop.
Shape —Take a small portion of the mixture, about the size of a golf ball, and shape it into small meatballs, about 1 to 2 inches in diameter. Place them on a baking tray while you prepare the sauce.
Pro tip – You can make these meatballs ahead of time and leave them in the fridge until ready to cook.
Sauté — Heat the olive oil over medium heat in a large skillet and sauté the garlic and onions until translucent. Then, add the spices and herbs, followed by the tomato sauce and broth. Simmer for 5 to 8 minutes.
Simmer — Cover the pot and leave to simmer for 5 to 8 minutes. Then, gently place all the chicken meatballs into the sauce. Cover and continue to simmer for 10 to 15 minutes more.
Finish — Taste and adjust seasoning. Then, garnish with fresh chopped cilantro.

A cast iron skillet with meatballs in tomato sauce. — Meatballs – Chicken in Tomato Sauce.

Chicken meatball in tomato sauce. — Meatballs – Chicken in Tomato Sauce.

Meatball sliders in a sheetpan. — Sliders Homemade from Scratch.

Butter Lettuce Salad with Honey Mustard Dressing

Air Fryer Chicken Breast

Summer Chicken Dinners

New Orleans Chicken Wings

Frequently asked questions

How do I keep my chicken meatballs from drying out?

One of the biggest challenges when cooking chicken meatballs is keeping them moist and juicy. To avoid dryness, be sure not to overcook them. Cooking times may vary depending on the size of the meatballs, but generally, it’s best to cook them until they reach an internal temperature of 165°F (74°C). Another tip is to mix in some breadcrumbs or finely grated vegetables like zucchini or carrots to help retain moisture.

Can I make chicken meatballs ahead of time?

Absolutely! In fact, making the meatballs ahead of time can be a real time-saver. Once the meatballs are shaped, you can refrigerate them for up to 24 hours before cooking. Alternatively, you can freeze them for later use. Just place the shaped meatballs on a baking sheet lined with parchment paper, freeze until firm, and then transfer them to a freezer bag or airtight container. They will keep well in the freezer for up to 3 months.

Can I use ground turkey instead of chicken?

Certainly! If you prefer turkey over chicken, ground turkey can be a fantastic alternative in this recipe. The flavors and cooking method remain the same. Just make sure to choose lean ground turkey to achieve a similar texture and to keep the meatballs from becoming too heavy.

The secret to perfectly tender meatballs?

The first secret to achieving perfectly tender meatballs lies in the choice of meat. Our recipe uses ground chicken, which offers a lean and delicate base for our flavorful dish. However, you can also experiment with other types of protein, like ground turkey or even a mix of different meats. The key is to choose a lean variety to keep the meatballs from becoming too heavy.

Next, let’s talk about the binding agents that hold our meatballs together. Traditional recipes often call for breadcrumbs, but here’s a twist: instead of using plain, store-bought breadcrumbs, why not get creative? I am using bulgur, which is wonderful to soak up some of that tasty sauce.
As for the technique of shaping the meatballs? Size matters. Aim for uniformly sized meatballs to ensure even cooking. A handy trick is using a small cookie or ice cream scoop to portion out the mixture. This saves time and creates evenly shaped meatballs that will cook evenly.

Veena Azmanov

Chicken Meatballs in Tomato Sauce

5 from 2 votes

Print Recipe Pin Recipe Add to Collection

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Lunch, Main Course

Cuisine: International

Calories: 306

Video

Ingredients

Chicken meatballs

1 lb (500 g) Ground chicken (you can also use turkey or a mix of ground meats)
½ cup (50 g) Fine bulgur (or breadcrumbs or semolina) Soaked in water for 20 mins then drained completely
1 small Onion finely chopped
2 small Garlic cloves minced
¼ cup Fresh parsley chopped
½ tsp Paprika sweet or hot
½ tsp Ground cumin
¼ tsp Turmeric powder
2 tbsp Cornstarch or potato starch
¼ tsp Kosher salt
½ tsp Black pepper powder

Tomato sauce

2 tbsp Olive oil
2 large Garlic cloves minced
1 small Onion finely chopped
½ tsp Paprika
½ tsp Cumin powder
1 tsp Oregano
2 med Bay leaves
2 sprigs Rosemary
2 – 4 sprigs Thyme
14 oz Crushed tomatoes canned
1 cup (240 ml) Chicken broth or water
½ tsp Kosher salt
¼ tsp Black pepper powder

Method

Meatball mixture – Combine all the meatball ingredients in a large bowl, but do not overmix. Let the mixture rest for 15 to 20 minutes.
Pro tip – Overmixing will make tough meatballs. Resting will help the flavors develop.
1 lb Ground chicken , ½ cup Fine bulgur (or breadcrumbs or semolina) , 1 small Onion, 2 small Garlic cloves, ¼ cup Fresh parsley, ½ tsp Paprika, ½ tsp Ground cumin, ¼ tsp Turmeric powder, 2 tbsp Cornstarch, ¼ tsp Kosher salt , ½ tsp Black pepper powder
Shape —Take a small portion of the mixture, about the size of a golf ball, and shape it into small meatballs, about 1 to 2 inches in diameter. Place them on a baking tray while you prepare the sauce.
Pro tip – You can make these meatballs ahead of time and store them in the fridge until you are ready to cook them.
Sauté — Heat the olive oil over medium heat in a large skillet and sauté the garlic and onions until translucent. Then, add the spices and herbs, followed by the tomato sauce and broth.
2 tbsp Olive oil, 2 large Garlic cloves, 1 small Onion, ½ tsp Paprika, ½ tsp Cumin powder, 1 tsp Oregano, 2 med Bay leaves, 2 sprigs Rosemary , 14 oz Crushed tomatoes, 1 cup Chicken broth or water, ½ tsp Kosher salt , ¼ tsp Black pepper powder, 2 – 4 sprigs Thyme
Simmer — Cover the pot and leave to simmer for 5 to 8 minutes. Then, gently place all the chicken meatballs into the sauce. Cover and continue to simmer for 10 to 15 minutes more.
Finish – Taste and adjust seasoning. Then, garnish with fresh chopped cilantro.

Notes

- - First and foremost, choosing the right combination of ground meats is essential. While chicken is the star of this dish, adding a small amount of ground pork or beef can enhance the overall taste and texture of the meatballs. The additional fat from these meats will keep the chicken meatballs moist and prevent them from drying.
  - Next, it’s important not to overmix the meat mixture. When you combine the ground meats with breadcrumbs, herbs, and spices, gently mix everything together just until it’s evenly incorporated. Overmixing can lead to dense and tough meatballs, so handle the mixture with care.
  - Another crucial tip is to let the meatball mixture rest in the refrigerator for at least 15 minutes before shaping them. Chilling the mixture allows the flavors to meld together and makes it easier to form perfect, round meatballs. This step also helps the meatballs hold their shape during cooking.
  - When shaping the meatballs, aim for uniformity in size to ensure even cooking. Use a tablespoon or an ice cream scoop to portion the meat mixture, and then roll it between your palms to form smooth balls. For consistency, slightly wet your hands with water or oil to prevent the mixture from sticking.
  - To achieve the perfect texture, it’s important to cook the meatballs gently and evenly. Instead of frying them, which can result in uneven browning and misshapen meatballs, I like to simmer them directly in the sauce. This cooking method ensures that the meatballs retain their moisture and develop a rich flavor.
  - Lastly, don’t forget to season your tomato sauce well. The sauce will infuse the meatballs with additional flavors. So, taste and adjust the seasoning accordingly. Whether you prefer a spicy kick with red pepper flakes or a touch of sweetness with a sprinkle of sugar, make sure the sauce complements the flavors of your meatballs.